Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, simple salt-flavored pan-steamed udon noodles with chinese cabbage and shrimp. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Rich umami flavor and hearty, chewy udon noodles are hallmarks of Japanese comfort food. To dress our udon noodles, we're sautéing cabbage, shiitake mushrooms and aromatics in On top, we're serving fillets of cod, lightly dredged in rice flour and pan-seared. A sprinkling of spices (our take on a..
Simple Salt-Flavored Pan-Steamed Udon Noodles with Chinese Cabbage and Shrimp is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Simple Salt-Flavored Pan-Steamed Udon Noodles with Chinese Cabbage and Shrimp is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook simple salt-flavored pan-steamed udon noodles with chinese cabbage and shrimp using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Simple Salt-Flavored Pan-Steamed Udon Noodles with Chinese Cabbage and Shrimp:
- Get 2 to 3 leaves Chinese cabbage
- Take 80 grams Frozen shrimp
- Prepare 2 tsp ＊ Kombu tea
- Make ready 1 tsp ＊ Katakuriko
- Get 50 ml ＊ Water
- Prepare 1 bit less than 1 teaspoon Sesame oil
- Prepare 1 frozen udon noodles Salt, sake
- Get 1 pack Frozen udon noodles
Udon noodles will absorb oil during cooking, so we need to add about a quarter cup oil in the beginning. Shanghai Noodles is an authentic Chinese stir-fried noodle dish made with thick Shanghai-style Shanghai Pan Fried Noodles (Cu Chao Mian) is a Chinese stir-fried noodle dish typically made If you can't find fresh Shanghai noodles, use udon noodles or cooked fettuccine noodles instead. This Chinese-takeaway favourite is much tastier and healthier when made at home - and quicker, too, from BBC Good Food. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles.
Steps to make Simple Salt-Flavored Pan-Steamed Udon Noodles with Chinese Cabbage and Shrimp:
- Cut up the cabbage on the diagonal. Put into a pan with 50 ml of water, cover with a lid and cook over medium heat. When steam starts coming out, turn the heat down to low.
- When the cabbage has wilted and become watery, add the frozen shrimp, salt and a little sake. Put the block of frozen udon noodles on top and cover again.
- When the udon noodles have cooked through and started separating, mix everything together and add the combined ＊ ingredients.
- When the sauce has thickened a little, add the sesame oil and mix everything together. Taste and adjust the seasoning if needed. Transfer to a serving plate.
- User "Soratea" made it with yakisoba noodles and bean sprouts. This looks great too!
- If you don't have any shrimp, use fu (soft wheat gluten, like seitan) for a vegetarian version. You can use fish sausage as well.
- This is a version with cabbage and crab sticks, which is delicious too.
After devouring this meal udon noodles have become a new favorite. They are unlike most noodles as they cook up plump and hearty. Remove from heat, add noodles to the pan and toss together. Discover the most popular Chinese noodle recipes, with dishes featuring thick and thin noodles, seafood, meat, and vegetables with sauces. This shrimp lo mein with vegetables noodle dish is basically what the name says: shrimp and a colorful assortment of vegetables, including cabbage.
So that is going to wrap it up with this exceptional food simple salt-flavored pan-steamed udon noodles with chinese cabbage and shrimp recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
