Mushroom Spicy Udon Noodles Recipe - Foodistreet

Mushroom Spicy Udon Noodles Recipe

  • on September 19, 2021
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Mushroom Spicy Udon Noodles

A mushroom hot sauce comparable to Italian meat sauce

Mushroom Spicy Udon Noodles Recipe. The vegan mushroom hot sauce does not lose the Italian tomato meat sauce
“Eat less meat” has always been one of the thoughts that haunted my mind.

Ever since I moved from the Midwest, where I love potatoes and meat, to one of the most vegan-friendly cities in the world: Berlin. Although I am not a vegetarian or vegan, I rarely cook meat dishes.

When my own dishes account for more than 80% of my diet, I have been looking for recipes that can reshape the vegetables, make them extremely rich in flavor, and give people a strong sense of satisfaction.

This shiitake mushroom hot sauce did it, and it exceeded expectations.

Based on one of my favorite recipes in my favorite recipe book “Lucky Peach Presents 101 Easy Asian Recipes”,

This shiitake mushroom sauce may require you to go to a supermarket selling East Asian food or buy it through our favorite website Some raw materials.

But once you try it and taste its taste, I am sure you will find it worth the effort.

Make this recipe full of unique ingredients

There are two ingredients that I think make this shiitake sauce the most brilliant: Korean chili sauce and Korean spring sauce.

When buying Korean chili sauce, be aware that it has different degrees of spiciness, so if you can’t eat it or love it, it’s best to choose slightly spicy and extra spicy.

If you don’t like spicy food at all and want to avoid all the spiciness, you can choose tomato paste instead of Korean hot sauce. Note that only half the amount of hot sauce in the recipe is required.

Mushroom Spicy Udon Noodles

When it comes to Korean Chunjang, I have to say that it is the most frequently used dish: Korean-style jjajang noodles.

I must regret to tell you that this sauce can’t be replaced by anything else, and its use is really not very wide except for this dish. However, this sauce can be stored in the refrigerator for as long as two years, so it is not a loss to buy a can for these two recipes.

What does this shiitake mushroom hot sauce go with? If you have any leftovers, you must keep them

The perfect match for this sauce, in my heart, must be thick and springy udon noodles.

This sauce will be firmly wrapped on the noodles, making its texture more attractive with the spicy, thick dark red sauce.

This sauce is also easy to become too heavy and sticky due to the characteristics of hot sauce and spring sauce noodle sauce, so add a little pasta (udon) soup (or just add water when eating it with stored sauce and rice) It is the key to the delicate taste of the sauce.

Mushroom Spicy Udon Noodles

Boldly add a little more, after all, you always have to collect the juice longer to get the sauce to the right consistency.

Pour a spoonful of shiitake sauce and coriander leaves on the noodles and serve on a plate. If you need a rich taste,

I will garnish some fried shallots or fried onions, mix them up, and devour them. Of course, you can skip these steps, but for me, they are what makes me want to lighten up the embellishment of this sauce.

Mushroom Spicy Udon Noodles

Mushroom Spicy Udon Noodles

“A sauce that I feel is analogous to Italian tomato meat sauce. This sauce is spicy, rich in taste, and bright red in color.

You can make it with almost all kinds of mushrooms, or replace it with finely chopped cauliflower. Another kind.

Cut all the vegetables by hand to make the taste more delicious, or you can take a simple route and use a cooking machine to make a softer noodle sauce.

If you like, you can also eat it with rice, but I think it is accompanied by refreshing udon noodles are better. The remaining sauce can be frozen or refrigerated for storage.”

Easy

45 minutes to prepare
0 minutes baking time
0 minutes standing time

Ingredients

  • Number of people: 5
  • 225 g Shiitake Mushrooms
  • 2 Carrots
  • 1 Onion
  • 10 cloves Garlic
  • 60 ml Canola Oil
  • 1 teaspoon Salt
  • 1 teaspoon Chili Noodles
  • 110 g Korean Chili Paste
  • 1 tbsp Korean Spring Sauce
  • 60 ml Soy Sauce
  • 400 g Udon Noodles
  • 150 ml Noodle Cooking Water
  • Coriander (for garnish)
  • Shallots (for garnish)

Cooking Utensils

1 Chopping board 1 Knife 1 Peeler 1 Food processor 2 Bowl 2 Saucepan 1 Spatula 1 Filter bowl

Nutrition per serving

Calories 460

Protein 14 grams

Fat 13 grams

Carbohydrates 72 grams

Cooking steps 1/4: How To Make Mushroom Spicy Udon Noodles

Shiitake mushrooms are stalked, and everything is four. Peel carrots, onions, and garlic.
  • 225 g shiitake mushrooms 2 carrots 1 onion 10 cloves garlic
  • 1 Chopping board 1 Knife 1 Peeler 1 Food processor 1 Bowl

Shiitake mushrooms are stalked, and everything is four. Peel carrots, onions, and garlic.

Put the shiitake mushrooms into a food processor, smash them into small pieces, and put them in a bowl. Carrots, onions, and garlic are put into a food processor to form grinds.

Cooking step 2/4

Heat vegetable oil during a saucepan over medium heat. Add mushrooms, carrots, onions, and minced garlic, and add salt. Fry until the texture becomes soft, about 10 minutes.
  • 60 ml canola oil 1 teaspoon salt
  • 1 saucepan 1 spatula

Heat vegetable oil during a saucepan over medium heat. Add mushrooms, carrots, onions, and minced garlic, and add salt. Fry until the texture becomes soft, about 10 minutes.

Cooking step 3/4

Pour the chili noodles, Korean hot sauce, spring sauce, and soy sauce into a bowl and stir well. Pour into a saucepan and stir well. After boiling, simmer on low heat, stirring occasionally, and take out about 12 minutes.
  • 1 teaspoon chili noodles 110 g Korean chili sauce 1 tbsp Korean spring sauce 60 ml soy sauce
  • 1 bowl

Pour the chili noodles, Korean hot sauce, spring sauce, and soy sauce into a bowl and stir well. Pour into a saucepan and stir well. After boiling, simmer on low heat, stirring occasionally, and take out about 12 minutes.

Cooking steps 4/4

At the same time, boil the water, cook the udon noodles according to the packaging instructions, drain the water, and reserve some of the noodle soup.
  • 00 g udon noodles 150 ml boiled noodle water coriander (for garnish) shallot (for garnish)
  • 1 saucepan 1 filter bowl

At the same time, boil the water, cook the udon noodles according to the packaging instructions, drain the water, and reserve some of the noodle soup.

Use the noodle soup to pour out the sauce, control the amount by yourself, and season with salt. The noodles are served on a plate, topped with sauce, and garnished with coriander and shredded green onions. Enjoy!

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