Oh well, these udon with squid and vegetables are truly out of this world!
I had been wanting to try making squid this way for a while, so today, having some time, we cooked them and used them for these delicious udons. So good that we had seconds!
Do you like ethnic cuisine? I love the flavors of Asian dishes and often try to recreate them at home. This time I got inspired by a picture I found in a magazine, then of course, I crafted the recipe my way.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients for udon with squid and vegetables
- 7.05 oz udon
- 1 carrot
- 0.35 oz ginger
- 1 fresh scallion
- 2 mushrooms
- 3 leaves chard, cooked, boiled
- 2 squid
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon corn oil
- 1 chili pepper
Useful Tools
- 1 Wok
- 1 Pan
How to prepare udon with squid and vegetables
First, take care of the squid. If you want to achieve the effect like in the picture, proceed as follows: remove the entrails, detach and set aside the tentacles and side fins.
Cut the body into three rings and then open them in half, then cut again into two parts. Score the inner part with a sharp knife to create a diamond pattern. Be careful, keep the knife slightly angled to avoid cutting through the squid completely.
Set aside temporarily.
In a large wok, pour in the seed oil (corn or peanut is fine, just don’t use olive oil as it doesn’t pair well with the flavors of Asian cuisine), the scallion and the carrot cut into rounds, the peeled fresh ginger, and the chili pepper.
Sauté for a few minutes then add the sliced mushrooms, the oyster sauce and the soy sauce; stir, cover, and let it cook for a few minutes over medium heat.
Meanwhile, prepare the squid separately.
Take a non-stick pan, add a drizzle of evo oil and heat well. Place the squid tentacles and fins cut into pieces and cook for a few minutes, then do the same with the scored squid. Place them in the pan with the scored side down, then flip them.
At this point, add the udon to the wok with the vegetables (they are pre-cooked when purchased) and a bit of water, cover and cook for a few minutes, until they are well disentangled and combined with the seasoning.
Once cooked, add the squid and serve with the lightly blanched chard on the side.
I don’t add salt because the two sauces are already very savory.
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