Udon - the simplest noodle recipes

Every fan of Japanese cuisine knows what udon is. This is the name of a dish consisting of special noodles, which can be served either as a soup or as a side dish.

There are many udon recipes. Japanese noodles are combined with mushrooms or a vegetable mixture, with fish or seafood, with meat or chicken breast. We will focus on the last option and look at how udon noodles with chicken are prepared. We will complement the final dish with slices of fresh cucumber, and for decoration we will use sesame seeds and green onions.

Ingredients:

udon noodles - 100 g;
chicken fillet - 300 g;
fresh cucumber - 1 pc.;
chili pepper (optional) - 1/4 pcs.;
bell pepper - 1 pc.;
soy sauce - 80 ml;
green onions - a few feathers;
sesame - 1-2 teaspoons;
vegetable oil - 2-3 tbsp. spoons.

Udon noodles recipe with chicken

How to cook udon noodles with chicken

We start preparing udon noodles with chicken by preparing all the ingredients. We cut the fillet into strips.
Place the chicken in a deep bowl and pour in the entire portion of soy sauce at once. While we are preparing the remaining components of the Japanese dish, the chicken will be marinated.
Cut fresh cucumber into strips 2-3 cm long.
Wash the sweet bell pepper and cut it in half. We remove the stalk, seeds and soft partitions. Cut the rest into thin slices, place in a heated frying pan with vegetable oil, and fry over moderate heat.
After 1-2 minutes, add chicken to the pepper. We also pour the remaining marinade into the pan. Simmer the chicken with pepper under the lid until the chicken is cooked (about 15 minutes).
Boil the noodles according to the instructions on the package. Drain the water and place the pasta in a colander. Transfer the noodles to the pan with the stewed chicken.
Cut the chili pepper into small pieces. Sprinkle the hot ingredient over the almost finished dish. This chicken udon noodles recipe is ideal for those who prefer spicy dishes. If you don't like it spicy or for some reason can't stand chili, just skip this step.
Remove the pan from the heat. Add fresh cucumber slices to the noodles.
Mix everything carefully. Before serving, sprinkle the finished dish with sesame seeds and chopped green onions.

Now you know how to cook chicken udon at home using a minimum of ingredients. We created a delicious Japanese dish quickly and easily.
To plunge into the atmosphere of oriental cuisine, we replace the usual cutlery with Japanese chopsticks! Bon appetit!

Japanese cuisine is so diverse and rich in unusual combinations of flavors that not every one of us can become its adherent. But still, it also contains dishes that are more familiar to us, which you can not only safely order in any Japanese restaurant, but also try to cook at home. Udon can also be classified as such. What it is?

In the best traditions

Many believe that the main food of the inhabitants of the Land of the Rising Sun is rice, seafood and, of course, a variety of sauces. But actually it is not. This cuisine is very, very diverse and boasts not just an abundance of different dishes that Japanese chefs come up with, but also its special approach to the products from which they will be prepared. And here we have something to learn from them.

Let's start with a simple comparison. How many species do you know that are on the shelves of our supermarkets? Surely there are many, but they are all made according to a general principle and often differ only in appearance. Most of them are prepared from wheat flour with or without the addition of eggs. But in Japan, cooking noodles is a whole tradition. And one example is the famous udon. Let’s figure it out together now what it is.

A little about Japanese noodles

Unlike us, the Japanese have managed to cook noodles not only from wheat flour. Rice, buckwheat, and even legumes are used. Each type is prepared according to an individual recipe and served in combination with a specific set of products and sauces. So, somen, for example, is usually eaten chilled and with ice, but yakisoba is served fried with vegetables, meat and other products. But today we are talking specifically about udon noodles. Few people know what it is. Well, let's fill this gap.

What is udon

This is the one made from wheat flour, water and salt. It is somewhat similar to ours, but it turns out to be more elastic and soft. The noodles themselves are quite thick - up to 4 mm in diameter, and after cooking they look voluminous. Its color can range from white to grayish. This type of noodle can also be found in our supermarkets, so everyone can try to prepare a dish in the Japanese style at home. To serve udon, you don’t need any specific recipe. The Japanese serve such noodles with a wide variety of vegetables, the main thing is that it is tasty and satisfying. We will certainly give you several options.

