Yaki Udon Noodles Stir Fry – Know the Secret Tips :- This recipe for Yaki Udon noodles stir-fry is one of the easiest and most enjoyable ways to prepare Japanese cuisine. It is the epitome of both simplicity and enjoyment. This is a meal that is popular among people who eat street food because the rich sauce goes well with the thick, chewy udon noodles and the minced pork that has been cooked with savory aromatics.
Yaki Udon Noodles Stir Fry – Know the Secret Tips
The udon noodle dish known as yaki udon is a dish that can be prepared in less than half an hour and is both nutritious and savory. Although it is simple enough for a weeknight dinner and easy enough for every member of the family to prepare, it is satisfying enough to be considered a meal.
Ingredients
- 2 tbsp Peanut oil/ neutral cooking oil
- 2 serving udon noodles (500g)
- 250 grams ground pork (see note 1)
- ½ medium onion sliced
- 2 cloves garlic minced
- 2 cup cabbage
- 1 carrot
- 2-3 baby bokchoy
STIR FRY SAUCE
- 3 tablespoon soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1.5 tbsp brown sugar
- 1.5 teaspoon Rice wine Vinegar
- 1 tsp Gochugaru Korean chili flakes or red pepper flakes, optional
INSTRUCTIONS
THE STIR FRY SAUCE MUST BE MADE.Put all of the ingredients for the sauce into a container that has a lid, such as a glass jar or a dish. Before setting it away, give it a good shake.Prepare a stir-fry for UDON NOODLES.
Create juliennes out of the vegetables.
Both the firm part of the bokchoy and the leaves should be roughly chopped.When using udon noodles cakes that have been pre-packaged, pour hot water over the cakes and allow them to sit for around ten minutes. The noodles are readily separated from one another. Because they are prone to breaking easily, caution and gentleness are required when separating them.
Also see :- Salty Chocolate Chunk Blondies Recipe – Know the Secret Tips
Oil should be heated in a big skillet or wok. Combine the ground pork with two tablespoons of the sauce that has been prepared. While breaking up any large lumps of flesh, combine the pork and fry it for four to five minutes over medium-high heat.
Combine the minced garlic with the chopped onion. Continue to cook for approximately one minute.
Also include carrots and cabbage. Over high heat, toss for two to three minutes. In addition to being delicate, the vegetables should have a slight crunch to them.
Put the bok choy and Udon noodles that have been drained into the wok. Pour the sauce over the entire stir-fry dish. Over high heat, toss everything together so that the noodles are evenly coated with the sauce.
While serving, sprinkle additional green onion on top of the dish.
NUTRITION
- Serving: 1serving
- Calories: 333kcal
- Carbohydrates: 21g
- Protein: 19g
- Fat: 21g
- Saturated Fat: 6g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 1370mg
- Potassium: 1372mg
- Fiber: 5g
- Sugar: 12g
- Vitamin A: 21483IU
- Vitamin C: 197mg
- Calcium: 476mg
- Iron: 5mg
Notes
It is important to avoid overcooking the veggies; they should be left crisp-tender in order to preserve their color and texture.
In order to obtain the distinctive flavor of wok hei, also known as the “breath of wok,” using high heat and keeping the ingredients moving in the skillet is essential.
You may personalize the dish to suit your tastes by modifying the amount of any ingredient or the sauce to suit your preferences—you can add more or less of any element.
