Udon noodles with pork and vegetables
4 servings
45 minutes
Udon noodles with pork and vegetables is a true embodiment of Pan-Asian cuisine, combining the rich flavor of meat with the delicate texture of noodles and the freshness of vegetables. This recipe reflects the harmony of Eastern culinary traditions where each ingredient plays its role: mushrooms add depth of flavor, zucchini brings lightness, and ginger adds a spicy note. Peppers and cucumbers add freshness and a slight crunch that highlights the contrast of textures. Soy sauce unites all components to create a rich, balanced taste. Historically, udon became popular in Japan due to its versatility and ability to absorb the flavors of sauces and spices, making it ideal for creating dishes with meat and vegetables. It is best served hot, sprinkled with sesame seeds that add extra aroma and a light nutty note.
1
Cook the noodles according to the instructions on the package.
- Udon noodles: 300 g
2
Cut the meat into thin strips. It's better to take it slightly frozen, as it's easier to slice thinly.
- Meat: 500 g
3
Place the meat in a heated pan, add spices to taste (except salt), and fry for 5-7 minutes.
- Meat: 500 g
4
Add mushrooms and simmer until they are cooked. It's better to use oyster mushrooms as they have a more pronounced flavor.
- Champignons: 200 g
5
Add zucchini and ginger, simmer for about 2-3 minutes.
- Young zucchini: 1 piece
- Ginger root: 1 tablespoon
6
Add cucumbers and peppers.
- Cucumbers: 1 piece
- Sweet pepper: 1 piece
7
Serve the cooked noodles almost immediately after adding the pepper; it should remain slightly crunchy.
- Udon noodles: 300 g
8
Add soy sauce, mix well, simmer for 1-2 minutes and turn off the stove.
- Soy sauce: 80 ml
9
Garnish with sesame before serving.