After eating so many udon noodles, only this one made me addicted

Udon noodles are one of the three major noodles in Japan, and they are not only indispensable in Japanese restaurants, but also a common food in Japanese households. Udon noodles are made from wheat as the main raw material, and the texture is soft, like noodles and rice noodles, and can be enjoyed by all ages.

Udon goes well with seafood and beef.

Today's cooking is Korean-style seafood udon, which uses shrimp and flower nails for seafood, and shiitake mushrooms and cabbage for vegetables, which is very nutritious. Eating shrimp in moderation can supplement high-quality protein and calcium, which has the effects of tonifying the kidney and strengthening yang, improving immunity and so on. The flower nail is also called the flower clam, which has the effect of nourishing yin and brightening the eyes and lowering cholesterol.

In addition to shrimp and flower nails, seafood can also be made with squid and razor clams.

To make this seafood udon, I also use a condiment to upgrade the taste. It is a Korean-style hot sauce, and in addition to making Korean-style bibimbap, the most commonly made is Korean-style fried udon.

After eating so many udon noodles, this plate is the most fragrant, let's take a look at the detailed production steps.

Korean seafood udon

Main ingredients: shrimp, flower nails, shiitake mushrooms, cabbage, Korean hot sauce, udon

Detailed production steps

1. Cut the shiitake mushrooms into thick slices and the cabbage into thin strips.

2. One pack of udon noodles is a one-person serving, and the udon noodles should be boiled in water for 1 minute before they are stir-fried in the next pot.

3. Remove the shrimp head from the shrimp, don't throw away the shrimp head, keep it useful. Marinate the peeled shrimp with cooking wine, pepper and salt for more than 10 minutes.

4. After the nails are cooked, remove the meat.

5. Heat the oil, put the shrimp head and fry the shrimp oil, remove it.

6. Then add the shrimp and stir-fry until it changes color.

7. Add minced garlic and stir-fry until fragrant, then add cabbage, shiitake mushrooms, and flower nail meat and stir-fry together.

8. Stir-fry the side dish a few times, and then you can add the udon noodles, at this time add a spoonful of Korean hot sauce.

9. Stir-fry evenly, stir-fry for 2 minutes, and remove from the pan.

After eating so many udon noodles, only this one made me addicted, and it was out of the pot in seconds.

Tips:

If you don't have Korean hot sauce, you can use oyster sauce, light soy sauce, dark soy sauce, salt, and sugar to taste. Put less soy sauce to play a role in color toning. If you use Korean hot sauce to make udon noodles, you don't need to put dark soy sauce. Don't throw away the shrimp head, use the fried shrimp oil, and stir-fry udon noodles are more delicious.

Stir-fried noodles and rice noodles are also delicious in this way, so you might as well try them!