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Prepare Udon noodles.
You need to prepare leftover smoked ham.
Provide jalapeño peppers.
Use coarse ground black pepper.
Prepare eggs.
Prepare salt.
Use water.
You need to prepare water.
You need granulated garlic powder.

Add sweet green peas for color and flavor. Add the dry udon directly to the broth and let it cook for a minute or two. When the noodles are just pliable, add the eggs and continue with the recipe. Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich broths.

In a frying pan add the ham and let heat through. Add Udon noodles let get a little brown, then add 1/3 cup water so noodles absorb flavor of ham. Add spices, mix well, add jalapeños and their juices - I used canned.
Add eggs but don't break the yolk. Move the other ingredients from around the eggs, splash the liquid in pan on top of eggs repeatedly.
Add the 1/4 cup of water cove let steam for 2 minutes. Remove from heat and serve immediately.

Here, we're making our udon noodle soup with white miso—a Japanese We're finishing each bowl with a soft-boiled egg, whose creamy, rich yolk is perfect for stirring into the broth. Oyako udon is one of my favorite Japanese noodle dish. This noodle dish is so simple to make and very delicious. Oyako means parents and children in Japanese. The chicken represents the parents and the egg represents the children.

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