Stir Fried Udon Noodles With Lots Of Vegetables Recipe by cookpad.japan
Cooking Instructions 1 Microwave the frozen udon noodles following package instructions, and untangle the noodles. Cut all the ● ingredients into bite-sized pieces. Wash the bean sprouts. 2 Heat up the sesame oil in a frying pan and make a fried egg with a soft-set yolk. (Don't put on a lid to make sure the yolk is soft set.) 3 Take the fried egg out. Add the pork and stir fry until the color changes, then add the shiitake mushroom and leek and continue stir frying over medium heat. 4 When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order. 5 Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat. 6 Mix everything together and add the okonomiyaki sauce and mentsuyu sauce. 7 Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce. 8 Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it's done! 9 The soft set yolk becomes a sauce when you break into it with your chopsticks. Mix it in with the noodles as you eat it. 10 This time I didn't have any pork belly, so I used wiener sausages instead. You can use any vegetables you have in the fridge. 11 Here I used up all the leftover vegetables I had on hand. You can make it easily so it's great for lunch on your own. 1 Microwave the frozen udon noodles following package instructions, and untangle the noodles. Cut all the ● ingredients into bite-sized pieces. Wash the bean sprouts. 1 Microwave the frozen udon noodles following package instructions, and untangle the noodles. Cut all the ● ingredients into bite-sized pieces. Wash the bean sprouts. 2 Heat up the sesame oil in a frying pan and make a fried egg with a soft-set yolk. (Don't put on a lid to make sure the yolk is soft set.) 2 Heat up the sesame oil in a frying pan and make a fried egg with a soft-set yolk. (Don't put on a lid to make sure the yolk is soft set.) 3 Take the fried egg out. Add the pork and stir fry until the color changes, then add the shiitake mushroom and leek and continue stir frying over medium heat. 3 Take the fried egg out. Add the pork and stir fry until the color changes, then add the shiitake mushroom and leek and continue stir frying over medium heat. 4 When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order. 4 When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order. 5 Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat. 5 Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat. 6 Mix everything together and add the okonomiyaki sauce and mentsuyu sauce. 6 Mix everything together and add the okonomiyaki sauce and mentsuyu sauce. 7 Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce. 7 Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce. 8 Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it's done! 8 Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it's done! 9 The soft set yolk becomes a sauce when you break into it with your chopsticks. Mix it in with the noodles as you eat it. 9 The soft set yolk becomes a sauce when you break into it with your chopsticks. Mix it in with the noodles as you eat it. 10 This time I didn't have any pork belly, so I used wiener sausages instead. You can use any vegetables you have in the fridge. 10 This time I didn't have any pork belly, so I used wiener sausages instead. You can use any vegetables you have in the fridge. 11 Here I used up all the leftover vegetables I had on hand. You can make it easily so it's great for lunch on your own. 11 Here I used up all the leftover vegetables I had on hand. You can make it easily so it's great for lunch on your own. 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