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Udon Fried
How to Make
-
Slice pork, carrots and cabbage into bite-sized pieces. Boil the udon noodles until they are cooked, then rinse with cold water and set aside. Then mix the ingredients of Japanese soy sauce, Tokkyu Shoyu and Mirin Sake and set aside.
- Heat a pan with a bit of oil. Then add the pork and stir fry. Once cooked, add carrots, cabbage and shimeji mushrooms, seasoning with a bit of salt and pepper.
-
Stir-fry until the vegetables are cooked. Add the blanched udon noodles. Mixed seasoning ingredients followed them. Stir well. Until the water starts to dry, it's done.
Material
2 Serve
Udon noodles (Yamamori brand)
200 g
Pork Sliced
150 g
Carrots
100 g
Cabbage
200 g
Shimeji mushrooms
100 g
Salt
a little
Pepper
a little
Oil
a litter
Tokkyu Shoyu (Yamamori Brand)
3 tbsp
Mirin
3 tbsp
Sake
1 tbsp
Dashi powder
1 tsp
How to Make
-
Slice pork, carrots and cabbage into bite-sized pieces. Boil the udon noodles until they are cooked, then rinse with cold water and set aside. Then mix the ingredients of Japanese soy sauce, Tokkyu Shoyu and Mirin Sake and set aside.
- Heat a pan with a bit of oil. Then add the pork and stir fry. Once cooked, add carrots, cabbage and shimeji mushrooms, seasoning with a bit of salt and pepper.
-
Stir-fry until the vegetables are cooked. Add the blanched udon noodles. Mixed seasoning ingredients followed them. Stir well. Until the water starts to dry, it's done.
Product Used
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