We love noodles. Misako eats noodles at least once a week, whether it’s soba, ramen, udon, or pasta! Today, we wanted to share a very easy recipe using udon noodles. To make a healthier version, we like adding lots of vegetables so we are not only eating refined carbs.
As a fermenter, we are also using umami condiment called Shoyu Koji. Shoyu Koji has so much more umami than just the soy sauce because Koji (rice inoculated with special mold / fungus) breaks down protein into smaller particles of amino acids, and you can taste more flavours instantly without being left with too salty aftertaste.
Whether you are a noodle connoisseur or a beginner, this is a fool-proof recipe, so it’s ready before you know it!
Yield: 2 serving
Cook Time: 30 minutes
Total Time: 30 minutes
2 packets Udon noodles*
Cabbage, roughly chopped
Shimeji or any mushrooms, cut in edible length
Carrots, thinly sliced
1 sheet Abura-age (deep-fried tofu)
1 Tbsp Sake
1 Tbsp Shoyu Koji**
1 Tbsp Olive oil, Sesame oil, or vegetable oil
(optional) Furikake seasoning, bonito flakes, or black pepper
Boil water (not listed in the list) in a pot for noodles.
Chop vegetables and mushrooms as instructed. Cut Abura-age in half, stack them together and cut in half lengthwise, then slice them in 1/2 inch.
Add oil in a pan, place all the vegetables, with harder ones on the bottom and softer ones on the top and cover with the lid on medium heat.
When water starts boiling, cook noodles according to the package instruction.
When vegetables are slightly soft, add Sake and cover with the lid for about 5 minutes. Add 1/3 Tbsp of Shoyu Koji and stir vegetables.
Drain water from the noodle pot. Add the noodles to the pan and stir with 2/3 Tbsp of Shoyu Koji.
Garnish with your choice of seasoning.
* You can also use yakisoba (thin Chinese noodles).
** Other alternatives are Shio Koji, soy sauce, Tamari, oyster sauce, Teriyaki sauce, etc. You can get Shoyu Koji or Shio Koji from a Japanese grocery store.