Udon noodles - delicious and original recipes for a Japanese dish. Asian udon noodle soup with seafood Wheat noodles with seafood recipe

Udon noodles in their essence, method of preparation and serving are reminiscent of spaghetti, but are decorated with a Japanese accent, using appropriate accompanying products. Everyone will find a suitable dish for themselves, which will allow them to get acquainted with the delights of Japanese cuisine in the best possible way.

Udon noodles - recipe

For daredevils who are accustomed to doing everything with their own hands, the following are recommendations on how to prepare udon noodles at home. In fact, the process of creating a product is elementary. The main thing is to maintain the correct proportions of the components and adhere to the recipe recommendations.

Ingredients:

• flour – 200 g;
• water – 90 ml;
• salt – 1 teaspoon;
• starch.

Preparation

1. Sift the flour.
2. Dissolve salt in water.
3. If desired, the water can be colored with beet broth, green tea, turmeric or other natural additives.
4. Pour the liquid into the flour, knead, and place in a bag.
5. After 30 minutes, roll out, sprinkle with starch, fold in thirds, cut into strips of the desired thickness, and unfold.

Udon noodles with chicken

Japanese udon noodles are rarely boiled and served in their pure form. As a rule, various savory sauces or fries with the addition of meat, fish or seafood are prepared for it. However, the most popular way to decorate the dish is with chicken and vegetables. Spicy ingredients are also added, without which it is impossible to imagine a Japanese feast.

Ingredients:

• udon noodles – 300 g;
• chicken fillet – 200 g;
• onion and bell pepper – 50 g each;
• oyster mushrooms – 60 g;
• soybean sprouts – 80 g;
• soy and oyster sauce – 50 g each;
• vegetable oil – 40 ml;
• salt, sesame.

Preparation

1. Vegetables, oyster mushrooms and fillets are cut into strips.
2. The noodles are boiled.
3. Fry the meat in oil, add onion and soy sauce, fry for a minute.
4. Add vegetables, sprouts, oyster sauce, and noodles.
5. In a couple of minutes, the udon noodles with chicken and vegetables will be ready.
6. When serving, sprinkle the dish with sesame seeds.

Udon noodles with seafood - recipe

Udon noodles with seafood are no less popular. You can take a little of peeled mussels, shrimp and squid, or use a package of ready-made frozen sea cocktail. You can expand the composition of the dish by adding some mushrooms or tomatoes. To prepare a Japanese-style meal for three you need to spend 30 minutes.

Ingredients:

• udon noodles – 150 g;
• sea ​​cocktail – 250 g;
• carrots and bell peppers – 1 pc.;
• soy sauce, bamboo sauce, plum wine – 50 g each;
• vegetable oil – 40 ml;
• salt, wasabi, sesame.

Preparation

1. Boil the noodles.
2. Mix two types of sauce, wine and a little wasabi.
3. Add flour and mix.
4. Fry the vegetable strips and add the cocktail.
5. After 3 minutes, add the udon noodles and add the sauce.
6. The dish is served with sesame seeds.

Udon noodles with pork - recipe

Udon noodles with pork are hearty, nutritious and aromatic. The dish can be decorated simply with onions and carrots, or you can expand the vegetable composition by adding eggplant, zucchini, and sweet peppers. Spicy lovers will appreciate the version of the dish with hot peppers. Just 40 minutes - and an original and delicious treat for four is on the table.

Ingredients:

• udon noodles – 300 g;
• pork (pulp) – 300 g;
• carrots, tomatoes, zucchini, bell peppers – 200 g each;
• onions and eggplants – 150 g each;
• soy sauce – 50 ml;
• hot pepper – ½ pod;
• vegetable oil – 100 ml;
• salt, sesame.

Preparation

1. Boil the noodles.
2. Meat and vegetables are cut into thin strips and fried alternately.
3. Combine the fried ingredients, add soy sauce, simmer for 5 minutes and serve with sesame seeds.

Udon noodles with shrimp - recipe

Another variation of the dish for seafood lovers is Japanese udon noodles with shrimp. It is more convenient to use already peeled shellfish, which can be purchased frozen and defrosted before adding to the dish. Teriyaki sauce, ginger and garlic will add a special piquancy. In 30 minutes, a delicious and delicious dinner for 4 people will be ready.

