Method for preparing udon noodles with chicken and vegetables

Udon is a traditional Japanese long noodle made from wheat flour, often with ground buckwheat or beans added to the dough. This side dish in Japan is perhaps second only to rice in popularity. Noodles come in several types, but are traditionally considered thick. Color - white or light beige, structure - soft, elastic. Noodles are often eaten as a first course, in which case they are served together with broth, and its recipe varies depending on the region of the country - it can be meat, fish, mushroom, with different concentrations and different types of soy sauce. Udon is also served as a regular side dish - cold or warm, often in combination with shrimp, tofu, and green onions. Rice wine and soy sauce are used as a dressing.

Composition and calorie content of udon noodles

Pictured are udon noodles

Like any other noodles, Japanese noodles have considerable energy value, and therefore those who adhere to a dietary nutrition protocol need to add them to their diet with caution.

Calorie content of udon noodles is 356 kcal per 100 g, of which:

Proteins - 11.35 g;
Fats - 0.81 g;
Carbohydrates - 74.1 g;
Water - 9.21 g;
Ash - 4.54 g.

The product is, first of all, a source of carbohydrates, which indicates the need to monitor the amount of its consumption for people who are trying to lose weight. It is important for everyone to maintain a balanced diet, and there are already too many carbohydrates in the modern menu.

The vitamin composition of udon is quite limited, since the product is made from white wheat flour - highly processed, and, nevertheless, B vitamins are still contained in the Japanese side dish.

Vitamins per 100 g:

Vitamin B1, thiamine - 0.1 mg
Vitamin B3, niacin - 0.9 mg;
Vitamin B5, pantothenic acid - 0.5 mg;
Vitamin B6, pyridoxine - 0.1 mcg;
Vitamin B9, folate - 14 mcg.

Minerals per 100 g:

Calcium - 23 mg;
Iron - 1.3 mg;
Magnesium - 28 mg;
Phosphorus - 80 mg;
Potassium - 164 mg;
Sodium - 1840 mg;
Zinc - 0.5 mg;
Copper - 0.1 mg;
Manganese - 0.5 mg;
Selenium - 8.3 mg.

It is worth noting that although the product does not hold a record for the content of vitamins and minerals in its composition, it makes an important contribution to the overall nutrient balance.

See also the composition and calorie content of egg noodles

Food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of current regulatory documents, hygienic requirements for the safety and nutritional value of food products, Uniform Sanitary Requirements, TR CU 021/2011, SanPiN 2.3.2.1078-01 and have documents about the quality and safety of the established sample.

3. RECIPE

Name of raw materials and products Unit. Consumption of raw materials and products per 1 time Gross \ Net

Chicken fillet s/r g 30,000 \30,000 Udon noodles p/f PA g 120,000 \120,000 Peeled onions s/r g 15,000 \15,000 Peeled carrots s/r g 15,000 \15,000 Peking cabbage s/r g 40,000 \40,000 Re ts Bulgarian p/ f g 15,000 \15,000 Eggplant sv g 16,500 \15,000 Zucchini g 16,500 \15,000 Champignons s/r g 15,000 \15,000 Garlic s/f g 5,000 \ 5,000 Extra table salt g 1,010 \ 1,000 Ground black pepper y g 0.202 \0.200 Green onion p/ f g 10,000 \10,000 Oyster sauce ml 20,600\ 20,000 Refined vegetable oil ml 16,800\ 15,000 Kikkoman soy sauce ml 5,050\ 5,000 Spices s/r pores 1,000\ 1,000

Yield (in grams): 240

4. PREPARATION TECHNOLOGY Udon noodles with chicken and vegetables, restaurant portion

“Boil the Udon noodles for 3-4 minutes until al dente. Place on a sieve. Cut the chicken fillet into strips (length 6 cm, thickness 0.5 cm). Cut the onion into 1/4 rings 5 mm thick, carrots into strips, cut zucchini and eggplants into thin strips 0.5 cm thick and 5 cm long. Champignons with plastic. Cut three types of bell pepper into 5 cm long strips.

