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Udon noodles - delicious and original Japanese recipes. Fried Udon noodles with meat and vegetable strips (recipe with photo) Vegetable udon noodles

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

I made udon with vegetables. This is a summer and light dish. Vegetables should not be steamed, they should crunch a little. It is better to cook with sesame oil, it will give a nutty flavor. Sesame seeds add zest to the dish. Traditionally, udon noodles with vegetables are cooked in a wok, but a thick-walled pan is fine too!

So, let's prepare all the products.

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

While the noodles are cooking, let's cook the vegetables.

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

Cut all the vegetables into strips; for this, a grater for Korean carrots is suitable. Some recipes use ready-made Korean carrots, but you can also use fresh carrots. It depends on the philosophy of the chief.

Fry the garlic in a preheated pan with oil 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. The vegetables for the udon noodles are ready.

The noodles are boiled too. Salt water.

Add noodles to vegetables and heat up.

Serve the cooked udon noodles with vegetables hot.

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

Traditional Japanese udon noodles made from wheat flour are not only the most popular Japanese dish after rice and "national fast food", but also a hearty dish that does not require any special skill in cooking. ELLE asked the chefs to talk about how to make udon. Your choice with vegetables, beef and chicken.

How to cook fried udon with beef

Fumisawa Sushi, Chef Jun Kondo

“How to cook udon noodles? Udon is usually served hot in Japan, for example, in a soup made with dashi broth (dashi), soy sauce, mirin vinegar and green onions. Also, tempura, tofu, fish sticks can be added to such a soup.

Broth and additives vary by region of the country. For example, eastern Japan uses a dark brown broth cooked with dark soy sauce, while western Japan uses light soy sauce.

Both hot and cold dishes are prepared from udon noodles in Japan. Noodle additives are selected according to the season and must be balanced with other ingredients. There are no restrictions on ingredients, you can choose everything to your taste.

There are many types of hot udon dishes, but I can name only a small part. For example, wakame-udon with wakame seaweed. Kake-udon or su-udon - hot udon noodles in broth, sprinkled with green onions on top. Kare-udon or curry udon is served in Japanese curry soup, which can also be served with meat or vegetables. Miso nikomi-udon is very hard noodles, they are boiled in miso broth (after which the dish can no longer be salted, since miso itself is quite salty), and it turns out as if a little undercooked. Chicken, vegetables are also added here, all this is poured with a raw egg. Nabeyaki-udon - Noodles cooked alongside seafood and vegetables, for example, are 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 dish

Time: 30 minutes

Persons: 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 onions - 30 g
  • Carrots - 70 g
  • Zucchini - 70 g
  • Shiitake mushrooms - 50 g
  • Onions - 60 g
  • Green onions - 20 g
  • Sesame seeds - 1 g

Preparation

  1. Boil the noodles until tender.
  2. Fry thinly sliced ​​pieces of beef in a frying pan with olive oil and green onions. Add carrots, zucchini, shiitake and onions, chopped into strips - fry all together, but not until completely cooked. Then put the beef with vegetables on a plate, and add the 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 to the pan, as well as the soy sauce, sugar, and finely chopped garlic.
  3. Garnish with sesame seeds and chopped chives before serving.

How to cook udon with vegetables

Pavel Petukhov, chef at Nabi

"In order for the vegetables to" grab "only a little, but remain crispy inside, it is necessary to cook only over high heat, do not reduce it during the cooking process and constantly shake the wok."

Complexity: Just

A type: Main dish

Time: 30 minutes

Persons: 2

Ingredients

  • Vegetable oil - 30 ml
  • Sesame oil - 6 ml
  • Light soy sauce - 40 ml
  • Salt - 4 g
  • Parsley - 4 g
  • Carrots - 40 g
  • Green onions - 10 g
  • Chicken egg - 2 pieces
  • Onions - 40 g
  • Sprouted processed soybeans - 30 g
  • Udon noodles - 350 g

Preparation

  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 chop finely.
  3. Traditionally, udon noodles with vegetables are cooked in a wok, but a thick-walled pan is also great! We warm up the wok well, pour in vegetable and sesame oils, it is this that will give a nutty flavor, and sesame seeds will add piquancy to the dish.
  4. Fry the chicken egg and onions in a wok over high heat for 1-2 minutes and put on a plate. Add the rest of the vegetables to the wok and fry for 3 minutes. At the very end, add the noodles with peas to the wok, without reducing the heat, warm up for 2 minutes and remove 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 make fried chicken udon

Chicken Run, chef Mark Statsenko

“We bring udon from Thailand, white, plump noodles. We literally pour boiling water over it. A minute and she is already ready for further work. Then you just need to lightly fry in a wok. "

