• Karine Wlasichuk

The 10 Minute Leftover Potatoes Bowl: Wasabi and Udon Included

Updated: May 2, 2020

I can definitely pride myself for having come up with many different recipes to serve my family lately (fair enough, René and I, Ella only cares about yogurt at the moment). Leave it to that quarantine creativity to make you think of fun leftovers' bowls while you're pushing your baby's stroller on a fine Easter morning- whilst crossing sidewalks every chance you get because social distancing is fabulous (we didn't need a virus to help us come to this conclusion).

Anyhow, here is a very easy and creative/*different* way to re-purpose your leftover roasted potatoes. I combined mine with a cooked package of Udon noodles, a broccoli crown which I chopped to tiny pieces, sautéed and seasoned, as well as a homemade wasabi mayonnaise. I was going to write 'because wine not' but I don't drink wine at lunch- it's not Christmas day is it?

What you'll need,

For the wasabi mayonnaise,

Sesame oil (2 tbsp)

Mayonnaise (3 tbsp)

Garlic (1 clove, minced)

Wasabi oil (2 tbsp)*

Soy sauce (1 tbsp)

Scallions (3, thinly sliced)

Sea salt (to taste)

*If you do not have any wasabi oil/powder, I highly recommend replacing with equal parts of chili, fresh ginger and brown sugar- still spicy and in the same cuisine genre.

To accompany the potatoes,

Broccoli crown (1, chopped to tiny pieces)

Shallot (1, thinly sliced)

Garlic (3 cloves, minced)

Udon noodles (1 pack)

Ginger powder (1 pinch)

Soy sauce (3 tbsp)

Sesame oil (3 tbsp)

Vegetable oil (1 tbsp)

Sesame seeds (a generous pinch)

A few steps,

1. In a skillet over medium-heat, toss sesame oil, chopped broccoli pieces, garlic, ginger powder, soy sauce and shallots until tender. Add the vegetable oil as you go if you feel the broccoli drying or burning a bit. Remove from heat.

2. In a separate pot, bring a pot of salt water to boil and cook Udon noodles according to package instructions. Drain and throw in the broccoli skillet, mixing well.

3. In a regular-sized bowl, whisk all mayonnaise ingredients together and set aside.

4. Fill up your bowl with half of the reheated potatoes on one side and half of the Udon and broccoli mix in the other.

5. Coat potatoes *heavily* with your homemade mayonnaise. As they as the ingredient to be reheated, they are the ones you want to focus on sauce-wise as they do not have the same crisp freshness and texture as the other newer elements in the bowl. Congrats on giving them a second life!