Discover the Top 8 Mouthwatering Udon Stir-Fry Recipes - Mytour.vn

Ingredients:

• 150 grams of dried udon noodles
• 1/2 onion
• 2 cloves of garlic (thinly sliced)
• 2 sprigs of spring onion (finely chopped)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• A pinch of seasoning powder
• 1 tablespoon of chili powder
• 2 tablespoons of cooking oil

Instructions:

• Making the stir-fry sauce:
  • For the sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of chili powder, and 1/2 tablespoon of seasoning powder in a bowl until the seasonings dissolve.
• Preparing the onion and udon noodles:
  • After peeling the onion, slice it thinly horizontally to about 1/2 finger width.
  • Bring a pot of water to a boil, then blanch the dried udon noodles for about 30 seconds and then drain.
  • Tips: How to cut onions without tears.
  • Before cutting the onion, soak it in water to remove some of the enzymes that cause tears in the eyes.
  • Due to the structure of the onion, which is shaped like a tube, when cutting, cut horizontally to avoid onion droplets hitting the eyes.
  • Also, it's best not to cut off the two ends of the onion before slicing as sulfur compounds are concentrated in the onion base, cutting them off will make your eyes sting.

• Stir-frying the udon noodles:
  • Heat a pan, add 2 tablespoons of cooking oil, and wait for the oil to heat up. Then add 2 cloves of thinly sliced garlic, prepared onion, the mixed sauce, and 2 chopped spring onion sprigs, then stir until the onion becomes soft.
  • Next, add the drained udon noodles to the pan, stir the mixture until the udon noodles become slightly dry and the ingredients are absorbed into the noodles.
  • Season with seasoning to taste, then turn off the heat and enjoy.

• Finished product:
  • The chewy udon noodles combined with the slightly spicy sauce, accompanied by the sweet aroma of onion, create a rich flavor for the dish. With just a few simple ingredients, you can have a delicious and enticing plate of stir-fried udon noodles.

Ingredients:

• 400 grams of udon noodles
• 400 grams of beef
• 3 tablespoons of brown sugar
• 8 tablespoons of Korean soy sauce
• 1 tablespoon of minced garlic
• 1 tablespoon of minced onion
• 2 tablespoons of plum extract
• 1 tablespoon of Mirin
• 1 onion
• 1/2 bunch of green onions
• 1 tablespoon of roasted sesame seeds
• 1 tablespoon of vinegar
• 1 egg
• 3 tablespoons of sesame oil
• 3 tablespoons of cooking oil
• A little salt/sugar

Instructions:

• Prepare the ingredients:
  • Rinse the beef under cold water with a little salt, rub gently to remove any dirt, then rinse again with water. After washing, use paper towels to absorb excess water.
  • Use a sharp knife to cut the beef horizontally into thin, even pieces.
  • Cut the green onions, rinse them thoroughly, then slice them thinly into small pieces.
  • Peel the onion, soak it in water or put it in the freezer for about 15 - 20 minutes, then slice it thinly vertically. This way, when you slice the onion, you won't get teary eyes.
• Make the bulgogi sauce:
  • Mix the bulgogi sauce with 3 tablespoons of brown sugar, 7 tablespoons of Korean soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of minced onion, 1 tablespoon of minced onion, 2 tablespoons of plum extract, 1 tablespoon of Mirin, 2 tablespoons of sesame oil, 1 tablespoon of white sugar.
  • Use a spoon to mix the ingredients evenly.
• Marinate the beef:
  • Put 400g of thinly sliced beef into the bulgogi sauce bowl you just made, use your hands to mix and squeeze the beef with the sauce.
  • Then, add 1 sliced onion and 1/2 bunch of sliced green onions and mix well until the onions and green onions are evenly coated with the sauce.
  • Wrap the bowl with plastic wrap and put it in the refrigerator for 1 hour.
• Cook the udon noodles:
  • Boil a pot of water, then add 400g of udon noodles and boil over medium heat.
  • When the noodles separate and become soft, use a strainer to remove the noodles and put them in a bowl of cold water to prevent sticking.
• Stir-fry the noodles:
  • Heat 3 tablespoons of cooking oil in a pan over high heat, when the oil is hot, add the marinated beef bulgogi sauce and stir-fry.
  • When the beef is firm, browned, and the onions are soft and wilted, push the beef to the side of the pan so that the sauce runs into the middle of the pan.
  • Next, add the noodles to the middle of the pan, add 1 tablespoon of Korean soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, then use chopsticks to mix the noodles and sauce for about 3 - 5 minutes, then turn off the heat.
• Poach the egg:
  • Boil water in a pot over medium heat, then add 1 tablespoon of vinegar, 1 teaspoon of salt, and stir with a spoon.
  • Then, crack an egg into the boiling water, let it cook in the pot for 3 minutes, then use a strainer to remove the egg.
• Finished product:
  • White, chewy udon noodles with tender, flavorful beef bulgogi sauce, topped with a poached egg, mix evenly and enjoy immediately.
  • You can sprinkle some roasted sesame seeds and eat with spicy kimchi to enhance the flavor of the dish.

