I love hot dogs! They taste really yummy, especially this super healthy kind that I buy at the local grocery store. I also love noodles so I decided to make a recipe that included both. If you can’t find a good beef hot dog, you could use the chicken hot dogs that I see at every grocery store but I would try to get a kind with not a lot of added or overwhelming ingredients.
A word about the stock I used. At first I used organic chicken stock which was very light, so if you want a lighter noodle soup, you can use chicken stock. Then, at Tom’s request, I used instant miso soup. Tom loved it but I thought the miso competed with the rest of the ingredients. I then used organic beef stock, which gave such a wonderful deep flavor, fusing the ingredients together, that I have to recommend it.
Time: 30 minutes
8 hot dogs (I say 8 because they usually come in packs of 4 but if you can get a six-pack that would work fine)
4 individual stalks of udon noodles
1 bunch green onions
4 cups beef stock (1 box)
Preparation and Cooking
1) Take a 5 quart dutch oven, fill 1/2 full of water
2) Add a dash of salt and turn the stove on high until the water boils
3) While you are waiting for the water to boil, open up the packages of hotdogs and dice the hotdogs.
4) When the water comes to a boil, place the stalks of udon noodles in the boiling water, turn the burner down to medium. I also add a dash of olive oil to keep the noodles from sticking together and stir. Then go back and stir from time to time. The noodles should be done in about 12-15 minutes.
While the noodles are cooking…
5) Dice the green onions
6) Slice the cucumbers
7) Take a frying pan or wok, coat bottom with olive oil.
8) Turn stove to medium and add the diced hot dogs.
9) Fry the hot dogs up, since they are already cooked, this should only take about five minutes. When finished, keep the burner on low to keep them warm.
10) When the noodles are done, drain with a colendar.
11) Rinse the noodles in cold water to get the starch out.
12) Take a 4 quart pan and pour in the beef stock. Put burner on high. When stock comes to a rolling boil, turn off the burner. A 4 quart sauce pan will fill the pan about half way, if you want to use a smaller pan.
Putting It All Together
13) Take four bowls and place noodles in bowls in equal portions, chopsticks or a tight pair of tongs work the best.
14) Pour boiling beef stock over noodles in equal portions
15) Add 2 serving spoonfuls of diced hot dogs.
16) Sprinkle a small handful of green onions on top of the noodles.
17) Add three slices of cucumber on top.
18) Add soy sauce to taste