Udon Noodles with Vegetables
Pasta and Pizza | Japanese cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
This recipe uses vegetables that are always in your fridge during the season, but you can easily substitute or omit some. The essence is to prepare noodles with vegetables, and which ones is up to your taste and availability. Sesame or other seeds add a touch of flavor and authenticity to the dish. If you also add soy or balsamic sauce, you can make a reference to national dishes. Experiment.
Ingredients
- Egg noodles for wok - 14.1 oz
- White Cabbage - 10.6 oz
- Orange Bell Peppers - 1 piece
- Courgette - 1 piece
- Scallions - 1 bunch
- Garlic - 1 head
- Vegetable Oil - 3 fl oz
- Toasted Sesame - 1 tablespoon
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Wash the zucchini and slice it into plates, then cut across.
Step 3
You should get short strips.
Step 4
Place the zucchini in a pan with vegetable oil (50 ml), season with salt, and put it on the heat.
Step 5
Then chop the cabbage into small pieces.
Step 6
Add it to the pan with the zucchini and fry together.
Step 7
Now chop the green onion.
Step 8
Next, chop the garlic.
Step 9
Mix the chopped vegetables together.
Step 10
Clean the bell pepper and cut it into strips.
Step 11
Then dice it.
Step 12
Combine the pepper with the onion and garlic.
Step 13
Add the vegetable mixture to the partially cooked zucchini and cabbage.
Step 14
Stir and simmer everything together in vegetable oil (add the remaining 50 ml) for about 5–7 minutes.
Step 15
While the vegetables are cooking, boil the noodles and drain.
Step 16
Return the cooked noodles to the pot and add the vegetable mixture.
Step 17
Add the sesame seeds.
Step 18
Mix everything together and serve.
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