Traditional Japanese udon noodles wheat flour- not only the most popular Japanese dish after rice and "national fast food", but also hearty meal, which does not require special skill in cooking. ELLE asked the chefs to talk about how to make udon. With your choice of vegetables, beef and chicken.
How to cook fried beef udon
Fumisawa Sushi by Chef Jun Kondo
How to cook udon noodles? Usually, udon in Japan is served hot, for example, in soup, which is made on the basis of dashi (dashi) broth, with soy sauce, mirin vinegar and green onion. Also, tempura, tofu, fish sticks can be added to such a soup.
The broth and additives differ depending on the region of the country. For example, in the east of Japan, a dark brown broth brewed with dark soy sauce is used, while in the western part of the country, a light soy sauce is used.
Both hot and cold dishes are prepared from udon noodles in Japan. Additives to the noodles are selected according to the season and must be balanced with other ingredients. There are no restrictions on ingredients, everything can be chosen to your taste.
There are many types of hot dishes with udon, I can only name a small part. For example, wakame udon seaweed wakame. Kake-udon or su-udon - hot udon noodles in broth topped with green onions. Kare udon or curry udon is served in a Japanese curry soup, which may also include meat or vegetables. Miso nikomi udon is a very hard noodle that is boiled in miso broth (after which the dish does not need to be salted anymore, since the miso itself is quite salty), and it comes out as if a little undercooked. Chicken, vegetables are also added here, all this is poured raw egg. Nabeyaki-udon - noodles cooked along with seafood and vegetables, for example, often served with shrimp, egg and mushrooms. Tsukimi udon is topped with a raw poached egg boiled in broth. Yaki udon - noodles fried in soy sauce».
Complexity: Just
Type: Main course
Time: 30 minutes
Person: 1
Ingredients
- Noodles - 200 g
- Beef - 110 g
- Olive oil - 1 tbsp. a spoon
- Soy sauce - 1 tbsp. a spoon
- Sugar - 1 tbsp. a spoon
- Garlic - 3 g
- Green onion - 30 g
- Carrot - 70 g
- Zucchini - 70 g
- Shiitake mushrooms - 50 g
- Onion - 60 g
- Green onion - 20 g
- Sesame - 1 g
Cooking
- Boil the noodles until done.
- In a frying pan, fry thinly sliced \u200b\u200bbeef pieces with the addition of olive oil and green onions. Add chopped carrots, zucchini, shiitake and onions - fry everything together, but not until fully cooked. Then put the beef with vegetables on a plate, and add pre-cooked noodles to the same pan. Fry the noodles, stirring all the time. Once the noodles are golden brown, return the beef and vegetables, along with the soy sauce, sugar, and finely chopped garlic, to the pan.
- Before serving, garnish with sesame seeds and chopped green onions.
How to cook udon with vegetables
Pavel Petukhov, chef at Nabi
“In order for the vegetables to “grab” a little, but remain crispy inside, it is necessary to cook only on high heat, do not reduce it during cooking and constantly shake the wok.
Complexity: Just
Type: Main course
Time: 30 minutes
Person: 2
Ingredients
- Vegetable oil - 30 ml
- Sesame oil - 6 ml
- Light soy sauce - 40 ml
- Salt - 4 g
- Parsley - 4 g
- Carrot - 40 g
- Green onion - 10 g
- Chicken egg - 2 pcs
- Onion - 40 g
- Soybean germinated processed - 30 g
- Udon noodles - 350 g
Cooking
- Udon noodles with green peas boil in boiling salted water for 4 minutes and mix with light soy sauce.
- We clean the vegetables and cut them finely.
- Traditionally, udon noodles with vegetables are cooked in a wok, but a thick-walled pan works great too! We warm up the wok well, pour vegetable and sesame oils, it will give a nutty flavor, and sesame seeds will add spice to the dish.
- Fry the chicken egg and onion in a wok over high heat for 1-2 minutes and set aside on a plate. Add the rest of the vegetables to the wok and sauté for 3 minutes. At the very end, add the noodles with peas to the wok, without reducing the heat, warm it up for 2 minutes and remove it from the stove.
- Put the finished noodles with vegetables on a dish, decorate with parsley and green onions and serve only hot.
How to cook fried udon with chicken
Chicken Run, Chef Mark Statsenko
“We have udon brought from Thailand, white, plump noodles. We literally douse it with boiling water. A minute and she is ready for further work. Then you just need to lightly fry in a wok.
