Burmese Chinese Style Kitsune Udon

Ingredients

In this Burmese Chinese adaptation of Kitsune Udon, we incorporate the bold flavors and spices of Burmese Chinese cuisine. The addition of garlic, ginger, and star anise infuses the broth with aromatic notes, while the use of soy sauce, sesame oil, and chili flakes adds a distinct Burmese Chinese twist to the dish. These modifications create a unique flavor profile that sets it apart from the traditional Japanese version. We alse have the original recipe for Kitsune udon, so you can check it out.

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 200g (7 oz) tofu, sliced into rectangular pieces 200g (7 oz) tofu, sliced into rectangular pieces
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil.
2. 2.
   Add the garlic, ginger, star anise, soy sauce, sesame oil, and chili flakes to the pot. Reduce the heat and let the broth simmer for 15 minutes to allow the flavors to meld together.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the tofu slices and cook until golden brown on both sides. Remove from heat and set aside.
4. 4.
   Cook the udon noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
5. 5.
   Divide the cooked udon noodles into serving bowls. Ladle the hot broth over the noodles, ensuring each bowl has an equal amount of broth.
6. 6.
   Place the golden tofu slices on top of the noodles. Garnish with sliced green onions.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Tofu — To achieve a crispy texture, make sure to press the tofu before slicing and frying it. Place the tofu between paper towels and place a heavy object on top to remove excess moisture.
• Udon noodles — Cook the udon noodles until they are al dente to maintain their chewy texture. Rinse them under cold water immediately after cooking to stop the cooking process and prevent them from becoming mushy.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil to the broth.
• Customize the toppings by adding blanched vegetables such as bok choy or bean sprouts.
• If you prefer a thicker broth, dissolve 1 tablespoon of cornstarch in water and add it to the simmering broth.

Serving advice

Serve the Burmese Chinese Style Kitsune Udon hot in individual bowls. Accompany it with a side of pickled vegetables or a fresh salad for a refreshing contrast.

Presentation advice

Garnish the Kitsune Udon with a sprinkle of sesame seeds and a drizzle of chili oil for an attractive presentation. The golden tofu slices on top of the noodles add visual appeal to the dish.