Finely chop the garlic, Chinese cabbage (hard parts) into strips. Cut the green onion into “feathers” at an angle of 30º, 3-4 cm long. In a frying pan heated with oil, fry the vegetables in the following sequence, constantly tossing: carrots, onions, then bell pepper with garlic, eggplant and zucchini.

Then add chicken fillet, fry until cooked, season with salt and pepper, add oyster sauce and concentrated soy sauce, put the noodles in a frying pan with vegetables and meat, add green onions, stir, heat and place in a heated serving pan.”

5. REQUIREMENTS FOR DESIGN, SALE AND STORAGE Udon noodles with chicken and vegetables, restaurant portion

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01

Note: the technological map was drawn up on the basis of a development report. According to physical and chemical indicators, it meets the requirements of GOST RF 50763-2007 “Culinary products sold to the public.” According to microbiological indicators, it complies with the requirements of SanPiN 2.3.2 1078-01 and the requirements of GOST of the Russian Federation.

6. QUALITY AND SAFETY INDICATORS Udon noodles with chicken and vegetables, restaurant portion

6.1 Organoleptic quality indicators: Appearance – Characteristic of the incoming components, without foreigners Color – Characteristic of the incoming components, without foreigners Taste and smell – Characteristic of the incoming components, without foreigners

6.2 Microbiological and physico-chemical indicators: According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011) as well as the requirements of SanPiN 2.3.2.1078-01, index 1.9. 15.13.

7. NUTRITIONAL VALUE OF A DISH (PRODUCT) FOR 1 time

Proteins, g Fats, g Carbohydrates, g Calories, kcal

10,278

16,265

12,613

237,947

Process engineer

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Health benefits of Japanese udon noodles

When talking about the benefits of udon, it is very important to understand what specific type of noodles are on the plate. The first thing that is important is the cooking time indicated on the package. If the product is cooked for less than 8 minutes, this means that it belongs to simple carbohydrates, that is, it is made from soft varieties of wheat; if the readiness time is longer, then we are dealing with a complex carbohydrate from durum wheat. What's the difference? The fact is that simple carbohydrates actually do not provide any benefit to our body; they are not only poor in vitamin and mineral composition, but also cannot provide energy for a long time. Thus, only if we have a plate of “correct” noodles in front of us can we count on its benefits:

Providing the body with energy . Complex carbohydrates are excellent “building blocks” on which our body’s energy plant can operate for a long time. They are indispensable at lunchtime, when he is already somewhat tired and needs a high-quality recharge in order to work effectively until the evening.
Restoration of the body . Complex carbohydrates are also indispensable in an athlete’s diet; they help restore the body after training in general and muscles in particular.
Normalization of metabolic processes . The positive effect on metabolism is due to the presence of B vitamins in the composition. And although their quantity is very small, the product makes an important contribution to the overall balance.
Strengthening the skeletal system . The same can be said about the mineral composition of udon noodles: it is not a rich source of one or another micro- or macroelement, but still the product replenishes the body’s mineral reserves, which leads to strengthening bone tissue, teeth, and nails.
Improved mood . Again, due to the presence of B vitamins in the composition, the quality of the nervous system is affected. However, the product has a positive effect on emotional well-being, perhaps not so much due to the content of these vitamins, but due to the introduction of novelty into the standard diet, and a varied and tasty diet is the key to a good mood.

Please note that udon can have an even greater positive effect on the body when it comes to noodles with the addition of one or another type of flour - ground buckwheat and beans can significantly enrich the composition.

Recipe for udon noodles with vegetables in teriyaki sauce

Want to learn how to cook a traditional version of the dish? Then prepare this recipe. I like the simplicity and speed: literally 20 minutes to prepare and you can serve. Garlic, black pepper and teriyaki sauce add a delicious aroma.

Prepare:

300 g udon noodles;
1 bell pepper;
1 medium carrot;
2 cloves of garlic;
2 tbsp. sesame seeds;
3 tbsp. teriyaki sauce;
1-2 tbsp. vegetable oil;
salt and ground black pepper to taste.

