Google: “Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions.”
“Udon noodles have a mild flavour with a springy, doughy texture, which makes it a versatile noodle to cook with. There is also a bouncy quality to the noodles, especially the freshly made ones.”
Thanks God for your provision and blessed gift to me. God had provided me rest in deep assurance of His unfailing love when my laptop is being serviced. So today, I have taken it up to the next level with God’s help and from learning to cook from my mom. As usual, her amounts of ingredients is a bit of this and that.
This recipe is not a noodle soup but stir fry with flavoured thick gravy. I have tried and tasting as I go with the right amounts to finally able to write it down. As everyone have different taste bud; I recommend that you always check your seasoning well to your taste bud till you get it delicious.
My cheat stewed pork give extra flavour to udon and vermicelli along with vegetables and chicken stock thick gravy. You can even slurp up your noodle and feel satisfied delicious with your bowl clean completely. Let’s cook.
750 g Udon noodle, soak about 4 minutes in hot boiling water
2 squares block vermicelli, soak about 4 minutes in hot boiling water
1 1/2 carrots, cut into match sticks
1/4 napa cabbage, cut into bite size
1 packet 350 g enoki, cut roots and separate them
1/2 canned stewed pork chop, about 210 g
1 canned stewed pork sliced, about 420 g
425 g champignon white mushrooms, cut into half
6 dried shiitake mushrooms, soak over night, reserved water, strained sediments
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra about 50 ml
3 Tsp chicken powder stock
1/4 c chicken stock
2 -3 stalks spring onion cut 2 cm long
2 Tsp salt, extra
1 1/2 Tsp pepper, extra
Heat oil in wok on medium heat. Brown garlic for 1 minutes. Add napa fry for 2 minutes. Then add carrots and mix well cook for 2 minutes. Now add shiitake and reserved water fry for 1 minute. Mix well 175 ml water with chicken powder stock and set aside.
Next add champignon, enoki, chicken powder stock mixture, salt, pepper, udon and 1/4 c chicken stock, stewed pork chops and sliced – cut into bite size with the fat oil that comes with it in the canned. Stir to mix well everything with spatula and a pair of chopsticks or tong.
Now add in vermicelli and the 50 ml water, spring onions and dried shallots; toss to combine well. Check seasoning and serve with a glass of white wine.
Note: You can use sliced beef, chicken or fish instead of stewed pork. You can use all chick stock instead of some chicken powder. You may want to follow the instruction on the udon packet to cook. You can make it noodle soup instead of frying.