Скачать или смотреть Thick, Chewy Noodles with Bonito Moving from the Heat | Stir-Fried Udon

🍜🍥Chewy udon noodles hit a hot pan with a savory sauce and tender vegetables, picking up just enough oil to stay glossy without feeling heavy.
As everything cooks, the aroma turns warm and toasty, the kind that makes you want to grab a bowl right away.
It’s simple, balanced, and quietly satisfying — a comforting noodle dish that comes together fast and fits just as well at lunch as it does at a late dinner 😋

💡Servings adjustable, here 👉🏻 https://easternedgeflavours.com/stir-...

[Ingredients]
Main Ingredients
1 pack of udon noodles (230 g)
1.8 oz bacon(or pork belly) (50 g)
⅒ head of cabbage (80 g)
¼ onion (50 g)
1 carrot (50 g)
2.8 oz mung bean sprouts (80 g)

Sauce /Seasoning
1 ½ Tbsp soy sauce (22.5 ml)
1 ½ Tbsp oyster sauce (30 g)
1 Tbsp mirin (cooking wine) (15 ml)
¼ tsp black pepper (0.6 g)

Finishing Touch
¼ tsp salt (1.5 g)
1 tsp sesame oil (5 ml)

Toppings
1 egg sunny side up with salt
0.1 oz katsuobushi (bonito flakes) (3 g)
0.4 oz pickled ginger (10 g)
¼ tsp parsley flakes (0.2 g)

[Instructions]
0:00 Intro
0:11 Cut the cabbage into bite-sized pieces.
0:17 Julienne the carrots and onions.
0:30 Trim any rough ends from the mung bean sprouts.
0:45 Cut the bacon into appropriate pieces.
0:50 Chop the pickled ginger for topping.
0:55 In a small bowl, mix soy sauce, oyster sauce, mirin, and black pepper to make the sauce.
1:08 Bring a pot of water to a boil and cook the udon noodles until about 80% done, then drain and set aside.
1:28 Heat a little oil in a pan and cook a sunny-side up egg, then set it aside for topping.
1:41 Using the same pan, cook the bacon until lightly browned.
1:51 Add carrots, onions, and cabbage to the pan and stir-fry until the vegetables are partially cooked.
2:09 Add the drained udon noodles and stir-fry briefly with the vegetables.
2:17 Pour in the prepared sauce and continue stir-frying until the noodles absorb the sauce.
2:25 Just before turning off the heat, add the mung bean sprouts, a splash of sesame oil, and a pinch of salt, and stir-fry briefly.
2:41 Transfer the stir-fried udon to a wide plate.
2:54 Top with bonito flakes, the fried egg, pickled ginger, and parsley to finish.


🙇🏻‍♀️ Hi, I'm Lena.
I cook and share Japanese and Korean food I eat day to day, made in my own kitchen.
Some dishes are traditional, others are simply what’s popular around me right now.
If something here feels useful or interesting, feel free to stay.
I usually write notes and recipe details over on my blog. 🏡https://EasternEdgeFlavours.com/recipes

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