Noodles, spaghetti, pasta, incl. and udon are similar foods made from wheat flour. Moreover, each has its own characteristics and subtleties. Let's find out how to make Japanese udon noodles.
Recipe content:
- Udon noodles - cooking features
- How to cook udon noodles - secrets and tips
- Udon noodles with vegetables
- Udon noodles with chicken and vegetables
- Video recipes
Udon is a Japanese noodle made of only three ingredients: flour, water and salt. The finished dough is rolled out thinly and cut into long, narrow strips. In the east, such noodles are considered the second common dish after rice.
The secret of these noodles lies in specially selected flour, which gives the product a neutral bready taste and pleasant aroma. When buying it, it is worth distinguishing between the varieties of the product, since the noodles are classified according to the flour from which they are prepared. So, a thin gray web is a soba made from buckwheat flour, which is best used cold. Yellowish Noodles - Egg ramen noodles with a little flour. Thin and flat noodles - wheat flour udon.
Udon noodles - cooking features
The peculiarity of udon noodles is that it is easy and quick to cook, and it is enough to sprinkle the finished dish with vegetable oil with soy sauce and it is already delicious. Meanwhile, udon is rarely consumed on its own, more often it is served with various additives from seafood, vegetables, fish, chicken. In European countries, udon is served with pork and minced meat. In its homeland, udon is traditionally served with shrimp, mushrooms, vegetables, ginger and green onions.
Udon is cooked not complicated, in about the same way as all pasta. The product is placed in an enamel pot with boiling water and boiled for 8-10 minutes, then thrown onto a sieve and sprinkled with oil so that it does not stick together. If after boiling the noodles are stewed, then it is better not to cook them. It will be enough to boil for 5 minutes, and then continue the heat treatment in a different way.
To make udon with an original taste, you can fry it in a pan. To do this, first boil the noodles, for about 5 minutes in boiling water, put them in a colander to glass the water and put them in a saucepan with a little oil. The noodles are fried until golden brown, but no more than 7 minutes. The Japanese and Chinese eat such noodles with fresh cucumber thinly cut into strips and squeezed garlic.
You can also add noodles to a variety of soups. Udon is placed in a saucepan 4 minutes before the end of the first course, otherwise it will boil down, the soup will become thick and look unappetizing.
How to cook udon noodles - secrets and tips
- The noodles will taste better when cooked in chicken broth. This can be done by serving it with poultry, meat, or vegetables.
- Better not to cook than to digest! Otherwise, the udon will stick together and look like porridge rather than pasta.
- To decorate the dish in an oriental style, you can use white and black sesame seeds, flax seeds, or crushed pumpkin seeds.
- It is important to purchase high quality ingredients for making udon at home. the elasticity of the dough, the taste and color of the food depend on them.
- Usually boiled noodles are not stored. But if the recipe requires it, then it is slightly watered with vegetable oil to increase the shelf life.
Udon noodles with vegetables
In order not to spoil the taste of real Chinese udon noodles, you need to use the correct recipe. This simple quick dish is not only tasty, but also very easy to prepare.
- Caloric content per 100 g - 337 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Udon - 200 g
- Sweet bell pepper - 2 pcs.
- Carrots - 1 pc.
- Zucchini - 1 pc.
- Vegetable oil - for frying
- Soy sauce - 3 tablespoons
Step by step cooking:
- Remove the seeds from the bell peppers and cut into strips.
- Peel the carrots, rinse and cut into thin slices.
- Peel the zucchini with seeds and cut into large strips.
- Boil the noodles in boiling salted water for 3-4 minutes.
- Load the vegetables into a well-heated frying pan with vegetable oil and start frying. Shake quickly and fry for 2 minutes over high heat. They should only slightly stick, while remaining crispy on the inside.
- Pour some soy sauce over the vegetables and shake the pan.
- Add the boiled noodles there and stir. If the dish turns out to be a little dry, then pour in a little of the liquid in which the udon was cooked.
- Heat the food for 2 minutes and serve immediately.
Udon noodles with chicken and vegetables
Pamper yourself and your loved ones with a Japanese-style dinner. Moreover, it is not difficult, fast and affordable.
Ingredients:
- Udon noodles - 450 g
- Chicken fillet - 500 g
- Broccoli - 400 g
- Spices to taste
- Vegetable oil - 2 tablespoons
- Soy sauce - 4 tablespoons
- Dry white wine - 4 tablespoons
- Sugar - 1 tsp
- Broth - 1, 5 tbsp.
- Starch - 1 tsp
- Salt and pepper to taste
- Greens to taste
Step by step cooking:
- Peel the chicken fillet from the film, wash and cut into pieces. Put in a hot frying pan with vegetable oil, salt and pepper.
- Fry the poultry until cooked through and remove from the pan.
- Put in the same frying pan, without changing the oil, broccoli, which lightly fry. Pour in broth, add sugar and simmer under a closed lid until soft. Then remove from the pan.
- Prepare the udon according to the instructions on the packaging without finishing it, i.e. cook 4 minutes less than indicated.
- Pour starch into the pan where the meat was fried, pour in wine and soy sauce. Stir, add semi-cooked udon and simmer for 4-5 minutes in this sauce to soak the noodles well. Add spices to taste.
- Put chicken, cabbage, chopped herbs, spices to the noodles, mix and serve the food to the table.
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