Complexity: Just
Type: Main course
Time: 30 minutes
Person: 1
Ingredients
- udon noodles - 0.080
- peeled zucchini - 10 g
- Bulgarian pepper - 20 g
- red onion - 10 g
- clean chili pepper - 2 g
- ginger root - 2 g
- fresh garlic - 5 g
- sesame oil - 2 g
- teriyaki sauce - 1 tbsp. a spoon
- boneless chicken legs - 1/2 pcs (thin straws)
- sesame - 2 g
- cilantro - 2 g
- vegetable oil - 2 g
- soy sauce kikoman - 6 g
- iceberg lettuce - 30 g
Cooking
- Heat a wok pan to high heat, sprinkle with vegetable oil.
- Throw vegetables, cook 15 seconds, then add chicken leg, cook 30 seconds, add soy sauce and teriyaki, add udon noodles, mix, cook 15 seconds, add chopped lettuce, cilantro, sesame oil, mix.
- Transfer to serving bowl, garnish with cilantro and sesame seeds.
Yaki udon is a traditional Japanese fried udon noodle with meat and vegetables, very similar to another Japanese fried noodle dish called yakisoba. But there is a significant difference between them. Udon yaki is always made with udon noodles only. Udon is a thick, soft and elastic white noodle made from wheat flour and water. Udon is very versatile, being used in both hot soups and cold or fried foods. In yakisoba, they use chukamen, a yellowish Chinese noodles from wheat flour and kansui (alkaline solution). The same noodles are used to make ramen.
The yaki udon recipe is good because you can use any protein and vegetables from the refrigerator. IN Japan most often take pork. But you can also add chicken, beef or seafood (shrimp or squid). Udon noodles can be used either frozen or dry.
Yaki udon is fast and easy homemade dish and, which you can make for yourself and your family with the ingredients that you probably already have in the refrigerator.
Below we present the traditional japanese recipe yaki udon.
Ingredients - Yaki Udon:
- Dry udon noodles - 200 gr,
- pork belly - 250 gr,
- onion - 1/2 pc.,
- carrots - 1 pc.,
- chinese cabbage - 2 leaves,
- shiitake mushrooms - 2 pcs.,
- green onions - 2 pcs.,
- vegetable oil - 1 tbsp. a spoon,
- mentsuyu sauce - 3 tbsp. spoons,
- soy sauce - 1 teaspoon,
- the black ground pepper- taste.
Recipe - Yaki udon:
- Cook udon noodles according to package directions and set aside.
- Cut the pork into pieces about 2.5 cm thick.
- Cut the onion and cabbage into pieces. Chop carrots into strips.
- Remove the stem from the shiitake mushrooms and cut the cap into thin slices.
- Cut the green onion into pieces about 5 cm long.
- Heat oil in a frying pan over medium heat. Add pork pieces and fry until done.
- Add onion and fry until soft.
- Add cabbage and carrots, fry until soft.
- Add shiitake mushrooms and green onions. Saute until the vegetables are slightly wilted.
- Add udon noodles and mix well with all ingredients.
- Add freshly ground black pepper, menzuyu sauce, soy sauce. Mix everything.
- Transfer the yaki udon to a bowl. Top with green onions, pickled ginger and katsuo-bushi mackerel flakes
Recipe card
Recipe Name
Japanese cuisine, Japanese cuisine
Kitchen727
Second courses. Meat
Dry udon noodles - 200 gr, pork belly - 250 gr, onion - 1/2 pc., carrot - 1 pc., Chinese cabbage - 2 leaves, shiitake mushrooms - 2 pcs., green onions - 2 pcs., vegetable oil - 1 tbsp. spoon, mentsu sauce - 3 tbsp. spoons, soy sauce - 1 teaspoon, ground black pepper - to taste.
"Yaki udon" - a traditional dish Japanese cuisine. The name of the dish reflects its essence and method of preparation, and is translated as "fried udon".
The base of the dish is thick wheat udon noodles, hence the name. The noodles are boiled and then quickly fried in a pan, absorbing the aroma and taste in the process. spicy sauce and spices. You can add any additional ingredients to the noodles. Most often, these are vegetables, meat, mushrooms, herbs and seafood.
