Udon noodles with pork and vegetables recipe. Delicious Japanese udon noodles: cooking recipe How to cook udon with pork and vegetables

Until quite recently, Japanese cuisine was a novelty for us. Today, Japanese udon noodles, the recipe of which we will consider, is one of the most desired and loved dishes in the whole world.

Udon is professionally prepared, usually from wheat flour, but sometimes bean or buckwheat flour is used. There is a huge variety of ways to prepare this dish with the addition of sauces, vegetables, meat or seafood. Udon noodles are also added to soups.

Now let's try to cook different recipes udon noodles, from which each housewife will be able to choose the most suitable option.

Tender pasta, lightly fried chicken meat, semi-prepared healthy vegetables stewed in fragrant oil - all this is an incredibly delicious udon noodles with chicken and vegetables. Japanese cuisine always knows how to keep a mystery, but at the same time it allows you to get an appetizing dish as a result of simple actions.

To create such a delicacy at home and subsequently please all family members, you will need the following products:

noodles - 150 g;
chicken - 450 g;
onion - 80 g;
carrots - 80 g;
bell pepper - 1 pc.;
celery - 1 stalk;
garlic - 3 cloves;
water - 120 ml;
ginger - 1 teaspoon;
soy sauce - 3 tbsp. spoons;
vegetable oil;
salt and pepper to taste.

First of all, you should prepare the vegetables: peel the carrots and onions and cut into small strips. In a saucepan or other deep-bottomed pan, heat a little oil, then fry the vegetables in it for up to 7 minutes.

Peel the peppers, garlic and ginger. Pepper must be cut into checkers, and celery in half and strips. Pass the garlic through a garlic press, and finely grate the ginger.

All prepared foods should be added to the carrots and onions and fry for a few more minutes, then pour water and soy sauce into them. The vegetable mass must be stewed until soft. If at this stage you stop with frying and only add cooked pasta after, you get udon noodles with vegetables.

If you want to get the same meat dish separately, now you need to cut the chicken fillet into rather big pieces and fry in another bowl for 2 minutes. The meat must be raw from the inside. Then combine it with vegetables and put aside.

Pour water into a saucepan and bring it to a boil, then boil the Japanese noodles in it for 5-8 minutes. Throw the cooked noodles first into a colander, then add to the saucepan for frying, mix gently and simmer for 5 minutes. At the end, season the dish with spices and serve until it has cooled down.

Udon noodles with pork and vegetables are prepared using the same technology, the only difference can be that the pork will need to be fried longer.

Recipe with beef in a slow cooker

Owners of such an assistant as a slow cooker will definitely like udon noodles with beef.

To prepare it, you will need the following products:

Japanese noodles - 500 g;
beef - 400 g;
fresh mushrooms - 250 g;
ginger - 20 g;
bell pepper - 2 pcs.;
carrots - 2 pcs.;
green beans - 150 g;
vodka - 1 tbsp. spoon;
soy sauce - 1 cup;
broth - 1 glass;
vegetable oil;
spices to taste.

First, rinse the meat, dry it and cut into thin bars. Peel and grate the ginger, then, together with the beef, fry in a slow cooker, preheated with oil. After 5 minutes, add spices to them and vodka with 1/3 cup soy sauce. Cook for another 2 minutes and turn off the equipment, removing the roast to the side.

Separately, clean, rinse and chop the mushrooms. Pour a little into the multicooker bowl vegetable oil and fry the mushrooms in it for 5 minutes, setting the “frying” mode. Now add pre-cut peppers with carrots and fry for another 10 minutes. When the vegetables are almost ready, you need to add meat frying and green beans to them, stirring to fry for another 5 minutes.

Japanese noodles should be cooked according to the instructions on the package, but undercooked for a few minutes so that they remain somewhat tough on the inside. Rinse the finished pasta and put it in a colander, adding a spoonful of vegetable oil to them so that they do not stick together.

After that, combine the noodles with beef and vegetables, diluting them with broth and soy sauce. In cooking, you can not use spices, as soy sauce will give the desired taste. It remains to set the “quenching” mode on the slow cooker and cook the dish for 10 minutes. When serving udon noodles with beef, you can paint with sesame seeds or pour over your favorite sauce.

Noodles with seafood

Udon noodles with shrimp and other seafood are called yaki udon in Japanese.

For its preparation, the following components will be required:

noodles - 400 g;
peeled king prawns - 450 g;
sunflower oil - 2 tbsp. spoons;
scallops - 170 g;
green onion- 4 feathers;
bean sprouts - 220 g;
shiitake mushrooms - 15 pcs.;
blue-green algae - 4 teaspoons;
dried bonito fish shavings - 4 tbsp. spoons;
soy sauce - 4 tbsp. spoons;
pepper and salt to taste.

Seaweed should be soaked in advance hot water, and after 10-15 minutes, drain the water. Boil the pasta in a saucepan until fully cooked, then transfer to a colander and rinse with cool water.

