Spiced Udon Stir-fry (U is for Udon)

Spring has sprung.  What better way to enjoy spring than to present a fresh plate of the season’s bounty!



This post was supposed to be published earlier today at 5 p.m. EST.  I set the “automatic” setting for publishing my post (located on the right side of your post) I put the date and time in and saved it, but to my dismay, it did not work causing me to miss this month’s challenge.  😦

It would have been such a privilege to join in a challenge and such honor to cook with such amazing and talented bloggers; Shanna @ Shannaward.com, Liz @ foodcommunicationservices.wordpress.com , Ngan @ ngansequitor.com, Amanda @ sercocinera.wordpress.com, and Sophia @ papayapieces.com.  Sorry ladies. 😦

Anyway, I have been cooking with turmeric spice along with other spices lately and this dish is no different.   I just can’t stay away from its health benefit.  If you like udon noodles, then you will certainly like this. 🙂   At first, I wanted to cook udon soup with large tempura prawns, but I opted to make udon stir-fry.

I used dry udon noodles simply because it’s widely available and added some colorful spring vegetables and use the same cooking techniques I learned from my mother cooking the Pancit.  Look at how colorful this dish is.   The purple cabbage, carrots and capsicum made this dish looks so vibrant and fresh.  The turmeric spice, garlic and other spices made it pleasing to the palate.

You can check out what Shanna @ shannaward.com, Liz @ foodcommunicationservices.wordpress.com , Ngan @ ngansequitor.com, and Sophia @ papayapieces.com created.    These bloggers are amazingly talented and I am sure each one created something incredible to offer for this month’s challenge.

Let’s cook the Udon.


  • 12.8 oz. (363 g) whole organic Udon Noodles
  • 3.5 oz. Wang Shiitake mushrooms, hydrated (See Note)
  • 2 half chicken breasts, cut in strips
  • 5 large garlic, minced; divided
  • 1/4 cup chopped onions
  • 4 stalks of green onions, sliced
  • 3-4 capsicum, sliced lengthwise
  • 1/4 of small organic purple cabbage, sliced
  • 1 medium organic carrots, cut in an angle about 1/2 inch then thinly cut
  • 1/4 cup soy sauce
  • 1 tablespoon turmeric spice
  • juice of half lemon
  • 5 tablespoons extra virgin olive oil, divided
  • 1 teaspoon chicken bouillon
  • salt and pepper to taste


  1. Follow the instructions on the package for the Udon Noodles; set aside.
  2. Mix turmeric and soy sauce in a small bowl.  Stir to combine and set aside.
  3. In a medium skillet over medium-high heat, add 1 tablespoon olive oil.  Add half of the garlic and saute until lightly brown. Add the Shiitake mushrooms and cook until tender about 2-3 minutes. Lightly season with salt and pepper. Remove and set aside.
  4. Repeat and do the same with the bell peppers or capsicum by adding 1 tablespoon olive oil to the same skillet and saute the bell peppers just until they start to sweat. Lightly season with salt and pepper.  Remove and set aside.
  5. Add 1 tablespoon in the same skillet and add the purple cabbage.  Saute until slightly wilted.  Lightly season with salt and pepper. Remove and set aside.
  6. Add another tablespoon in the same skillet and add the green onions.  Saute just until somewhat wilted about 5-8 seconds. Remove and set aside.
  7. In the same skillet, add the remaining 2 tablespoons of oil. Add the chicken and stir-fry until no longer pink covering and stirring from time to time. Season with chicken bouillon. Stir well to incorporate.
  8. Add the remaining garlic and onions.  Saute until lightly brown and onions are translucent.
  9. Add the cooked Udon noodles and turmeric and soy mixture.  Stir-fry until all noodles are coated with the sauce.
  10. Add all the cooked vegetables.  Stir-fry to  incorporate all flavors. Cook until just heated through.
  11. Serve warm.


  • Hydrate mushrooms by soaking in warm water until soften.  Remove stem.

That is all  for now folks. I hope to see you again next time.  Don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you plan to use or share any of my recipes.  Thank you and have an exciting weekend.


Walnut And Raspberry Steak With Garlic Shiitake Mushrooms

Besides lobster, there is something distinctive about serving steak for your loved ones, especially on special occasion, such as birthdays, Valentines Day, and Father’s Day.  Don’t you think?  If someone crave for a hearty meal, cooking up steak is probably on top of the list. The same goes with upscale restaurants.  Most of them  recommend steak and have it listed on their “romantic dinner” menu along with seafood items on Valentines Day.

Speaking of Valentines Day, it’s just around the corner.  What are you planning to do?  Are you planning to serve a romantic dinner at home or are you dinning out?

Planning a romantic dinner at home is a lot of work and a difficult task to some people, but it’s easier than you think.  I’ve done it  many times. You can plan ahead of time to prevent unpleasant surprises.   You can bring out your lovely china to make it classy, the best champagne you can afford to set the mood, and  light up some candles for luxurious, relaxing ambiance.  Oh, don’t forget the flowers. 🙂

To those who are dinning at home, here’s an original steak recipe of mine that you might be interested in serving.  It’s tender, juicy and flavorful.  A tenderloin marinated with walnut and raspberry dressing pan-grilled and topped with crumbled blue cheese and roasted walnuts (which I forgot to add) served with sauteed garlic Shiitake mushrooms on bed of romaine lettuce.  Delicious!



