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

To begin with, you should make sure that all the 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, noodles cooked in meat broth will be much more aromatic and tastier. Drain the finished product in a colander and rinse with 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.

Udon noodles are a Japanese dish. Noodles are prepared from wheat flour, but varieties from buckwheat and bean flour are known. A characteristic feature of this noodle is that it is prepared without an egg. This noodle is very popular in various kinds of broths.

I made udon with vegetables. This is a summery and light dish. Vegetables should not be steamed, they should be slightly crunchy. Cooking is better in sesame oil, it will give a nutty flavor. Sesame seeds will add spice to the dish. Traditionally, udon noodles with vegetables are cooked in a wok, but a thick-walled pan will work too!

So, let's prepare all the products.

We will send the noodles to cook in boiling water for 7 minutes.

While the noodles are cooking, prepare the vegetables.

Peel the onion and cut into half rings. Finely chop the garlic.

We cut all the vegetables into strips, a grater for Korean carrots is suitable for this. Some recipes use cooked Korean carrots, but fresh carrots can also be used. It depends on the philosophy of the chef.

In a hot pan with oil, fry the garlic and add the onion. Fry quickly.

Add all the other vegetables, pour in the sauces and quickly fry over high heat. Add sesame seeds and mix. Vegetables for udon noodles are ready.

The noodles are also cooked. Let's drain the water.

Add noodles to vegetables and heat through.

Serve hot udon noodles with vegetables.

This is a very quick and tasty dish. Bon Appetit.

Udon noodles with vegetables

Udon noodles - 400 g

Carrot - 60 g

Onion - 60 g

Sweet pepper (3 colors) - 60 g

Zucchini - 60 g

Shiitake - 60 g

Garlic - 4 cloves

Green onions - 40 g

Vegetable oil - 60 ml

Sake - 60 ml

Soy sauce - 40 ml

Sesame oil - 10 ml

Sesame - 8 g

Salt pepper

186 kcal

Boil the noodles in boiling salted water until tender, rinse under cold water and drain in a colander.

Peel carrots and onions, cut into strips. Peel the pepper from the seeds, cut into strips along with the zucchini. Mix all vegetables. Remove the legs from the shiitake and cut into large strips. Peel the garlic and cut into small cubes, cut the green onion into feathers.

Pour vegetable oil into a preheated pan, put the vegetable mixture and shiitake, salt and pepper, stir well. Then add the garlic and sauté lightly. Add boiled noodles, pour in sake and stir.

Pour in sesame oil and soy sauce, mix everything thoroughly and put on plates.

Sprinkle the noodles with sesame seeds and green onions.

RED BEANS UDON Noodles 140 g udon noodles, 230 g boiled red beans, 1 onion, 40 g parsley, 50 g celery, dark miso, lemon juice, 1 tsp. minced garlic, sea salt. Boil the noodles in salted water for 10 minutes.

JAPANESE UDON Noodles 500 g high gluten flour, 2 egg yolks, 100 ml water, 1 pinch of salt. Knead the dough from flour, yolks and water. The longer you knead, the more tender the noodles will turn out in the end. Leave the finished dough for 40 minutes, then roll out the layer

UDON Noodles WITH MUSHROOM SAUCE 500 g cooked udon noodles, 200 g fresh shiitake mushrooms or champignons, 1 onion, 60 ml vegetable oil, 80 g flour, 85 ml soy sauce, 200 ml chicken broth, 30 g ground togarashi. Boil mushrooms. Fry the onion until

UDON Noodles fried with shrimps 120 g shrimp, 100 g soy sprouts, 100 g crushed peanuts, 1 celery root, 2 garlic cloves, soy sauce, ground togarashi, salt to taste. Finely chop soybean sprouts. Cut celery into thin slices. Boil the noodles.

UDON IN MISO SAUCE 300 g cooked udon noodles, 180 g light miso, 50 ml mirin, 80 ml rice vinegar, 30 ml ginger juice, 1 garlic clove, 40 g dried tarragon, tofu, herbs. Mix miso with water, add mirin, vinegar, ginger juice, tarragon, crushed garlic and

UDON WITH CHICKEN BREAST AND MUSHROOMS 400 g cooked udon noodles, 300 g chicken breast, 100 g mushrooms, 100 g spinach, 100 g green beans, 60 g starch, 2 onions, 1 ginger root, 50 ml sake, 100 ml soy sauce, 200 ml of broth, salt to taste. Chicken

Udon noodles Udon noodles are used in soups, as an integral component in complex dishes and as an independent dish, usually in a liquid sauce, with the addition of various seasonings. Most often, noodles are made from wheat flour, but special types of it are also prepared from other flours.

