EntranceUdon noodles - delicious and original Japanese dish recipes. How to make the perfect udon? Fried udon noodles with vegetables
What do I like about this pasta? Simplicity! For taste and color, as they say, there are no comrades. But in terms of cooking - udon noodles are perfect. Yes, and you can eat it even without meat or fish. I sprinkled the noodles with something (just take creamy melted butter, pour your favorite sauce or pour caviar), and you can have fun.
Time for preparing: 35-40 minutes
Complexity: medium
Ingredients:
udon noodles - 100 g
water - 1 l
salt to taste
zucchini - 100 g
tomato paste - 1 tbsp
Cooking
No need to worry that udon at home is considered a kind of fast food. It is equally loved by ordinary people and gourmets. In a word, let's put water on the stove. Salt it quite a bit and, as soon as the water boils, cook according to the instructions. 
We've got a few minutes to make delicious noodle seasoning. In this case, I prepared my favorite vegetables. It's a pity there was no bell pepper, but that would have been a different dish. So, I cut the zucchini into strips.
I also had eggplant. I did not torment him in order to expel bitterness. It will even be interesting to feel its slight aftertaste in a neutral, in fact, dish. Here I also chose the straw format.
Since I like to combine different products, I have not departed from this rule even now. Harvested mushrooms. I wanted them to be quite fresh, as they say, from the garden. But - what were, such and cut.
Think the noodles are ready? Let's pour the water. So that the noodles do not stick together, sprinkle them with vegetable oil, just do not take a lot. Or just rinse cold water. We don't care to warm them up later.
So let's heat up the pan. We pour oil into it. As soon as it warms up, put all our vegetable slices. No need to stand on ceremony, everything will be fried.
We are missing something bright - both in terms of taste and in terms of color accents. I took a tomato. A long thin straw is what you need.
At the end, pepper, add strips of garlic to this delicious mass and pour a little tomato paste into it.
Traditional Japanese noodles udon from 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 onions. 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 of: 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 of: 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 of: 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.
An interesting fact is that in Japan, udon noodles, like ramen, are considered fast food, but at the same time, its popularity is not inferior to that of spaghetti in Italy. The Japanese are very fond of adding various ingredients to this dish, including not only meat and seafood, but also vegetables, as well as mushrooms. The most popular products in the composition of such noodles are chicken, pork, beef, turkey, shrimp, red fish, as well as a large number of vegetables such as cucumbers, tomatoes, carrots and peppers.
Ingredients
Cooking
First of all, you need to make sure that all necessary products are available so that there are no surprises during the preparation of the dish. The main thing is to buy a pack of udon noodles, making sure that this is the type of wheat product that you need. There are so many types of noodles, so it is very easy to confuse. Also prepare Korean-style carrots in advance or buy ready-made ones in the store.
Wash cucumbers, tomatoes, peppers and greens thoroughly in running water and let dry, then cut all the vegetables into longitudinal strips, and finely chop the greens. Put the chopped foods in a deep plate and add Korean-style carrots to them.
Now boil the udon noodles. You can cook it both in ordinary salt water and in broth. At the same time, welded in meat broth noodles will be much more aromatic and tastier. finished product drain in a colander and rinse under running water, then hang the colander over the sink to allow the water to drain.
Peel the onion from the husk, then cut into thin half rings. Heat the oil in a frying pan and throw in the chopped onion, frying it until it acquires a golden hue. Also add finely chopped garlic to the pan.
Send the noodles along with the onions to a container where the chopped vegetables and herbs are already located, waiting for the wheat product to cool down a bit.
Pour the dish with plenty of oil, add the garlic and mix the noodles well with the vegetables. Then add soy sauce and spices, then mix the noodles again.
When it comes to noodles with vegetables, most often it means Chinese noodles fast food. The one that does not even require cooking - it is enough to pour boiling water over it and leave it for a while. In this regard, noodle recipes with vegetables are mainly borrowed from Chinese food and may contain soy sauce and special spices and seasonings. But this is a matter of personal taste and preference. In principle, any dish can be prepared from these ingredients, not necessarily corresponding to the canons of the inhabitants of the Middle Kingdom.
The five most commonly used ingredients in vegetable noodle recipes are:
The principle of cooking noodles with vegetables is, in fact, the same. Vegetables are cooked separately and then mixed with steamed noodles and served hot. It turns out such a pasta that requires less time to cook.
A selection of vegetables for this dish can be anything: potatoes, zucchini, carrots, onions, bell pepper, eggplant, tomatoes and so on. How exactly to cook them, each recipe is spelled out in its own way. Somewhere stewing and light frying is required, in some it is possible to bake in the oven or on the grill. Adding meat is acceptable, but not necessary - the dish is complete in itself.
