Japanese cuisine: udon with chicken and vegetables, recipes and cooking options

Recipe for udon noodles with chicken and vegetables step by step

Kitchen appliances: frying pan with high sides and saucepan.
Ingredients:

Noodles	150 g
Chicken	500 g
cucumbers	100 g
Bell pepper	100 g
Shiitake mushrooms	200 g
Soy sauce	10 ml
Rice vinegar	8 ml
Sesame seeds	40 g
Green onions	7 pcs.
Onion	100 g
Carrot	100 g
Salt	Taste

Instead of shiitake mushrooms, you can use champignons.

Cooking sequence

Boil the udon in boiled and salted water. How long should you cook it? Usually - 8 minutes.
Cut the chicken into cubes.
Cut mushrooms and vegetables into strips.
Finely chop the onion and green onion.
Fry the chicken in a frying pan until browned.
Add vegetables to the pan.
Add rice vinegar, soy sauce and salt. Mix.
Add noodles and stir.
Cook for 3-4 minutes.
Place on plates and sprinkle sesame seeds on top.

Wheat udon noodles are served as a separate dish with drinks.

Video recipe

Watch a video about making udon noodles.

In the best traditions

Many believe that the main food of the inhabitants of the Land of the Rising Sun is rice, seafood and, of course, a variety of sauces. But actually it is not. This cuisine is very, very diverse and boasts not just an abundance of different dishes that Japanese chefs come up with, but also its special approach to the products from which they will be prepared. And here we have something to learn from them.

Let's start with a simple comparison. How many species do you know that are on the shelves of our supermarkets? Surely there are many, but they are all made according to a general principle and often differ only in appearance. Most of them are prepared from wheat flour with or without the addition of eggs. But in Japan, cooking noodles is a whole tradition. And one example is the famous udon. Let’s figure it out together now what it is.

Seafood udon recipe

Cooking time: 30 minutes.
Number of servings: 7.
Kitchen appliances: wok and saucepan.

Ingredients:

yakitoriya sauce – 200 grams;
udon – 800 grams;
shiitake – 100 grams;
squid – 100 grams;
shrimp – 6 pieces;

baby octopus – 200 grams;
green onion – 400 grams;
sesame oil – 10 ml;
vegetable oil – 60 ml;
mole.

Cooking sequence

Boil the noodles in salted water.
We clean the shrimp from the shell and intestines.
Cut the squid into strips.
We cut the octopuses in half.
Cut the mushrooms into strips.
Finely chop the green onion.
Heat the frying pan, pour in sesame and sunflower oils.
In a wok pan, fry mushrooms, onions and seafood.
Add yakitoria sauce and stir.
Place boiled noodles in a frying pan.
Mix everything and cook for 3-4 minutes.

Recipe for udon noodles with pork and vegetables

Cooking time: 35 minutes.
Number of servings: 5.
Kitchen appliances: frying pan and saucepan.

Ingredients:

pork – 400 grams;
udon – 150 grams;
mushrooms – 200 grams;
sweet pepper – 1 piece;
garlic – 4 cloves;

green onion – 40 grams;
soy sauce – 100 ml;
rice vinegar – 40 ml;
sesame seeds – 40 grams;
sesame oil – 40 ml;

miso paste – 2 teaspoons;
water – 60 ml;
ground ginger – 4 grams;
salt.

Cooking sequence

Boil the udon in salted water.
We cut the meat into strips.
Mix rice vinegar, soy sauce, sesame oil and ginger. Mix.
Place the pork in the marinade, stir and leave for 35 minutes.
Heat a frying pan, pour in sunflower oil.
Finely chop the green onion and garlic. Fry in a frying pan for a minute.
Cut mushrooms and peppers into strips.
Mix miso paste with water.
Place the meat in the pan and fry until browned.
Add mushrooms, peppers, miso paste and sesame seeds. Mix.
Add noodles. Cook for 6-7 minutes.
Add 150 ml of water and cook covered for 15 minutes.

Step-by-step preparation

Measure and sift 200 g of flour. Dissolve 1 tsp in 90 ml of water. salt. Combine flour and water, mix thoroughly.
Form a homogeneous dough from the resulting mass. It should have a uniform consistency.
Place the dough in a bag. As far as possible, remove all the air from inside and seal the bag hermetically. Let the dough rest for 30 minutes.
After 30 minutes, we begin kneading the udon. Lay a kitchen towel on the floor. Place the bag of dough on it and cover it with the other half of the towel.
And we begin to knead the dough with our feet. Connoisseurs of Japanese culture claim that real udon is mixed in this way. And this is the only way to make the dough incredibly soft and achieve the correct consistency.
All you have to do is walk the dough ball back and forth. And when it turns into a flat cake, it’s ready. Now take the dough out of the bag and form it into a ball again. We repeat the procedure two more times. In this case, first knead the dough and then form the ball again. Now place the dough in a hermetically sealed bag and let it brew for another 2.5 hours. Rest time is very important in cooking udon.
After the dough has “rested,” place it on a work surface previously sprinkled with starch.
Knead the dough with your fingers and then roll it out with a rolling pin to a thickness of 3 mm.
We also sprinkle the surface of the dough with starch, distributing it over the entire surface. Fold the dough 3 times.
Turn it seam side down and slice it thinly with a knife.
Mix the chopped noodles, simultaneously unraveling the strips and sprinkling with starch. Finally, place the raw noodles into boiling water and cook for 5-7 minutes depending on the thickness of the resulting noodles.

