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Thursday, 8 October 2015

Udon noodles

This recipe asks for 1/4 cup of soy sauce. If you're anything like me, you'd be thinking wow that's going to be salty or that's going to be strong. I've had problems with recipes before with lots of soy sauce being too salty, so this time I used light soy sauce instead of normal one.



- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar 
- 1/2 tablespoon cornstarch
- 1/2 teaspoon garlic
- 1 tablespoon oil
- 1/2 onion
- 1 carrot
- 1/2 cup snap peas
- 1/2 can (1/2 of 8oz can) water chestnuts (I drained and rinsed them)
- 1 pkt (14oz) udon noodles

1. Prepare noodles according to packet.

2. Combine the soy sauce, vinegar, cornstarch and garlic in a small bowl and set aside.

3. Heat the oil and cook the onion for 3-5 minutes. 

5. Add the carrot and peas and cook for 2-3 minutes.

6. Add the chestnuts and stir.

7. Add the noodles and pour in the sauce. Allow to thicken. 

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