Udon with seafood: a step-by-step recipe for an Asian dish. Udon noodles - delicious and original recipes for the Japanese dish Udon with seafood in creamy sauce

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

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

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

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

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

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

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

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

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

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

In Japanese cuisine, udon noodles are the second dish after rice. “Food for the soul” is what Asians lovingly call it. Recently, recipes for dishes with this pasta have begun to arouse genuine interest among domestic gourmets.

Udon noodles recipe (basic)

Tip: Cook udon noodles in boiling water for 5-7 minutes. To prevent the noodles from sticking together, they must be immediately drained in a colander and rinsed with cold water. It is better to store boiled noodles by adding a little vegetable oil, this increases the shelf life of the noodles.

• unbleached wheat flour - 500 g
• bleached wheat flour – 150 g
• water - 250 ml
• salt - 30 g

1. Dissolve the salt in a glass of hot water. Then mix both types of flour.
2. Pour salted water into the flour and knead the dough, knead it thoroughly with your hands.
3. Form the dough into a ball, place it in a plastic bag, and wrap it in cloth. Place the resulting lump on the floor and, walking in place, trample it well into a flat cake.
4. Then place the dough on the table, roll it out, fold it in half, then fold it in half again. Place the dough back into the bag, wrap it and flatten it again into a flat cake, and roll it out. Repeat these steps 3-4 times until the dough becomes smooth.
5. Place the mixture in a bag and leave for about 4 hours.
6. After this, stomp on the dough again and roll it into a thin layer about 3 mm thick.
7. Next, sprinkle the dough with flour, fold it three times and use a sharp knife to cut thin noodles about 3 mm wide.
8. Place the chopped noodles in boiling water. Cook for 5-7 minutes, stirring constantly (preferably with wooden chopsticks or a wooden spatula). Rinse the finished udon noodles with cold water.

Beef Noodle Soup Recipe (Niku Udon)

• 80 g udon noodles,
• 250 ml hot dashi broth
• 50 g beef fillet, cut into very thin slices
• 1 tbsp. spoon chopped young onion (green part)
• 1/2 teaspoon chopped white sesame seeds.

1. Place noodles in boiling water and cook until soft, about 8 minutes.
2. Transfer the hot noodles to a bowl. Place slices of meat on the noodles so that they cover half of its surface.
3. Sprinkle with green onions. Pour very hot dashi broth over everything, sprinkle the soup with sesame seeds. You can serve it on the table!

Udon noodles recipe with seafood

• Udon (wheat noodles) – 150 g
• Tiger shrimp – 3 pcs.
• Mussel on the flap - 1 pc.
• Champignons – 20 g
• Galangal root (or ginger root) - 1.5 cm
• Garlic - 2 teeth.
• Onions - 30 g
• Bell pepper – 30 g
• Carrots – 30 g
• Celery stalk - 20 g
• Thai stir-fry sauce - 40 g (half sachet)
• Dark sesame oil – 30 ml

Preparation:

1. Finely chop the galangal (you can use ginger) and garlic with a knife. Cut the onion and celery into thin half rings, carrots and bell peppers into thin strips. Hot pepper - rings. If the champignons are small, you don’t have to cut them.
2. Pour 1 tbsp into a hot frying pan. a spoonful of vegetable oil and the same amount of sesame oil. Fry all the vegetables at the same time over high heat.
3. Cook for a minute, stirring frequently, then add the shrimp and mussel. After a minute, add the udon noodles and Thai sauce. (It can be found in Asian departments of supermarkets, costs about 40 rubles). Toss the udon with the seafood and sauce and serve with a wedge of lime. The dish can be sprinkled with sesame seeds.
   Bon appetit!

Tori udon recipe

• udon noodles – 200g
• soy sauce (light) - 2 tbsp.
• chicken (fillet) – 200g
• carrots - 1 pc.
• miso paste (light) - 2 tbsp.
• egg - 4 pcs.
• green onion - 1 pc.
• dashi broth - 4 cups

Preparation:

1. Without breaking, throw the noodles into boiling water, boil, drain in a colander, rinse with cold water and place in a saucepan. Cut the fillet into strips, rinse and boil in water for about 15 minutes, then discard. Peel the carrots, cut into 12 circles, 3-5 mm thick, place in a pan of boiling water and cook for 3 minutes. Then remove and cut out flowers from the carrot rings. Boil the eggs (so that the yolk is hard).
2. Bring the dashi broth to a boil, pour in soy sauce, add chicken fillet and carrots, then cook for another 3-5 minutes.
3. Dilute the miso paste with a small amount of boiling water, mix thoroughly so that there are no lumps, add to the soup. Leave to simmer for 1-3 minutes and remove from heat.
4. Serve the soup like this: pour soup into each tureen, put a cut boiled egg and sprinkle with green onions, chopped 2-2.5 cm.

