With the hearty toppings of pork and egg. Nutrition facts are for one serving. This recipe uses ingredients for raw or semi-cooked consumption.

Cook noodles according to package directions. In the meantime, heat olive oil in a medium skillet over medium heat. Add mushrooms and snow peas. Sauté for 4 minutes, then cover and cook …

In a large wok or skillet, heat 1 tablespoon sesame oil over high heat. Add 2 tablespoons garlic and the green onions; stir-fry 10 seconds. Add 3 tablespoons ponzu, white wine, sesame …

Stirring frequently, let the onions cook for about 1 minute. Add hoisin sauce and stir for 30 seconds before adding the udon noodles. Stirring the noodles constantly, cook for 3-5 minutes …

Hot soup udon topped with beef cooked in mouthwatering seasonings. Enjoy the combination of the udon noodles’ texture, the soup’s mellow aroma, and the umami of the beef. by Yuko Ihara

About our "Kinoko Udon (Noodles in Clear Mushroom Broth）". Kikkoman Global Cookbook focuses on healthy recipes from Japanese kitchens as well as global dishes using Kikkoman …

To make Chicken Udon: Cut leeks into small rounds and chop green onions to small pieces. Cut the chicken into bite size pieces. Heat oil in a non-stick frying pan over medium heat. Add the …

Japanese udon noodles flavored with nam pla, lemon and cilantro. Nutrition facts are for one serving. Cut the tomatoes into 1 cm (0.4 in.) cubes. Remove sinew from the chicken tenders …

1. Boil the udon in water till cooked or for 1min, set aside. 2. Cook the ginger, the green bell pepper and the beef. Add in the udon noodles and mix well with all the ingredients. 3. Add the …

Heat dashi, season with soy sauce, mirin, salt and sugar and pour it over the udon noodles. Drizzle a little sesame oil into the soup and garnish with finely sliced leek, sesame seeds and …