Italian Udon

I am a person who eats anything.  … well, not ANYTHING, but I’m ok eating almost any food that is served in front of me.

My family is little different.  When they make Japanese curry rice, they always use the standard ingredients: meat, onion, carrot and potatoes.  One day, I was making curry with some reft over food in the fridge.  I put eggplant, spinach, tofu, konnyaku, boiled egg, cabbage etc.  I thought it was ok and sounded delish, as curry doesn’t always have to be made with just those 4 ingredients.  But, my family was like “you put what!?!”.  Since then, my family call my cooking “Ume’s food”.

I made this Udon Pasta just because I had some udon noodle and tomatoes at home.  It’s simply delicious and easy to make.  You can also use minced meat instead of chicken fillet to make “bolognese”.  🙂

Serves 2

• 1 chicken breast fillet, sliced
• 1/2 small onion, chopped
• 1 tomato tin, chopped
• 1 clove garlic, chopped
• 1 tbs oyster sauce
• 1 stalk of Parsley, chop the leave part
• 2 portions udon noodle