Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy udon noodles with lots of vegetables. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spicy Udon Noodles with Lots of Vegetables is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Spicy Udon Noodles with Lots of Vegetables is something which I’ve loved my entire life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to first prepare a few components. You can cook spicy udon noodles with lots of vegetables using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Udon Noodles with Lots of Vegetables:
- Prepare 2 packs Udon noodles (frozen)
- Make ready 100 to 150 grams Ground chicken
- Take 1 generous amount Vegetables (Chinese cabbage, shiitake mushrooms, etc.)
- Get 700 ml Dashi stock
- Prepare 60 grams Miso
- Prepare 1 dash Doubanjiang
- Take 1 tbsp Sugar
- Take 2 tbsp Sake
- Make ready 1 piece Ginger (finely chopped)
- Take 1 Green onion or scallion
- Take 1 Katakuriko
A fresh udon noodle stir fry, with a spicy soy orange sesame sauce, carrots, red peppers and bok choy. These spicy udon noodles with fresh vegetables are prepared with avocado, tomato and broccoli. If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. As with any stir-fry, the choice of vegetable is up to you and stir-fried dishes are always great for cleaning the fridge out of any stragglers.
Steps to make Spicy Udon Noodles with Lots of Vegetables:
- Grind up chicken thigh meat in a food processor. Stir fry the ground chicken with the chopped ginger until the meat is transparent. Add the miso and doubanjiang and stir fry well.
- Add the sake and sugar, plus the katakuriko dissolved in a little water.
- Put the dashi stock, Chinese cabbage, shiitake mushrooms or whatever other vegetables you are using into a separate pan. When the vegetables are cooked through, add the frozen udon noodles.
- Add the meat-miso mixture you made in Step 2 to the pan. Simmer until the flavors have blended and it's done. Serve topped with chopped green onions.
- Delicious served with burdock root onigiri (rice balls).
If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. As with any stir-fry, the choice of vegetable is up to you and stir-fried dishes are always great for cleaning the fridge out of any stragglers. Because udon noodles are so soft, I chose broccoli and red pepper to add a bit of fresh crispness and textural contrast, and fresh shiitakes for bit of meatiness. From the Test Kitchen In this recipe, a flavorful sauce made with soy glaze, black bean sauce, and spicy gochujang brings together delightfully chewy udon noodles and sautéed veggies. Mixing in the yolk from a soft-boiled egg as you eat adds even more rich flavor to the dish.
So that’s going to wrap it up with this exceptional food spicy udon noodles with lots of vegetables recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
