YAKI UDON
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium
NABE YAKI UDON
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
- Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.
CHICKEN YAKI UDON
This delicious stir-fry is similar to yakisoba, but is made with thick, white udon noodles and tossed with a much simpler sauce. Often used in soups, udon noodles are also delicious fried--the texture is just awesome because they are chewy. Try to find frozen or fresh udon noodles. Dried udon noodles will work, too, but you'll lose some of the signature texture.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
- Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and saute until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
- Pour soy sauce over vegetables and chicken; saute 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 6 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 0.9 g, Sodium 792.1 mg, Sugar 3.7 g
YAKI UDON
Steps:
- Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes. Drain the liquid and set aside.
- Set a large sauté pan over high heat. Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke. Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through. Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
- With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms. Add the remaining 1 tablespoon oil, if necessary. Cook until the vegetables are tender, 2 to 4 minutes.
- Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables. Cook for 2 minutes longer, or until most of the liquid has evaporated.
- Place a large pot of water over high heat and bring to a boil. Add the noodles and cook for 1 minute, just long enough to heat through. Drain well.
- Add the noodles to the pan with the vegetables, then add the pork and shrimp. Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft. Season with the salt and black pepper.
- To serve, divide the noodles between 2 plates. Garnish with the katsuobushi.
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YAKI UDON (STIR-FRIED UDON NOODLES) 焼きうどん • JUST …
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- Gather all the ingredients. I like using frozen Sanuki udon noodles, which require blanching in boiling water for just 1 minute before using. If you use dried udon noodles, boil them according to the package instruction.
- Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot into 2” (5 cm) long strips.
- Discard the tough shiitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnish). Cut the rest of the scallion into 2” (5 cm) pieces.
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- Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
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- Choose the best quality udon. The best yaki udon starts with the good quality noodles. You should be able to purchase the udon at most of the Asian grocery shops.
- Choose vegetables with different colors and textures. You are free to use any vegetables in the yaki udon recipe. In fact, it is a great way to make use of the leftover in the refrigerator.
- Choose the meat you like. Pork is the choice for most of the people, especially pork belly slices with some fats in between the lean meat. You can also use lean pork for a healthier meal.
- Use only the Japanese seasonings. Japanese soy sauce. Use the Japanese soy sauce for yaki udon to get the authentic flavor. It is similar to the Chinese light sauce but has a distinct flavor.
- Use high heat to stir fry. Stir-frying with high heat generates the aroma that you are familiar with at the Asian restaurants. However, it does not mean that high heat is required throughout the stir-frying process.
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