Yaki Udon 2
Ingredients
Main ingredients
- Beef Chuck 138 g
- Sanuki Udon Noodles 156 g
- Fresh Carrot 31 g
- Fresh Cabbage 82 g
- Oyster Mushroom (Fresh) 30 g
- Onion (Shallot, Fresh) 80 g
- Green Onion 20 g
- Baby Bok Choy (Fresh) 98 g
Seasonings/Sauce
- Mirin (AJI-MIRIN) 15 ml
- Hon Tsuyu 15 ml
- Rice Bran Oil (Gamma One Rice Bran Oil) 15 ml
- Dark Soy Sauce 15 ml
- Allulose Syrup 20 spoon
- Minced Garlic 10 teaspoon
Nutrition summary
Carbohydrates
100.01 g
49%
Protein
41.26 g
20%
Fat
27.9 g
31%
Cooking steps
-
1
Julienne the onion, carrot, green onion, and cabbage.
-
2
Cut the pork into bite-sized pieces.
-
3
Heat cooking oil in a pan and stir-fry the pork.
-
4
When the pork is about halfway cooked, add the prepared vegetables and continue stir-frying.
-
5
Blanch the udon noodles in boiling water, then add them to the pan.
-
6
Add the sauce (soy sauce, mirin, sugar, pepper) and stir-fry together with all the ingredients.
-
7
Once everything is well combined, transfer to a plate and serve.
