A delicious fusion of cuisines, pan-fried udon noodles are served with flavorful garlic and rapini, or broccoli rabe.
By Patricia Conte
Things started out like many Sunday meals in my life: pasta would be served. I had rapini (also known as broccoli rabe) to use – and I can’t make rapini without garlic – so mealtime was clearly leaning toward Italian.
Then I remembered that I had udon noodles on hand. Udon noodles are thick and chewy, and cook so quickly. Yea, they’re pretty much my favorite type of noodle. (Please keep that nugget of info to yourself. I mean, what would my Italian mom think if she found out about my love for udon noodles above all others?) This is when things turned toward a Japanese-inspired meal.
You’ll love this noodle dish! The sauce turns the noodles sticky, with some bits that get a little crispy from cooking them in the skillet. The slightly bitter rapini and the zesty garlic mix well with the oyster sauce for a quick and fabulous dish.
Patricia Conte is the writer, recipe developer, and photographer behind Grab a Plate. She credits her love of cooking, baking, and entertaining to her Italian immigrant family who is also passionate about all things food! Visit her at Grab a Plate where she shares her love of food, recipes, and bites in between. Follow Patricia on Twitter, Facebook, and Instagram.