Udon noodles with vegetables
5 servings
30 minutes
Udon noodles with vegetables are a harmony of fresh and rich flavors, embodying the simplicity and sophistication of Japanese cuisine. Udon, soft and elastic wheat noodles, pairs wonderfully with crunchy vegetables and spicy seasonings. Historically, udon appeared in Japan as early as the 8th century and has since become an integral part of traditional gastronomy. This dish offers freshness and lightness, while soy sauce and coriander highlight its Eastern character. It is perfect for both everyday meals and festive occasions, providing a balance of nutrients and a rich taste that delights every connoisseur of Japanese cuisine.
1
Cut cucumbers, tomatoes, and seedless peppers into strips.
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
- Bell pepper: 1 piece
2
Chop green onions and cilantro finely.
- Spring onion: 0.5 bunch
- Fresh cilantro (coriander): 0.5 bunch
3
Drop the udon noodles into boiling salted water and cook at a gentle boil for 8 minutes. Drain in a colander.
- Udon noodles: 300 g
4
Heat vegetable oil in a pan. Sauté the onion, sliced into thin half-rings, and minced garlic.
- Vegetable oil: 100 ml
- Onion: 1 head
- Garlic: 2 cloves
5
In a deep dish, combine the chopped vegetables and greens, Korean-style carrots, and noodles. Add sautéed onions and garlic in oil, and soy sauce to taste. Slightly crush coriander seeds and add them to the dish. Mix well with two forks.
- Korean-style carrot salad: 250 g
- Udon noodles: 300 g
- Onion: 1 head
- Garlic: 2 cloves
- Vegetable oil: 100 ml
- Soy sauce: to taste
- Coriander seeds: 0.5 tablespoon