Udon with Vegetables Stir-Fried in Miso Sauce
Main Dishes | Japanese cuisine
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Udon with vegetables stir-fried in miso sauce
Ingredients
- Shimeji mushrooms - 3.5 oz
- Orange Bell Peppers - 1 piece
- Snap Peas - 5.3 oz
- Scallions - 5 stalks
- Miso Paste - 1 tablespoon
- Soy Sauce - 1 tablespoon
- Sake - 2 tablespoons
- Sugar - 1 teaspoon
- Pea shoots - to taste
- Peanut Butter - 2 tablespoons
- Shallot - 1 head
- Udon Noodles - 7.1 oz
Step by Step guide
Step 1
Cook the udon noodles according to the package instructions.
Step 10
Remove from heat, add the green onions, pea shoots, and cooked udon.
Step 11
Mix well and serve.
Step 2
Drain and rinse with cold water, set aside until the vegetables are ready.
Step 3
Prepare the sauce. In a clean glass jar with a lid, mix the miso (you can use dark or light, whichever you have on hand, but the original recipe calls for light), sake, soy sauce, and sugar.
Step 4
Close the jar with the lid and shake well until a homogeneous mixture forms.
Step 5
Prepare the vegetables and mushrooms. Slice the mushrooms lengthwise, cut the bell pepper into large diamond shapes about 2 cm, chop the sugar snap peas into 3–4 pieces crosswise, peel the shallot and slice it lengthwise into petals, and cut the green onions into pieces about 4–5 cm long.
Step 6
Heat the peanut oil in a wok until it starts to bubble.
Step 7
Add the mushrooms and stir-fry for about 2 minutes, stirring constantly.
Step 8
Add the miso sauce and shallot and stir-fry for another 2 minutes, stirring constantly.
Step 9
Add the sugar snap peas and red bell pepper and stir-fry for another 1–2 minutes, stirring constantly.
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