UDON love

Different ways to cook udon

1. Stir fry Udon with meat and peppers
Preparation time: 15min

Udon noodles
ground pork or chicken
green and red bell pepper,jalapeno (optional)
vegetable oil

dark soy sauce
oyster sauce or hoisin sauce
ground black pepper

Garnish: sesame oil


NOODLES: Remove noodles from plastic and place the noodles in a separate glass bowl. Prepare a pot of water boil. There should be enough to completely immerse the noodle. Pour the boiling hot water into the noodle container and let it sit for 5minutes. Do not try to de-tangle. Drain water afterwards and rinse with cold water. Drain again and set aside.

PEPPERS: Remove and discard seeds, woody membranes and knob. Cut into strips.

SAUCE: Combine all the sauce ingredients in a bowl then stir and set aside.

Now lets cook 🙂
In a wok or large saute pan, heat your vegetable oil to a medium high heat.
Put in your garlic and saute for a few seconds only then add you ground pork/chicken + peppers and saute for 5-8min.
Add the noodles in the pan and pour the sauce on top. Saute for another 3-4min.
Put in a bowl and drizzle the dish with sesame oil and mix well.

*I like adding calamansi or lemon on top of the dish (optional)

2. Udon soup
preparation time: 15min

Udon noodles
shitake mushroom
enokitake mushroom
chicken strips
firm tofu, rectanguarly cut into thin pieces
ground pepper
scallions/onion leaves, chopped
sesame oil

NOODLES: Boil water in a pot. Dip udon noodles and take it out after 2min (save the boiling water). Wash with cold water and drain well. Place udon in serving bowl and garnish with a bit of sesame oil. Set aside for later.
STOCK: Add chicken to the boiling water make a broth. Add pepper and salt to taste. Put in the shitake mushroom and cover.
GARNISH: Lightly cook tofu side by side then remove from the pan. Quickly stir fry enokitake in the same pan with scallions for a few seconds. PLace it decoratively on each noodle bowl.

When stock is ready, pour onto each bowl and serve immediately 🙂


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