Recipe: Tasty Stir Fried Udon Noodles with Lots Of Vegetables

Stir Fried Udon Noodles with Lots Of Vegetables. Stir-fry vegetables and mushrooms until they are about half-way cooked. Thaw frozen udon noodles at room temperature; you may also move them from I love udon noodles…and you just reminded me that I have not had it for a while…I too like the stir-fry…and with lots of vegetables… UDON NOODLES/fresh udon. Fast vegan udon stir fry recipe

It is so easy and quick to make that it is more home cooking rather than restaurant food. Even though Yakiudon isn't fancy Japanese food, with a lot of vegetables and meat, it is still a very good thing for you to eat. Udon Noodle Stir Fry with Honey Ginger TofuMy Purple Spoon. You can cook Stir Fried Udon Noodles with Lots Of Vegetables using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Stir Fried Udon Noodles with Lots Of Vegetables

1. It's 1 of pack Frozen udon noodles.
2. Prepare 2 slice of ● Thinly sliced pork belly.
3. Prepare 2 of leaves ● Cabbage.
4. You need 1 of ● Raw shiitake mushroom.
5. You need 1/3 of ● Japanese leek.
6. It's 1/3 bunch of ● Komatsuna greens.
7. You need 1/5 of of a bag Bean sprouts.
8. It's 1 of Egg.
9. You need 2 tbsp of Okonomiyaki sauce.
10. It's 1/2 tbsp of Mentsuyu.
11. Prepare 1 of Bonito flakes.
12. Prepare 1 of Sesame oil.

In this easy recipe, you'll bring together delightfully chewy udon noodles and a bevy of vegetables (like crisp peppers and grated carrots) in a flavorful sweet chili-based sauce. Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep. Stir-Fried Udon Noodles - Easy Weekday Dinner. Udon noodles work well in stir-fries.

Stir Fried Udon Noodles with Lots Of Vegetables step by step

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..

Throw in a few vegetables, a meat of your choice. and wok-it-out! Asian Stir Fry Noodles are loaded with vegetables and crispy tofu and cooked in a soy, garlic, ginger sauce. He doesn't share my love of zoodles and is always a little (a lot) disappointed when I make them for dinner. These Asian noodles are all things delicious. Stir-fried buckwheat noodles with shimeji and shiitake mushrooms, Heura vegetable protein, pak choi Spicy Thai Udon.