Creamy Spicy Udon noodles
A delicious recipe for ultra-creamy and wonderfully spicy udon
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Servings: 1 personnes
Calories: 785kcal
Ingredients
- 200 g pre-cooked udon noodles
- 200 g beef
Beef Marinade
- 1 teaspoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 egg
For the broth
- 0.5 tablespoon coarsely crushed Sichuan peppercorns
- 1 deseeded and sliced dried chili
- 2 tablespoons oil
- 3 cloves garlic sliced
- 1 tablespoon Sichuan chili bean paste
- 1 teaspoon chili powder gochugaru
- 350 ml water
- 1 stalk spring onion white and green parts separated, thinly sliced
- 1 tablespoon sugar
For the garnish
- cilantro chopped
Procédé
- Slice the beef thinly
- Add the marinade ingredients
- Mix with your hands until the liquid is absorbed
- Add the sesame oil and mix well, then let rest for 20 minutes
- Drain as much marinade liquid as possible and stir-fry over medium-high heat in a little oil, then set aside
- Pour some oil into a wok
- Add the white part of the spring onion and the garlic; stir-fry for 2 minutes over medium-high heat.
- Add the chili and Sichuan peppercorns, the Sichuan chili bean paste, the sugar and the chili powder.
- Stir-fry over low heat until fragrant (2-3 minutes)
- Add the water and bring to a boil over high heat
- Lower to medium heat. Add the pre-cooked udon and let the liquid reduce, gently stirring to separate the noodles
- Once it has reduced well, add the beef back in, simmer to thicken, mix, garnish and serve
Video
Notes
Mix the noodles very gently so as not to break them, waiting until they loosen
Nutrition
Calories: 785kcal | Féculents: 59g | Protein: 58g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Graisses trans: 0.02g | Cholesterol: 286mg | Sodium: 1225mg | Potassium: 611mg | Fiber: 5g | Sugar: 9g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 4mg
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