Separately, in a saucepan, heat the oil, adding scallops, pre-cut and peeled shrimp to it. After 2-3 minutes, add finely chopped green onions, mushrooms and algae to the seafood. Cook for another 2-3 minutes, stirring constantly.

Finally, transfer the udon noodles and the remaining ingredients to the saucepan. Pepper everything and fry for a minute. The dish can be served hot with sauce.

The presented recipes are perfect for a family dinner, and as a treat for guests.

And having familiarized yourself with the general cooking technology, you can experiment at home with other favorite products. Do not be afraid, because, perhaps, you will get something of your own, original and no less tasty.

Bon appetit and good luck!

The more ingredients in a dish, the richer its flavor bouquet. The recipe for udon noodles with pork and vegetables can be considered ideal from this point of view: so many vegetables are collected in one dish! And, as is typical for Japanese cuisine, very much attention is paid to the aesthetic side, it is not for nothing that bell peppers are used here different colors, pale green zucchini, purple eggplant. The result is a whole firework of colors and flavors!
I also noticed one more thing: in our country, the name of the dish usually begins with meat, for example, roast pork with potatoes. and the Japanese - with the same udon noodles, which after rice is the most popular.
Pork, along with chicken, are the most popular types of meat in Japan. In our country, pork is also the most consumed type of meat: it is not only softer than beef, but also more affordable. Grilled pork. along with kebabs, the most common dish at picnics. But at home you can cook pork with potatoes and mushrooms in pots. Any dish cooked in a pot turns out to be incredibly tender and juicy, but our today's dish is so tasty that you will probably cook it more than once.

Udon noodles with pork and vegetables

Servings: 4
Calories: High Calorie
Calories per serving: 570 kcal

To cook udon noodles with pork and vegetables, you will need: pork, pulp - 200 g
udon noodles - 100 g
carrots - 1 pc. (small)
Bulgarian red pepper - 0.5 pcs.
Bulgarian green pepper - 0.5 pcs.
Bulgarian pepper - 0.5 pcs.
eggplant - 0.5 pcs. (average)
zucchini - 0.3 pcs. (average)
garlic - 1-2 cloves
vegetable oil - 4-5 tbsp.
soy sauce - 3 tbsp.
sesame oil - 1 tbsp.
butter - 2-3 tbsp.
salt - to taste
ground black pepper - to taste

How to cook udon noodles with pork and vegetables.

1. Wash the pork, remove the films, pat dry with a paper towel and cut into strips.
2. Boil the udon noodles according to package instructions.
3. Wash vegetables. Peel the carrots bell pepper remove the partitions and seeds, and then cut everything into strips.
4. Peel the garlic and pass through the garlic press.
5. Heat the vegetable oil in a frying pan, fry the pork first until golden brown, then add the vegetables and cook until half cooked, it will take about 10-15 minutes.
6. Add boiled udon noodles, soy sauce, butter and sesame oil, chopped garlic to the meat with vegetables, salt and pepper to taste. Cook for another 15-20 minutes until done. Serve the finished dish immediately.

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The most important vegetables in the recipe for udon with pork and vegetables are onions and carrots, as they give that incredible taste and aroma to the rest of the ingredients. The rest is up to you, this is a versatile flexible dish. Let's get acquainted with the principle of cooking udon noodles with pork and vegetables together. Recipe — Further.

Ingredients

What ingredients does a recipe for udon with pork and vegetables require? To make noodles we need:

2 eggs;
220 g flour;
a pinch of salt.

300 g pork;
200-250 g carrots;
200-250 g of tomatoes;
200-250 g of bell pepper;
200-250 g zucchini;
150-200 g eggplant;
100-150 g of onion;
2 tbsp. l. soy sauce;
1 st. l. sesame;
vegetable oil, spices and salt.

You can change the list of vegetables by substituting or adding your favorites to the dish, remove or add more, as we said, this is a very flexible recipe, and udon noodles go well with any vegetables and meat.

Noodles

Let's start cooking the dish with noodles, the main ingredient in the dish. Of course, you can buy it in the store, but your own, homemade, it is so tasty, fragrant, you can add anything you like to its recipe. For example, spicy lovers will love the presence of pepper in the dish!

So, beat the eggs into a deep bowl, add salt and beat them thoroughly. Sift flour, this is a mandatory part of the procedure if you decide to follow classic recipe udon with pork and vegetables. By sifting the flour, you saturate it with oxygen, due to which the noodles will turn out soft, it will be easy to cook.

First, add 200 g of flour and stir, because of the different sizes of eggs, flour can be rejected a lot or a little, you can’t overdo it, so add the rest gradually, kneading the dough thoroughly.

You need to knead for several minutes. As a result, you should get a tight dough that does not stick to your hands or bowl. It will be very difficult to roll it out.

Put the finished dough in a bag and put it in the refrigerator.

Take care of vegetables and meat while the future noodles rest in the refrigerator.

A few minutes before the frying is ready for udon, roll out the dough into a long layer no more than 2 mm thick. If it's a little sticky, dust it with flour. Then roll the dough into a roll and cut into long strips.

