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Udon beef noodles-Chinese healthy recipe for November 14
Udon beef noodles
Udon beef noodles
The noodles are partof traditional Chinese noodles. In the Middle Ages, they were exported to Japan. And onthis basis, the Japanese have created their own noodles: udon noodles.
ingredients
100g udon noodles
50 g Beef Seasoning
½ onion
1 garlic chives
1 ½ red pepper
some ginger
2 tbsp olive oil
1 oyster sauce
1 soy sauce
1 clear darksoy sauce
1 sugar
1 salt
10 minutes 20 minutes
difficulty:
Udon beef noodles steps: Steps withoutimage
1. Cook the udonnoodles and place in cold water, remove and drain. Cut into pieces beef,garlic, onion and chives. Julienne red pepper and ginger.
2. Fry togetheronion, ginger and garlic in a pan with olive oil. Then add the beef andstir-fry again slightly.
3. Add the oystersauce, soy sauce, dark and light, a little sugar and salt. And continue tosauté.
4. Pour the udonnoodles in the pan, stir, and add a little water. Place a lid on the pan for 1to 2 minutes.
5. Finally, add thered pepper and chives, jumping briefly and serve.
The noodles are part of traditional Chinese noodles. In the Middle Ages, they were exported to Japan. And on this basis, the Japanese have created their own noodles: udon noodles.
ingredients
100g udon noodles
50 g Beef Seasoning
½ onion
1 garlic chives
1 ½ red pepper
some ginger
2 tbsp olive oil
1 oyster sauce
1 soy sauce
1 clear dark soy sauce
1 sugar
1 salt
10 minutes 20 minutes
difficulty:
Udon noodles with beef Steps: Steps without image
1. Cook the udon noodles and place in cold water, remove and drain. Cut into pieces beef, garlic, onion and chives. Julienne red pepper and ginger.
2. Fry together onion, ginger and garlic in a pan with olive oil. Then add the beef and stir-fry again slightly.
3. Add the oyster sauce, soy sauce, dark and light, a little sugar and salt. And continue to sauté.
4. Pour the udon noodles in the pan, stir, and add a little water. Place a lid on the pan for 1 to 2 minutes.
5. Finally, add the red pepper and chives, jumping briefly and serve.