When you don't want to eat, Chinese style stir-fried udon
It's stir-fried udon that I enjoyed as a late-night snack after eating a little dinner because I didn't want to eat a meal a few days ago. The groom and I like noodles so much that we often eat noodles for late-night snacks, but we can't eat ramen or noodles every day. So I made stir-fried udon this time. When it comes to stir-fried udon, a lot of people will think of Japanese food. In Daegu, where I live, it is called yaki udon, which is sold at a Chinese restaurant.
3 serving
Within 30 minutes
사과향기
Ingredients
  • Udon noodles
    200g
  • Squid legs
    1ea
  • Cocktail shrimp
    14ea
  • onion
    1/2ea
  • pepper
    1/2ea
  • Shiitake mushroom
    2ea
  • Bok choy
    1handful
  • leek
    1handful
  • Carrot
    little
  • crushed garlic
    2ts
  • dried red pepper
    2ea
  • olive oil
    suitably
  • Oyster sauce
    3T
  • thick soy sauce
    1T
  • the head of a team
    1T
  • cooking wine
    2T
  • Red pepper powder
    1.5T
  • a restaurant
    1T
  • Salt
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/7
First, cut vegetables into bite-size pieces and prepare squid and shrimp. I only had squid legs at home, so I used one, but if you have a body, use the body.
STEP 2/7
And mix the amount of seasoning excluding salt to make the sauce.
STEP 3/7
Boil the water in a pot and when it boils, add the udon noodles and simmer for about a minute. Rinse the boiled udon noodles in cold water and sieve them. For your information, I cooked the noodles at the same time and put them in the pan right away.
STEP 4/7
Heat another pan, put some olive oil, add minced garlic and dried red pepper, add the carrot, green pepper, onion, and shiitake mushrooms, and stir-fry for a while.
STEP 5/7
Put the squid and shrimp in here and stir-fry the sauce for a while.
STEP 6/7
Add the boiled udon noodles and mix them quickly. Since the noodles are in it, I made the sauce a little thick, but try it then and season it if you think it's not seasoned enough.
STEP 7/7
Add green onions and bok choy green leaves, mix once or twice, and turn off the heat. Lastly, add a little bit of sesame oil and wrap it up. I didn't add starch because the udon noodles went in and became a little thick.
Cooking review
4.00
score
  • 762*****
    score
    It's good. I made it for one serving, but it's not enough water, so I'll add some water from now on.
    2019-03-02 21:30
Bibimbap Recommended recipe
  • 1
    I'll tell you about cockle bibimbap from 1 to 10.
    4.87(31)
  • 2
    I strongly recommend the golden recipe for cockle bibimbap! (How
    5.00(9)
  • 3
    Jangjorim Butter Bibimbap: The rice we ate at School Food
    5.00(28)
  • 4
    [Bean sprout rice] It's easy to make bean sprout bibimbap (+even
    4.89(9)
Kimchi Recommended recipe
  • 1
    Crunching with cold cabbage! Make fresh kimchi.(Cabbage kimchi)
    4.92(115)
  • 2
    Rice thief. It's not hard to make perilla leaf kimchi^^
    4.97(746)
  • 3
    How to make radish kimchi at a galbi restaurant *^^
    5.00(51)
  • 4
    It's nice because it's simple Simple cucumber kimchi
    4.91(123)