白だしでパパッと簡単！夏野菜で焼うどん♡ 
Quick and Easy Summer Vegetable Yaki Udon with Shirodashi
I always have trouble deciding how to season yaki udon! With frozen udon and shirodashi, it’s quick and easy! I used summer vegetables this time, but feel free to use whatever veggies you have in your fridge.
Recipe background:
I wanted to eat yaki udon and used shirodashi for simple, delicious seasoning!
Quick and Easy Summer Vegetable Yaki Udon with Shirodashi
I always have trouble deciding how to season yaki udon! With frozen udon and shirodashi, it’s quick and easy! I used summer vegetables this time, but feel free to use whatever veggies you have in your fridge.
Recipe background:
I wanted to eat yaki udon and used shirodashi for simple, delicious seasoning!
Cooking Instructions
- 1
Cut the meat, green onion, and summer vegetables into bite-sized pieces. Slice the shishito peppers in half lengthwise and remove the seeds. Slice the carrot as thinly as possible so it cooks quickly.
- 2
Microwave the frozen udon noodles to thaw them. Follow the instructions on the package for heating.
- 3
Add oil to a frying pan and cook the meat (bacon, if using) until browned.
- 4
Once the meat is cooked, add the vegetables and mushrooms in order of how long they take to cook. Season with salt and pepper and stir-fry.
- 5
When the vegetables are cooked, add the udon noodles and toss lightly. Pour in the shirodashi, increase the heat, and mix everything together well.
- 6
Add the tempura flakes and give it a quick stir, then turn off the heat.
- 7
Serve on a plate and top with bonito flakes or shredded nori if you like. Enjoy!
- 8
- 9
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