Originally stemmed from a conversation with a friend about stir frying udon with Memmi, here's a random recipe I came up with. I decided to spice it up a bit with a nice touch of extras.
- Fresh udon noodles - 7.25oz x 6
- 2/3 cup Kikkoman Memmi Noodle Soup Base
- 1 tbsp fresh minced garlic
- 1 tbsp soy sauce
- 1 lb beef flank cut into stir-fry strips
- 5 eggs
- 6 oz oyster mushrooms, chopped
- salt and pepper to taste
- 1/4 cup canola oil
- 1 tbsp oyster sauce
Directions
- In boiling water, cook udon noodles for 2-3 mins, drain, and set aside
- Stir fry beef with pepper and salt to taste to just-done and set aside (you'll mix it back in to finish cooking later)
- Beat eggs in bowl and fry in pan to just-done and set aside
- Using a wok, heat oil and toss in garlic and drained noodles
- Add oyster mushrooms
- Add Memmi sauce, soy sauce, and salt & pepper to taste
- Stir fry for about 3 mins and toss in the beef and eggs to finish
This turned out pretty yummy but not quite how I expected. It wasn't as "stir fry" as I wanted, mainly because the noodles weren't drained well enough and the beef had lots of extra juices that took away from the oil's effect. I'll keep this in mind for future reference, but otherwise the flavor combination is pretty good!
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