After experimenting a lot with asian food I wanted to create something that is easy to make and works with basically any vegetables left overs that one could find in the fridge. The recipe is not quite there yet, but it is already on a good way.
For the version shown in the picture above I used udon noodles as well as cabbage and carrots. The combination works really well, though feel free to use any other vegetables or noodle type you have at home. The goal of this recipe is to be versatile.
Ingredients
- udon noodles / ramen noodles / pasta
- 150g napa cabbage / austrian cabbage / any other type of cabbage
- 150g carrots
- 60g green onion
Sauce:
- 2 tbsp soj sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin (you can substitute with sugar)
- 1 tbsp sugar
Potential options:
- red pepper flakes (ca 1tsp. add this to the main sauce)
- chinese chili oil (1 tbsp. top after frying shortly before serving)
- sesame oil (ca 1tsp. top after trying shortly before serving)
Instructions
Cut your vegetables. Depending on its usual cooking time, try to cut longer cooking types into smaller pieces. For example I cut the carrots into small stripes and the cabbage into bigger squares. This way the vegetables will be done roughly at the same time so you will get a nice texture later on.
Fry the vegetables in some oil. Time depends on the chosen vegetables, though all of them should be nearly through (or totally cooked). Mix in the sauce. Stir the vegetables so all of it is covered. Last but not least add the noodles.
Let this fry for about 2 minutes or until the noodles are hot (in case you used leftover noodles). Turn off the heat and add any optional spices you like (sesame oil or chinese chili oil).
Serve and top of with some sesame seeds.
