Ingredients for Stir Fried Udon Noodles with Lots Of Vegetables
- 1 pack Frozen udon noodles
- 2 slice ● Thinly sliced pork belly
- 2 leaves ● Cabbage
- 1 ● Raw shiitake mushroom
- 1/3 ● Japanese leek
- 1/3 bunch ● Komatsuna greens
- 1/5 of a bag Bean sprouts
- 1 Egg
- 2 tbsp Okonomiyaki sauce
- 1/2 tbsp Mentsuyu
- 1 Bonito flakes
- 1 Sesame oil
Cooking Instructions for making Stir Fried Udon Noodles with Lots Of Vegetables
Microwave the frozen udon noodles following package instructions, and untangle the noodles. Cut all the ● ingredients into bite-sized pieces. Wash the bean sprouts.
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.)
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.
When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order.
Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat.
Mix everything together and add the okonomiyaki sauce and mentsuyu sauce.
Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce.
Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it’s done!
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.
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.
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.
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