Easy Chinese Cabbage, Garlic and Ground Meat Udon Noodles
A recipe my mother taught me. It's economical and easy. She used to make it for me on cold days whenever I thought I might be getting a cold.
You can vary the ingredients, but it's best to have 1 clove of garlic per serving. It's a lot better if you boil the udon noodles separately, portion them out in the serving bowls and pour the sauce over them, but I took the easy route this time. Be sure to add the vinegar! For 2 servings. Recipe by Ogacchi
Easy Chinese Cabbage, Garlic and Ground Meat Udon Noodles
A recipe my mother taught me. It's economical and easy. She used to make it for me on cold days whenever I thought I might be getting a cold.
You can vary the ingredients, but it's best to have 1 clove of garlic per serving. It's a lot better if you boil the udon noodles separately, portion them out in the serving bowls and pour the sauce over them, but I took the easy route this time. Be sure to add the vinegar! For 2 servings. Recipe by Ogacchi
Cooking Instructions
- 1
Slice the garlic thinly, and cut the Chinese cabbage up into 2 cm wide pieces.
- 2
Put the ground meat into a pan with thick sides and stir-fry. When the color of the meat changes, add the garlic and Chinese cabbage.
- 3
When the cabbage has wilted, add the water and bring to a boil. Add the sake, sugar, soy sauce and vinegar in that order. Adjust the seasoning with salt and pepper.
- 4
Add the frozen udon noodles and simmer until warmed through. You're all done!
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