Ingredients

• 45 rub. #8207;Rice noodles - 300 gr.
• 130 rub. #8207; Pork - 300-400 gr.
• 10 rub. (there was a promotion) #8207; Sweet pepper - 2 pcs.
• 5 rub. #8207;Onion - 1 pc.
• 5 rub. #8207;Carrot - 1 pc.
• 25 rub. #8207;Leek - 1 pc.
• 5 rub. #8207;Garlic - 2-3 cloves
• 20 rub. #8207;Fresh ginger (optional) - small piece
• 20 rub. package #8207;Sesame - to taste
• from 265 rub. #8207;Teriyaki sauce - 2-3 tbsp. spoons (to taste)
• #8207;Sunflower or olive oil
• #8207;Soy sauce - optional (then without salt)
• #8207;Salt and freshly ground pepper to taste

Total estimated cost of products on 08/25/14: 560 rubles.

The recipe is similar to past Asian dishes "Soba Noodles with Chicken Teriyaki Sauce" and "Udon Noodles with Chicken, Mushrooms and Oyster Sauce". The difference will be in noodles, replacing chicken with pork and a few other vegetables, cut into strips.

Financial costs are average. The dish is prepared quickly and the result is tasty and satisfying.

Vegetable ingredients can be combined to your taste. Bulgarian sweet peppers are best taken in different colors. So the final dish looks brighter and more interesting. It is advisable to cut the leek in half and rinse inside, as small pieces of earth often come across in its layers. It is also worth noting that only the light part is taken from the leek for cutting.

You can buy teriyaki sauce ready-made in the store, or you can cook it yourself. The cost is about 300 rubles for a jar of 300 ml. or from 265 rubles for the purchase of ingredients for home cooking.

It is advisable to have a wok for frying. With it, cooking this dish will be easier and faster.

Pork in the recipe is easily replaced with chicken or turkey.

The only thing we made a mistake was not calculating the cooking time for vegetables and pork, cooking rice noodles ahead of time. As a result, she slumped a little. But still it turned out to be separated and mixed with the "stuffing".

In order not to repeat our mistake, throw the noodles at the very end of cooking. when the "stuffing" is almost ready.

Rice noodles with pork and vegetables in teriyaki sauce. Step by step preparation:

Put a pot of salted water on the fire.

Finely chop garlic, ginger, onion and leek into thin rings, and pork, sweet peppers and carrots into thin strips.

Place a dry skillet or wok over medium heat and toast the sesame seeds for 1-2 minutes until golden brown. Pour it into a separate bowl and set aside for now.

Turn the flame up to the max. Pour oil into a frying pan and throw in the chopped pork. Add some salt and fry until golden brown (3-5 minutes).

Transfer the pork pieces to a bowl and set aside for now.

Add a little more oil, if needed. Throw in the garlic and ginger. Fry them for 1-2 minutes and add carrots and onions. Mix thoroughly. After a couple of minutes, add the peppers and leek. Stir.

After about 5 minutes, add the pork and a couple of tablespoons of teriyaki sauce. Mix everything there thoroughly. Try.

If there is little salt, then add a spoonful of soy sauce, if the teriyaki sauce weakly “breaks through” the filling, then add another spoonful of it. Throw out the sesame.

At this time, put the noodles into the boiling water. Check the cooking time on the package (we wrote 6 minutes) and cook minus 1-2 minutes from this time.

Cooking udon noodles with pork and vegetables is very simple, you will get a hearty, high-calorie lunch for the whole family. If desired, you can add a little soy sauce, garlic and hot pepper to the gravy, then your dinner will turn out Asian-style.

To prepare udon noodles with pork and vegetables, take the necessary products. Wash vegetables, peel onions and carrots.

Heat up the pan, pour in the oil. Cut the pork into thin strips, fry until golden brown, about 15 minutes. Remove the meat from the pan.

In the same oil, add the onion, cut into half rings, make the fire quieter.

Add chopped carrots, fry onions and carrots for 3-4 minutes.

Peel the bell pepper from the seeds, cut into cubes, add to the pan.

After 3-4 minutes, add chopped and lightly salted eggplant to the pan.

While the vegetables are cooking, boil the noodles in salted boiling water according to the instructions - usually 6-7 minutes.

Drain the water, rinse the noodles with cold water.

Salt and pepper the vegetables a little.

Return the fried pork to the skillet.

Cut the tomatoes into four parts, grate the pulp on a coarse grater, discard the skin, add the pulp to the pan. Stir the contents of the pan and cook over low heat for 5-7 minutes. If the tomatoes are not too juicy, add some water. At this stage, you can add garlic and hot peppers.

