Michelle shared a Yaki Udon recipe for the main course of the Japanese theme meal at the South Arm Older Adults Community Kitchen.
Udon are thick white noodles that are typically Japanese. You can get them frozen in Asian supermarkets or in dry form. You can also use soba, the thinner noodles or spaghetti for Yaki Soba.
Frozen udon typically takes about 1 minute to cook. Let it drain while your are cooking the vegetables.
This recipe is a great way to use leftovers!
1 tablespoon, or more vegetable oil (sunflower, grapeseed, canola, etc)
1 onion, thinly sliced
1 to 2 carrots, julienned
1 zuchinni, julienned
1/2 small cabbage, thinly sliced
2 stalks green onions or a small bunch chives, thinly slice
soy sauce to taste
Worcestershire sauce to taste
salt and pepper to taste
Source: South Arm Older Adults Community Kitchen
Thinly slice and julienne vegetables.
Heat oil in cast iron pan or large frying pan over medium to medium-high heat. Begin cooking onions for about a minute.If you like to add thinly slice chicken or pork, cook the meat first.
Add carrots, zucchini and cabbage. Stir fry for a couple minutes, or until veggies are tender crisp.
Season with soy sauce to taste (about 1 tablespoon), salt and pepper to taste. Remove vegetables from pan to a dish.
Cook frozen udon in boiling water for 1 minute. Drain.Add udon to hot pan, swirl in a little more oil if needed and stir fry for a minute or two.Add approximately 1 teaspoon Worcestershire sauce or to taste and a few more sprinkles of soy sauce.
Return vegetables to pan and stir to combine with udon. Taste to check if it needed more seasoning.Add 2 to 4 tablespoons water if it’s dry.