Recipe:

Cut the vegetables into thin strips. Peel and finely chop the garlic.

Heat vegetable oil in a frying pan and fry the carrots until soft. Add the bell pepper, stir and continue to fry together for 3 minutes.

Add the garlic to the vegetables, stir again and fry for another 1 minute. Keep on low heat until the liquid evaporates.

Boil salted water in a saucepan, place the noodles in it and cook for 11 minutes. Place in a colander and let the water drain. Send it to the vegetables, pour in the teriyaki sauce, mix thoroughly and remove the pan from the heat.

Place on serving plates and sprinkle with sesame seeds. Serve hot. For lovers of Asian cuisine, I recommend trying or.

Contraindications and harms of udon

Japanese noodles are not the healthiest food product, but the potential harm of udon is minimal, of course, when present on the menu in reasonable quantities.

The product is made from wheat flour - an ingredient that is familiar to the diet of, perhaps, any person, that is, when tasting a Japanese dish, you should not be afraid of individual intolerance or allergies. That is why the side dish can be safely given to children, pregnant women, lactating women, and people with allergies. Of course, if there is no other Asian exotic in it.

However, any product made from white flour has a high glycemic index, which means that Japanese noodles should not be eaten if you have diabetes or a predisposition to this disease.

In addition, try to complement your udon plate with foods with high nutrient density - healthy vegetables, spices, complete protein.

Finally, it is worth saying that noodles contain gluten, which means they are prohibited for consumption by patients with celiac disease. However, since this protein, in general, is quite heavy for our body, we should try to limit the amount of it in everyone’s diet. Often, for autoimmune diseases and diseases of the digestive system, the therapeutic diet prohibits all gluten-containing products.

Note! If you buy instant udon, keep in mind that it contains almost no fiber, and therefore you must add foods rich in this nutrient to it, otherwise you can cause constipation.

How to cook udon at home?

The udon recipe is, in fact, simple and unpretentious: you only need three ingredients to prepare it - wheat flour, water and salt. However, you need to take into account that in Japan, special water is used for this - kansui, it is considered mineral and contains a large number of phosphates, due to which the noodles initially have a salty taste, and therefore a lot of additional salt is not added to the product.

In addition, there is a tradition of kneading the noodle dough with your feet, placing it in a special bag and walking until it reaches the desired consistency. It is worth noting that in our country such a tradition is unlikely to be understandable, because we treat the test very carefully and the need to stand on it can cause a very ambiguous reaction.

How to cook udon with chicken and vegetables in a wok pan

Ingredients

Chicken fillet – 270 g;
Soy sauce – 50 ml;
Japanese udon noodles – 100-120 g;
Sesame seeds – 1 tsp;
Sunflower oil – 2 tbsp;
Young zucchini – 0.5 fruits;
Carrot – 0.5 fruits;
Fresh mushrooms – 80 g;
Red bell pepper – 1 pc.;
Onion – 1 small head;
Chinese cabbage – 55 g;
Starch – 3-4 tbsp;
Salt - to taste;
Garlic – 2-3 cloves.

How to make udon noodles with chicken in a wok

Preparing vegetables

We wash our vegetables under running water, peel them, if there is any, cut off all excess and remove the core from the bell pepper.
Wash the mushrooms thoroughly under running water and clean them.
We chop clean prepared vegetables into cubes, except for cabbage and mushrooms, we chop them into beautiful shavings or medium cubes.

Cook udon in boiling water

To cook noodles, you need to: put a pan on the stove, pour water into it and lightly salt the liquid.
Throw the Japanese udon into boiling water and wait 6-7 minutes, stirring, until the product is completely cooked.
We catch the finished noodles by passing the contents of the pan through a colander, and then rinse the udon.

Wash the chicken meat, cut it, bread it in starch

Wash the chicken fillet with cool water, then dry the meat and cut into medium cubes.
Bread the chicken in starch, thoroughly rolling the pieces in it.
Place a wok pan on the stove, pour a little vegetable oil into it and heat the dishes thoroughly.