Salt and pepper the finished vegetable gravy with pork, you can add a little sugar to taste (if it turned out sour), chop fresh herbs, add to the pan, mix, turn off the stove. Cover the pan with a lid and let the dish brew for 10 minutes.

Arrange the noodles on a serving platter, place the pork and vegetables on top of the noodles, drizzle generously with the gravy and serve.

Udon noodles with pork and vegetables are ready. Enjoy!

Pan-Asian cuisine is very popular now, and probably many of you have already tried it. udon noodles or egg noodles with vegetables which are sold in boxes. I suggest you cook at home today egg noodles with pork and vegetables. If you do not like pork, feel free to replace it with chicken, or you can remove the meat altogether. You can also experiment with vegetables, for example, if you don’t have eggplant, don’t put it in, but increase other vegetables a little. I believe that the obligatory vegetables here are onions and carrots, you can do without everything else, but it tastes better, of course, when there are a lot of vegetables. If you want to make spicy noodles, add finely chopped and lightly fried chili peppers. In general, experiment or follow the exact recipe, in any case, I hope you will be satisfied.

From the indicated amount of ingredients, you will get 6-7 servings homemade noodles, but the truth is, it all depends on your appetite, everyone has different portions.

Ingredients

For noodles

• eggs 2 pcs.
• flour 220 g
• salt 1 pinch

For pork with vegetables

• pork 300 g
• carrot 200 - 250 g
• tomatoes 200 - 250 g
• Bulgarian pepper 200 - 250 g
• onion 100 - 150 g
• zucchini 200 - 250 g
• eggplant 150 - 200 g
• soy sauce 2 tbsp. spoons
• sesame 1 st. spoon
• vegetable oil for frying
• salt

Cooking

First, let's prepare the dough for homemade noodles. Wash the eggs well.

Break the eggs into a bowl, add salt and mix until smooth. We sift the flour. Please note that a little less or more flour may be required due to possible differences in flour quality and egg size. Therefore, you do not need to pour all the flour at once, add 180-200 grams first, and then add as needed. Knead the dough for several minutes. As a result, we should get a rather tight dough that does not stick to the hands and bowl, but we should not make it too tight, otherwise it will be very difficult to roll it out later. We put the finished dough in a plastic bag and put it in the refrigerator for now.

Now let's move on to meat and vegetables. I write all the ingredients in grams, but if you do not have a kitchen scale, this photo can help you understand how much you need. Wash all vegetables and pork thoroughly.

Toast the sesame seeds in a dry frying pan without oil until golden brown. It must be stirred all the time so that it does not burn. Spread the toasted sesame seeds on a large flat plate or cutting board in a single layer, so it cools quickly. If you put it in a pile, it will cool for a long time, so the toasting process may continue and the sesame seeds may burn.

Before we start frying, I recommend cleaning and chopping all the vegetables and meat at once so that the pan does not cool down while waiting for the next chopped ingredient. If you have an assistant, then he can chop the next ingredient for you while you fry the previous one.

So, let's start with the meat, cut it into thin strips.

We clean the carrots, cut into strips, or, like me, three on a grater for Korean carrots, an ordinary grater will not work in this case - we need just straws.

We clean the pepper and onion. Pepper, zucchini and eggplant cut into strips, onion - half rings.

Without peeling the skin, cut the tomatoes into strips.

Now let's start roasting. In a frying pan, and preferably in a wok, pour a little vegetable oil, heat it very well. Fry the meat until a crust forms. To do this, put the pork in hot oil, distribute it evenly over the pan and leave it to fry for several minutes until a crust appears. You don’t need to stir it all the time, otherwise the meat will give juice and begin to stew in it, and we need to fry it. When the meat has a crust, mix, fry for a few more minutes. Salt at the end of frying. We put the meat in a large pan or wok, in which we will then mix all the vegetables, meat and noodles. We try to keep the oil in the pan in which we fry.

Now we will fry the vegetables, they need to be fried only until soft, so that they do not crunch later. This usually takes several minutes. Each time before adding vegetables, add oil to the pan, if necessary, and heat it well again. Remember, if you put vegetables in poorly heated oil, they will begin to absorb it and be greasy, in hot oil, vegetables will immediately grab a crust and will not absorb excess fat.

In the same pan where we fried the meat, spread the carrots, salt and fry it for several minutes until soft, stirring occasionally. We spread to the meat, again trying to spread the carrots without oil.

Put the onion in a pan, salt and fry until soft and light golden brown. Spread to the meat with carrots.