Udon noodles with seafood Udon noodles - 200 g Zucchini - 60 g Carrots - 60 g Onions - 60 g Sweet peppers (3 colors) - 60 g Shiitake mushrooms - 50 g Tomatoes - 60 g Fresh ginger - 20 g Green onions - 40 g Sea cocktail - 250 g Vegetable oil - 50 ml Hon dashi seasoning - 7 g Sake - 60 ml Fish sauce

Boiled udon noodles PRODUCTS 3 cups premium flour 2 egg yolks 5 tbsp. spoons of water? teaspoons of salt PREPARATION Sift flour into a bowl, make a well, put egg yolks and salt in it, pour in water, knead a very tough dough, knead it thoroughly and

Udon noodles in broth FOOD 250 g udon noodles 3 cups dashi broth 1 carrot 3 tbsp. spoons of soy sauce 2 tbsp. tablespoons mirin 3 green onions ? tsp finely grated fresh ginger or ground togarashi or shichimi togarashi ? tsp

Udon noodles with mushrooms and tofu FOOD 250 g udon 500 ml mushroom broth 150 g shiitake 150 g tofu 1 boiled carrot 2 tbsp. spoons of soy sauce 1 tbsp. dessert wine spoon 1 teaspoon grated fresh ginger ? bunch of green onions PREPARATION Boil the noodles, set aside

Udon noodles with miso sauce FOOD 250 g udon noodles ? cups of water 4 tbsp. tablespoons light miso paste 1 tbsp. mirin spoon 2 tbsp. tablespoons lemon juice or rice vinegar 1 1/-2 teaspoons ginger juice 1 clove of garlic ? teaspoon dry tarragon

Udon noodles with red beans FOOD 300 g udon noodles 1 cup boiled red beans 1 large sweet green pepper 1 bunch green onions 2 celery stalks 3 tbsp. tablespoons chopped parsley Salt to taste For miso sauce: 2-3 tbsp. spoons of dark paste

Udon noodles with chicken and mushrooms FOOD 500 g udon noodles 250–300 g chicken fillet 2 tbsp. tablespoons starch 100 g fresh shiitake mushrooms or champignons 100 g spinach 100 g green beans 2 onions ? cup vegetable oil 1 cup chicken broth

Buckwheat noodles with vegetables You will need:? 1 pack of buckwheat noodles;? 1 bell pepper;? 1 carrot;? 1 st. a spoonful of vegetable oil; fresh herbs; soy sauce. Cooking method: 1 Boil buckwheat noodles in boiling water (5–7 minutes). 2 Wash, peel, cut vegetables

Traditional Japanese udon noodles made from wheat flour are not only the most popular Japanese dish after rice and the "national fast food", but also a hearty dish that 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 a soup that 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 with wakame seaweed. 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 with a 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

A 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

1. Boil the noodles until done.
2. Fry thinly sliced ​​beef pieces in a frying pan with olive oil and green onions. Add chopped carrots, zucchini, shiitake and onions - fry everything together, but not until completely 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.
3. 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

A 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

1. Boil Udon noodles with green peas in boiling salted water for 4 minutes and mix with light soy sauce.
2. We clean the vegetables and cut them finely.
3. 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.
4. 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.
5. 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

A 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

1. Heat a wok pan to high heat, sprinkle with vegetable oil.
2. 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.
3. Transfer to serving bowl, garnish with cilantro and sesame seeds.

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 a suitable option for themselves, which will allow them to get acquainted with the delights of Japanese cuisine in the best possible way.

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 observe the correct proportions of the components and adhere to the recommendations of the recipe.

Ingredients:

• flour - 200 g;
• water - 90 ml;
• salt - 1 teaspoon;
• starch.

Cooking

1. Sift flour.
2. Dissolve salt in water.
3. If desired, water can be tinted with beetroot decoction, green tea, turmeric or other natural additives.
4. Pour the liquid into the flour, knead, place in a bag.
5. 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 roasts are prepared for it 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;
• onion 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

1. Vegetables, oyster mushrooms and fillets are cut into strips.
2. The noodles are boiled.
3. Fry meat in oil, add onion, soy sauce, fry for a minute.
4. Lay vegetables, sprouts, oyster sauce, noodles.
5. In a couple of minutes, udon noodles with chicken and vegetables will be ready.
6. 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 the packaging of a 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

1. Boil the noodles.
2. They mix two types of sauce, wine and a little wasabi.
3. Add flour and mix.
4. Fried vegetable straws, add a cocktail.
5. After 3 minutes, udon noodles are laid, sauce is poured.
6. Served with sesame seeds.

Pork Udon Noodles - Recipe

Hearty, nutritious and fragrant udon noodles with pork are obtained. The dish can be decorated succinctly with onions and carrots, or you can expand the vegetable composition by adding eggplant, zucchini, sweet peppers. Spicy lovers will appreciate the option of a dish with hot peppers. 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

1. Boil the noodles.
2. Meat and vegetables are cut into thin strips and fried alternately.
3. Combine the fried ingredients, add soy sauce, simmer together for 5 minutes and serve 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

1. Boil the noodles.
2. Shrimps are added to the fried garlic with ginger, fried for a minute.
3. Thinly sliced ​​vegetables are sautéed separately, placed in a common container along with noodles and sauces.
4. Served with finely chopped green onions.

Udon Noodles with Beef - Recipe

Udon noodles with beef were originally prepared in China, but over time, the dish migrated to Japanese cuisine, where it gained no less popularity. Having tried this nutritious and savory variation of Asian food once, you will want to repeat it again and again, 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

1. To the fried onions with garlic and ginger lay beef marinated in soy sauce with wine.
2. Fry, lay the rest of the components, and after 10 minutes of stewing and noodles.
3. 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. It takes minutes to prepare, and the result is a tasty, light dinner or lunch 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

1. Boil the noodles.
2. Vegetables are cut into strips.
3. 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.