John Myers
BBQ Udon Noodle Pan
The perfect bbq udon noodle pan recipe with a picture and simple step-by-step instructions.
- 300 g Udon noodles
- 3 Carrots
- 200 g White cabbage
- 100 g Shitake mushrooms
- 1 Red chilli
- 2 Garlic cloves
- 3 Spring onions
- 5 El Soy sauce
- 100 ml Vegetable broth
- 3 El Ketchup
- 0,5 Tl Liquid smoke
- Peanut oil
- Sesame
- Cook the udon noodles according to the instructions on the packet.
- Peel the carrots into narrow “noodles” with the peeler. Cut the white cabbage into fine strips. Free shitake mushrooms from the style and cut in half or quarter if necessary, depending on the size. Cut the spring onions into rings.
- Chop the garlic and pitted chile very finely. Sauté in a little peanut oil. Then increase the heat and fry the white cabbage, carrot strips and shitake mushrooms for about 3 minutes over high heat, stirring constantly.
- Add the drained udon noodles and fry for another 2 minutes. Add the vegetable stock, soy sauce, ketchup and liquid smoke. Cook for another 2 minutes over medium heat, stirring.
- Place on plates and sprinkle with spring onions and sesame seeds.
Facebook Comments