Complexity: Just

A type: Main dish

Time: 30 minutes

Persons: 1

Ingredients

  • udon noodles - 0.080
  • peeled zucchini - 10 g
  • bulgarian pepper - 20 g
  • red onion - 10 g
  • chili peeled. - 2 g
  • ginger root - 2 g
  • fresh garlic - 5 g
  • sesame oil - 2 g
  • teriyaki sauce - 1 tbsp a spoon
  • chicken legs without bone - 1 \ 2 pcs (thin straw)
  • sesame seeds - 2 g
  • cilantro - 2 g
  • vegetable oil - 2 g
  • soy sauce kikoman - 6 g
  • Iceberg salad - 30 g

Preparation

  1. Heat the wok pan, sprinkle with vegetable oil.
  2. Throw in vegetables, cook 15 seconds, then add chicken leg, cook 30 seconds, add soy sauce and teriyaki, add udon noodles, stir, cook for 15 seconds, add chopped lettuce, cilantro, sesame oil, stir.
  3. Place in a serving bowl, garnish with cilantro and sesame seeds.

An interesting fact is that in Japan udon noodles, like ramen, are considered fast food, but their popularity is not inferior to the popularity of spaghetti in Italy. The Japanese love to add various ingredients to this dish, including not only meat and seafood, but also vegetables and mushrooms. The most popular foods in these noodles are chicken, pork, beef, turkey, shrimp, red fish, and a wide variety of vegetables such as cucumbers, tomatoes, carrots and peppers.

Ingredients

Preparation

    To begin with, you should make sure that all the necessary products are available so that there are no surprises during the preparation process. The main thing is to buy a pack of udon noodles, making sure that this is the type of wheat product you want. There are many types of noodles, so it is very easy to confuse. Also, prepare Korean carrots in advance or buy ready-made carrots in the store.

    Wash cucumbers, tomatoes, peppers and herbs thoroughly in running water and let dry, then cut all vegetables into longitudinal strips, and chop the herbs finely. Place the chopped foods in a deep bowl and add the Korean-style carrots to them.

    Now boil the udon noodles. You can boil it in regular salted water or in broth. At the same time, noodles cooked in meat broth will be much more aromatic and tastier. Throw 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, then cut into thin half rings. Heat oil in a skillet and toss in the chopped onion, frying until golden brown. Also add finely chopped garlic to the skillet.

    Send the noodles along with the onions to the container, where the chopped vegetables and herbs are already located, waiting for the wheat product to cool down a little.

    Pour more oil over the dish, add the garlic and stir the noodles well with the vegetables. Then add the soy sauce and spices, then stir the noodles again.

Udon noodles are similar in nature to spaghetti in the way they are cooked and served, but decorated with a Japanese accent, using the appropriate accompanying products. Everyone will find a suitable dish 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 do it yourself, 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 recipe recommendations.

Ingredients:

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

Preparation

  1. Sift the flour.
  2. Dissolve the salt in water.
  3. If desired, the water can be tinted with beet broth, green tea, turmeric or other natural additives.
  4. Pour liquid to 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.

Chicken udon noodles


Japanese udon noodles are rarely boiled and served neat. As a rule, various savory sauces or fries are prepared for it with the addition of meat, fish or seafood. However, the most popular way to decorate a dish is with chicken and vegetables. Spicy ingredients are also added, without which a Japanese feast cannot be imagined.

Ingredients:

  • udon noodles - 300 g;
  • chicken fillet - 200 g;
  • onions and bell peppers - 50 g each;
  • oyster mushrooms - 60 g;
  • soy sprouts - 80 g;
  • soy and oyster sauce - 50 g each;
  • vegetable oil - 40 ml;
  • salt, sesame seeds.

Preparation

  1. Cut vegetables, oyster mushrooms and fillets into strips.
  2. Boil the noodles.
  3. Fry meat in oil, add onions, soy sauce, fry for a minute.
  4. Lay vegetables, sprouts, oyster sauce, noodles.
  5. After a couple of minutes, the udon noodles with chicken and vegetables are ready.
  6. When serving, sprinkle with sesame seeds.

Udon noodles with seafood - recipe


Udon noodles with seafood are no less popular. You can take a little bit of peeled mussels, shrimp and squid, or use a package of ready-made frozen seafood cocktail. You can expand the composition of the dish by adding some mushrooms or tomatoes. It takes 30 minutes to set up a Japanese-style meal for three.

Ingredients:

  • udon noodles - 150 g;
  • seafood cocktail - 250 g;
  • carrots and bell peppers - 1 pc.;
  • soy sauce, bamboo, plum wine - 50 g each;
  • vegetable oil - 40 ml;
  • salt, wasabi, sesame seeds.

