Noodles are one of the most popular products in the culinary traditions of the Far Eastern peoples. Udon is a typical Japanese product, it is thick noodles, cooked most often from three components: wheat flour, water and salt (also known as udon variety from buckwheat and bean flour). The regional subspecies and traditions of preparation of this product, in some ways, differ, depending on local culinary traditions and preferences.
The udon noodles have a neutral taste, and therefore it is often used in the preparation of soups, the flavors and flavors of which are given by other products (broth, soy sauce , spices, greens, etc.). On hot days, udon noodles are served cold, on cold days - in hot kind. Accompanying noodles products, as a rule, are also chosen taking into account the season.
In addition to soups, many traditional recipes for the preparation of udon noodles are known, with the addition of various sauces, certain types of meat, beans, mushrooms and other products.
Tell you how you can cook tasty udon noodles. Ready-made udon noodles can be bought in specialized departments of large supermarkets and on food Asian markets. Or cook yourself with a knife by hand or with a noodle - it's quite simple: the dough is simple, knead relatively steeply, roll it into rectangular strata, cut and lay on a clean paper to dry (store in a cardboard container). And you can just buy high-quality noodles of European manufacturers (marking on the packaging of "group A", that is, of solid wheat varieties).
Recipe for udon noodles with chicken and vegetables
Ingredients:
- udon noodles - 200 g;
- chicken (fillet) - 250 g;
- onion - 1 pc .;
- green young beans - 200 g;
- sweet pepper (red) - 1-2 pcs .;
- garlic - 2 cloves;
- hot red pepper;
- vegetable oil (better sesame) - 2 tbsp. spoons;
- green onions, coriander, parsley, dill;
- quality soy sauce;
- mirin;
- sesame seed - 1 tbsp. a spoon.
Preparation
The bulb is cleaned and cut into a quarter of the rings, sweet pepper - a short thin straw, each bean pod - in 3 parts. Chicken fillet chopped small short strips. In a well-heated thick-walled deep frying pan, fry onion and chicken and beans in oil. Fry all together, actively manipulating the scapula, before changing the color of the meat. Reduce the heat, pour a little water and stew for 10-15 minutes, stirring, then add the sweet pepper and simmer on low heat for another 8 minutes.
Prepare the sauce. Mix in an arbitrary ratio (taste) soy sauce and mirin, season with hot red pepper and chopped garlic. We cut the greens finely. Boil the noodles (5-7 minutes, no more) and throw it back in a colander.
We place the soup cups and lay out in each little bit of noodles, meat and vegetables, add the sauce. Sprinkle with chopped herbs and sesame seeds. You can serve as a second course or add a little chicken broth and serve as a soup. As an aperitif - a cup of sake, Japanese whiskey or plum wine.
Udon noodles with egg and oyster mushrooms
Ingredients:
- udon noodles - 50-100 g per serving;
- egg chicken diet - 1 per serving;
- Fresh oyster mushrooms - 80-100 g per serving;
- onion green and other greens;
- hot red pepper;
- garlic;
- soy sauce;
- chicken bouillon.
Preparation
Oyster mushrooms can be eaten raw, without any heat treatment at all
Cook the noodles (5-7 minutes) and recline into a colander. We put it in portions into soup cups. Add oyster mushrooms and mix. We make a depression in the center, carefully place the raw egg in it. And the broth is already boiling, we pour it all so that to cover the egg - it will be cooked in a hot broth to the extent that we call "in a bag". Sprinkle with chopped herbs, season with garlic, hot pepper and soy sauce. A cup of sake (Mirin in this case will not do), and - enjoy.