How to cook and serve

Preparing such noodles is very simple: just put them in boiling water and boil for 4-5 minutes after the water boils. Now you need to drain the water and rinse the noodles in cool water. The udon is ready, now you can use it for further cooking. If you prepare the noodles in advance, add a little vegetable oil, the udon will not stick together and this preparation can be stored longer. Noodles are served in a variety of variations: cold or hot, in soup-style broths or with vegetables, seafood or meat. In general, if you are preparing udon, you can adapt the recipe to your own, which is quite acceptable for such a dish. Now let's look at a few simple recipes that will help you with this.

Udon with teriyaki sauce and vegetables

Udon noodles (a recipe with vegetables is perfect for fasting or for people who follow a vegetarian lifestyle) is a hearty and very tasty dish. You can change the recipe to your liking or add something new. Sauces for Japanese dishes can be purchased in almost any supermarket in the spice section.

For one package of noodles, you will need 150 g of vegetables such as carrots, zucchini, leek, bok choy and a few cloves of garlic. Also buy tonkatsu, vegetable oil, some toasted sesame seeds and fresh cherry tomatoes for decoration.

How to cook

Udon with vegetables can be prepared in 15 minutes.

Pre-boil the noodles and rinse.
Cut the onion into rings, zucchini into cubes, carrots into strips, cabbage into arbitrary shapes, but not large. Chop the garlic.
Pour a little oil into a preheated frying pan, lightly fry the carrots in it, then add the onion and zucchini. Stir constantly.
After a minute, add garlic and cabbage to the vegetables and add salt.
After another minute, add 5 tbsp to the vegetables. l. tonkatsu and teriyaki and boiled udon. Simmer for another minute and the dish is ready.

Serve the treat in deep bowls, sprinkle with sesame seeds and garnish with cherry tomato quarters.

Udon with chicken

If you want to add a Japanese touch to your family dinner, make chicken udon. The recipe will not take much time and effort, but it will turn out very tasty and original.

For one package of udon you will need 600 g of chicken fillet. Also take 150 g of vegetables: onions, carrots, sweet bell peppers. Add a couple of celery stalks, 3-4 cloves of garlic, grated ginger - 1 tsp, soy sauce and black pepper. A little vegetable oil.

How to cook

Udon noodles are pre-boiled and washed. The recipe is a little similar to the first option. The base is easy to prepare.
Cut the chicken fillet into large pieces and fry a little in oil until half cooked.
Chop the celery stalks into slices, cut the pepper into cubes, onion into half rings and carrots into strips. Chop the garlic.
Fry the onions and carrots in hot oil, and then add all the other vegetables to them. Stirring constantly, keep on fire for 2-3 minutes.
Pour 150 ml of water and 5 tbsp into the vegetables. l soy sauce. Stew the vegetables for 1-2 minutes, and then add chicken fillet and boiled udon, salt and pepper. Keep the dish on the fire for another 5 minutes so that the fillet has time to cook completely.

The dish is ready and can be served.

As you can see, it is not as intricate as it might seem at first glance. It has many simple but tasty dishes. Now you know a little more about the traditional dish of Asian countries, whose name is udon. We examined in detail what it is, how it is prepared and served. You can safely experiment at home.

Enjoy your meal!

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 used 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 simple. 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

Sift the flour.
Dissolve salt in water.
If desired, the water can be colored with beet broth, green tea, turmeric or other natural additives.
Pour the liquid into the flour, knead, and place in a bag.
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

Vegetables, oyster mushrooms and fillets are cut into strips.
The noodles are boiled.
Fry the meat in oil, add onion and soy sauce, fry for a minute.
Add vegetables, sprouts, oyster sauce, and noodles.
In a couple of minutes, the udon noodles with chicken and vegetables will be ready.
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

Boil the noodles.
Mix two types of sauce, wine and a little wasabi.
Add flour and mix.
Fry the vegetable strips and add the cocktail.
After 3 minutes, add the udon noodles and add the sauce.
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

Boil the noodles.
Meat and vegetables are cut into thin strips and fried alternately.
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

Boil the noodles.
Add shrimp to the fried garlic and ginger and fry for a minute.
Thinly sliced vegetables are sautéed separately and placed in a common container along with noodles and sauces.
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

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

Boil the noodles.
Vegetables are cut into strips.
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.