Preparation

  1. Boil the noodles.
  2. Mix two types of sauce, wine and some wasabi.
  3. Pour in flour and mix.
  4. Fry vegetable straws, add a cocktail.
  5. After 3 minutes, the udon noodles are added, the sauce is poured in.
  6. Serve with sesame seeds.

Pork udon noodles - recipe


Pork udon noodles are nourishing, nutritious and flavorful. The dish can be arranged succinctly with onions and carrots, or you can expand the vegetable composition by adding eggplants, zucchini, bell peppers. Spicy lovers will appreciate the hot pepper option. Only 40 minutes - and on the table an original and appetizing 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 seeds.

Preparation

  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.

Udon noodles with shrimps - recipe


Another variation of the dish for seafood lovers is Japanese udon noodles with shrimps. It is more convenient to use already peeled shellfish, which can be purchased frozen and thawed before adding to the meal. Teriyaki sauce, ginger and garlic will add a special piquancy. A delicious and delicious dinner for 4 persons will be ready in 30 minutes.

Ingredients:

  • udon noodles - 300 g;
  • shrimp - 300 g;
  • bulgarian pepper - 2-3 pcs.;
  • carrots - 1-2 pcs.;
  • garlic - 3 cloves;
  • ginger - 2 tsp;
  • soy sauce - 40 ml;
  • teriyaki sauce - 20 g;
  • vegetable oil - 40 ml;
  • salt, green onions.

Preparation

  1. Boil the noodles.
  2. Shrimps are added to the fried garlic with ginger, fried for a minute.
  3. Thinly chopped 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. Once you have tried this nutritious and savory variation of Asian food, 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 tsp;
  • water - 100 ml;
  • vegetable oil - 40 ml;
  • salt, green onions.

Preparation

  1. Beef marinated in soy sauce with wine is added to fried onions with garlic and ginger.
  2. Fry, lay the rest of the ingredients, and after 10 minutes of stewing and noodles.
  3. Served with udon noodles with green onions.

Udon noodles with vegetables - recipe


Vegetable udon noodles are great as a vegetarian treat or for inclusion in. Despite the lack of meat components, the food is tasty, appetizing and healthy. It will take minutes to prepare, and the result will be a delicious, 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;
  • Korean carrots - 250 g;
  • soy sauce - 70 ml;
  • vegetable oil - 100 ml;
  • salt, green onions.

Preparation

  1. Boil the noodles.
  2. Cut vegetables into strips.
  3. Fry onion and garlic slices in oil, season the mixed ingredients with the resulting fry, add soy sauce.

Udon noodles with teriyaki sauce


You don't have to go to an establishment with the appropriate cuisine to enjoy the excellent flavor characteristics of dishes with a Japanese accent. Homemade udon noodles, decorated with, will amuse the taste buds no worse than any restaurant food.

Udon noodles with vegetables

Udon noodles - 400 g

Carrots - 60 g

Onions - 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. Pepper seeds, cut into strips together with zucchini. Mix all vegetables. Remove legs from shiitake and cut into large strips. Peel and cut the garlic into small cubes, chop 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, lightly fry. Add boiled noodles, pour in sake and stir.

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

Sprinkle sesame seeds and green onions over the noodles.

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

JAPANESE NOODLES UDON 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 you end up with the noodles. Leave the finished dough for 40 minutes, then roll out the layer

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

FRIED UDON NOODLES WITH SHRIMPS 120 g shrimp, 100 g soy sprouts, 100 g chopped peanuts, 1 celery root, 2 cloves of garlic, soy sauce, ground togarashi, salt to taste. Finely chop the soybean sprouts. Cut the celery into thin slices. Boil the noodles.

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

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

Udon noodles Udon noodles are used in soups, as an ingredient 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 made from others.

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 Seafood cocktail - 250 g Vegetable oil - 50 mlHon dashi seasoning - 7 gSake - 60 mlFish sauce

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

Udon noodles in broth PRODUCTS 250 g udon noodles 3 cups dashi broth 1 carrot 3 tbsp. spoons of soy sauce 2 tbsp. mirin spoons 3 scallions feathers? teaspoons of finely grated fresh ginger or ground togarashi or shitimi togarashi? h. spoons

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

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

Udon noodles with red beans PRODUCTS 300 g udon noodles 1 cup boiled red beans 1 large sweet green pepper 1 bunch of 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 PRODUCTS 500 g udon noodles 250-300 g chicken fillet 2 tbsp. tablespoons of starch 100 g fresh shiitake mushrooms or champignons 100 g spinach 100 g green beans 2 onions? cups vegetable oil 1 cup chicken broth

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