Wednesday, April 11, 2012

Udon with Tofu, Egg, and Peas

udon with egg and peas

The tofu is not pictured, okay? Because I don't have any, I'm already transitioning to cereal and almonds for my post workout snack. I am really only eating this for the record. The things I do for my blog.

So I finally weaned myself off ramen, I'm sure I told you about my friend's husband telling me that he could never quit smoking until he stopped trying to tell himself why smoking was bad for him and let himself say why smoking was good for him? Ramen is delicious, it's cheap, and you can make it in three minutes. Actually you can come home from practice and say Would youuuuu make me ramennnnn? and go to bed, and three minutes later you get ramen in bed.

Udon is all those things, too! It's probably not as cheap as ramen, I don't know. I don't do the grocery shopping. Except that udon is not full of fat. I'm not saying that it's a health food, it's recovery food. Immediately after a workout is when I eat simple carbs and light protein, it's pretty close to perfect for that.

a quarter block of tofu, diced
a package of udon noodles
about a half cup of frozen peas
1 teaspoon dashida
an egg

I cut the block of tofu into quarters, cover what I'm not using with water, and keep it in the fridge.

Fill a small saucepan with water, put in the diced tofu, and bring it to a boil. Add the noodles and let them cook for a minute, then add the peas and cook for another minute. Remove from heat and pour off the water until it just covers the noodles. Stir in the dashida—that's what I use, I think the udon comes with a flavoring packet—then crack in the egg and stir it up to thicken the broth.