Ingredients:

• udon noodles – 300 g;
• shrimp – 300 g;
• bell pepper – 2-3 pcs.;
• carrots – 1-2 pcs.;
• garlic – 3 cloves;
• ginger – 2 teaspoons;
• soy sauce – 40 ml;
• teriyaki sauce – 20 g;
• vegetable oil – 40 ml;
• salt, green onions.

Preparation

1. Boil the noodles.
2. Add shrimp to the fried garlic and ginger and fry for a minute.
3. Thinly sliced ​​vegetables are sautéed separately and placed in a common container along with noodles and sauces.
4. Served with finely chopped green onions.

Udon noodles with beef - recipe

Udon noodles with beef were originally prepared in China, but over time the dish migrated to Japanese cuisine, where it gained no less popularity. Having tried this nutritious and savory variation of Asian food once, you will want to repeat it more than once, implementing a simple and affordable recipe in 30 minutes.

Ingredients:

• udon noodles – 300 g;
• beef – 300 g;
• garlic – 2 cloves;
• ginger – 1.5-2 tbsp. spoons;
• soy and oyster sauce – 70 g each;
• rice wine – 40 ml;
• sugar – 2 teaspoons;
• water – 100 ml;
• vegetable oil – 40 ml;
• salt, green onions.

Preparation

1. Beef marinated in soy sauce and wine is added to fried onions with garlic and ginger.
2. Fry, add the remaining ingredients, and after 10 minutes of stewing, add the noodles.
3. Udon noodles served with green onions.

Udon noodles with vegetables - recipe

Udon noodles with vegetables are great as a vegetarian treat or to include in. Despite the absence of meat components, the dish is tasty, appetizing and healthy. It will take just a few minutes to prepare, and the result will be a tasty, light dinner or lunch for four.

Ingredients:

• udon noodles – 300 g;
• cucumbers and tomatoes – 2 pcs.;
• onion and bell pepper – 1 pc.;
• garlic – 2 cloves;
• Korean carrots – 250 g;
• soy sauce – 70 ml;
• vegetable oil – 100 ml;
• salt, green onions.

Preparation

1. Boil the noodles.
2. Vegetables are cut into strips.
3. Sliced ​​onion and garlic are fried in oil, the resulting fry is seasoned with mixed ingredients, and soy sauce is added.

Udon noodles with teriyaki sauce

To enjoy the excellent taste characteristics of dishes with a Japanese accent, you do not have to go to an establishment with the appropriate cuisine. Homemade udon noodles, decorated with, will amuse the taste buds no worse than any restaurant dish.

Udon with seafood is a dish prepared in a pan-Asian style, that is, it does not belong to any specific Asian cuisine, but is a mixture of different directions: something in it is reminiscent of China, something of Vietnam, something of Japan , but in any case, it is more adapted to European tastes.

For this dish you will need a frozen seafood cocktail, which contains mussels, shrimp, octopus and squid. Before preparing udon, seafood must be slowly defrosted, preferably in the refrigerator.

We crush the garlic cloves with a knife, and then finely chop them. Place the chopped garlic in a frying pan with a small amount of vegetable oil and lightly fry.

Chop the celery stalk and red bell pepper not very finely and add it to the frying pan with the garlic. Quickly fry everything together.

Place the defrosted seafood cocktail in a frying pan and simmer, stirring.

Add a little hot red pepper - a pan-Asian style dish should be spicy.

Dissolve one teaspoon of cornstarch in a third of a glass of soy sauce.

Pour soy sauce with starch into a frying pan and heat, stirring. The sauce will gradually begin to thicken. There is no need to salt the dish; seafood and soy sauce contain enough salt. But you can add sugar - Pan-Asian dishes should be a little sweet.

Add frozen green peas to the frying pan (no need to defrost them first) and half a glass of drinking water, if by this time the sauce has evaporated a little and has become very thick.

It's time to boil the udon noodles using the instructions on the package.

Place the udon in a colander to drain, and then add it to the pan with the sauce.

Mix everything and heat under the lid for just a minute.

During this time, you need to dry the sesame a little. To do this, place it in a dry frying pan and heat it, shaking the pan periodically, until the color changes slightly. You should not fry it too much, so remove it from the hot frying pan as soon as the color of the seeds has changed.

Udon noodles came to us from Japan. This classic Asian dish goes well with meat, fish and chicken. Seafood udon is a great dinner for the whole family. In this article we will tell you how to prepare this dish in different ways.

