Udon noodles with vegetables in sauce
2 servings
25 minutes
Udon noodles with vegetables in sauce is a harmony of textures and flavors inspired by Chinese culinary traditions. The soft and slightly chewy udon pairs perfectly with crunchy vegetables, creating a rich and balanced taste. Soy and sweet-sour sauces add depth and a light caramel note to the dish. Historically, udon originated in Japanese cuisine but was adapted by Chinese culinary traditions with fresh vegetables and aromatic spices. This dish is perfect for a quick and hearty dinner without requiring complex ingredients. It can be served hot, garnished with herbs and spices to taste, creating a rich and layered gastronomic experience. Its simplicity in preparation makes it an excellent choice for both everyday meals and special occasions.
1
Boil water in a pot.
2
Place the noodles in boiling salted water, cook for 6-8 minutes, stirring occasionally.
- Udon noodles: 100 g
3
While the noodles are boiling, heat the oil in a pan.
- Sunflower oil: 2 tablespoons
4
Slice the onion into half rings or smaller, to taste. Cut the carrot into thin strips.
- Onion: 1 head
- Carrot: 0.5 piece
5
Fry the onion and carrot until half-cooked, then add the frozen green beans.
- Green beans (frozen): 100 g
6
When the noodles are ready, drain the water and rinse the noodles with cold water. Let the water drain, shaking occasionally to prevent sticking.
7
Add herbs and spices to the vegetables to taste, soy sauce, and mix everything.
- Green: 1 bunch
- Soy sauce: 3 tablespoons
- Ground dried garlic: pinch
8
Place the noodles in the pan, mix with the vegetables. You can add soy sauce to taste, as well as a bit of sweet and sour sauce for flavor.
- Soy sauce: 3 tablespoons
- Sweet and sour sauce: 3 tablespoons
9
Mix everything, cook for a couple more minutes, and it's ready to serve.