Stir fry: Canola oil as needed 1 carrot, large shreds 1/4 head cabbage, large shreds 1 onion, julienned 4 oz mushrooms, sliced 1 cup leftover meat, sliced (optional) Pinch of salt 2 cloves garlic, minced 1 TBL ginger, minced Chives, green onions, and/or cilantro to garnish
Stir fry sauce: 1/3 cup low-sodium soy sauce 1/3 cup mirin 1/2-1 TBL chili garlic sauce
2 packets of udon noodles
Note on meat: leftovers work great here! Slice fattier cuts like beef and pork into shreds. Chicken works great too, but it’s delicate so add it at the end.
Prepare all the separate components before frying. Slice veggies into shreds using a vegetable peeler or knife. Consult video for slicing techniques. Place sliced cabbage, mushrooms, onions, Fand carrots in a bowl. Combine grated ginger and garlic in a separate bowl.
Place udon noddles in a large bowl and pour hot water over them to separate them. Mix, then drain. Set aside in the same bowl they were drained in. Combine all ingredients of stir fry sauce in one last bowl. Have a small amount of canola oil ready for frying.
Place your wok or largest skillet to high heat. Add a few teaspoons of oil. Place your leftover meat (see note above) and fry until it renders a little of its fat. Place meat in a clean bowl.
Add a little more oil to the pan then add veggies all at once and a pinch of salt. Fry tossing every once and a while until veggies get some color around the edges. Add ginger and garlic and fry for about thirty seconds. Add drained noodles, and toss to combine.
Add sauce mixture and reserved meat. Cook until sauce tightens up around the noodles, about a minute. Turn off the heat. Serve.
AI Generated·May contain errors
Put down your sword for a second.
We're making fried udon from Rune Factory 4 Special!
The in-game recipe calls for flour, cabbage,
carrot, and onion. This one does too! Now,
udon noodles are great and available in most supermarkets
and also Asian supermarkets.
I buy mine frozen. Place two seven ounce packets in a large bowl
and cover them with tap water.
We're not really cooking them,
we're just kind of loosening them up. Drain them before you do
add them to the recipe though now let's get
to our veggies first our onion split it in two cut
off the front and the back end then slice off some
arcs once you get near the end lay it flat so you
don't cut yourself you guys seem to really hate
the way i slice in some of my videos because you
think it's like dangerous but i've never cut myself
at least not recently i'm just that good
place your onions in a bowl this is where we're gonna put all
of our veggies stir fries are much
more about preparing than they are cooking, but you do want to have
everything nice and separate before you get started.
Next, the cabbage. Quarter it.
Then, slice down
to get some big shreds.
I'm slicing all of the veggies to be
sort of noodle shaped.
Makes for an easier to eat stir-fry. Place them in the
veggie bowl. Alright, now the carrot.
I'm gonna shred with my fancy little noodle
grater. You can just use
a regular vegetable peeler too, though, to make
kind of sort of carrot noodles.
Just be sure to turn it with every drag. Pretty. Put them in the
bowl. Mushrooms are easy.
Just dig out the stem if the stem is big, otherwise you can leave it.
Then just slice them. Don't go too thin.
Put them in your bowl.
I should have used a bigger bowl,
but we're too far in and it's too late to look back.
All right, in a separate small bowl goes
garlic. Grate it nice and fine.
Then grate on some ginger.
I love to grate. I think it's great.
Sorry, sorry about that.
Set that aside.
Now, slice up some leftover meat.
I'm using this leftover T-bone steak.
I'm going to slice it into noodles, too.
Kind of these long shreds.
Pork and bacon would also work really well here.
Or, you can actually leave the meat out altogether.
If you're using tofu or leftover chicken,
though, make sure to add it at the end.
Otherwise, it'll get too mushy.
Lastly, our stir-fry sauce.
Which is just mirin, soy sauce, and chili garlic sauce.
First goes the soy. I use low-sodium kind, by the way.
Then goes the mirin. Lastly, the chili paste.
Go as much as a tablespoon. You can use less chili paste,
though, if you don't want your noodles spicy or you're a baby.
You're also gonna need some oil. I keep mine in a squirt bottle.
Alright, I'm gonna fry my noodles outside in my real-life wok.
You can use your widest nonstick skillet,
though, if you want to make it inside.
The procedure will look just about the same.
First, light up your pan. Get it nice and hot.
hot. Add a little bit of oil
and swirl it around.
Alright, now add your meat. I'm
frying it up so it'll render out some of that yummy fat.
That's gonna flavor the
noodles.
Once it gets crispy around
the edges,
add your veggies all at once. Fry
those for about five minutes,
stirring often.
Once they're done, they should look
sort of like this. Lightly golden around the edges.
Mmm. Now stir in your garlic
ginger mixture. Stir it to combine. No more than 30 seconds.
Then add your sauce mixture and your
drained noodles. Be sure to drain those,
otherwise you're going to make soup and that probably won't
taste very good. Stir for another minute or two
or until the noodles soak up all the sauce. I turned
off my heat since my pan is already pretty white hot.
Then I turned it back on again because I like
the flames. When your noodles are done,
pile them high on a plate.
I garnish it with fresh herbs too.
Chives or cilantro would work equally great here.
Eat them while they're hot.
Fried udon is yummy.
If you like that, check out my Harvest Moon scone recipe,
one of my favorite desserts, period.
Feel free to leave some love in the comments below,
or even request a recipe for a future video.
Also, be sure to like, subscribe,
and click on the bell icon so you never miss a video.
Thanks for watching. See you next time. Bye!