Vegetables for such noodles can not be subjected to heat treatment at all. They can be marinated in a spicy marinade by cutting on a special Korean grater long “strings” or cut by analogy with noodles. The dish will look prettier. For such purposes, carrots, bell peppers, cabbage, cucumbers are excellent. And you can serve the dish cold, you get something like a salad.
Five of the fastest recipes for noodles with vegetables:
Regular, wide noodles can also be used. True, for this it must first be boiled in boiling salted water.
However, there are options in which the noodles are cooked simultaneously with other products - fried in a pan, for example. And it does not need to be steamed or boiled.
Hi all! Recently, my husband and I went to a Chinese restaurant, and udon noodles with vegetables became a real discovery for me. I tried it for the first time and liked the dish so much that I decided to learn how to cook it at home. Udon is a traditional Chinese and Japanese wheat noodle. It is similar to ramen, but the dough is kneaded without an egg and rolled out a little thicker.
The dish is prepared with turkey or chicken, pork or beef. From seafood, shrimp, crab meat or squid are good. Suitable for almost any vegetable Chinese cabbage or broccoli, baby corn, bell peppers, carrots. Many options for recipes with mushrooms, such as champignons or shiitake.
The composition of the dish necessarily includes ginger and sauces: soy, teriyaki, oyster. They give a special taste, and together with spices - a unique aroma 🙂
The calorie content of the dish depends on the recipe for adding various ingredients - udon with vegetables contains 213 kcal, for options with meat a little more.
Recipe for udon noodles with vegetables in teriyaki sauce
Want to learn how to cook a traditional dish? Then cook this recipe. I like simplicity and speed: literally 20 minutes to cook and you can serve it on the table. At the same time, garlic, black pepper and teriyaki sauce add a delicious aroma.
Prepare:
- 300 g udon noodles;
- 1 bell pepper;
- 1 medium carrot;
- 2 cloves of garlic;
- 2 tbsp sesame seeds;
- 3 tbsp teriyaki sauce;
- 1-2 tbsp vegetable oil;
- salt, ground black pepper to taste.
Recipe:
1. Cut vegetables into thin strips. Peel and finely chop the garlic.
2. Heat up in a frying pan vegetable oil fry carrots until soft. Add bell pepper, stir and continue to fry together for 3 minutes.
3. Send the garlic to the vegetables, mix again and fry for another 1 minute. Keep on low heat until the liquid has evaporated.
4. Boil salted water in a saucepan, dip the noodles into it and cook for 11 minutes. Throw in a colander, let the water drain. Send it to the vegetables, pour in the teriyaki sauce, mix thoroughly and remove the pan from the heat.
Arrange on serving plates, sprinkle sesame seeds. Serve hot. lovers Asian cuisine I recommend trying or.
Udon noodles with vegetables and chicken at home
This recipe will allow you to create a full meal in just 25 minutes. It contains everything you need to stay full all day long. Thanks to the traditional set of sauces and spices, the dish becomes very appetizing and is eaten faster than it is cooked. Check it out and see for yourself 🙂
Products for cooking:
- 400 g chicken fillet;
- 200 g wheat noodles;
- 120 g of sweet pepper;
- 70 g carrots;
- 70 g of onions;
- 10 g of garlic;
- 20 g of ginger root;
- 15 g green onions;
- 120 g teriyaki sauce;
- 50 g soy sauce;
- 1 tsp roasted sesame seeds;
- 1 tsp black pepper;
- 3 tbsp vegetable oil;
- salt and ground pepper chili to taste.
How to cook:
1. Cut chicken meat into thin strips about 3 cm long. Mix 1/2 tsp. salt and black pepper, sprinkle the chicken with the mixture, mix thoroughly and leave for 10-15 minutes.
2. Peel and finely chop the ginger. Fry in hot oil in a pan, stirring constantly, for 1-2 minutes over medium heat.
3. Add chicken pieces, fry, stirring occasionally, about 5 minutes until golden brown.
4. Chop the onion into small cubes, send it to the pan. Stir-fry for 2 minutes.
5. Cut carrots into thin strips, fry for 2 minutes in a pan with meat.
6. Chop sweet pepper into thin strips. Send it to the pan with other ingredients. Fry, stirring, for 1 minute over medium heat.
7. Finely chop the garlic and add to the pan along with a pinch of chilli. Pour in the sauces, add 100 ml of water, mix and simmer covered for 2-3 minutes.
8. Cook udon in salted boiling water according to package directions. Drain in a colander, rinse with cold water.
9. Send to the pan with meat and vegetables. Stir and simmer covered over low heat for another 2-3 minutes. Coarsely chop the green onions, sprinkle over the noodles and mix.