(Japanese うどん, rH. Udon) - noodles, which, together with Ramen noodles, share the palm in popularity in Japan. Although Udon is considered a Japanese noodle, it, like Ramen, has Chinese roots. Before the Heian era (Japanese 平安時代, rH. Heian jidai) 794-1185. wheat and the method of obtaining flour from it were unknown in Japan. Historical records mention a Japanese Buddhist monk named Kobo Daishi Kukai (774-835 AD) who went to mainland China to study in 804. This monk's name, Kukai (空海, rH. Kūkai), literally means “sea of emptiness.” Subsequently, Kukai became a major religious and public cultural figure in Japan and founded the Shingon school of Buddhism (Japanese: 真言宗, rH. Zhēnyánzōng). In addition to knowledge about the teachings of Buddhism, he brought with him wheat seeds and a method for making flour from it, and then noodles.

Udon noodles began to be made in Japan earlier than another popular noodle made from buckwheat flour - Soba. Externally, Udon is thin, flat noodles of light yellow or gray color. The noodles contain three components - wheat flour, salt, water. Salt content can vary from 2% to 6%. Salt greatly affects the formation of gluten, which in turn affects the elasticity of the dough. During the cooking process, up to 90% of the salt is washed away.

Most often, Udon is served in the form of hot soup, i.e. boiled noodles are drenched in hot dashi-based broth and flavored with soy sauce and mirin sweet rice wine. This is a winter version - called Nurumugi (Japanese: 温麦, rH. Nurumugi). These soups are served with various toppings (additives) depending on the time of year and region. These can be green onion rings, tempura (both classic shrimp and its variations), tofu cubes (including fried ones), Shichimi Togarashi (a spicy Japanese mixture of spices with sesame and chili) is offered as a seasoning.

In summer, dishes made from chilled Udon noodles are popular - this version is called Hiyamugi (Japanese: 冷麦, rH. Hiyamugi). Udon noodles also go well with Japanese curry. Udon noodles are often used to replace Ramen or Soba noodles in dishes.

Types of Udon Noodles

In Japan, whose quality standards are considered benchmarks, there is a clear classification of all types of noodles, which indicates their parameters (width and thickness) and names. All types of noodles are numbered from 1 to 30, the higher the number, the thinner the noodles.

The thickest Udon noodles are number 7. They do not have their own name. Its width is 4.29 mm and thickness 3.21 mm.

Udon noodles No. 8 also have no name, its width is 3.75 mm and thickness 2.81 mm.

Udon noodles No. 9 is also unnamed, its width is 3.33 mm and thickness 2.50 mm.

Udon noodles No. 10 are 3.00 mm wide and 2.25 mm thick. It is used in the Okinawa soba dish (沖縄そば, rH. Okinawasoba) as a substitute for Soba noodles. This is a noodle dish seasoned with broth.

Udon noodles No. 12 are 2.50 mm wide and 1.88 mm thick. It is used in Okinawa Soba (沖縄そば, rH. Okinawasoba) or Kitakata Ramen (Japanese 喜多方ラーメン, rH. Kitakata ramen) as a substitute for Soba or Ramen noodles, respectively.

Udon noodles No. 14 are 2.14 mm wide and 1.61 mm thick. It is used in broth noodles Sano ramen (Japanese: さのラーメン, rH. Sano ramen) or Kitakata Ramen (Japanese: 喜多方ラーメン, rH. Kitakata ramen) as a replacement for Ramen noodles.

Udon noodles No. 15 without name, its width is 2.00 mm and thickness is 1.50 mm.