Udon at home

Asian noodles can be purchased at the supermarket, or you can prepare them yourself. The method of making this product is a little unusual, but it allows you to get impeccable udon.

Components:

• 500 grams of unbleached wheat flour;
• 150 grams of bleached wheat flour;
• 1 tbsp water;
• 30 grams of salt.

Preparation

Heat the water and add table salt to it, stirring thoroughly until the grains are completely dissolved. In a deep bowl, mix both types of flour and pour salted liquid over it, then knead the dough. Roll it into a circle, put it in a bag and wrap it in thick cloth. Transfer the bundle to the floor and trample it with your feet until a flat mass is obtained. Take the dough out of the bag, roll it out a little and put it back in the bag to stomp. This procedure should be repeated four more times to obtain a smooth cake.

Next, it should be sent to the refrigerator for three hours, and then trampled again. Then the dough needs to be rolled out thoroughly (the required thickness is three millimeters). Now you need to generously sprinkle it with flour and fold it three times, after which you need to cut it into thin strips using a sharp knife. The prepared udon should be immediately thrown into boiling water and boiled for about six minutes, stirring regularly, as the noodles may stick together.

Drain the water, transfer the product to a colander, wash in cool water and mix with a small amount of sunflower oil. This will prevent the pasta from sticking together. The noodles are ready, you can start preparing the seafood dish.

To cut the dough into thin strips, you can use a special device that will help make the noodles of the desired thickness. Similar products are sold in many household stores.

Recipes

There are several options for preparing a delicious Asian dish with seafood.

Classic with vegetables

In this case, you need to purchase a seafood cocktail consisting of shellfish, squid, moscardini and shrimp.

Components:

• 3 garlic cloves;
• 75 ml soy sauce;
• 1 stalk of celery;
• sesame seeds;
• 100 grams of green peas;
• 1 tsp corn starch;
• 100 grams of Japanese noodles;
• 1 bell pepper;
• 100 ml water;
• 200 grams of sea cocktail.

Preparation

Crush the garlic with the flat side of a knife and chop it. Heat olive oil in a frying pan and fry the vegetable until half cooked. Chop the bell pepper and celery and add to the garlic. Fry the ingredients for a minute, then add the seafood to them. Keep the frying pan over medium heat for ten minutes, stirring the contents regularly with a wooden spatula.

Add red pepper to taste. Mix soy sauce with corn starch and pour the mixture into a container with seafood. Increase the heat level slightly and simmer until the sauce thickens. If desired, you can add one tablespoon of granulated sugar. After a couple of minutes, frozen green peas are added to the ingredients. If the dressing becomes too thick, you can dilute it with a small amount of water.

Throw the noodles into boiling water and boil for six minutes, then transfer them to a colander and after a couple of minutes place them in a frying pan. Mix the ingredients well and keep on the stove for another minute, covering with a lid.

It is customary to use sesame seeds as a decoration for dishes in Asian cuisine. It needs to be fried in a dry frying pan until golden brown. It is important not to overcook the seeds so that they do not overcook.

Place the finished dish in a large deep plate and serve, sprinkled with sesame seeds. You can add some chopped green onions.

With mushrooms

Mushrooms go well with seafood. It is recommended to use champignons for cooking, but any other types will do.

Components:

• 200 grams of seafood;
• 100 grams of champignons;
• 2 cm galangal;
• 2-3 garlic cloves;
• 1 onion;
• 1/2 bell pepper;
• 1 carrot;
• 1 celery stalk;
• 1/2 chili pepper;
• 100 ml soy sauce;
• 2 tbsp sesame oil.

Preparation

In this case, it is recommended to use a wok frying pan (if you don’t have one, you can use a standard one). Heat sesame oil and fry chopped garlic and galangal (can be replaced with ginger). Cut the onion and celery into half rings, and chop the pepper and carrot into strips. Turn the chili into thin rings and cut the champignons into slices. Place all ingredients in a frying pan and fry for one minute over high heat.

Boil the seafood and add to the rest of the ingredients, pouring soy or Thai sauce over everything. The last thing to go into the pan is the prepared Asian noodles. Mix the contents of the container with a wooden spatula and simmer over low heat for about four minutes, then transfer to a plate and sprinkle with sesame seeds.

In creamy sauce

Cream sauce is considered one of the most suitable for seafood. Udon with sea cocktail in cream turns out incredibly tasty.

