YIELD: 3 servings
9 oz. udon noodles
2 cups beef stock
1-2 large fresh jalapeno or Serrano chili pepper, cut into ¼″ slices
2-3 Tbsps. fresh ginger, grated
2 Tbsps. light soy sauce
1 Tbsp. fresh lime juice
½ tsp. chili oil
⅛ tsp. five-spice powder
6 oz. prepared chuck pot roast with au jus and onions, pulled into bite-sized pieces
¼ cup carrots, chopped
¼ cup yellow squash, cut into smaller cubes or sliced
1 Tbsp. garlic, minced, fried
2 Tbsps. red bell pepper, finely diced
1 Tbsp. fresh cilantro, chopped
1 scallion, thinly sliced lengthwise
1 lime, cut into wedges
1. Cook noodles until al dente according to package direction; drain and reserve.
2. Heat beef stock in medium stockpot to 165°F. Stir in chili pepper, ginger, soy sauce, lime juice, chili oil and five spice powder; continue heating for 4 minutes.
3. Stir in pot roast, carrots, squash and cooked noodles; heat for 2 minutes or until pot roast is hot and vegetables are crisp-tender.
4. Just before serving, stir in garlic, red bell pepper, cilantro and scallions into broth. Place 3 oz. noodles into bowls and ladle in ⅓ broth and garnish with lime wedges.
Photo and Recipe: Executive Chef Chris Kline for Sara Lee Foodservice