At its core, yaki udon is a quick and easy way to make lunch or dinner with whatever you have in the fridge. Today, I propose to cook a light version of the dish with mushrooms and vegetables. This dish is extremely quick to prepare. From the start of cooking to serving the dish to the table, you can keep within 15 minutes! So simple and useful option fast food in chinese! Let's start?!
To prepare yaki udon with mushrooms and vegetables, prepare the ingredients according to the list.
Boil the udon noodles according to the instructions, until almost done. For example, if the instruction suggests boiling udon for 5 minutes, cook for 3, and for another 2 minutes, udon will be fried in a pan with vegetables and in the process will come to readiness. Rinse udon cold water to stop the cooking process. Drain the water and, adding a few drops of sesame or other delicious butter, mix well.
Prepare vegetables and additional ingredients in advance. Yaki udon is ready in minutes, and there is no time left for chopping vegetables in the process.
Finely chop the ginger, garlic, onion, mushrooms and cabbage. Grate carrots. I also add an extra handful of frozen vegetables.
Heat the skillet well over high heat. Add onions, carrots and pieces cabbage leaves. Stir-fry for 3-4 minutes until the vegetables are soft and lightly browned.
Add the remaining ingredients - ginger and garlic, mushrooms and frozen vegetables (if using). Stir and cook for another 2-3 minutes, or until the vegetables are just the right amount of crispy and soft, to your liking.
Mix sauce ingredients. The composition can be varied, depending on your tastes and what sauces you usually keep at home. Everything is simple here. Soy sauce - salty taste, rice vinegar - sour, sugar - sweet, the fourth component of your choice - you can add spice by adding spicy sauce, or enhance the taste of vegetables by adding teriyaki sauce, oyster or any other sauce of your choice.
If you do not like sour notes in the sauce, do not completely exclude rice vinegar from the composition, but only reduce its amount. It is believed that vinegar not only helps the body absorb wheat noodles better, but also reveals its taste.
Add udon to the pan with the vegetables. Stir and fry for 1 minute.
Pour in the sauce, stir and fry everything together for another 1 minute.
Garnish a portion of the dish with a pinch green onion. You can add a pinch of roasted sesame seeds or a couple of drops of sesame oil.
Yaki udon is ready! Bon Appetit!
Udon noodles are similar in essence, cooking and serving to spaghetti, but decorated with a Japanese accent, using the appropriate accompanying products. Everyone will find for themselves a suitable version of the dish, which will allow at its best experience the delights of Japanese cuisine.
Udon noodles - recipe
For the daredevils who are used to doing everything and always with their own hands, the following are recommendations on how to cook udon noodles at home. In fact, the process of creating a product is elementary. The main thing is to follow correct proportions components and adhere to the recommendations of the recipe.
Ingredients:
- flour - 200 g;
- water - 90 ml;
- salt - 1 teaspoon;
- starch.
Cooking
- Sift flour.
- Dissolve salt in water.
- If desired, water can be tinted with a decoction of beets, green tea, turmeric or other natural supplements.
- Pour the liquid into the flour, knead, place in a bag.
- After 30 minutes, roll out, sprinkle with starch, fold in three, cut into strips of the desired thickness, unfold.
Udon noodles with chicken
Japanese udon noodles are rarely boiled and served straight. As a rule, various savory sauces or fried with the addition of meat, fish or seafood. However, the most popular way to decorate a dish is with chicken meat and vegetables. Spicy ingredients are also added, without which it is impossible to imagine a Japanese feast.
Ingredients:
- udon noodles - 300 g;
- chicken fillet - 200 g;
- bow and bell pepper- 50 g each;
- oyster mushrooms - 60 g;
- soy sprouts - 80 g;
- soy and oyster sauce - 50 g each;
- vegetable oil - 40 ml;
- salt, sesame.
Cooking
- Vegetables, oyster mushrooms and fillets are cut into strips.
- The noodles are boiled.
- Fry meat in oil, add onion, soy sauce, fry for a minute.
- Lay vegetables, sprouts, oyster sauce, noodles.
- In a couple of minutes, udon noodles with chicken and vegetables will be ready.
- When serving, sprinkle the dish with sesame seeds.
Udon Noodles with Seafood - Recipe
No less popular are udon noodles with seafood. You can take a little peeled mussels, shrimp and squid, or use a package of ready-made frozen sea cocktail. You can expand the composition of the dish by adding some mushrooms or tomatoes. It takes 30 minutes to arrange a Japanese-style meal for three.
