Flying Fish Roe Cream Udon

Name: Flying Fish Roe Cream Udon
Total time: 20 min
Yield: 776 g
Ingredients: King Oyster Mushroom 100 g; Men Sarang Udon Noodles 190 g; Green Chili Pepper 25 pcs; Golden Flying Fish Roe 10 g; Cow & Tree Sliced Cheese 36 g; Easy-to-Digest Milk 300 ml; Onion 100 g; Salt 10 g; Ground Black Pepper 5 g

Cook 20 min Difficulty EASY 725 kcal

#Low Carb

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Ingredients

Main ingredients

King Oyster Mushroom 100 g
Men Sarang Udon Noodles 190 g
Green Chili Pepper 1 pcs
Golden Flying Fish Roe 10 g
Cow & Tree Sliced Cheese 36 g
Easy-to-Digest Milk 300 ml
Onion 100 g

Seasonings/Sauce

Salt 10 g
Ground Black Pepper 5 g

Nutrition summary

Carbohydrates 124.6 g 67%

Protein 23.11 g 13%

Fat 16.47 g 20%

Serving size 776g

Cooking steps

1

Slice the onion thinly.
2

Blanch the udon noodles in boiling water, then drain.
3

Heat olive oil in a pan and sauté the onions.
4

When the onions become translucent, add fresh cream and bring to a boil.
5

Add the udon noodles and mix well with the sauce.
6

Season with salt and pepper.
7

Turn off the heat and top with flying fish roe.
8

Finish by sprinkling with parsley or scallions.

Flying Fish Roe Cream Udon

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