Steps to Prepare Ultimate Stir Fried Udon Noodles with Lots Of Vegetables
Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Award-winning Stir Fried Udon Noodles with Lots Of Vegetables. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Stir Fried Udon Noodles with Lots Of Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir Fried Udon Noodles with Lots Of Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir Fried Udon Noodles with Lots Of Vegetables is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to 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 cook that.
I'm pregnant right now so I'm trying to eat as many vegetables as I can. So I added a lot of vegetables to stir fried udon noodles!!
Add water to the layered vegetables, then put a lid on to steam-cook them to perfection.
Because you steam-cook everything, the noodles will be nice and plump. For 1 serving. Recipe by Tomomon1028
Ingredients and spices that need to be Get to make Stir Fried Udon Noodles with Lots Of Vegetables:
- 1 pack Frozen udon noodles
- 2 slice ● Thinly sliced pork belly
- 2 leaves ● Cabbage
- 1 ● Raw shiitake mushroom
- 1/3 ● Japanese leek
- 1/3 bunch ● Komatsuna greens
- 1/5 of a bag Bean sprouts
- 1 Egg
- 2 tbsp Okonomiyaki sauce
- 1/2 tbsp Mentsuyu
- 1 Bonito flakes
- 1 Sesame oil
Steps 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.
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