Recipes

TASTY STIR-FRIED UDON WITH RICE WINE LEES
赤酒焼きうどん

TASTY STIR-FRIED UDON WITH RICE WINE LEES

ABOUT

This recipe uses:

Hand-stretched Udon https://gohinode.com/hand-stretched-udon-dry/
Gold Sesame Oil https://gohinode.com/sesame-seed-oil-gold/

Rice Wine Lees – known as Hong Chao, is an oriental foochow ingredient. Traditionally it is cooked with chicken or oriental noodle. This recipe combines the tradition of Japanese noodle with a touch of oriental flavor.

INGREDIENTS

150g Hand-stretched Udon
2 tablespoons Gold Sesame Oil
a stalk of veggies (blanched)
3 slices ginger
150g minced meat
a handful of shimeiji mushrooms
2 tablespoons rice wine lees
3 tablespoons rice wine
150ml water
1/2 teaspoon sugar

COOKING METHOD

1 Boil the water and blanch the udon for about 5 min. (half cook will do). Set aside.
2 Heat up the wok over medium high heat, add in the Gold Sesame Oil and sliced ginger. Fry about 1-2 min.
3 Add in the mushrooms and minced meat. Turn to high heat.
4 Continue to stir fy for about 30 sec. Add in the rice wine lees, rice wine and water. Mix well. Once boiling, add udon.
5 Do a few round stir and add the sugar. Bring to simmer for 5 min with low heat.
6 Sprinkle chinese parsley and spring onions. Serve.

 

Easy-to-cook for Toddlers & Family
Recipe In collaboration with: The KitchenLife

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