Udon that you done

Udon noodles are very satisfying in your mouth. I'm making two versions of them today. One is a more or less traditional pad Thai with peanut sauce. The other is made with mentaiko, a Japanese fish roe that is cured and salty and fishy and swell. I found the noodles yesterday at a tiny Japanese grocery in DC. They have lots of stuff in a very small space. I wanted to buy some clear rice noodles but I didn't know what to call them. I still don't. I'll figure it out.

Pad Thai of a sort

10 oz. udon noodles
2 scallions, white and green parts chopped fine
1 heaping Tbs peanut butter
2 Tbs fish sauce
red pepper flakes
1/2 cup chicken stock, hot

While the noodles cook (2-3 minutes in boiling water), put the remaining ingredients in a bowl large enough to toss the noodles.

When the noodles are done, do just that, toss them in the sauce. Serve at once.

Udon with mentaiko
1o oz udon noodles
2 scallions, white and green parts chopped fine
1 oz mentaiko
1 Tbs other fish roe (optional)
red pepper flakes
1/2 cup chicken stock hot

Cook the noodles for 2 or 3 minutes then put them into a bowl with the remaining ingredients. Serve at once.