Yaki Udon Noodle Stir Fry Tim Anderson
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Date: 2020-05-11
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Comments and reviews: 10
pipersm
Great recipe seriously! But just a suggestion, i would prefer to take out the bacon first, leave the oil in the wok, and then fry those garlic first for 10 or 20 seconds, before it brown, throw in carrot and cabbage. That combination of bacon and garlic will release the most flavourful aroma and will then be absorbed by the vegetables.
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Great recipe seriously! But just a suggestion, i would prefer to take out the bacon first, leave the oil in the wok, and then fry those garlic first for 10 or 20 seconds, before it brown, throw in carrot and cabbage. That combination of bacon and garlic will release the most flavourful aroma and will then be absorbed by the vegetables.
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Me
I had high hopes for this, but it was a bit bland and boring in all honesty. Even after adjusting the seasoning, it tasted like a weird Japanese/Irish combo with the bacon, cabbage and carrot. I might give this another go, and maybe change some of the ingredients up, but this is probably going to end up as a no go.
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I had high hopes for this, but it was a bit bland and boring in all honesty. Even after adjusting the seasoning, it tasted like a weird Japanese/Irish combo with the bacon, cabbage and carrot. I might give this another go, and maybe change some of the ingredients up, but this is probably going to end up as a no go.
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kalinux
Why even use a wok if you are going to completely overcrowd it and stir with a wooden spoon? You said you didn't want the vegetables to steam, but that is exactly what is happening. Also, if you need a flavour-destroying amount of red pickled ginger just to make the dish look vibrant, you are doing it wrong.
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Why even use a wok if you are going to completely overcrowd it and stir with a wooden spoon? You said you didn't want the vegetables to steam, but that is exactly what is happening. Also, if you need a flavour-destroying amount of red pickled ginger just to make the dish look vibrant, you are doing it wrong.
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Phuong
I have never eaten Yaki udon but I have done stir fry hundreds times and let me tell you, 1. don't crowd the pan like that and stir fry in batches to guarantee crunchiness and 2. always add bean sprout at the end cause it takes literally 1 minute to cook. happy stir fry!
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I have never eaten Yaki udon but I have done stir fry hundreds times and let me tell you, 1. don't crowd the pan like that and stir fry in batches to guarantee crunchiness and 2. always add bean sprout at the end cause it takes literally 1 minute to cook. happy stir fry!
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Mari-Jô
Wow, Tim Anderson, you rock with this recipe! Here at home we use the wok and cook vegetables a lot with all the ingredients you have mentioned, but I have never tried udon! Thanks for sharing and we will try it as soon as I buy udon. And welcome to Food Tube's gang!
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Wow, Tim Anderson, you rock with this recipe! Here at home we use the wok and cook vegetables a lot with all the ingredients you have mentioned, but I have never tried udon! Thanks for sharing and we will try it as soon as I buy udon. And welcome to Food Tube's gang!
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NZT
It's weird. The noodles look really dry, cabbage would have tasted too raw, and noodles too under-seasoned because the vegetables would have absorbed too much of the soy sauce (cos it's so dry it'd be screaming for moisture) to spare the udon some!
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It's weird. The noodles look really dry, cabbage would have tasted too raw, and noodles too under-seasoned because the vegetables would have absorbed too much of the soy sauce (cos it's so dry it'd be screaming for moisture) to spare the udon some!
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Heathy
I'm surprised that this guy, despite apparently living in Japan for 2 years, doesn't know how to pronounce Udon correctly. The dish looks nice and all, adapted for western palettes, definitely, not really authentic though.
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I'm surprised that this guy, despite apparently living in Japan for 2 years, doesn't know how to pronounce Udon correctly. The dish looks nice and all, adapted for western palettes, definitely, not really authentic though.
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Kelly
As an Asian, I will tell u that pan is too small. Momma is gonna hit u at the back of the head and yell at you to change to a bigger pan. And she s gonna complaint how u now just waste water washing the small pan
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As an Asian, I will tell u that pan is too small. Momma is gonna hit u at the back of the head and yell at you to change to a bigger pan. And she s gonna complaint how u now just waste water washing the small pan
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Dynasty2201
sigh it's a shame that it's so damn hard to move to Japan - you basically need a job offering, a sponsored Visa from the company, AND know basic Japanese, one of the hardest languages in the world to learn.
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sigh it's a shame that it's so damn hard to move to Japan - you basically need a job offering, a sponsored Visa from the company, AND know basic Japanese, one of the hardest languages in the world to learn.
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juue1995
I'm Japanese and this is very far from being authentic. This dish might be good but I just hope people stop giving wrong ideas about Japanese food. It made me laugh when he said 'I'm a Japanese food geek'.
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I'm Japanese and this is very far from being authentic. This dish might be good but I just hope people stop giving wrong ideas about Japanese food. It made me laugh when he said 'I'm a Japanese food geek'.
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