Monday night's Handmade Udon Noodles turned out pretty tasty though they didn't look too pretty. I served them cold with a peanut sauce. Dave and the kids gave them a thumbs up and asked that I make them again soon. They were a bit time consuming so I'm not sure when I'll get around to making them again. They are easy enough, however, that the kids could make them themselves. Next time I make them I will teach the kids how to do it.
Soy Glazed Long Beans and Almonds
In a small saute pan toast 1 cup whole almonds over medium heat. Stir almonds occasionally so they toast evenly. Should take about 5 minutes. Remove almonds to a dish. To the hot pan add and heat 1 tsp canola oil. Add to the oil 1/4 cup soy sauce and 2 tablespoons sugar. Whisk ingredients and bring to a boil to reduce until syrupy. Add toasted almonds back to the glaze. Stir to coat evenly. Pour almonds out onto a cutting board and allow to cool. Chop cooled almonds and place into a bowl with any remaining glaze.
Clean and cut 1 pound of Hawaiian long beans*. Blanch the beans by placing in boiling water for 3-4 minutes and then immediately immersing in ice water to stop cooking. Drain beans and toss with toasted and glazed almonds. Chill or serve immediately.
*Hawaiian Long Beans are foot-long green beans. I am not exaggerating! I've got a bush growing in my back porch garden that I'll show off to you next week. If you don't have Hawaiian long beans regular green beans would work just great.