Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, stir fried udon noodles with lots of vegetables. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Add the vegetables and stir fry until just tender; Add the Annie Chun's Organic Udon Noodles; Stir in the sauce; Give it a final mix and serve! How to assemble your own vegetable udon. You can replace the veggies in the recipe with other types of vegetables you have on hand.
Stir Fried Udon Noodles with Lots Of Vegetables is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Stir Fried Udon Noodles with Lots Of Vegetables is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook stir fried udon noodles with lots of vegetables using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Stir Fried Udon Noodles with Lots Of Vegetables:
- Get 1 pack Frozen udon noodles
- Make ready 2 slice ● Thinly sliced pork belly
- Make ready 2 leaves ● Cabbage
- Take 1 ● Raw shiitake mushroom
- Take 1/3 ● Japanese leek
- Prepare 1/3 bunch ● Komatsuna greens
- Prepare 1/5 of a bag Bean sprouts
- Take 1 Egg
- Prepare 2 tbsp Okonomiyaki sauce
- Take 1/2 tbsp Mentsuyu
- Get 1 Bonito flakes
- Make ready 1 Sesame oil
Garnish with the sliced green tops of the scallions. Udon is a Japanese noodle made of wheat and yaki udon is a stir fried dish that includes udon noodles along with a variety of meat and vegetables mixed in a soy sauce base. Depending on what fillings and sauce you use to make yaki udon, it can be healthy. The basis for the noodle stir fry sauce is inspired by the one I use in my other clean-out-the-fridge BFF: Homemade Fried Rice.
Instructions to make Stir Fried Udon Noodles with Lots Of Vegetables:
- Microwave the frozen udon noodles following package instructions, and untangle the noodles. Cut all the ● ingredients into bite-sized pieces. Wash the bean sprouts.
- Heat up the sesame oil in a frying pan and make a fried egg with a soft-set yolk. (Don't put on a lid to make sure the yolk is soft set.)
- Take the fried egg out. Add the pork and stir fry until the color changes, then add the shiitake mushroom and leek and continue stir frying over medium heat.
- When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order.
- Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat.
- Mix everything together and add the okonomiyaki sauce and mentsuyu sauce.
- Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce.
- Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it's done!
- The soft set yolk becomes a sauce when you break into it with your chopsticks. Mix it in with the noodles as you eat it.
- This time I didn't have any pork belly, so I used wiener sausages instead. You can use any vegetables you have in the fridge.
- Here I used up all the leftover vegetables I had on hand. You can make it easily so it's great for lunch on your own.
If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Cook until the chicken is cooked through, then remove and. These can be cooked with stir-fry, in steam of stir-fry sauce. For less messy results, Cover noodles in hot water for few minutes so these untangle, then add to sauce and stir fry. Stir frying vegetables is quick and easy, and can be done just before the noodles are cooked.
So that is going to wrap it up with this exceptional food stir fried udon noodles with lots of vegetables recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