Udon noodles No. 16, its width is 1.88 mm and thickness 1.41 mm. It is used in noodles with Shirakawa ramen broth (しらかわラーメン, rH. Shirakawa ramen) or Champon (ちゃんぽん, rH. Chanpon).

Udon in Japanese cuisine

In Japan, Udon noodles are sold in several types.

Chilled noodles(Japanese: チルド麺, rH. Chirudo men) – fresh noodles already boiled. Sold chilled, rolled into a ball or ball, usually 1 serving. This is why they are also called “udon balls”.
Ready-to-use product. You can pour broth or fry. Or reheat and add sauce.

Raw Udon(Japanese: 生うどん, rH. Nama udon) – also fresh Udon noodles, but not yet heat-treated. The freshest product, with excellent taste, but does not last long. It goes on sale in vacuum packaging.

Half-raw Udon(Japanese 半生うどん, rH. Hansei udon) is a condition of noodles in which the moisture content is no more than 33%. These are not dried noodles, but they are not boiled either. Semifinished. Can be stored longer than raw Udon.

Dried Udon(Japanese: 干しうどん, rH. Hoshi udon) – a familiar noodle that is sold in stores. It can be stored for a long time; before eating, the noodles need to be boiled for 3-4 minutes.

Frozen Udon(Japanese: 冷凍うどん, rH. Reitō udon) - this option involves boiling the noodles and then freezing them. The product must be thawed before use.

Instant noodles(Japanese 油揚げ麺, rH. Aburaage men) – freeze-dried noodles familiar to Doshirak lovers. Added the sauce and poured boiling water over it.

The most popular traditional Japanese noodle dishes are:

Udon in Chinese cuisine

In Chinese cuisine, Udon wheat noodles are called Wu Dong Mian (Chinese: 乌冬面, pinyin Wu Dong Mian) - they are made, just like in Japan, from wheat flour, salt and water (wrappers are made from the same dough for wontons). By the way, it was the pronunciation of the word “wonton” in the Cantonese dialect that gave the name to Udon noodles.

In the Middle Kingdom, Udon noodles are often fried; this is more consistent with local culinary traditions. Fried Udon dishes are similar to the popular fried noodle dish Chow Mein (Chinese: 炒面, Pinyin Shaomian). All kinds of toppings are added to the noodles - meat (including poultry and offal), seafood and fish, vegetables (including leafy ones), mushrooms, tofu, etc. etc., and seasoned with various sauces, of which there are a great many in the Celestial Empire. These include salty, sweet, sweet and sour, and hot sauces. In general, the cook’s imagination is limited only by the availability of food in the refrigerator.

Noodles with broth are prepared according to recipes adopted from Japanese cuisine and adapted to Chinese traditions.

Udon in Korean cuisine

Udon noodles are also used in Korea. Udon noodle soup is called Udong (Korean: 우동), from the Japanese transliteration "udon". The noodles themselves are called udon myeon (Korean: 우동면), and these noodles are considered garak guksu (Korean: 가락국수) or “thick noodles.”

Its main consumers are Chinese ethnic communities in Korea. Dishes that are prepared in Korea with Udon noodles either came to Korea during the Japanese occupation, or are dishes of Chinese Korean cuisine. Udon noodles in Korea are the most popular in street fast food - so to speak, Japanese noodles in Korean style. These noodles can be enjoyed at numerous eateries, called Bunsik (Korean: 분식) in Korea, or at street stalls or Rojanmachha (Korean: 포장마차) carts in South Korea. Udon can be enjoyed in numerous Japanese restaurants.

The most popular Udon noodle dishes in Korean cuisine are:

(Korean: 짬뽕) – spicy soup with noodles, vegetables and meat (or seafood). This dish came to Korea from Shandong cuisine (PRC) and is popular in Korea and Japan.
(Korean 자장면) is a dish of Udon noodles, generously seasoned with a sauce based on Chungjang black bean paste (Korean 춘장), as well as diced pork (optionally, seafood) and vegetables.