Fried Udon noodles with meat and vegetable strips (recipe with photo). How to make the perfect udon? Wheat udon noodles with vegetables

Traditional Japanese noodles made from wheat flour are a real find for the cuisine of our latitudes. Udon with chicken and vegetables is a recipe that is not so difficult to implement, but it will certainly delight both you and your household, because this is an incredibly tasty and satisfying dish. In today's selection, you will learn how to properly cook delicious noodles from Japan, and at the same time familiarize yourself with the favorite recipes of all hostesses.

Udon with chicken and vegetables: the calorie content of the dish

Any noodles are high in calories, because they are made from dough, which, as you know, is a source of carbohydrates and easily digestible calories. However, udon is not just a tasty dish, but also healthy when consumed in reasonable amounts.

So, the calorie content of udon with chicken and vegetables ranges from 500-600 kcal per 100 grams of the finished product.

However, a lot depends on the technique of making the noodles and even the recipe. For example: the energy value can be significantly higher if udon is seasoned with a rich sauce or fillets are fried in vegetable oil.

This Japanese dish contains a spectrum of B vitamins, as well as trace elements: calcium, magnesium, iron, potassium and many others. That is why, despite their nutritional value, slender Japanese eagerly eat such noodles.

Recipe for making udon with chicken and vegetables

Ingredients

• Japanese udon noodles- 200 g + -
• - 1 PC. + -
• - 1 PC. + -
• - 200 g + -
• - 1 head + -
• Green onions - 2-3 feathers + -
• - 2-3 slices + -
• - 0.5 tsp + -
• - 2 tsp + -

How to cook udon with chicken and vegetables

Prepare and cut vegetables for the dish

• We wash the carrots under running water, and then chop them with beautiful shavings, about 4 mm long.
• We wash the Bulgarian pepper and cut out the core from it with seeds, then also chop it into strips.
• We wash the chicken fillet under the tap, dry it. Chop the meat into medium-sized cubes.
• We wash the onion, remove the husk from the root crop, cut it into halves, and then chop it arbitrarily.
• Press the garlic or pass through a press.
• We put a pan with a plump bottom on the fire, where we pour vegetable oil.
• Fry the onion and garlic until golden brown, stirring with a spatula.
• Add carrots, bell peppers and green onions, continuing to stir and fry the ingredients.

Cooking chicken with vegetables in a saucepan

• Next, fry the chicken, turning over the fillet pieces so that they are well browned.
• When the chicken acquires a beautiful golden color, add seasonings: salted soy sauce and grated ginger.
• We also pour purified water into the pan - approximately an incomplete glass.
• We cover the saucepan with a lid and cook the meat over low heat, not forgetting to stir it.
• We are waiting until our chicken sauce is thick enough. Then turn off the heat and remove the saucepan with meat from the heat.

Cook udon until cooked

• Now let's cook udon noodles: put another saucepan with boiling salted water on the fire, where we put our Japanese noodles for 4-6 minutes.
• After that, strain the noodles with a colander and rinse them with clean water. We are waiting for the excess moisture to drain.

• Pour the finished udon into a saucepan with meat and vegetables and mix the dish properly.

Such a dish is certainly eaten hot, and therefore udon with chicken and vegetables should be served immediately after lunch is ready.

How to make udon with chicken and vegetables in a wok

Ingredients

• Chicken fillet - 270 g;
• Soy sauce - 50 ml;
• Japanese udon noodles - 100-120 g;
• Sesame seeds - 1 tsp;
• Sunflower oil - 2 tablespoons;
• Young zucchini - 0.5 fruits;
• Carrots - 0.5 fruit;
• Fresh mushrooms - 80 g;
• Bulgarian red pepper - 1 pc.;
• Onion - 1 medium-sized head;
• Peking cabbage - 55 g;
• Starch - 3-4 tablespoons;
• Salt to taste;
• Garlic - 2-3 cloves.

How to make chicken udon noodles in a wok

Preparing vegetables

• We wash our vegetables under running water, peel them, if any, cut off all excess and remove the core from the bell pepper.
• We wash the mushrooms thoroughly under running water and clean.
• We chop clean prepared vegetables into cubes, except for cabbage and mushrooms, we chop them with beautiful shavings or medium cubes.

Cook udon in boiling water

• To cook noodles, you need to: put a saucepan on the stove, pour water into it and lightly salt the liquid.
• Throw Japanese udon into boiling water and wait 6-7 minutes, stirring occasionally, until the product is completely cooked.
• We catch the finished noodles by passing the contents of the saucepan through a colander, and then rinse the udon.

My chicken meat, cut, breaded in starch

• We wash the chicken fillet with cool water, and then dry the meat and cut into medium cubes.
• Breaded the chicken in starch, properly roll the pieces in it.
• We put a wok on the stove, pour a little vegetable oil into it and warm up the dishes thoroughly.

Fry chicken with vegetables in a wok

• We spread the fillet on the bottom of a preheated pan and quickly fry it, wielding a spatula.
• Next, dip the mushrooms in the wok to the meat and also quickly fry them, stirring.
• We lay the peppers and carrots, frying the vegetables for about 4-5 minutes.
• Then we send the remaining ingredients to the pan. We cook the dish for another 5 minutes.
• We send the garlic to the wok last. Mix the ingredients, wait 1-2 minutes and pour the pre-cooked noodles into the pan.

Simmer udon with chicken and vegetables until tender

• Season the dish with soy sauce and simmer over low heat for a couple of minutes, then turn off the heat and place the dish on portioned plates.
• Sprinkle sesame seeds on top of each udon, after which we treat loved ones to exotic oriental cuisine.

And if you have lovers of spicy and spicy in your house, then you can season the noodles with chili or even wasabi. Only add such ingredients carefully and gradually, so as not to overdo it with pungency.