Bon appetit!

Udon noodles, in my opinion, are a lifesaver for any housewife. It tastes great, can be stored for months and is very quick to prepare. Moreover, it is universal. In a few minutes, you can use it to prepare a light Asian-style dietary soup, or a nutritious and satisfying dish - fried noodles with plenty of vegetables, meat or seafood.

This dish can feed a family or a large crowd of hungry guests, quickly and without much effort.

For me, udon with squid and vegetables is also a healthy homemade fast food. I store all its main components in the pantry, cleaned squid and chopped vegetables in the freezer. When “X” time comes, you just need to take everything out, mix it and quickly fry it in a frying pan. It takes no more than 10–15 minutes to prepare, and the result is a bright, piquant and light dish that will please any connoisseur of delicious food.

Prepare the ingredients according to the list.

This time I combine fresh and frozen vegetables, but often use a ready-made mixture of peeled and chopped vegetables for this dish.

The dish can be prepared exclusively with vegetables, but I usually add shrimp or squid - they cook quickly and can be stored in the freezer for a long time.

Prepare the main components of the dish. Cut the vegetables and squid into strips. Peel and finely chop the garlic and ginger.

Prepare udon according to package instructions. I have “fresh” udon, which you don’t need to boil first, but simply untangle it carefully with your hands, trying to keep as many whole pieces of noodles as possible.

Heat the frying pan. Add some vegetable oil. You can use flavored sesame or peanut oil. Add ginger, garlic and stir fry for a minute. Then add the squid pieces and fry everything together for another minute.

Add prepared vegetables to the pan. At this point, I temporarily remove the squid pieces and transfer them to a separate plate.

Fry the vegetables for a few minutes, stirring.

Add sauces and sugar. You can experiment with sauces. Leaving soy sauce as a base, add teriyaki, unagi, oyster or Worcestershire sauce.

Toss vegetables with sauces and add noodles and fried squid to the pan. Mix and heat everything together for a minute.

Sprinkle the finished dish with a pinch of sesame seeds or chopped green onions if desired.

Udon with squid and vegetables is ready. Bon appetit!

A simple recipe for Udon noodles with Japanese seafood step by step with photos. Easy to prepare at home in 30 minutes. Contains only 183 kilocalories.

• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Calorie Amount: 183 kilocalories
• Number of servings: 3 servings

• Complexity: An easy recipe
• National cuisine: Japanese food
• Type of dish: Second courses

Ingredients for three servings

• carrots 1 piece
• sweet pepper 1 piece
• Frozen sea cocktail, 250 g (1/1 pack), I did not defrost.
• the noodles themselves (in my case, the role of noodles was played by pasta - spaghetti made in Italy, you can see in the photo) 1/1, pack.
• soy sauce 1 tbsp. spoon
• For filling:
• sweet bamboo stalk sauce 2 tbsp. spoons
• soy sauce 2 tbsp. spoons.
• If desired, you can add to the fill:
• plum wine (or any other wine)
• a drop of mustard or wasabi.
• I added plum and pomegranate wine (1 tsp) and mustard on the tip of a knife

Step-by-step preparation

1. Boil the noodles in water or broth (I boiled the second half of the seafood cocktail in the broth before milking another dish)
2. Chop the carrots and thinly slice the pepper.
3. Sauté the vegetables in a frying pan greased with oil.
4. Throw Orsk cocktail into lightly sautéed vegetables. We continue to pass.
5. At this stage I added a spoonful of soy sauce to the pan, but this is optional.
6. When the sea creatures are completely defrosted (about 3 minutes later), we throw the drained noodles in there.
7. Pour out the filling.
8. We stir, we stir, we stir.
9. When the noodles are thoroughly mixed with other ingredients, the dish can be considered ready.
10. I put all this splendor in a large salad bowl and sprinkled with sesame seeds, 1 dessert spoon.
11. It turned out delicious, no worse than in a restaurant))))

In principle, this dish can be considered Japanese udon noodles with a big stretch, and yet... in essence, udon is nothing more than wheat noodles. What is Italian pasta if not noodles made from durum wheat? Filling with sweet and soy sauces can also be considered experimental; the idea is entirely my own; I don’t know what the Japanese season udon with. And finally, a few words about why, in fact, I stirred up all this pseudo-Japanese udon. Today is the birthday of my beloved man and also a big fan of Japanese noodles with seafood! And this udon experiment is entirely dedicated to him, his beloved! Kiryusha, I love you!)))))))))

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.