Divide into serving bowls and serve hot, sprinkled with sesame seeds.
How to cook udon noodles with pork and vegetables in soy sauce?
A nutritious dish for those who need strength and more calories. This option contains 280 kcal. They are provided by a combination of meat, noodles and mushrooms. This is harmoniously complemented by roasted peppers and savory flavor notes of garlic, sesame and miso paste.
For 4 servings take:
Follow the sequence:
1. Pour boiling water over shiitake mushrooms and leave for 1 hour.
2. Cut the pork into thin sticks (3-4 cm long). Put the meat in a deep container, pour soy sauce, rice vinegar, sesame oil, sprinkle with ginger. Stir and let marinate for 30-40 minutes.
3. Separate the root (white) part of the green onion, cut into medium-sized circles. Finely chop the garlic. Cut the bell pepper into strips. Cut the mushrooms into strips.
4. Put the pan on high heat, pour in vegetable oil. Saute onion and garlic in hot oil, stirring constantly, for 1 minute.
5. Put the pieces of meat in the pan along with the marinade. Cook, stirring constantly, until the liquid has evaporated.
6. Add sweet pepper, sprinkle with sesame seeds. Stirring, fry for another 2-3 minutes.
7. Dilute the miso paste in 40-50 ml of water, pour into the pan. Send the mushrooms there. Stir, fry for 1 more minute. Pour in 70-100 ml of water, cover with a lid and let it simmer over medium heat for about 15 minutes.
8. Boil salted water in a saucepan. Boil the noodles until tender according to package instructions. Drain in a colander, drain the liquid, rinse with running cold water.
9. Put it in a pan with meat, mix well. Keep on high heat for another 5 minutes, stirring constantly.
Cut green onion feathers into thin rings. Lay out ready meal onto serving plates, top with green onion rings and serve hot.
Udon with beef meat and vegetables in a wok
You can cook such a dish not only at home, but also in nature. It will take a little more than 10 minutes to cook on a hot fire, not counting the ignition of the fire. As a result, you will have a traditional Japanese hot dish ready. great taste and flavor it will provide a combination of hot and sweet peppers, garlic and, of course, teriyaki sauce.
Ingredients:
- 300 g of beef;
- 300 g wheat udon noodles;
- 1 head of onion;
- 1 bunch of green onions;
- 2 sweet bell peppers;
- 1 pod hot pepper Chile;
- 3 cloves of garlic;
- 150 ml teriyaki sauce or soy sauce;
- 5 tbsp or 100 ml of vegetable oil;
- salt, ground pepper to taste.
Step by step recipe:
1. Cut the meat into cubes about 3-4 cm long. Chop the onion into half rings, bell pepper into strips. Remove the seeds from the chili pepper and cut into thin rings, finely chop the garlic.
2. To prepare, take a five-liter wok or an ordinary large frying pan, put on a strong fire. Pour in vegetable oil and wait until it heats up. Stirring constantly, fry the meat for 3-5 minutes until golden brown.
You can take any refined oil: sesame, olive or sunflower.
3. Put the onion in the pan, add the bell pepper, mix. Fry for 2 more minutes over high heat.
4. Send chili peppers with garlic to vegetables, pour in the sauce, mix. Salt, add ground pepper, mix again and fry until fully cooked for 2-3 minutes.
5. Boil salted water, dip the noodles in it and cook according to package instructions. Throw in a colander, let the water drain.
Mix all the products, sprinkle chopped green onions on top and serve the dish hot to the table.
Wheat udon noodles with vegetables, shrimp and other seafood
The recipe for a seafood dish will conquer any gourmet. Udon goes great with seafood, whether it's just shrimp or scallops, or Seafood Cocktail. Leek with pak choi will add their touch to refined taste. Especially piquant will be a dish with oyster sauce.
3. Heat vegetable oil in a skillet over high heat. Add ginger and seafood. Fry, stirring constantly, for 1 minute, pour in the rice wine and continue frying for another 1-2 minutes.
4. Put the onion and cabbage leaves in the pan, mix with seafood. Fry for 1 minute.
5. Boil the noodles in salted boiling water according to the instructions on the package, drain in a colander, rinse with cold water.
Place the udon in the seafood pan, add the soy sauce, oyster sauce, seasoning and sesame oil. Mix well, heat for 1-2 minutes. Sprinkle with sesame seeds and serve hot immediately on serving plates.
As you can see, the recipes in it are really simple, but as diverse as possible. Try it, I think you will want to not only cook such noodles with vegetables yourself again and again. Treat guests, share impressions and recipes with friends on social networks. Enjoy your meal and come visit!