Yakiudon

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.