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Chanpon Udon

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Источник: Recommended by CookPal

  • 30 Min
  • 2 Порции
  • $12

ИНГРЕДИЕНТЫ

  • Noodles

    • 🍜 2 servings of boiled udon noodles

  • Meat

    • 🐖 100g thinly sliced pork belly

  • Seafood

    • 🦐 100g frozen seafood mix

  • Vegetables

    • 30g sliced kamaboko
    • 🥬 80g chopped cabbage
    • 🥕 40g sliced carrot
    • 🌱 65g bean sprouts

  • Dairy

    • 🥛 100cc milk

  • Oil

    • 1 tbsp salad oil

  • Soup Base

    • 💧 500cc water
    • 1 tbsp sake
    • 🍬 1/2 tsp sugar
    • 🧂 1/2 tsp salt
    • 1/2 tsp chicken stock powder
    • 1/2 tbsp oyster sauce
    • 🧄 1/2 tsp grated garlic

ШАГИ

1

Cut the cabbage into bite-sized pieces. Slice the carrot thinly into half-moon shapes.

2

Slice the kamaboko thinly.

3

Cut the pork belly into 3cm wide pieces.

4

Heat salad oil in a deep frying pan over medium heat. Add pork and stir-fry until the color changes. Add cabbage, carrot, and bean sprouts, and stir-fry until coated with oil.

5

Add the soup base ingredients (water, sake, sugar, salt, chicken stock, oyster sauce, garlic) and mix. Add seafood mix and kamaboko. Cover and simmer on low heat for 5-6 minutes until the meat is cooked and vegetables are tender.

6

Add milk and mix. Add boiled udon noodles and heat until warmed through, loosening the noodles as they heat.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

450

Калории

  • 25g
    Белок
  • 50g
    Углеводы
  • 15g
    Жиры

💡 Советы

You can substitute vegetables with mushrooms, onions, or napa cabbage for variety.Use fresh seafood for a more robust flavor.Adjust the seasoning to taste if you prefer a stronger or milder soup.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.