Main Course · Recipes

Yakiudon

142

INGREDIENTS:

  • 3 tbsp garlic, minced
  • 1 – 2 frozen chikuwa (Japanese fishcake), sliced
  • 2 cups snow pea leaves or cabbage, chopped
  • 1 cup beech mushroom
  • 1 frozen udon
  • Japanese Otafuku Yakisoba sauce to taste
  • Dry basil
  • Olive Oil
  • Dry seaweed

 

INSTRUCTIONS:

  1. Heat 1 tablespoon of olive oil in a skillet. Add garlic, chikuwa and stir fried over medium-high heat until soft, transfer to plate. Add 1 tablespoon of olive oil in the skillet. Add snow pea leaves / cabbage and beech mushroom, and 1/2 cup of water.
  2. Meanwhile, put the udon in a pot of boiling salted water for 1 minute. Drain then add to the skillet.
  3. Add the cooked chikuwa and the Otafuku Yakisoba sauce in the skillet.
  4. Garnish with dry seaweed and serve.
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