Vegetable-Packed Yaki Udon

Name: Vegetable-Packed Yaki Udon
Yield: Serves 1 serving
Ingredients: 1/3 medium carrot, julienned; 1 green bell pepper, julienned; 1/8 head cabbage, chopped into bite-sized pieces; 1 tablespoon olive oil (15 ml); 1.75 ounces bean sprouts (50 g); 1 pack udon noodles; 1 teaspoon dashi granules (such as Hondashi) (5 ml); 1 tablespoon water (15 ml); 1 packet bonito flakes (katsuobushi); 2 tablespoons concentrated noodle soup base (mentsuyu, 3x strength) (30 ml)

月読☆ @cook_40296755

You can easily make this if you have udon noodles on hand.
Recipe background:
I bought a 3-pack of udon noodles and had some left over, so I decided to make yaki udon.

月読☆ @cook_40296755

You can easily make this if you have udon noodles on hand.
Recipe background:
I bought a 3-pack of udon noodles and had some left over, so I decided to make yaki udon.

Saved

Ingredients

Serves 1 serving

1/3medium carrot, julienned
1green bell pepper, julienned
1/8 headcabbage, chopped into bite-sized pieces
1 tablespoonolive oil (15 ml)
1.75 ouncesbean sprouts (50 g)
1 packudon noodles
1 teaspoondashi granules (such as Hondashi) (5 ml)
1 tablespoonwater (15 ml)
1 packetbonito flakes (katsuobushi)
2 tablespoonsconcentrated noodle soup base (mentsuyu, 3x strength) (30 ml)

Saved

Steps

1

Julienne the carrot and bell pepper. Chop the cabbage into bite-sized pieces.
2

Add olive oil to a frying pan and heat. Add the vegetables that take longer to cook first, then add the dashi granules last. Stir-fry.
3

Place the udon noodles on top of the vegetables, pour the water over the noodles, and stir-fry.
4

Add the noodle soup base and stir-fry. Finally, add the bonito flakes, stir-fry briefly, and it's ready to serve.