Udon Sauce Food

YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
• Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
• Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
• If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
• If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
• Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
• After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
• Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
• Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
• Serve immediately.

YAKI UDON

Steps:

• Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

EASIEST 1 BOWL SHOYU UDON (SOY SAUCE NOODLES)

Steps:

• Place the instant udon noodles in a large heat proof bowl. Pour hot water into the noodles to separate these. Leave the noodles to soak for 3-4 minutes or until chewy to your liking. You can also cover the bowl to keep the steam in. Afterwards, drain the water from the bowl. You can leave some liquid just to help mix everything together better. (See below if using frozen udon)
• If using frozen udon, place a 'brick' of udon in a microwave-safe bowl and cover it with a microwave-safe lid. I microwave the udon noodles for around 2.5 to 3 minutes or until chewy to my liking.
• Add in the soy sauces, vinegar, syrup or other sweeter, sesame oil, sesame seeds, scallions, tofu, and chili garlic sauce/chili crisp oil.
• Mix together until the noodles are well coated. The noodles will also absorb some of the sauces as it sits in the mixture.
• Taste the noodles and feel free to season with more soy sauce, chili garlic sauce, etc, if you'd like, to taste. Enjoy!

YAKI UDON | STIR FRIED UDON NOODLES

Steps:

• Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

15 MINUTE SPICY UDON STIR FRY

Steps:

• Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
• In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
• If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
• Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

YAKI UDON RECIPE

Steps:

• Cut the meat to bite size, preferably into thin slices. Mix with 1/2 tsp of salt. Marinate for 30 minutes.
• Soak the dry Shiitake mushrooms until fully hydrated.
• Cut the capsicum into strips, mushrooms into quarters, carrot into matchsticks, onion into thin slices and cabbage into roughly into one-inch square pieces.
• Mix all the ingredients in (B). Set aside.
• Heat the vegetable oil in the wok, saute the garlic over low heat.
• Put the chicken slices and stir fry until it cooks. Dish out.
• Add the onion and use medium heat to saute until it turns aromatic and soft.
• Add the cabbage and carrots. Continue stir-frying until the cabbage starts to wilt.
• Put back the chicken into the wok.
• Add the mushrooms and udon. Loosen the noodles and mix well with the vegetables.
• Add the seasoning B. Add the capsicum. Mix well.
• Stir fry over high heat to generate the wok aroma for a short while, about half a minute.
• Add some ground black pepper and sesame oil, mix and dish out.
• Garnish with chopped scallions and topped with katsuobushi.

CHICKEN STIR FRIED UDON NOODLES

Steps:

• Wash and cut cabbage
• Wash and cut carrot into strips
• Wash and cut chicken thigh into strips
• Add oyster sauce 2 tablespoons, garlic powder 1/2 teaspoon, soy sauce 1 tablespoon, sugar 1/2 teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.
• Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.
• Set the cooked cabbage, carrot and chicken aside
• Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
• After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.
• Next, add all the cooked cabbage, carrot and chicken to the udon noodles.
• Stir fried them little bit and ready to serve

YAKI UDON (ONE-PAN STIR FRIED UDON NOODLES)

Steps:

• If you purchased premade frozen or fresh udon from the store, follow the cooking instructions on the bag to prepare your udon noodles.
• You can also follow my recipe for udon noodles from scratch. To cook noodles from scratch, fill a large pot with at least eight cups of water and bring to a boil. Add the salt and stir until it dissolves. Add one serving of udon noodles in the pot and swirl to prevent sticking. Cook for 12 to 15 minutes or until the noodles are evenly cooked throughout and still chewy.
• Remove the cooked noodles and dunk straight into an ice cold water bath for a minute to stop the cooking process. Remove from the water and place in a bowl until you're ready to stir fry the noodles. Repeat this for the next batch of noodles.
• Prep all your ingredients by washing and cutting your vegetables: mince the garlic, cut the pork belly into ½ inch by 2 inch slices, julienne the carrot, cut mushrooms in ⅛ inch thick slices, separate the bok choy stalks/leaves and cut them in half, and cut the green onions on a thin bias cut.
• In a large saute pan over medium heat, add the vegetable oil and the minced garlic. Cook for about 30 seconds until it is fragrant, but before it begins to brown.
• Add the pork belly strips and cook for about three minutes or until it starts to crisp and brown. Stir occasionally. When the pork belly is cooked, remove excess oil carefully from the pan with a spoon.
• Add the carrots, mushrooms, and bok choy in the large pan and stir.
• In a small bowl, combine the soy sauce, oyster sauce, mirin, and dark brown sugar. Drizzle this sauce in the large pan and stir until all the vegetables and meat are fully covered in the sauce. Lower to medium-low heat, cover the pan with a lid, and cook for two to three minutes. Remove the lid and check to see if the vegetables have softened.
• Stir in the cooked udon noodles and cook for another minute so that the noodles can warm up. Sprinkle the green onion over the yaki udon.
• Serve immediately.

UDON SAUCE

Steps:

• Combine soy sauce, oyster sauce, brown sugar, mirin, sesame oil, and rice wine vinegar in a small saucepan. Bring to a boil over medium heat, stirring to make sure sugar is dissolved.
• Remove from heat and use immediately over prepared udon and vegetables. Or set aside to cool slightly before storing.

UDON NOODLE SOUP (KAKE UDON)

Steps:

• In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
• Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
• Follow your mentsuyu bottle instructions to make the broth.
• In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
• Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
• Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
• Drain the noodles into a colander and run under cold water.
• Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
• Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

COLD UDON NOODLES WITH SESAME MISO SAUCE

Steps:

• Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning.
• As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
• Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
• Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
• Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
• Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into sauce as you eat them.