You can use a special noodle cutter if you have one.

Sprinkle the noodles with flour and boil in plenty of water. Since it is fresh, it will cook very quickly, so cook it just before the meat and vegetables are ready.

Meat

Rinse the pork, remove excess layers of fat. Cut into thin small sticks, very thin, the size of large noodles. Frying pan, and preferably a wok, calcine, grease with a drop of vegetable oil and lay out the meat. Fry it on each side until golden brown. No need to stir the meat constantly, it should give juice, and then also stew well in it.

By the end of cooking the meat, it must be salted and your favorite spices added. Put the meat on a plate. Vegetables will be fried separately. The Pork and Vegetable Udon recipe calls for the pork itself, but you can substitute the meat as you wish.

Vegetables

Peel, cut or grate the carrots into small strips, in Korean. To prepare udon with pork and vegetables, you will need thinly sliced onions. Peel it and chop it into thin half rings. For the brightness of the dish, take a pepper of several colors. Remove the seeds and cut into small strips. Similarly, chop the tomatoes, eggplant and zucchini.

Fry the vegetables properly, so that they do not crunch, but become soft. As a rule, this will take several minutes. In the same pan in which the meat was fried, put the carrots and fry. Sauté the onion separately until translucent. Fry the peppers, zucchini and eggplant in turn. Put the tomatoes in the pan last. Combine all the vegetables together with the meat, cover all the ingredients with a lid and simmer for 5-7 minutes.

While the noodles are cooking, toast the sesame seeds in a dry frying pan. Put the finished noodles into a wok with all the other ingredients, mix, arrange on plates and sprinkle with sesame seeds and fresh herbs.

Now your pork udon noodles are ready. The recipe may be a little complicated, but the dish itself is really admirable.

Ingredients

45 rub. #8207;Rice noodles - 300 gr.
130 rub. #8207; Pork - 300-400 gr.
10 rub. (there was a promotion) #8207; Sweet pepper - 2 pcs.
5 rub. #8207;Onion - 1 pc.
5 rub. #8207;Carrot - 1 pc.
25 rub. #8207;Leek - 1 pc.
5 rub. #8207;Garlic - 2-3 cloves
20 rub. #8207;Fresh ginger (optional) - small piece
20 rub. package #8207;Sesame - to taste
from 265 rub. #8207;Teriyaki sauce - 2-3 tbsp. spoons (to taste)
#8207;Sunflower or olive oil
#8207;Soy sauce - optional (then without salt)
#8207;Salt and freshly ground pepper to taste

Total estimated cost of products on 08/25/14: 560 rubles.

The recipe is similar to past Asian dishes "Soba Noodles with Chicken Teriyaki Sauce" and "Udon Noodles with Chicken, Mushrooms and Oyster Sauce". The difference will be in noodles, replacing chicken with pork and a few other vegetables, cut into strips.

Financial costs are average. The dish is prepared quickly and the result is tasty and satisfying.

Vegetable ingredients can be combined to your taste. Bulgarian sweet peppers are best taken in different colors. So the final dish looks brighter and more interesting. It is advisable to cut the leek in half and rinse inside, as small pieces of earth often come across in its layers. It is also worth noting that only the light part is taken from the leek for cutting.

You can buy teriyaki sauce ready-made in the store, or you can cook it yourself. The cost is about 300 rubles for a jar of 300 ml. or from 265 rubles for the purchase of ingredients for home cooking.

It is advisable to have a wok for frying. With it, cooking this dish will be easier and faster.

Pork in the recipe is easily replaced with chicken or turkey.

The only thing we made a mistake was not calculating the cooking time for vegetables and pork, rice noodles before the right time. As a result, she slumped a little. But still it turned out to be separated and mixed with the "stuffing".

In order not to repeat our mistake, throw the noodles at the very end of cooking. when the "stuffing" is almost ready.

Rice noodles with pork and vegetables in teriyaki sauce. Step by step preparation:

Put a pot of salted water on the fire.

Finely chop the garlic, ginger, onion and leeks in thin rings, and pork, sweet peppers and carrots in thin strips.

Place a dry skillet or wok over medium heat and toast the sesame seeds for 1-2 minutes until golden brown. Pour it into a separate bowl and set aside for now.

Turn the flame up to the max. Pour oil into a frying pan and throw in the chopped pork. Add some salt and fry until golden brown (3-5 minutes).

Transfer the pork pieces to a bowl and set aside for now.

Add a little more oil, if needed. Throw in the garlic and ginger. Fry them for 1-2 minutes and add carrots and onions. Mix thoroughly. After a couple of minutes, add the peppers and leek. Stir.

After about 5 minutes, add the pork and a couple of tablespoons of teriyaki sauce. Mix everything there thoroughly. Try.

If there is little salt, then add a spoonful of soy sauce, if the teriyaki sauce weakly “breaks through” the filling, then add another spoonful of it. Throw out the sesame.

At this time, put the noodles into the boiling water. Check the cooking time on the package (we wrote 6 minutes) and cook minus 1-2 minutes from this time.