"My sister and I are big fans of this udon dish. It's spicy, hearty, slightly savory, and wins my heart with it's nutty taste. This dish is a proof that deliciousness doesn't have to be time consuming!"
Note 1: Can also be complemented very well with tofu, shrimp, or even meat, such as goulash, as desired.
Note 2: To cook for 2 people, you will need 2 packages of the udon noodles.
Nutritional values per serving
Ingredients for 2 servings
|400 g||Udon noodles|
|2 heads||pak choi|
|3 stalks||Spring onions (only the green part)|
|4 TBSP.||Soy sauce|
|2 TSP||Sushi vinegar|
|1 TSP.||Sesame oil|
|2 TBSP.||brown sugar|
|1 small piece||Ginger|
Chop the onions and carrots into small pieces, and the scallions into diagonal rings, and set everything aside. For the sauce, mince the garlic and ginger, then whisk together with the sriracha, soy sauce, sushi vinegar, sesame oil and brown sugar in a small bowl and set aside.
Optional: If you like, fill a large bowl with hot tap water and soak the udon noodles in the bowl. The noodles will separate more easily in the wok.
Heat the oil in a large frying pan or wok over medium heat and add the carrots first, then the onions (fry until the onions are soft and the carrots are tender). Then add most of the scallions as well.
Add the udon noodles to the pan (depending on package directions, you may need to cook them beforehand). Stir regularly while you add the sauce so it combines well. Add the pak choi heads and cook, stirring constantly, until they are slightly wilted.
Transfer the dish to a bowl or plate and garnish with sesame seeds, the remaining sliced scallions and cilantro.