Udon Noodles with Peanuts and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g udon noodles, fresh
- 400 g carrot (s)
- 250 g mushrooms
- 2 bunch spring onion (s)
- 2 chilli
- 100 g peanuts, roasted and salted
- 1 piece (s) ginger
- 2 cloves garlic
- 75 ml mirin
- 150 ml sake
- 200 ml beef broth or vegetable broth
- 50 ml soy sauce, preferably Japanese
- N / A Five-Spice Powder
- honey
- pepper
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the ginger and garlic. Cut the chilli into fine rings. Peel the carrots and cut into thin strips or rings. Clean the mushrooms, remove the stems and quarter them. Clean the spring onions and cut into rings.
- Briefly fry the ginger and garlic in a little oil, then deglaze with beef or vegetable stock, sake, soy sauce and mirin. The quantities given for the liquids are only approximate values. The amount and composition may vary depending on the taste and sauce requirements, so perhaps do not add the complete amount of liquid to the pot at the beginning, but rather feel your way gradually.
- Add the carrots and chillies and simmer for five minutes, then add the mushrooms and spring onions and simmer for another 3 - 5 minutes. Season to taste with the five-spice powder and possibly honey and pepper and, if necessary, thicken with a sauce thickener, depending on how much sauce you have made and how thick you want it to be. Finally stir in the udon noodles and let them steep for about 2 - 5 minutes so that they warm up and absorb the taste.
- Garnish with the roasted peanuts before serving.
- Note: The vegetables can be varied as desired. Broccoli and paprika are sure to go well with it.
- You can probably use sherry and white port instead of sake and mirin, but I haven`t tried that yet.
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