Yaki Udon With Lots Of Vegetables Recipe by とももん1028
This recipe is translated from Cookpad Japan. See original: 野菜たっぷり焼きうどん Yaki Udon with Lots of Vegetables Cooking Instructions 1 Microwave the frozen udon noodles according to the package instructions, then loosen the noodles. Cut all ingredients marked with ● into bite-sized pieces. Rinse the bean sprouts with water. 2 Heat a frying pan with sesame oil. Crack the egg into the pan and cook a fried egg. *To keep the yolk soft, do not cover the pan. 3 Remove the fried egg from the pan. Add the pork belly and cook until the color changes, then add the shiitake mushroom and long green onion. Stir-fry over medium heat. 4 When the shiitake starts to brown, layer in the bean sprouts, cabbage, and udon noodles in that order. 5 Add 1/4 cup water (about 60 ml), cover, and steam over low heat for about 2 minutes. 6 Mix everything together, then add the okonomiyaki sauce and mentsuyu. 7 Add the komatsuna and quickly stir-fry over high heat so everything is coated with the sauce. 8 Serve the yaki udon on a plate, top with the fried egg from step 3, and sprinkle with bonito flakes to finish. 9 Since the fried egg is soft-cooked, the yolk will be runny when you break it. Mix it with the udon and enjoy! 10 If you don't have pork belly, you can use sausage instead. Feel free to use any leftover vegetables from your fridge. 11 Yaki udon is a great way to use up leftover veggies in your fridge. It's perfect for a quick solo meal! 12 ☆2012/12/8☆ This recipe was featured! Thank you so much to everyone who made it! 1 Microwave the frozen udon noodles according to the package instructions, then loosen the noodles. Cut all ingredients marked with ● into bite-sized pieces. Rinse the bean sprouts with water. 1 Microwave the frozen udon noodles according to the package instructions, then loosen the noodles. Cut all ingredients marked with ● into bite-sized pieces. Rinse the bean sprouts with water. 2 Heat a frying pan with sesame oil. Crack the egg into the pan and cook a fried egg. *To keep the yolk soft, do not cover the pan. 2 Heat a frying pan with sesame oil. Crack the egg into the pan and cook a fried egg. *To keep the yolk soft, do not cover the pan. 3 Remove the fried egg from the pan. Add the pork belly and cook until the color changes, then add the shiitake mushroom and long green onion. Stir-fry over medium heat. 3 Remove the fried egg from the pan. Add the pork belly and cook until the color changes, then add the shiitake mushroom and long green onion. Stir-fry over medium heat. 4 When the shiitake starts to brown, layer in the bean sprouts, cabbage, and udon noodles in that order. 4 When the shiitake starts to brown, layer in the bean sprouts, cabbage, and udon noodles in that order. 5 Add 1/4 cup water (about 60 ml), cover, and steam over low heat for about 2 minutes. 5 Add 1/4 cup water (about 60 ml), cover, and steam over low heat for about 2 minutes. 6 Mix everything together, then add the okonomiyaki sauce and mentsuyu. 6 Mix everything together, then add the okonomiyaki sauce and mentsuyu. 7 Add the komatsuna and quickly stir-fry over high heat so everything is coated with the sauce. 7 Add the komatsuna and quickly stir-fry over high heat so everything is coated with the sauce. 8 Serve the yaki udon on a plate, top with the fried egg from step 3, and sprinkle with bonito flakes to finish. 8 Serve the yaki udon on a plate, top with the fried egg from step 3, and sprinkle with bonito flakes to finish. 9 Since the fried egg is soft-cooked, the yolk will be runny when you break it. Mix it with the udon and enjoy! 9 Since the fried egg is soft-cooked, the yolk will be runny when you break it. Mix it with the udon and enjoy! 10 If you don't have pork belly, you can use sausage instead. Feel free to use any leftover vegetables from your fridge. 10 If you don't have pork belly, you can use sausage instead. Feel free to use any leftover vegetables from your fridge. 11 Yaki udon is a great way to use up leftover veggies in your fridge. It's perfect for a quick solo meal! 11 Yaki udon is a great way to use up leftover veggies in your fridge. It's perfect for a quick solo meal! 12 ☆2012/12/8☆ This recipe was featured! Thank you so much to everyone who made it! 12 ☆2012/12/8☆ This recipe was featured! Thank you so much to everyone who made it! 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