Do you also love Asian cuisine? If you’re like me, attracted to these oriental flavors, you must try this very tasty first course.
They are prepared in just a few minutes and are even better than those you eat at the restaurant.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients for udon with vegetables
- 1 carrot
- cabbage
- 1 zucchini
- 1 fresh spring onion
- 6.3 oz udon
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon peanut oil
- to taste chili pepper (optional)
Useful tools
- 1 Wok
How to prepare udon with vegetables
Preparing this Chinese main dish with udon and vegetables is very simple. First, if you can’t get udon, you can use egg white noodles with this recipe.
As for soy sauce and oyster sauce, which are indispensable for this kind of cuisine, you will find the purchase links in the ingredients. The soy sauce I use is exactly the salt-free one with the green cap. I usually buy it on Amazon in a 1-liter package because I use it often, and it’s really convenient!
Start by taking the vegetables: clean them well, cut the cabbage into thin strips, the spring onion into rings (including a bit of the green part), and the carrot and zucchini into julienne strips.
Put them in the wok and lightly sauté them with peanut oil (if you have vegetable oil, it’s the same, but do not use olive oil because the flavor would be too strong) for a few minutes. Then add the oyster sauce and soy sauce and continue cooking for a few more minutes.
Please do not add salt, or at least taste it first because these sauces are quite salty.
Cook the udon in plenty of salted water (refer to the package for the cooking time as there are different types) and drain them slightly al dente into the wok. Toss them so they mix well with the vegetables, add chili pepper if you like or a touch of ginger, and serve.
The extra touch
If you want a crunchy touch, add some poppy seeds or black sesame seeds to the prepared dish.
