Pan-Fried Udon

Made this recipe with my mommy a few weeks ago, and it’s great. 🙂

  1. Cook however much udon you want. If you want extra flavor, you could make it into soup, but you’ll end up straining it anyway and it may taste weird too.
  2. Strain the noodles, but don’t let them dry out. Meanwhile, put some beef, vegetables and maybe even some water chestnuts on a pan and cook them a little.
  3. Add the noodles and some teriyaki sauce.
  4. Mix it all together P:

What is udon? An egg noodle of some kind?

Does sound good anyway though, I like standard rice-or-noodle bowl meals with sliced beef and crisp vegetables. Yummy. I’ve been starting to like hoisin sauce on asian stuff alot too.

Hoi sin sauce is pretty damn good, im convinced its just thickened soya sauce with sugar though.

It reminds me of an asian Worchestshire sauce. 🙂

Udon is a thick Japanese-style noodle, usually used in soups.

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