Udon with teriyaki sauce

Another way to make Japanese noodles at home. Noodle recipes generally fall into two camps — vegetarian, or with meat added, usually chicken.

Recipe author

Servings:

Udon noodles

300

Carrots

Bell pepper

Garlic

Teriyaki sauce

Sesame seeds

Vegetable oil

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 11 % 6 g

Carbohydrates 75 % 40 g

241 kcal

GI: 10 / 90 / 0

Cooking method

Cooking time: 35 min

Step 1:

Gather your ingredients. To make udon noodles with vegetables and teriyaki sauce you'll need: the noodles themselves, teriyaki sauce, a bell pepper, a carrot, garlic, vegetable oil, and ground black pepper.
Step 2:

Cut the bell pepper into thin strips.
Step 3:

Peel the carrot and cut it into matchsticks as well.
Step 4:

Peel and finely mince the garlic.
Step 5:

Heat the vegetable oil in a skillet and lightly saute the carrot.
Step 6:

Boil the udon in salted water until tender, following the package directions — it took me 11 minutes over low heat. It's most efficient to fry the vegetables and cook the noodles at the same time.
Step 7:

Add the bell pepper to the skillet with the carrot and stir-fry together for about 5 minutes.
Step 8:

Add the garlic, stir, and cook for another minute.
Step 9:

Drain the cooked noodles in a colander and let the water run off.
Step 10:

Once the moisture has cooked off the vegetables, add the noodles and teriyaki sauce to the skillet. Toss everything thoroughly and take the pan off the heat.
Step 11:

Divide the noodles among plates and sprinkle with sesame seeds. Serve right away. Eat them with traditional chopsticks or an ordinary fork. Enjoy!

Noodles are a staple of Japanese cuisine and one of its cultural touchstones, second in popularity only to rice. Udon is made from wheat flour. The Japanese first encountered noodles back in the 8th century AD, borrowing the technique from China; in old chronicles they appear under the names sakubei, muginawa, or tabata (Chinese noodle names of that era). The word "udon" traces back to the southern Chinese term for wontons (the small, semicircular dumplings usually served in soup). This style of noodle took off in Japan during the Edo period (17th-19th centuries), and its arrival is often credited to the Buddhist priest Kukai, who is said to have brought the recipe back from China as "food for the mind, spirit, and body." There are roughly 30 varieties of udon: some flat and thick, some flat and thin, and others resembling spaghetti in shape but differing in thickness. Like Italian pasta, Japanese noodles come hard, soft, and medium. Udon works in both soups and main dishes.