It's best to cook the udon right away.
But if you want, you can store it in the refrigerator for several days. You can also portion the noodles and freeze them. In this form it can be stored for up to 30 days. But keep in mind that frozen noodles take a little longer to cook - 12-13 minutes. You can also make colored udon using natural dyes. For example, green tea will make the noodles green, turmeric will make the udon yellow, and beet tea will make the noodles pink. Only adding these ingredients to the dough slightly changes the amount of water used.

So, if you use green tea (1-2 tsp), keep in mind that you will need 80 ml of water per 200 g of flour. And only 0.5-1 tsp of turmeric is added to this amount of flour. And if you want to achieve a pink color, you need to add 40 ml of beetroot broth to the dough (accordingly, you will need only 40 ml of water).

Recipe for udon noodles with vegetables

Cooking time: 40 minutes.
Number of servings: 4.
Kitchen appliances: frying pan and saucepan.

Ingredients:

udon – 200 grams;
carrots – 1 piece;
onions – 2 pieces;
green beans – 200 grams;

soy sauce – 150 ml;
vegetable oil – 75 ml;
sweet and sour sauce – 6 tablespoons;
salt.

Cooking sequence

Boil the noodles in salted water.
Cut the carrots into strips, cut the onion into quarter rings.
Heat a frying pan with vegetable oil.
Add onions and carrots. Fry.
Add green beans.
Add soy and sweet and sour sauces to the vegetables.
Add noodles and stir.
Cook for 2-3 minutes.

Fkusnofacts

Udon noodles stick together very easily, so you need to drain them in a colander as soon as possible after cooking and then use them in dishes. If for some reason you need to wait, stir the noodles with oil and cover with cling film. The consistency of high-quality udon noodle dough is “like an earlobe.”

When cooked, udon noodles visually expand 3 times.

Udon noodles are wheat noodles, essentially they differ from regular pasta only in that they are thicker. Originating in Japan, udon noodles are great for all Japanese dishes that call for wheat noodles. For example, in the Japanese Ramen soup, udon is used, but only the one with eggs in the composition - then the noodles better absorb the taste of the broth. Udon is also used as a side dish for any dish. It’s delicious to cook udon in rich mushroom or meat broth, add to soup, and fry with seafood and spices.

The price of udon noodles is from 70 rubles/300 grams; already cooked noodles are also sold frozen at a price of 70 rubles.

Udon noodles are often called wok noodles because it is in the wok that most dishes containing them are prepared.

I want to share my new experience. The fact is that if you think about what I cook, then the entire menu comes down to potatoes, porridge, soup or borscht. Yes, it's delicious, but I want something new.

Since my husband likes Japan and would like to visit there someday, I decided to make a surprise and cook something Japanese. Cooking sushi seemed trivial, so for dinner we will have udon noodles with chicken and vegetables, the recipe is simple, and I have all the ingredients. And the main thing is that it is not necessary to strictly adhere to the quantity of ingredients, it is important to grasp the essence.

Udon recipe with beef and vegetables

Cooking time: 35 minutes.
Number of servings: 2.
Kitchen appliances: frying pan and saucepan.

Ingredients:

beef – 250 grams;
udon – 75 grams;
half an onion;
half a carrot;
half a sweet pepper;

half a zucchini;
half a cucumber;
mushrooms – 50 grams;
olive oil – 15 ml;
sesame oil – 10 ml;

soy sauce – 50 ml;
hot sauce – 45 ml;
sesame – 2 teaspoons;
salt.

Cooking sequence

Boil the noodles in salted water.
Cut the beef into thin strips.
Cut vegetables and mushrooms into strips.
Fry the beef in olive oil until cooked.
Add carrots and onions and fry until the onions are transparent.
Lay out the vegetables.
Add hot sauce. Mix.
Turn on high heat and cook for 3 minutes.
Place the udon and add soy sauce. Mix.
Cook for 2 minutes.

Shrimp Udon Noodles Recipe

Cooking time: 40 minutes.
Number of servings: 2.
Kitchen appliances: pot and frying pan.

Ingredients:

udon – 200 grams;
shrimp – 175 grams;
garlic – 1 clove;
grated ginger – 4 grams;
sweet pepper – 1 piece;
carrots – 1 piece;

green onions – 2 pieces;
soy sauce – 25 ml;
teriyaki sauce – 10 ml;
sunflower oil – 40 ml;
salt.

Cooking sequence

We wash the shrimp.
Boil the noodles in salted water until tender.
Chop the garlic very finely. It will help make the dish even more flavorful.
Cut sweet peppers and carrots into strips.
Cut green onions into medium pieces.
Heat a frying pan with sunflower oil.
Fry the ginger and garlic for half a minute.
Add shrimp and fry for one and a half minutes.
Lay out the vegetables, pour in the sauces.
Cook for a minute.
Add noodles and fry for 2 minutes.

Good advice

Shiitake mushrooms can be replaced with any other mushrooms.
If you have dried shiitakes, be sure to pre-soak them for at least 60 minutes.
You can add vegetables according to your taste.

If you love dishes with tomato sauce, then be sure to try the spaghetti Bolognese recipe with photos.
And if you like creamy sauce, I recommend making Spaghetti Carbonara recipe with photos. Friends, share your options for preparing udon noodles in the comments.

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Reader reviews

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What is udon

This is the one made from wheat flour, water and salt. It is somewhat similar to ours, but it turns out to be more elastic and soft. The noodles themselves are quite thick - up to 4 mm in diameter, and after cooking they look voluminous. Its color can range from white to grayish. This type of noodle can also be found in our supermarkets, so everyone can try to prepare a dish in the Japanese style at home. To serve udon, you don’t need any specific recipe. The Japanese serve such noodles with a wide variety of vegetables, the main thing is that it is tasty and satisfying. We will certainly give you several options.