UDON Chinese Chicken Chowmein

Cooking with Mariam @mariixo21
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Easy Soy Milk Udon Easy Soy Milk Udon
I quickly made this dish since I didn't have any soup for my meal. I made it into a recipe because the combination of sesame oil and black pepper was just amazing.The soy milk will start to form a skin once it reaches 80℃ so be careful not to heat it up too much.I think the amount of chicken bouillon and soy milk can be adjusted according to your taste, but I found it good to make the chicken stock soup a tad salty. Recipe by msft5632 cookpad.japan -
Pork Udon Noodles Pork Udon Noodles
The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman cookpad.japan -
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Comfort Chinese Udon Noodles with Chicken and Bok Choy Comfort Chinese Udon Noodles with Chicken and Bok Choy
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Stir Fried Udon Noodles with Yuzu Pepper Stir Fried Udon Noodles with Yuzu Pepper
I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this. For 2 servings. Recipe by Harunbouya cookpad.japan
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