Next, also, in turn, fry the pepper, zucchini, eggplant. Salt all the vegetables when frying and spread to the meat. Fry the tomatoes last, because after frying the tomatoes, the pan must be washed, it will be impossible to fry in it further. Try to mix them as gently as possible so that they retain their shape. Tomatoes are also salted during frying, spread to the rest of the vegetables.

Now, when all the vegetables are fried, add soy sauce to them, mix everything well and put on a hot burner for another 5-7 minutes, stirring occasionally. Then remove from the stove and cover with a lid so that they do not cool down.

We take the dough out of the refrigerator, lightly sprinkle the surface on which we will roll out with flour. Roll out the dough to a thickness of about 2 mm. If your dough is at least a little sticky, sprinkle it with flour, otherwise the noodles may stick together. We turn the dough into a roll or fold it several times, like a book. Cut the noodles about 5 mm thick.

Or you can, like me, cut noodles with such a knife, it seems to be called a “knife for greens”, but it is very convenient for them to cut noodles.

Spread the noodles if they were rolled up, check that they are not stuck together anywhere. If needed, sprinkle with more flour. Boil the noodles in plenty of boiling salted water until tender. Because the noodles are fresh, not dried, and cook quite quickly, usually about 5 minutes. When you are convinced that the noodles are ready, drain the water.

Put the hot noodles in a pan with vegetables.

Add sesame seeds, gently but thoroughly mix and immediately lay out on plates.

Homemade noodles with pork and vegetables ready! Enjoy!

The more ingredients in a dish, the richer its flavor bouquet. The recipe for udon noodles with pork and vegetables can be considered ideal from this point of view: so many vegetables are collected in one dish! And, which is typical for Japanese cuisine, a lot of attention is paid to the aesthetic side, it is not for nothing that bell peppers of different colors, pale green zucchini, and purple eggplant are used here. The result is a whole firework of colors and flavors!
I also noticed one more thing: in our country, the name of the dish usually begins with meat, for example, roast pork with potatoes. and the Japanese - with the same udon noodles, which after rice is the most popular.
Pork, along with chicken, are the most popular types of meat in Japan. In our country, pork is also the most consumed type of meat: it is not only softer than beef, but also more affordable. Grilled pork. along with kebabs, the most common dish at picnics. But at home you can cook pork with potatoes and mushrooms in pots. Any dish cooked in a pot turns out to be incredibly tender and juicy, but our today's dish is so tasty that you will probably cook it more than once.

Udon noodles with pork and vegetables

Servings: 4
Calories: High Calorie
Calories per serving: 570 kcal

To cook udon noodles with pork and vegetables, you will need: pork, pulp - 200 g
udon noodles - 100 g
carrots - 1 pc. (small)
Bulgarian red pepper - 0.5 pcs.
Bulgarian green pepper - 0.5 pcs.
Bulgarian pepper - 0.5 pcs.
eggplant - 0.5 pcs. (average)
zucchini - 0.3 pcs. (average)
garlic - 1-2 cloves
vegetable oil - 4-5 tbsp.
soy sauce - 3 tbsp.
sesame oil - 1 tbsp.
butter - 2-3 tbsp.
salt - to taste
ground black pepper - to taste

How to cook udon noodles with pork and vegetables.

1. Wash the pork, remove the films, pat dry with a paper towel and cut into strips.
2. Boil the udon noodles according to package instructions.
3. Wash vegetables. Peel the carrots, remove the partitions and seeds from the bell pepper, and then cut everything into strips.
4. Peel the garlic and pass through the garlic press.
5. Heat the vegetable oil in a frying pan, fry the pork first until golden brown, then add the vegetables and cook until half cooked, it will take about 10-15 minutes.
6. Add boiled udon noodles, soy sauce, butter and sesame oil, chopped garlic to the meat with vegetables, salt and pepper to taste. Cook for another 15-20 minutes until done. Serve the finished dish immediately.

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Until quite recently, Japanese cuisine was a novelty for us. Today, Japanese udon noodles, the recipe of which we will consider, is one of the most desired and loved dishes in the whole world.

Udon is professionally prepared, usually from wheat flour, but sometimes bean or buckwheat flour is used. There is a huge variety of ways to prepare this dish with the addition of sauces, vegetables, meat or seafood. Udon noodles are also added to soups.

Now let's try to cook different recipes for udon noodles, from which each housewife will be able to choose the most suitable option.

Tender pasta, lightly fried chicken meat, semi-cooked healthy vegetables stewed in fragrant oil - all this is incredibly delicious udon noodles with chicken and vegetables. Japanese cuisine always knows how to keep a mystery, but at the same time it allows you to get an appetizing dish as a result of simple actions.

