Fried shad roe with sesame udon

This is such a late post – shad roe was in season in March, and I’m posting in April. When I first saw it I was like HOLY MOTHER__________ IT LOOKS LIKE A HUGE dick! I’ve never seen roe so big before!

Anyway -the lateness. It’s been hard to find motivation to post when being obsessed with wedding blogs and running experiments. I wonder if it’s the uterus/ovaries in me that can’t pull away from all the pretty (the wedding blogs, not the experiment), or maybe I’m just shallow and materialistic and ordinary like everyone else (sorry everyone else).

Ingredients

On a rainy spring (?) day, I dream of noodles

It’s been rainy (there’d better be May flowers for all this April rain), and we’ve been eating instant noodles for the past few days. As I was slurping away the rich, salty soup, I wondered if this is what it felt like when a health-conscious American eats an occasional hamburger. At least I can tell myself, it’s just carb, and salt. And maybe some…seasoning, hopefully not all fake. This is the slightly fancier kind you can only find at Asian markets, and not just any market, a big Korean market (H-mart)! Even if Japan has the best real ramen, Korea wins in my book for making the most awesome instant ramyun.

Ever heard of Nongshim’s shinramyun? They have ALL kinds. We had – get this – “black” shinramyun with ox bone soup base. REALLY YUMMY, with a poached egg,

Roe kimchi udon aka Asian pasta

Mentaiko kimchi udon

recipe credit to momofukufor2.com

I stumbled upon the recipe, and tried it out (without using any particular measurement; it was pretty easy just eyeballing it). It was great! The tiny fish eggs on the udon look (and taste a bit) like grated cheese, making the whole dish look very Italian-pasta-ish. It was super easy & fast to make, too.