Udon noodles - recipe
Noodles - one of the most popular products in the culinary traditions of the peoples of the Far East. Udon - typical Japanese product is thick noodles, served most of three components: wheat flour, water and salt (also known varieties of buckwheat udon noodles and bean flour). Regional subspecies and traditions of cooking of the product in some way different, depending on the local culinary traditions and preferences.
Udon noodles has a neutral taste, so it is often used in soups, tastes and aromas that give other foods (broth, soy sauce , spices, herbs, etc.). On hot days the dishes udon noodles are served cold on cold days - in hot. Accompanying noodles products also typically selected based on the season.
Besides soups known to many traditional recipes udon noodles with the addition of different sauces, some meats, beans, mushrooms and other products.
Tell us how you can cook delicious udon noodles. Cooked udon noodles can be purchased in specialized departments of large supermarkets and grocery Asian markets. Or cook your own knife by hand or with the help of lapsherezki - is quite simple: the simplest dough, knead the relatively cool, roll out in rectangular layers, cut and lay out on clean paper to dry (stored in a cardboard container). And you can just buy quality noodles European producers (labeling on the packaging of the "group A", that is, from durum wheat).
Recipe udon noodles with chicken and vegetables
- udon noodles - 200 g;
- chicken (fillet) - 250g;
- Onions - 1 pc .;
- beans Young green - 200 g .;
- bell peppers (red) - 1-2 pcs .;
- Garlic - 2 cloves;
- hot red pepper;
- vegetable oil (preferably sesame) - 2 tbsp. spoons;
- green onions, cilantro, parsley, dill;
- quality soy sauce;
- sesame seeds - 1 tbsp. a spoon.
Onion Peel and quarter shall cut rings, sweet pepper - short thin strips, each pod beans - 3 parts. Chicken fillet chopped short middle-sized strips. In a well-heated thick-walled deep frying pan fry onions in butter and slices of chicken and beans. Fry all together, actively manipulating the shovel, to change the color of meat. Lower the fire, add a little water and protushivaem for 10-15 minutes, stirring, then add the peppers and simmer on low heat for another 8 minutes.
Prepare the sauce. Mixed in an arbitrary ratio (try to taste), soy sauce and mirin, season with hot red pepper and garlic sagging. Green chop finely. Boil noodles (5-7 minutes maximum) and recline in a colander.
We place soup cups and decompose into every little bit of noodles, meat with vegetables, add the sauce. Sprinkle with chopped herbs and sesame seeds. You can apply as a main dish, or add a little chicken broth and serve as soup. As an aperitif - a cup of sake, Japanese plum wine or whiskey.
Udon noodles with egg and mushrooms
- udon noodles - 50-100 g per serving;
- chicken egg diet - 1 per dose;
- Fresh oyster mushrooms - 80-100 g per serving;
- green onion and other greens;
- hot red pepper;
- soy sauce;
- chicken bouillon.
Oyster mushrooms can be eaten raw, generally without subjecting to a heat treatment
Cook noodles (5-7 minutes) and recline in a colander. Spread portions in soup cups. Add the oyster mushrooms and stir. Make a well in the center, it gently put a raw egg. And the broth is already boiling, pour it all so as to cover the egg - it is cooked in hot broth to the extent that we call "in the bag". Sprinkle with chopped herbs, season with garlic, hot pepper and soy sauce. A cup of sake (mirin in this case will not work), and - enjoy.