Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tuna & natto stir-fried udon noodles. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tuna & Natto Stir-Fried Udon Noodles is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Tuna & Natto Stir-Fried Udon Noodles is something which I have loved my whole life. They are fine and they look fantastic.
A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers.
To begin with this recipe, we have to prepare a few ingredients. You can cook tuna & natto stir-fried udon noodles using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tuna & Natto Stir-Fried Udon Noodles:
- Take 1 pack Natto
- Get 2 Eggs
- Prepare 1 can Canned tuna
- Prepare 2 packs Udon noodles
- Make ready 4 tbsp Mentsuyu (3x concentrated)
- Make ready 1 Mayonnaise
This keeps the populations of other species healthy and balanced. Tuna are also among the most commercially valuable fish on the planet and support artisanal and industrial fishing alike. Tuna is versatile, nutritious and most importantly, delicious. Serve it cold, grilled or fried for a star-studded meal.
Instructions to make Tuna & Natto Stir-Fried Udon Noodles:
- Stir-fry the beaten eggs.
- Add the 2 packages of udon noodles. Stir-fry the noodles over medium heat while drizzling in a tiny bit of water and loosening the noodles.
- Reduce heat to low mix in the canned tuna.
- Add the natto, then 4 tablespoons of mentsuyu. If the natto comes with its own sauce, add that too.
- Add the desired amount of mayonnaise and stir.
- Serve it on a plate and it is done. Sprinkle on some bonito flakes or shredded nori seaweed and enjoy.
The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye. Skipjack is the most commonly consumed species. Meaty tuna steaks and fillets cook quickly on the grill or stovetop, and the subtle flavor can be enhanced by a variety of sauces and seasonings. High-quality ahi tuna is also delicious eaten raw in thin slices or as part of sushi rolls—and even makes an outstanding burger. Tuna packed in water has a milder flavor and fewer calories than oil-packed, so if you need a can for your everyday tuna salad on rye, water-packed works fine.
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