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Udon noodles are my favourite noodles: fat, chewy and affably slurpable. There is abundant joy to be had in their bounciness, and in the acceleration with which they can hit the table, accustomed that they’re accessible adapted and ‘ready to wok’. In Japan, they’re generally added to hot soups, but I’ve never managed to assignment out the bowl-to-mouth manoeuvre after ruining a altogether acceptable top. I like them best yaki-style, stir-fried with a affair of vegetables and, in this instance, spiced with back-scratch powder, hardly candied and acicular with lime.
Roasting brings out the cabbage’s bitter, caramel notes. You can buy ready-to-wok udon in best supermarkets. Japanese blush pickled ginger, or shoga, may be harder to find; attending in Asian aliment food and online. I’ve included a compound aloof in case.
Prep 15 minCook 45 minServes 4
1 baby red banknote (or 500g) cut into 2cm wedges 1 baby cauliflower (or 500g), cut into 4cm florets Rapeseed oil 4 tbsp ablaze soy booze 8-10 bounce onions, cut at an bend into 4cm pieces2 garlic cloves, bald and grated600g ready-cooked udon noodles (I use Amoy’s ‘Straight To Wok’) 1 tsp back-scratch powder2 tbsp mirin2 tbsp adhesive juice
For the pickled amber (optional)40g ginger, bald and cut into tiny batons¼ tsp salt1 tbsp baptize 4 ½ tsp white-wine vinegar4 tsp alembic sugar
To serve20g Japanese blush pickled ginger, or shoga (see above, or buy ready-pickled sushi ginger)White sesame seeds
For the pickled amber (if making), alkali the amber batons, leave for 30 minutes, again clasp to abolish as abundant baptize as possible. Put the water, alkali and amoroso in a baby pan, accompany to a abscess and baker until the amoroso dissolves. Cascade over the awkward ginger, leave to cool, again abundance in a clean, closed container.
Heat the oven to 220C (200C fan)/425F/gas 7. Put the banknote on one oven tray and the cauliflower on another, authoritative abiding the closing is in a distinct layer, so it doesn’t steam. In a baby bowl, mix two tablespoons anniversary of oil and soy sauce, again cascade over the cauli and cabbage, and covering well.
Pop both trays in the oven. Roast the cauliflower for 15 minutes, until aloof breakable and blackening, again remove. Roast the banknote for 20 account longer, until austere at the edges but still captivation its shape.
Heat two tablespoons of oil in a large, nonstick frying pan on a medium-high flame. Add the bounce onions and fry adamantine for two minutes, until starting to amber but still ablaze green. Add the garlic and baker for a minute more, active occasionally so it doesn’t bolt and burn.
Add the noodles, bung to covering in the garlicky oil and onions, again activity in the back-scratch crumb and mirin, and baker for a minute. Add the banknote and cauliflower, bung to combine, and baker for two minutes, until the noodles booty on a little colour. Add the actual two tablespoons of soy and the adhesive juice, and bung to coat.
Transfer to four plates or bowls, and baptize a little pickled amber and sesame seeds over anniversary portion.
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Udon Noodle Recipes Vegetarian – udon noodle recipes vegetarian
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