To create such a delicacy at home and subsequently please all family members, you will need the following products:

• noodles - 150 g;
• chicken - 450 g;
• onion - 80 g;
• carrots - 80 g;
• bell pepper - 1 pc.;
• celery - 1 stalk;
• garlic - 3 cloves;
• water - 120 ml;
• ginger - 1 teaspoon;
• soy sauce - 3 tbsp. spoons;
• vegetable oil;
• salt and pepper to taste.

First of all, you should prepare the vegetables: peel the carrots and onions and cut into small strips. In a saucepan or other deep-bottomed pan, heat a little oil, then fry the vegetables in it for up to 7 minutes.

Peel the peppers, garlic and ginger. Pepper must be cut into checkers, and celery in half and strips. Pass the garlic through a garlic press, and finely grate the ginger.

All prepared foods should be added to the carrots and onions and fry for a few more minutes, then pour water and soy sauce into them. The vegetable mass must be stewed until soft. If at this stage you stop with frying and only add cooked pasta after, you get udon noodles with vegetables.

If you want to get all the same meat dish separately, now you need to cut the chicken fillet into rather big pieces and fry in another bowl for 2 minutes. The meat must be raw from the inside. Then combine it with vegetables and put aside.

Pour water into a saucepan and bring it to a boil, then boil the Japanese noodles in it for 5-8 minutes. Throw the cooked noodles first into a colander, then add to the saucepan for frying, mix gently and simmer for 5 minutes. At the end, season the dish with spices and serve until it has cooled down.

Udon noodles with pork and vegetables are prepared using the same technology, the only difference can be that the pork will need to be fried longer.

Recipe with beef in a slow cooker

Owners of such an assistant as a slow cooker will definitely like udon noodles with beef.

To prepare it, you will need the following products:

• Japanese noodles - 500 g;
• beef - 400 g;
• fresh mushrooms - 250 g;
• ginger - 20 g;
• bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• green beans - 150 g;
• vodka - 1 tbsp. spoon;
• soy sauce - 1 cup;
• broth - 1 glass;
• vegetable oil;
• spices to taste.

First, rinse the meat, dry it and cut into thin bars. Peel and grate the ginger, then, together with the beef, fry in a slow cooker, preheated with oil. After 5 minutes, add spices and vodka with 1/3 cup of soy sauce to them. Cook for another 2 minutes and turn off the equipment, removing the roast to the side.

Separately, clean, rinse and chop the mushrooms. Pour a little vegetable oil into the multicooker bowl and fry the mushrooms in it for 5 minutes, setting the “frying” mode. Now add pre-cut peppers with carrots and fry for another 10 minutes. When the vegetables are almost ready, you need to add meat frying and green beans to them, stirring to fry for another 5 minutes.

Japanese noodles should be cooked according to the instructions on the package, but undercooked for a few minutes so that they remain somewhat tough on the inside. Rinse the finished pasta and put it in a colander, adding a spoonful of vegetable oil to them so that they do not stick together.

After that, combine the noodles with beef and vegetables, diluting them with broth and soy sauce. In cooking, you can not use spices, as soy sauce will give the desired taste. It remains to set the “quenching” mode on the slow cooker and cook the dish for 10 minutes. When serving udon noodles with beef, you can paint with sesame seeds or pour over your favorite sauce.

Noodles with seafood

Udon noodles with shrimp and other seafood are called yaki udon in Japanese.

For its preparation, the following components will be required:

• noodles - 400 g;
• peeled king prawns - 450 g;
• sunflower oil - 2 tbsp. spoons;
• scallops - 170 g;
• green onions - 4 feathers;
• bean sprouts - 220 g;
• shiitake mushrooms - 15 pcs.;
• blue-green algae - 4 teaspoons;
• dried bonito fish shavings - 4 tbsp. spoons;
• soy sauce - 4 tbsp. spoons;
• pepper and salt to taste.

Soak the algae in hot water in advance, and drain the water after 10-15 minutes. Boil the pasta in a saucepan until fully cooked, then transfer to a colander and rinse with cool water.

Separately, in a saucepan, heat the oil, adding scallops, pre-cut and peeled shrimp to it. After 2-3 minutes, add finely chopped green onions, mushrooms and algae to the seafood. Cook for another 2-3 minutes, stirring constantly.

Finally, transfer the udon noodles and the remaining ingredients to the saucepan. Pepper everything and fry for a minute. The dish can be served hot with sauce.

The presented recipes are perfect for a family dinner, and as a treat for guests.

And having familiarized yourself with the general cooking technology, you can experiment at home with other favorite products. Do not be afraid, because, perhaps, you will get something of your own, original and no less tasty.

Bon appetit and good luck!