Yakiudon

Ingredients (1 Serving)

Cabbage (50g)

Carrot (15g)

Mushroom (15g)

Meat (70g)

Vegetable Oil (2 Tbsp)

Yamamori Udon (100g)

Yamamori Tsuyu (Soba & Udon) (2 Tbsp)

 

Method:

  • Cut vegetables and meat. Slice the shiitake mushrooms. Cut the carrot into julienne strips. Chop cabbage into smaller pieces. Cut the meat into 2.5cm pieces.
  • Bring about 2 liters of water to a rolling boil in a pot. Add the noodles gradually into the boiling water so that the water temperature dose not suddenly drop.
  • Stir gently to stop the noodles from sticking to the bottom of the pot. Let the water return to full boil.
  • To test, remove one strand of noodle and bite into it, the noodle should be the same color throughout and cooked through to the center with no hard core. Test frequently to avoid overcooking.
  • Drain the noodle in a sieve and rinse under cold running water, rubbing vigorously with your hands to wash off surface starch and drain again.
  • In a frying pan, heat oil on medium high heat. Add vegetable oil, one part of the pan cook the meat until almost cooked. Then add the hard vegetable and cook until wilted. Add the rest of (soft) vegetables and stir fry until they are soft. Another part add boiled noodle and grill until the surface a little bit dry.
  • Add Yamamori Tsuyu (Soba&Udon) on noodle, stir-fry in noodle area to let the sauce absorb into noodle. Finally mix all ingredients together. Dish up and serve.

 

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