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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 1 pack Frozen udon noodles
- 2 slice Thinly sliced pork belly
- 2 leaves Cabbage
- 1 Raw shiitake mushroom
- 1/3 Japanese leek
- 1/3 bunch Komatsuna greens
- 1/5 of a bag Bean sprouts
- 1 Egg
- 2 tbsp Okonomiyaki sauce
- 1/2 tbsp Mentsuyu
- 1 Bonito flakes
- 1 Sesame oil
Method
- Microwave the frozen udon noodles following package instructions, and untangle the noodles.
- Cut all the ingredients into bite-sized pieces.
- Wash the bean sprouts.
- Heat up the sesame oil in a frying pan and make a fried egg with a soft-set yolk.
- (Don't put on a lid to make sure the yolk is soft set.)
- Take the fried egg out.
- Add the pork and stir fry until the color changes, then add the shiitake mushroom and leek and continue stir frying over medium heat.
- When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order.
- Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat.
- Mix everything together and add the okonomiyaki sauce and mentsuyu sauce.
- Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce.
- Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it's done!
- The soft set yolk becomes a sauce when you break into it with your chopsticks.
- Mix it in with the noodles as you eat it.
- This time I didn't have any pork belly, so I used wiener sausages instead.
- You can use any vegetables you have in the fridge.
- Here I used up all the leftover vegetables I had on hand.
- You can make it easily so it's great for lunch on your own.