If desired, the chicken fillet can be briefly marinated in a soy sauce and pepper mixture before roasting in a wok - you get a spicy and unusual dish with a bright taste and rich aroma.

Udon with chicken and vegetables is a recipe that will come in handy in any home, even where exotic Japanese cuisine is not often tasted. Such extraordinary noodles will delight you both with their taste and with a whole range of useful minerals and vitamins.

Bon Appetit!

Udon noodles are a Japanese dish. They prepare noodles from wheat flour, but varieties from 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 the 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? Usually udon is 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 mixed 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 for 15 seconds, then add chicken leg, cook for 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.

Shijin Chao Wudongmian, Fried Udon noodles with meat and vegetable strips, - the closest relative of the popular dish Zhou Si Chaomian, or Chow Mein noodles with pork... The only difference between the two wheat noodle dishes is the type of noodle used to make them. Chow Mein noodles are egg noodles and Shijin Chao Wudongmian is Udon noodles. Udon noodles are made from wheat flour, but no eggs are added. Fried Udon noodles with vegetables, meat and mushrooms is a hearty and tasty dish that will perfectly satisfy your hunger for breakfast or lunch. It can be an independent dish, or it can perfectly complement a meal.
Noodles in China are the staple food, along with rice. Even the Chinese themselves find it difficult to answer unequivocally which is more important - rice or noodles. The importance of noodles as a product is evidenced by the fact that noodles in China symbolize longevity, so they are not broken during cooking. There is even a dish of wheat noodles - Longevity Noodles (Chin. 面 面, Changshoumian pinyin), which is served for a birthday or wedding with wishes of long life. In northern China, they eat more noodles and less rice. But in southern China, they eat more rice than noodles.
There are a great many types of noodles in China. This is the raw material (flour or starch), from which the noodles are made, and its width, and additives to flour. Udon noodles are more commonly considered a Japanese product, but they are not. These noodles came to Japan from China and became very popular there, but their popularity in the homeland was falling, and during the years of the Cultural Revolution they even practically ceased to be produced. Relatively recently, Udon has returned to its former popularity in the Middle Kingdom, and the production of this variety of noodles also began to increase in volume.
Udon noodle dishes are served hot. Most often these are noodles with broth, fried noodle dishes. In the wok, all kinds of additives cut into strips are added to the noodles - vegetables (paprika, cabbage, carrots, daikon, onions), mushrooms, meat (beef, pork, lamb, poultry), seafood (shrimp, squid, all kinds of shellfish), various sauces and condiments. Shijin Chao Wudongmian - a traditional version of fried udon noodles, with pork strips, as well as assorted vegetables of carrots, paprika, onions, mushrooms, garlic, ginger and traditional Chinese cuisine light and dark soy sauces, oyster sauce and Shaoxing rice guilt. Hearty, aromatic and easy to prepare dish. In general, one of the classic options for boxed noodles.

INGREDIENTS (for 2 servings):
udon noodles- 100 g,
lean pork - 100 g (cut into strips or slices),
shiitake mushrooms- 4-5 pcs. (cut into strips)
carrots (medium-sized) - half (cut into strips),
green onions (only green part) - 1 arrow (cut into segments),
green paprika (medium) - half (cut into strips),
garlic - 2 cloves (cut into slices),
ginger - 2 slices (cut into strips)
Shaoxing Rice Wine - 2 tsp,
oyster sauce- 1 tbsp.,
light soy sauce - 2 tbsp.,
Sesame oil- 1 tsp,
vegetable oil - 1 tablespoon,
monosodium glutamate- ¼ tsp,
white sugar - 1 tsp,
salt - ¼ tsp

Soak Shiitake mushrooms in warm water for 30 minutes.
Cut the pork into strips or slices (a matter of taste), fold into a container suitable for the volume, salt, add 1 tsp. Shaoxing wine and 1 tbsp. light soy sauce, marinate for 10 minutes.

Boil water in a saucepan and boil the Udon noodles (cook for 2-3 minutes). Place the finished noodles on a sieve, rinse with cold water and set aside. Let the water drain.

Peel the carrots and cut into strips. Set aside.
Cut the paprika in half, remove the seeds and cut into strips. Set aside.
Peel the ginger and garlic. Cut the ginger into strips and the garlic into slices.
Cut the green onion into slices.
Remove the rest of the legs from the mushrooms, squeeze out excess moisture and cut into strips.
In a wok, heat vegetable oil over medium heat, add garlic and ginger and quickly fry, stirring occasionally, until aromatic.
Add the meat to the wok and, stirring occasionally, continue to fry the meat strips until the color changes.

Add 1 tsp to the wok. Shaoxing rice wine, 1 tbsp light soy sauce, stir the contents of the wok.
Add carrots, paprika and mushrooms to the wok, continue to fry for about a minute.

When it comes to noodles with vegetables, Chinese instant noodles are most often referred to. 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, the recipes for noodles with vegetables are mainly borrowed from Chinese cuisine 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, which does not necessarily correspond 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 essentially the same. Vegetables are prepared separately and then mixed with steamed noodles and served hot. It turns out a kind of pasta that requires less cooking time.

The selection of vegetables for this dish can be any: potatoes, zucchini, carrots, onions, bell peppers, eggplants, tomatoes, and so on. How exactly to cook them is spelled out in each recipe in its own way. Somewhere you need stewing and light frying, in some you can bake in the oven or on the grill. Adding meat is permissible, but not necessary - the dish is complete in itself.

Vegetables for such noodles do not need to be cooked at all. They can be marinated in a spicy marinade, sliced ​​on a special Korean grater with 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 quickest recipes for noodles with vegetables:

Plain, 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 there is no need to steam or cook it.