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!
|Serving: 2||Prep 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.