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Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, [farmhouse recipe] stir-fried udon with japanese worcestershire-style sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Stir Fried Udon Noodles with Melting Cheese and Fluffy Eggs. I wanted to make a recipe using processed easy-melt cheese. When the eggs are soft set and the cheese is starting to melt, please turn the heat off immediately.

[Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. [Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have [farmhouse recipe] stir-fried udon with japanese worcestershire-style sauce using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce:

1. Take 2 portions Frozen udon noodles
2. Take 200 grams Cabbage
3. Get 2 Chikuwa
4. Get 100 grams Thinly sliced pork belly
5. Get 30 grams Green onions or scallions
6. Prepare 1 clove Garlic
7. Take 1 tbsp Sesame oil
8. Make ready [A]
9. Take 1 tbsp Japanese Worcestershire-style sauce
10. Take 1 tsp Japanese dashi stock powder
11. Make ready [B]
12. Take 1/2 tbsp Japanese Worcestershire-style sauce
13. Take 1/2 tbsp Ketchup

Use more ketchup than Worcestershire-type sauce. Recipe by Kinakorin Yakisoba: Stir-fried noodles. Making handmade udon noodles, thick chewy Japanese noodles made from wheat flour, water, and salt, is easier than it looks! Do not add soy sauce as it will make the vegetables a little mushy.

Steps to make [Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce:

1. Cut the pork into 2 cm lengths. Cut the chikuwa, green onion and cabbage into a 2 cm dice. Slice the garlic thinly.
2. Slice the hard cores of the cabbage thinly so that it cooks through easily.
3. Heat sesame oil in a frying pan and add the garlic. Fry over a medium heat until the aroma is released. Add the pork and fry over high heat until the colour has changed.
4. Add the cabbage and chikuwa. Fry for about 3 minutes until the cabbage is wilted. Add the A ingredients and fry for another 1 minute.
5. Cook the udon noodles in boiling water and drain well. Add the udon noodles to Step 4 and fry. Add the B ingredients and fry quickly. Turn off the heat and add the green part of the green onion.

Salt and garlic alone are delicious. I LOVED this! (I bought cheap udon which turned out to be moldy, so I had to use what I had - American flat egg noodles, which suprisingly, didn't ruin the taste). I use a sweet, rich okonomiyaki sauce, like the "Otafuku" brand. If using the sauce that was included with the yakisoba noodles in place of the Worcestershire-style sauce, add the okonomiyaki sauce first, and then add the yakisoba sauce while tasting. Make the rice on the hard side to keep the sobameshi from becoming sticky.

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