Ingredients:

• 200 grams of udon noodles
• 50 grams of pork belly
• 10 grams of dried shiitake mushrooms
• 1/4 onion
• 2 teaspoons of Korean chili sauce
• 1 tablespoon of sesame oil
• 1/2 tablespoon of minced garlic
• A pinch of pepper/seasoning powder

Instructions:

• Prepare the ingredients:
  • Rinse the pork belly, slice thinly, then cut into bite-sized pieces.
  • Soak the dried shiitake mushrooms in water in a bowl, cover and microwave for about 3 minutes. Then remove the shiitake mushrooms from the bowl, cut them in half.
  • Peel and slice the onion thinly.
• Stir-fry the mushrooms and pork:
  • Heat a pan, add 1 tablespoon of sesame oil, 1/2 tablespoon of minced garlic, pork belly, onion, and shiitake mushrooms into the pan, stir-fry evenly.3Blanch the noodles
  • Boil some water, add the udon noodles and blanch for about 2 minutes until the noodles are tender and soft, then remove them from the pot and rinse with cold water to remove any impurities on the noodles, preventing them from sticking.4Stir-fry the noodles
  • Add the udon noodles to the pan with the pork and mushrooms, add 2 teaspoons of Korean chili sauce, 1/2 teaspoon of ground pepper, 1/2 teaspoon of seasoning powder, stir-fry the mixture evenly for about 2 minutes, then transfer to a plate.
• Finished product:
  • Mushroom and pork udon stir-fry will be a delicious dish for each of our families. Bringing a new flavor, adding a fresh and colorful touch to the meal.

Ingredients:

• 200 grams of udon noodles (fresh or dry)
• 100 grams of shrimp
• 1 ripe tomato
• 2 eggs
• 220 grams of tomato sauce (about 1 cup)
• 1 stalk of green onion (medium size)
• 70 ml of water
• A little parsley
• A pinch of chili powder
• A pinch of salt/pepper
• 50 ml of cooking oil

Instructions:

• Prepare the vegetables:
  • Rinse the tomato thoroughly, drain, then cut into small pieces.
  • Do the same with the green onion.

• Prepare the shrimp:
  • Rinse the shrimp with water, then peel and devein them. Place the shrimp meat on a plate.
• Make scrambled eggs:
  • Crack 2 eggs into a bowl, add 1/2 teaspoon of salt, then beat evenly.
  • Heat a pan, add a little cooking oil, then reduce the heat. Pour the beaten egg mixture into the pan, use chopsticks to gently stir until the eggs are evenly cooked.
  • Note: To maintain the richness, only cook the eggs until they are just set, do not overcook.

• Make tomato sauce:
  • Heat a pan, then add oil. When the oil is hot, add the tomato, stir evenly. When the tomato begins to soften, add the shrimp.
  • You can also add pork belly, chicken, or other ingredients you like.
  • Add 1/2 teaspoon of pepper and continue to stir evenly.
  • Next, add 220 grams of tomato sauce, stir evenly, and simmer until boiling. You can also add 1/2 teaspoon of chili powder for extra spiciness and some parsley for a more flavorful stir-fried noodle dish.
  • Add 50 - 70 ml of water to make the noodles softer (If you precook the noodles, you do not need to add water).

