Udon noodles dinner recipe

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Udon noodles

Everyone loves udon noodles; they are very fun to eat and they soak up any liquid like nothing else. You can prepare your own noodles or buy them in a grocery store to make a quick and tasty dinner. You can make this recipe in 15 minutes and satisfy even the pickiest eaters.

Everything that you have around would make a perfect addition. We recommend trying more vegetables, for example bean sprouts, bell peppers and shredded cabbage. This recipe is a great base for your experiment, featuring very basic ingredients. You can add a meatier meal or more protein such as shrimp, chicken or pork.

Udon noodles dinner recipe

This is a quick and easy udon noodles recipe that makes for a flavorful, delicious dinner. It features a lot of vegetables and spices that you can adjust to your own taste.

Course Lunch & dinner
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 453 kcal

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 2 cloves minced garlic
  • 1 medium chopped onion
  • 2 tbsp minced fresh ginger
  • 5 sliced button mushrooms
  • 5 cups veggie broth
  • 1 red bell pepper, sliced
  • 1 juiced lime
  • 1.5 tbsp sriracha hot sauce
  • 1 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp red chili garlic paste
  • 1 beaten eggs
  • 1/4 red cabbage for garnish
  • 2 packs udon noodles

Instructions

  1. Take a big saucepan, heat vegetable and sesame oils. Add garlic, onion and ginger and cook for 3 minutes. They should be a bit soft. Stir in red bell pepper and mushrooms. Cook everything for 2 more minutes. Onions will get brown, vegetables will become soft.

  2. Add in hot sauce, broth and soy sauce. Stir until all ingredients mix together, bring to a low boil. Add chili garlic paste and miso paste. Simmer for 2 more minutes.

  3. Bring soup to boil, stir in an egg. The egg should form the web, the appearance will be thin and white. Keep the soup on high heat, add udon. Boil for 3 minutes, simmer everything for 5 minutes. Serve with carrot and red cabbage. It can sit in a fridge for 2 days.

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