Quick noodle bowl

This was a first in many ways. I never used Udon noodles, broccoli rabe or frozen seafood before. In fact, I never bought any of these before. I had no idea how broccoli rabe tasted, and I was scared of seafood prices. Well, bay scallops are relatively cheap. Broccoli rabe is bitter and strange, but if you cut off the thick stems, the flavor can be reigned in. Also, it goes well with spiciness. Udon noodles don't get soggy like I feared. So, give this a shot, if you feel like experimenting.

Also...this was the first time I used anchovies as a soup base. Wow. That part must be repeated.

Ingredients
1 can anchovies
0.5 lb broccoli rabe
1 lb bay scallops
14 oz fire roasted, diced tomatoes
1 yellow onion
1 package Udon noodles
1 can chicken broth
1 tbsp Sriracha hot sauce
1 tbsp extra vigin olive oil
0.5 tsp paprika
0.25 tsp black pepper
salt
water

Preparation
Wash the broccoli rabe, cut off the thick stems and shred.

Peel and slice the onions into medium length strips. Add to a pot with the olive oil and brown.

Drain and rinse the anchovies, chop into small bits. Add to the browned onions with the hot sauce and spices. Saute for about a minute.

Pour in the canned tomatoes, juice and all. Add in the chicken broth and bring to a simmer. Add the broccoli rabe and cook for 1-2 minutes. Add the noodles and cook for 2 minutes. Add the scallops and cook until not translucent any longer (this is very quick).

Turn off the heat. Allow to cool a little and serve.

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