• Stir-fry the udon noodles:
  • Take 200 grams of fresh udon noodles and add them to the pan, stir evenly.
  • Tip: If using dry noodles, you must precook them!
  • You can add water or tomato sauce if needed.
  • Cook until the udon noodles separate. Add the scrambled eggs from earlier and stir until all ingredients are coated with sauce. Add chopped green onions. Your dish is now ready.

• Finished product: Just serve everything on a plate and your dish is ready. The chewy and soft udon noodles blend perfectly with the rich and flavorful tomato sauce. It's delicious with rice too!

Ingredients:

• 50g Enoki mushrooms
• 6 pieces of Shiitake mushrooms
• 50g Shimeji mushrooms
• 300g Chinese cabbage
• 1/2 carrot
• 2 packets of Udon noodles

Instructions:

• Step 1: Soak the Shiitake mushrooms until soft. Fresh mushrooms can also be used.
• Step 2: Clean the Enoki mushrooms and Shimeji mushrooms, soak them in saltwater for 10 minutes, then rinse and drain.
• Step 3: Blanch the Chinese cabbage in boiling water, then rinse with cold water to retain crispiness.
• Step 4: Cut the carrot into thin slices or decorative shapes, blanch briefly.
• Step 5: Use the Udon noodles available at Emart supermarkets.
• Step 6: Follow the instructions on the noodle packet, boil the noodles in boiling water for 1 to 2 minutes.
• Step 7: Remove and drain the noodles.
• Step 8: Heat a pan, sauté green onions or garlic until fragrant, then add the vegetables. Start with mushrooms, then carrots, and cabbage.
• Step 9: Add the noodles and toss evenly, season with soy sauce, sesame oil, and ground pepper to taste.
• Step 10: Serve on a plate with soy sauce on the side. Stir-fried noodles are easy to make, and you can choose your favorite mushrooms and vegetables. A simple and light vegetarian meal for a peaceful day.

Ingredients:

• Udon Noodles: 200g
• Fresh Shrimp: 115g
• Shiitake Mushrooms: 2 pieces
• Bell Pepper: 55g
• Scallions: 1 stalk
• Black Pepper: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Vegetable Oil: 2 tablespoons

Instructions:

• Cook the udon noodles in boiling water until done, then drain. After boiling, quickly soak the noodles in cold water to prevent them from sticking together! Slice the mushrooms, scallions, and bell peppers.
• Heat a pan, add oil and heat it up, then stir-fry the vegetables in the oil! Then add the peeled, cooked shrimp. Add salt, black pepper, and scallions and stir-fry until cooked.
• Next, add the udon noodles and mix well for a few minutes. Finally, add a little yakisoba sauce to make the noodles look attractive and not stick together.
• Transfer the noodles to a plate and top with some dried, shredded tuna. Voilà, you have a delicious dry stir-fried udon noodles, where the noodles absorb more flavor than usual! And of course, it will taste even better! Looks simpler than the familiar seafood udon noodles, doesn't it?

Nguyên liệu:

• 500 g mì udon tươi
• Thịt heo
• 1 bó cải ngọt
• 1 củ cà rốt
• 1/2 củ hành tây
• Hành tím, tỏi băm
• Muối, tiêu, đường, hạt nêm

Cách làm:

• Bước 1: Bắc một nồi nước sôi trụng mì udon 3p vớt ra rổ để ráo
• Bước 2: Cải rửa sạch cắt khúc
• Bước 3: Hành tây xắt lát mỏng, hành tím thái mỏng, cà rốt thái sợi
• Bước 4: Bắc chảo to lên cho chút dầu xào hành tím cho thơm cho cải cà rốt vào xào khoảng 3p nêm ít bột nêm, cho rau ra dĩa, cho thêm dầu vào chảo cho hành tây vào xào đều cho thịt heo vào xào chín, cho mì vào đảo đều nêm nếm vừa ăn, cho rau đã xào vào trộn tắt bếp

Bạn nghĩ Mì Udon Xào Thịt Heo trong bao lâu thì hoàn thành? Cách làm Mì Udon Xào Thịt Heo rất khó khăn? Chỉ cần qua 4 bước xử lý 6 nguyên liệu cần chuẩn bị bên trên bạn sẽ thấy việc nấu Mì Udon Xào Thịt Heo không những không khó mà còn đơn giản ngoài sức tưởng tưởng của bạn.