Seafood Yaki Udon

Name: Seafood Yaki Udon
Yield: Serves 2 servings
Ingredients: 2 packs udon noodles; 1/2 onion; 1/2 carrot; 2 green bell peppers; 2 leaves cabbage; as needed Sesame oil,; 2 small packets bonito flakes; 3 –4 tablespoons mentsuyu (noodle soup base), to taste; 1 –2 tablespoons sake; 1 tablespoon mirin; 1 –2 teaspoons soy sauce, to taste

ピンクの雪だるま @cook_40096074

This is a lighter version of yaki udon without meat, made with just mentsuyu (no sauce) for a refreshing taste. How this recipe came about: I had udon noodles at home and was craving yaki udon, but wanted something light. I checked my fridge, found an opened bag of seafood mix, and decided to make this!

ピンクの雪だるま @cook_40096074

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Ingredients

Serves 2 servings

2 packsudon noodles
1/2onion
1/2carrot
2green bell peppers
2 leavescabbage
as neededSesame oil,
2small packets bonito flakes
3–4 tablespoons mentsuyu (noodle soup base), to taste
1–2 tablespoons sake
1 tablespoonmirin
1–2 teaspoons soy sauce, to taste

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Steps

1

Thinly slice the onion.
2

Cut the carrot and green bell peppers.
3

Chop the cabbage into bite-sized pieces.
4

Thaw the seafood mix.
5

Heat sesame oil in a frying pan, add the onion, carrot, and bell peppers, and stir-fry. Add the seafood mix and continue to stir-fry.
6

Add the cabbage to the pan and stir-fry.
7

Add the udon noodles and all the ingredients marked with ★ (mentsuyu, sake, mirin, soy sauce).
8

Add the bonito flakes, stir-fry until the flavors are absorbed and any excess liquid has evaporated. Serve.