Japanese restaurants offer to try Udon noodles with various variations of the recipe. With the advent of Asian products on the shelves of the supermarket, the preparation of such noodles became possible at home. To make the taste of the dish as bright and rich as in a restaurant, it is important to choose the right ingredients: the noodles must be exactly “Udon”, good quality soy sauce (not from cheap brands), and ginger fresh.
Pick your recipe
You will need
- - 500 g of udon noodles;
- - 400 g of beef;
- - 20 g of fresh ginger;
- - 250 g of fresh mushrooms (preferably shiitake or champignons);
- - 2 pcs. medium sized bell peppers;
- - 2 pcs. carrots;
- - 150 g of green beans (fresh or freshly frozen);
- - 6 tbsp. tablespoons of vegetable oil;
- - 1 cup of Teriyaki soy sauce;
- - 1 tbsp. a spoon of vodka;
- - 1 cup of meat broth.
Instruction manual
1
Beef needs to be washed, dried and cut into small even strips. Peel the ginger root and chop into small pieces with a knife.
2
Pour three tablespoons of sunflower or olive oil into the multicooker bowl, then put the beef, chopped ginger, chopped into slices, and add salt to your taste. Set the mode "Frying" on the multicooker, set the time for 5 minutes, when frying the meat you need to constantly stir. After 3 minutes, add a tablespoon of vodka and 1/3 cup Teriyaki soy sauce to the multicooker bowl, then fry for another 2 minutes. Put the finished beef on a plate and put it to the side for now.
3
Wash, peel and cut the mushrooms in neat, thin plates.
4
Add three tablespoons of vegetable oil to the bowl of the multicooker and fry mushrooms in the "Frying" mode for 5 minutes, then add the carrots cut into slices, chopped bell pepper and fry them all together for another 8-10 minutes.
5
Add the roasted beef and green beans to the mushrooms, fry everything for 5 minutes, stirring thoroughly.
6
Udon noodles must be prepared separately as indicated on the packaging, but at the same time, reduce the cooking time for several minutes. The noodles should be a little undercooked (taste it, the noodles should be stiff inside). Transfer the cooked noodles to a colander and rinse it under running cold water. After all excess water has drained, add one tablespoon of vegetable oil to the noodles and mix thoroughly so that it does not stick together.
7
Add the noodles to the fried meat with vegetables, pour the meat broth and the remains of soy sauce into the multicooker bowl, add a little salt and pepper. Select the "Extinguishing" mode on the multicooker and simmer the dish for 10 minutes.
8
The cooked dish can be decorated with Chinese salad leaves and sprinkled with sesame seeds.