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Delicious Homemade Udon with Vegetables

Name: Delicious Homemade Udon with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 300g all-purpose flour; 1 egg; 100ml of water; 1 tablespoon of salt; 1 medium carrot cut into strips; 1 small zucchini cut into strips; 1/2 red bell pepper, cut into strips; 2 tablespoons of soy sauce; 2 tablespoons of sesame oil; Cebolinha picada a gosto

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories360 kcal

Resumo para quem tem pressa

"Homemade udon with vegetables features wide strips of fresh artisanal dough cooked al dente and sautéed with zucchini, carrot, bell pepper, and aromatic soy sauce. It is worth producing at home for the satisfaction of making your own dough with a soft texture and basic ingredients."

Delicious Homemade Udon with Vegetables

O Que Você Precisa Saber

- Knead the dough for 10 continuous minutes to activate the flour's gluten and provide the typical elasticity of udon. - Respect the 30-minute rest in plastic wrap so the dough relaxes and rolls out easily. - Cook the strips in abundant boiling water with salt for 5 minutes and drain without overcooking.

Ingredients

Main Course

300g all-purpose flour
1 egg
100ml of water
1 tablespoon of salt
1 medium carrot cut into strips
1 small zucchini cut into strips
1/2 red bell pepper, cut into strips
2 tablespoons of soy sauce
2 tablespoons of sesame oil
Cebolinha picada a gosto

Instructions

Main Course

In a bowl, mix the flour, salt, egg, and water until a homogeneous dough forms.

Knead the dough well for about 10 minutes until it becomes elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

After resting, roll out the dough with a rolling pin until it is very thin.

Cut the dough into wide strips to form the udons.

In a large pot, boil salted water and cook the udon for 5 minutes.

While the pasta cooks, heat the sesame oil in a skillet and add the vegetables.

Sauté the vegetables for about 5 minutes until soft.

Drain the udons and mix with the sautéed vegetables.

Add the soy sauce and mix well to incorporate the flavors.

Finish with chopped green onions to taste and serve immediately.

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Chef Tips

- Sprinkle wheat flour or cornstarch generously over the opened dough before folding and cutting the strips. - Cut the strips with a uniform thickness of half a centimeter so that they cook evenly in the boiling water. - Sauté the vegetables over very high heat in the skillet to create a light char while maintaining the crunchy texture.

Variations

- Udon with fresh mushrooms: add sliced shimeji or button mushrooms to the zucchini sauté. - Udon in hot soup: instead of sautéing, serve the fresh pasta strips in bowls with dashi broth and hot soy sauce. - Version with golden tofu: add breaded and grilled tofu cubes to add plant-based protein to the dish.

Substitutions

- Wheat flour: use special flour for pasta or combine with 10% cornstarch for elastic texture. - Red bell pepper: can be replaced by yellow bell pepper, broccoli florets, or bean sprouts. - Sesame oil: use mild olive oil or sunflower oil with some toasted sesame seeds.

How to Store

The raw dough can be kept in the refrigerator wrapped in plastic wrap for up to 2 days. The ready-made dish sautéed with vegetables lasts up to 2 days in a closed container under refrigeration.

Can You Freeze It?

The raw cut and floured dough can be frozen in nests on a baking sheet and then stored in a plastic bag for up to 60 days. Cook from frozen directly in boiling water.

What to Serve With

Accompany with crispy vegetable tempura, sesame cabbage salad, or sweet and sour ginger preserve. Hot Japanese green tea or light craft beer are good pairings.