Yaki Udon with vegetables

Ingredients for 4 servings:

• 400 g flour
• 2 tsp salt
• 240 g water
• 4 tsp rapeseed oil
• 4 onions
• 4 garlic cloves
• 4 carrots
• 4 nori sheets
• 2 heads of broccoli, approx. 500 g each
• Vegetable oil for frying
• 8 tsp soy sauce
• 4 tsp sesame oil
• 4 spring onions

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Mix flour, salt, water, and rapeseed oil into a dough. Shape the dough into an oblong shape and rub the surface with oil. Roll out the dough with a rolling pin to a thickness of about 3 mm. Then cut long noodles with a knife. Bring a sufficiently large pot of water to a boil and cook the noodles until they rise to the surface, cook for a further 2-3 minutes, and then drain. Finely chop the onions. Finely dice the garlic and thinly slice the peeled carrots. Cut the nori sheets into small pieces. Divide the broccoli into florets, peel the stalks, and slice them. Fry the vegetables in a pan with the vegetable oil for 6-7 minutes. Then deglaze with a little water and sauté the vegetables until al dente. Add the cooked noodles and fry with the vegetables for about 3 minutes, turning occasionally. Add the soy sauce and sesame oil and serve with the sliced ​​spring onions.