Japanese Yaki Udon

• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

2 tbsp. sesame oil

2 cloves of chopped/crushed garlic

1 white onion chopped into small pieces

1 bell pepper (sliced into bite-size chunks)

1 carrot, peeled and sliced

3 cabbage leaves, washed and chopped

2 shiitake mushrooms chopped

9 ounces of chicken breast (thinly sliced)

12 ounces of Udon noodles (= 2 packets)

5 tbsp. bonito flakes

2 tbsp. chopped spring onions

1 tbsp. pickled ginger

2 tbsp. Mentsuyu sauce

1 tbsp. soya sauce

1 tbsp. of rice vinegar

Instructions

Preheat your wok or pan on medium heat.

Add the sesame oil.

Add in the chopped white onions and garlic then cook for around 3 minutes until the onions become tender and start to caramelize.

Add the chicken meat and stir from time to time until the meat is almost cooked (3 to 4 mins).

Add the chopped carrots, cabbage, pepper bell, mushrooms, and allow to cook for 3 minutes. Make sure you stir every minute or so to avoid burning the food.

Throw the udon noodles into the mix with 3 tablespoons of water.

Cover your pan and cook for 2 minutes.

Add in the Mentsuyu, soy sauce, and vinegar and mix well.

Add 1 tbsp of chopped spring onions and turn off the heat.

Serve your Yaki Udon on a plate and sprinkle with Bonito flakes with the pickled ginger on top.

Nutrition

• Taille de Portion: 1
• Calories: 387
• Lipides Totaux: 10 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 56 mg
• Sodium: 214 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8 g
• Protéines: 28 g