Components:

• 100 g udon;
• 1 red bell pepper;
• 1 onion;
• 1 carrot;
• 300 g shrimp;
• 2 tbsp sesame oil;
• 250 ml 15% cream;
• 50 ml oyster sauce;
• 5 cloves of garlic.

Preparation

Boil the udon in hot water for five minutes, drain in a colander and rinse in cool water. Chop carrots, onions and peppers into strips. Heat sesame oil in a frying pan, fry the garlic until half cooked and add vegetables to the container. Keep on the stove, stirring constantly, for about three minutes, then add the peeled shrimp and simmer for another couple of minutes.

In a bowl, mix oyster sauce, cream, spices and garlic. Some people add a little more soy sauce. Pour the dressing over the seafood and bring the liquid to a boil. Add noodles to ingredients, mix everything and remove from heat.

You will see further on how else you can prepare udon noodles.

Udon noodles with seafood

Udon noodles – 200 g

Zucchini – 60 g

Carrots – 60 g

Onion – 60 g

Sweet pepper (3 colors) – 60 g

Shiitake mushrooms – 50 g

Tomatoes – 60 g

Fresh ginger – 20 g

Green onions – 40 g

Sea cocktail – 250 g

Vegetable oil – 50 ml

Hon dashi seasoning – 7 g

Sake – 60 ml

Fish sauce – 50 ml

Soy sauce – 50 ml

Oyster sauce – 20 ml

Salt pepper

141 kcal

Boil the noodles in boiling water until tender. Rinse under cold water and drain in a colander.

Cut zucchini, carrots, onions, bell peppers and shiitake mushrooms into strips. Blanch the tomatoes, remove the skin, remove the seeds and cut into strips. Peel the ginger and cut into strips. Cut green onions into feathers.

Rinse the seafood cocktail and dry it with paper napkins.

Pour oil into a well-heated frying pan and fry the seafood cocktail. Cook for a few minutes, then add the chopped vegetables, add salt and pepper, and fry for a few minutes. Add boiled noodles, sprinkle with hon dashi seasoning and pour in sake, stir. Then add fish, soy and oyster sauces, mix well.

Place the prepared noodles on plates and sprinkle green onions on top.

From the book Sushi, rolls and Japanese dishes author Nadezhdin V.

Udon noodles Udon noodles are used in soups, as an integral component in complex dishes and as an independent dish, usually in a liquid sauce with the addition of various seasonings. Most often, noodles are made from wheat flour, but special types are also prepared from other flours.

From the book Sushi, rolls and other Japanese dishes author Cooking Author unknown -

UDON NOODLES WITH RED BEANS 140 g udon noodles, 230 g boiled red beans, 1 onion, 40 g parsley, 50 g celery greens, dark miso, lemon juice, 1 tsp. chopped garlic, sea salt. Boil the noodles in salted water for 10 minutes.

From the book Chinese, Japanese, Thai cuisines author Perepelkina N. A.

JAPANESE UDON NOODLES 500 g high gluten flour, 2 egg yolks, 100 ml water, 1 pinch of salt. Knead the dough from flour, yolks and water. The longer you knead, the more tender the noodles will end up. Leave the finished dough for 40 minutes, then roll out the layer

From the book Cooking Fish and Seafood author Ivlev Konstantin

UDON NOODLES WITH MUSHROOM SAUCE 500 g prepared udon noodles, 200 g fresh shiitake mushrooms or champignons, 1 onion, 60 ml vegetable oil, 80 g flour, 85 ml soy sauce, 200 ml chicken broth, 30 g ground togarashi. Boil the mushrooms. Fry the onion until

From the book Vegetarian Cuisine author Ivlev Konstantin

UDON NOODLES, FRIED WITH SHRIMP 120 g shrimp, 100 g soy sprouts, 100 g chopped peanuts, 1 celery root, 2 cloves garlic, soy sauce, ground togarashi, salt to taste. Finely chop the soybean sprouts. Cut the celery into thin slices. Boil the noodles.

