When it comes to udon noodles (or soba noodles) recipe, we eat them with soup flavored basically with soy sauce (mentsuyu).
That’s the traditional style of the way to eat Japanese noodles, but after you try mentsuyu style once you should definitely taste miso sauce too!
It is going to be “without soup” noodles recipe: noodles with stir-fried fresh vegetables and great miso sauce. Of course meat is crucial and I will use ground meat this time.
Please enjoy perfect combination of smooth udon noodles and miso meat sauce!
【Recipe (2 servings)】
2 packs of udon noodles (thick Japanese noodles)*1
3.5 oz ground meat (pork, beef, or mix)
3.5 oz onion, Roughly minced
3 oz eggplant, Roughly minced
2 oz cucumber, Shredded
1 clove of garlic, Minced
1 tablespoon miso paste (fermented soybean paste)*2
1 tablespoon sugar
1 tablespoon sake (or white wine)
1 teaspoon oyster sauce
1 teaspoon Chinese chili bean sauce
1 teaspoon dashi granules
1 teaspoon potato starch (or corn starch)
1 teaspoon chili oil
*1 Boil udon following the package’s description.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat onion in a microwave for 2 min before start cooking (so that the time to cook is able to be reduced).
Saute ground meat with garlic and Chinese chili bean sauce until the color changes.
2. Add onion and eggplant into a pan, and stir-fry until eggplant become soft enough.
3. Add remaining seasonings into a pan, and stir-fry well.
Potato starch should be mixed with about 1 teaspoon water in advance.
To dish up boiled udon on a plate, and put ingredients on top of udon (cucumber is the first). Put chili oil to your liking.
Ready to eat!