Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy udon noodles with lots of vegetables. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Discover The Latest Outdoor Collection Now. Spicy Udon Noodles with Lots of Vegetables I love udon dishes, but usually they don't include vegetables.
Spicy Udon Noodles with Lots of Vegetables is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Spicy Udon Noodles with Lots of Vegetables is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook spicy udon noodles with lots of vegetables using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Udon Noodles with Lots of Vegetables:
- Get 2 packs Udon noodles (frozen)
- Make ready 100 to 150 grams Ground chicken
- Prepare 1 generous amount Vegetables (Chinese cabbage, shiitake mushrooms, etc.)
- Prepare 700 ml Dashi stock
- Make ready 60 grams Miso
- Make ready 1 dash Doubanjiang
- Prepare 1 tbsp Sugar
- Take 2 tbsp Sake
- Get 1 piece Ginger (finely chopped)
- Prepare 1 Green onion or scallion
- Take 1 Katakuriko
A fresh udon noodle stir fry, with a spicy soy orange sesame sauce, carrots, red peppers and bok choy. These spicy udon noodles with fresh vegetables are prepared with avocado, tomato and broccoli. If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. As with any stir-fry, the choice of vegetable is up to you and stir-fried dishes are always great for cleaning the fridge out of any stragglers.
Steps to make Spicy Udon Noodles with Lots of Vegetables:
- Grind up chicken thigh meat in a food processor. Stir fry the ground chicken with the chopped ginger until the meat is transparent. Add the miso and doubanjiang and stir fry well.
- Add the sake and sugar, plus the katakuriko dissolved in a little water.
- Put the dashi stock, Chinese cabbage, shiitake mushrooms or whatever other vegetables you are using into a separate pan. When the vegetables are cooked through, add the frozen udon noodles.
- Add the meat-miso mixture you made in Step 2 to the pan. Simmer until the flavors have blended and it's done. Serve topped with chopped green onions.
- Delicious served with burdock root onigiri (rice balls).
If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. As with any stir-fry, the choice of vegetable is up to you and stir-fried dishes are always great for cleaning the fridge out of any stragglers. Because udon noodles are so soft, I chose broccoli and red pepper to add a bit of fresh crispness and textural contrast, and fresh shiitakes for bit of meatiness. From the Test Kitchen In this recipe, a flavorful sauce made with soy glaze, black bean sauce, and spicy gochujang brings together delightfully chewy udon noodles and sautéed veggies. Mixing in the yolk from a soft-boiled egg as you eat adds even more rich flavor to the dish.
So that’s going to wrap it up with this exceptional food spicy udon noodles with lots of vegetables recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