Ingredients:
- udon noodles - 150 g;
- sea cocktail - 250 g;
- carrots and bell peppers - 1 pc.;
- soy sauce, bamboo, plum wine - 50 g each;
- vegetable oil - 40 ml;
- salt, wasabi, sesame.
Cooking
- Boil the noodles.
- They mix two types of sauce, wine and a little wasabi.
- Add flour and mix.
- Fried vegetable straws, add a cocktail.
- After 3 minutes, udon noodles are laid, sauce is poured.
- Served with sesame seeds.
Pork Udon Noodles - Recipe
Hearty, nutritious and fragrant udon noodles with pork are obtained. The dish can be succinctly decorated with onions and carrots, or you can expand the vegetable composition by adding eggplant, zucchini, Bell pepper. Spicy lovers will appreciate the variant of the dish with hot pepper. Only 40 minutes - and on the table is an original and mouth-watering treat for four.
Ingredients:
- udon noodles - 300 g;
- pork (pulp) - 300 g;
- carrots, tomatoes, zucchini, bell peppers - 200 g each;
- onions and eggplants - 150 g each;
- soy sauce - 50 ml;
- hot pepper - ½ pod;
- vegetable oil - 100 ml;
- salt, sesame.
Cooking
- Boil the noodles.
- Meat and vegetables are cut into thin strips and fried alternately.
- The fried ingredients are combined, soy sauce is added, simmered together for 5 minutes and served with sesame seeds.
Shrimp Udon Noodles - Recipe
Another variation of the dish for seafood lovers is Japanese udon noodles with shrimp. It is more convenient to use already peeled clams, which can be purchased frozen and thawed before adding to the dish. Teriyaki sauce, ginger and garlic will give a special piquancy. In 30 minutes, an appetizing and exquisite dinner for 4 people will be ready.
Ingredients:
- udon noodles - 300 g;
- shrimp - 300 g;
- bell pepper - 2-3 pcs.;
- carrots - 1-2 pcs.;
- garlic - 3 cloves;
- ginger - 2 teaspoons;
- soy sauce - 40 ml;
- teriyaki sauce - 20 g;
- vegetable oil - 40 ml;
- salt, green onions.
Cooking
- Boil the noodles.
- Shrimps are added to the fried garlic with ginger, fried for a minute.
- Thinly sliced vegetables are sautéed separately, placed in a common container along with noodles and sauces.
- Served with finely chopped green onions.
Udon Noodles with Beef - Recipe
Udon noodles with beef were originally made in China, but over time the dish migrated to Japanese cuisine where it gained not less popularity. Having tried this nutritious and savory variation of Asian food once, you will want to repeat it more than once, implementing a simple and affordable recipe in 30 minutes.
Ingredients:
- udon noodles - 300 g;
- beef - 300 g;
- garlic - 2 cloves;
- ginger - 1.5-2 tbsp. spoons;
- soy and oyster sauce - 70 g each;
- rice wine - 40 ml;
- sugar - 2 teaspoons;
- water - 100 ml;
- vegetable oil - 40 ml;
- salt, green onions.
Cooking
- To the fried onions with garlic and ginger lay beef marinated in soy sauce with wine.
- Fry, lay the rest of the components, and after 10 minutes of stewing and noodles.
- Served with udon noodles with green onions.
Udon Noodles with Vegetables - Recipe
Udon noodles with vegetables are suitable as a vegetarian treat or to include in. Despite the absence of meat components, the food is tasty, appetizing and healthy. Its preparation will take a few minutes, and the result will be delicious, light dinner or dinner for four.
Ingredients:
- udon noodles - 300 g;
- cucumbers and tomatoes - 2 pcs.;
- onion and bell pepper - 1 pc.;
- garlic - 2 cloves;
- carrots in Korean - 250 g;
- soy sauce - 70 ml;
- vegetable oil - 100 ml;
- salt, green onions.
Cooking
- Boil the noodles.
- Vegetables are cut into strips.
- Onion and garlic slices are fried in oil, mixed ingredients are seasoned with the resulting frying, soy sauce is added.
Udon noodles with teriyaki sauce
To enjoy the excellent taste characteristics of dishes with a Japanese accent, it is not necessary to go to an institution with the corresponding cuisine. Udon noodles at home, decorated with, will amuse the taste buds no worse than any restaurant dish.