From the book System minus 60. Menu for every day. Breakfasts, lunches, dinners author Mirimanova Ekaterina Valerievna

UDON NOODLES WITH MISO SAUCE 300 g prepared udon noodles, 180 g light miso, 50 ml mirin, 80 ml rice vinegar, 30 ml ginger juice, 1 clove garlic, 40 g dried tarragon, tofu, herbs. Dilute miso with water, add mirin, vinegar, ginger juice, tarragon, crushed garlic and

From the author's book

UDON NOODLES WITH CHICKEN BREASTS AND MUSHROOMS 400 g prepared udon noodles, 300 g chicken breast, 100 g champignons, 100 g spinach, 100 g green beans, 60 g starch, 2 onions, 1 ginger root, 50 ml sake, 100 ml soy sauce, 200 ml broth, salt to taste. Chicken

From the author's book

Boiled udon noodles PRODUCTS 3 cups premium flour 2 egg yolks 5 tbsp. spoons of water? teaspoons salt PREPARATION Sift the flour into a bowl, make a well, put egg yolks and salt in it, pour in water, knead a very stiff dough, knead it thoroughly and

From the author's book

Udon noodles in broth PRODUCTS 250 g udon noodles 3 cups dashi broth 1 carrot 3 tbsp. spoons of soy sauce 2 tbsp. spoons mirin 3 green onions? teaspoons finely grated fresh ginger or ground togarashi or shichimi togarashi? teaspoons

From the author's book

Udon noodles with mushrooms and tofu PRODUCTS 250 g udon 500 ml mushroom broth 150 g shiitake 150 g tofu 1 boiled carrot 2 tbsp. spoons of soy sauce 1 tbsp. spoon of dessert wine 1 teaspoon of grated fresh ginger? bunch of green onions PREPARATION Boil the noodles, discard

From the author's book

Udon noodles with miso sauce PRODUCTS 250 g udon noodles? glasses of water 4 tbsp. spoons of light miso paste 1 tbsp. spoon mirin 2 tbsp. tablespoons lemon juice or rice vinegar 1 1/2 teaspoons ginger juice 1 clove garlic? teaspoons dry tarragon PREPARATION Prepare

From the author's book

Udon noodles with red beans PRODUCTS 300 g udon noodles 1 cup boiled red beans 1 large sweet green pepper 1 bunch of green onions 2 stalks of celery 3 tbsp. tablespoons chopped parsley salt to taste For miso sauce: 2-3 tbsp. spoons of dark paste

From the author's book

Udon noodles with chicken and mushrooms PRODUCTS 500 g udon noodles 250–300 g chicken fillet 2 tbsp. spoons of starch 100 g fresh shiitake mushrooms or champignons 100 g spinach 100 g green beans 2 onions? cups vegetable oil 1 cup chicken broth

From the author's book

Rice noodles with seafood Tree mushrooms – 40 g Zucchini – 60 g Carrots – 60 g Onions – 60 g Sweet pepper (3 colors) – 60 g Chili pepper – 1 piece Garlic – 5 cloves Tiger shrimp – 200 g Scallops – 120 g Squid – 120 g Rice noodles ( wide) – 480 g Olive oil – 40

From the author's book

Udon noodles with vegetables Udon noodles – 400 g Carrots – 60 g Onions – 60 g Bell peppers (3 colors) – 60 g Zucchini – 60 g Shiitake – 60 g Garlic – 4 cloves Green onions – 40 g Vegetable oil – 60 ml Sake – 60 ml Soy sauce – 40 ml Sesame oil – 10 ml Sesame – 8 g Salt, pepper 20 min 186 kcal Boil

Cut the squid carcass in half lengthwise, remove the chord, peel off the skin, make cuts along and across diagonally with a knife,


but not cutting through, otherwise they will not curl up. I cut the carrots into thin strips, as did the ginger. I chopped the garlic with a knife. Remove the shell and intestinal vein from the shrimp. Cook the poached egg. I use the simplest way. He boiled water in a deep saucepan, reduced the heat to low, and carefully poured the egg into the water, keeping his hands a centimeter from the surface of the water. And that’s it, the egg is whole, it’s calmly preparing itself,


a couple of minutes, then take it out with a spoon with holes and transfer it to a plate. Cut the mushrooms into slices along their entire length and fry on both sides. Pour oil into a heated saucepan, add ginger, carrots, and garlic. Stir, add seafood, cilantro, and a pinch of sugar. Stirring, cook for a minute and pour in 130 ml. chicken broth, soy sauce, and hot Tabasco sauce... Cook for about one and a half minutes and remove from heat. Place cooked udon on the bottom of a deep plate, pour our soup on top, decorate with mushrooms and eggs, sprinkle with green onions and sesame seeds. For decoration, I also added finely chopped strips of nori sheet.
Bon appetit!