For best results, grill the steak on a gas or charcoal grill.  However, if you prefer grilling it in a pan, no problem.  The only thing lacking is the infused smoke flavor, but it would still be delicious.




  • 2 -6 oz. Rib Eye Steak or Tenderloin Steak
  • 1/2 cup Ken’s Walnut and Raspberry Dressing plus more for the salad
  • roasted walnuts and dried (or fresh, coarsely chopped) raspberries and cherries
  • 3 cups dried Shiitake mushrooms, soaked in warm water
  • 5 garlic cloves, thinly cut
  • Italian parsley, chopped
  • salt and pepper to taste
  • Romaine lettuce, cut in bite pieces
  • 1 tablespoon Olive oil
  • 2 tablespoons Sesame oil
  • crumbled blue cheese and roasted walnuts for garnish

Preparation Methods:

Season the steak with salt and pepper.  For easy clean up, place steak in a Ziploc bag.  Add the Walnut and Raspberry dressing.  Marinate the steak at least 4 hours or overnight.  Lay it flat on the refrigerator shelf.   Let it stand for 15 minutes before grilling.  Grill it on a gas grill or a pan to desired doneness. Garnish with crumbled blue cheese and walnuts.



For the Shiitake Mushrooms,  drain and squeeze water out of the Shiitake mushrooms.  Set aside.  Saute garlic in Sesame and olive oil over medium heat until lightly brown.  Add the Shiitake mushrooms and stir-fry until the mushrooms are tender.  Add the walnuts (I did add it here), dried raspberries,  dried cherries, and parsley.  Stir-fry until heated through.  Season with salt and pepper.



If you want, you can add the romaine lettuce to make a Shiitake Mushroom Salad.   You can also add watercress and bean sprouts sauteed in Sesame oil until somewhat wilted.   Layer and arrange romaine lettuce, wilted watercress and bean sprouts, then sauteed Shiitake mushrooms.  Drizzle with Walnut and Raspberry dressing.   You can also add fresh raspberries if you prefer.   Take it from me, the salad was quite refreshing and so delicious!




If you have children and can’t find a babysitter  for them, well, let them join in and serve them the same thing.  However, you might need to make some changes to the ambiance.  Just improvise and unleash your creativity.

My children love their steak well-done and sliced.  I’ve read that well done meat is tough, dry and flavorless.  Well, not in our house.  Believe me, if you know how to flavor the steak and what kind or part of meat to serve, you will not end up with a dry, flavorless steak no matter what unless of course it’s burnt to a degree that it isn’t edible.  The steak was perfectly cooked just the way they like it;  flavorful, juicy, and very tender.  Served on bed of romaine lettuce and top with sauteed garlic Shiitake mushrooms with Walnut and Raspberry dressing on the side.  If your children have allergies to tree nuts, just omit the nuts.   What a superb dinner!  Don’t you agree?



You can also cook the steak in a slow cooker using the walnut and raspberry dressing as the sauce to cook the meat.  Season with salt and pepper.  I am sure it would be delicious.  I’m going to try it next time and update this post with a picture.

Well, what’s a romantic dinner without dessert right?  I will show you next time what I recommend.  Thanks for following.  Have a blessed day!

Note:  If any of these recipes inspire you to use as a guide in creating your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Miso Soup with Quinoa, Tofu, Shiitake Mushrooms and Watercress

The temperature has been frigid lately.  And in times like this, I often opt to have something warm, lighter but hearty in nutrients other than the comfort food I’ve had growing up.  Miso soup with quinoa,  tofu, Shiitake mushrooms and watercress was what I had in mind.


This soup is pack with protein from the quinoa, miso, and tofu.  According to WebMD, watercress is said to be used for “swollen breathing” passages in the lung, coughs, bronchitis, flu and swine flu.  Perfect for my cough and sore throat.  It’s also used for constipation and parasitic worms, cancer, goiter polyps and tuberculosis.  Some people apply watercress directly to the skin for arthritis remedy as well rheumatoid arthritis, earache, eczema, warts, and other skin problems.   Shiitake mushrooms are promoted to fight the development and progression of cancer and AIDS by boosting the body’s immune system. These mushrooms are also said to help prevent heart disease by lowering cholesterol levels and to help treat infections such as hepatitis by producing interferon, a group of natural proteins that stops viruses from multiplying.  So, ingesting something with healing properties and nutrients is something to feel good about.


  • 4 cups water
  • 1 cup cooked quinoa
  • 1 sheet of dry seaweed, tear in small pieces
  • 7 oz. organic firm tofu, cut in bite pieces
  • 1/2 cup organic mild sodium Miso
  • a handful of watercress
  • 1 stalk of green onions, chopped
  • 1 cup of hydrated Shiitake mushrooms

In a medium pan, add water and bring it to a simmer over low heat.   Place the miso in a medium bowl and add some of the simmering hot water.  Whisk until the broth is free of lumps.  Add to the pot with simmered hot water.  Stir to combine.  Add the Shiitake and let it simmer until the mushrooms are tender.  Then add the tofu and quinoa.  Simmer until heated through.   Add the watercress and seaweed, and green onions.   Simmer until watercress is somewhat wilted.  Serve in a small bowl and garnish with more seaweed.


You can also have this with just the tofu, green onions, and seaweed.  It’s delicious either way.  Enjoy! 🙂


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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.