Fry chicken with vegetables in a wok pan

Place the fillet on the bottom of a heated frying pan and quickly fry using a spatula.
Next we put the mushrooms into the wok with the meat and quickly fry them, stirring.
Add peppers and carrots, frying vegetables for about 4-5 minutes.
Then add the remaining ingredients to the pan. Cook the dish for another 5 minutes.
Add the garlic to the wok last. Mix the ingredients, wait 1-2 minutes and pour the pre-cooked noodles into the frying pan.

Stew udon with chicken and vegetables until done

Season the dish with soy sauce and simmer over low heat for another couple of minutes, then turn off the heat and place the dish among portioned plates.
Sprinkle sesame seeds on top of each portion of udon, and then treat your loved ones to exotic oriental cuisine.

And if you have hot and spicy lovers in your house, then you can season the noodles with chili pepper or even wasabi. Just add such ingredients carefully and gradually so as not to overdo it with spiciness.

If desired, before frying in a wok, chicken fillet can be briefly marinated in a marinade of soy sauce and pepper mixture - you will get a spicy and unusual dish with a bright taste and rich aroma.

Udon with chicken and vegetables is a recipe that will come in handy in any home, even where exotic Japanese cuisine is not tried very often. Such extraordinary noodles will delight you with both their taste and a whole range of useful minerals and vitamins.

Bon appetit!

Recipes for dishes with Japanese udon noodles

There are many classic dishes with Japanese side dishes: kake - hot noodles in broth, which is always served with green onions, tempura - udon with shrimp in batter, kare - a side dish in curry broth, yaki - fried udon in a special sauce, wakame - a dish with the same type of algae, chikara or the so-called power noodles, which are always eaten with fried rice cakes, zaru - cold noodles with nori, kijoyu - again, a cold side dish with soy sauce and citrus juice.

However, if you buy Japanese noodles, and by the way, you can do this today in any supermarket, you do not have to adhere to strict rules. How to prepare udon is up to you: feel free to experiment with the side dish or use one of these recipes:

Hearty soup with oyster mushrooms and chicken . Prepare all the ingredients in advance: thinly slice fresh ginger (50 g), chicken fillet (400 g), oyster mushrooms (200 g), bell pepper (1 piece), finely chop garlic (4 cloves) and chili pepper (1 piece). Heat a wok, heat vegetable oil (50 ml), immediately throw in all the prepared ingredients, except the peppers, and fry until golden brown over high heat. Add soy sauce (50 ml), star anise (2 pieces), sweet and hot pepper, fry for a minute, add chicken broth (2 l), cook for 5 minutes. Boil udon (400 g) separately. Serve the soup with noodles, lemon juice and green onions to taste. It is also good to add an egg to this soup.
Quick wok with shrimp . Boil udon (400 g) according to the instructions, drain in a colander. Break eggs (2 pieces) into a bowl, beat with soy sauce (70 ml), add finely chopped leeks (1 piece), shrimp (200 g), bean sprouts (1/4 cup), noodles. Heat a wok without oil, when smoke appears, pour in oil (2 tbsp), throw in cubes of chopped tofu (100 g) and fry it for a couple of minutes, then add the ingredients prepared in a bowl and fry for another 3-5 minutes. Place on plates, add peanuts and lemon juice to taste, and eat immediately.
Simple vegan wok . Boil udon (100 g) according to the instructions on the package. In advance, cut the onion (1 piece) into thin half rings, carrots (1/2 piece) into strips, chop any greens to taste (1 bunch). Heat a wok, pour in vegetable oil (2 tbsp), quickly fry onions and carrots over high heat, add green beans (100 g) and herbs. Cook for a couple more minutes, pour in soy sauce (3 tbsp), add noodles, mix everything well, turn off the heat.
Eggplant stew . Cut into large cubes the eggplant (200 g), finely dice the onion (150 g), garlic (30 g), fresh ginger root (20 g). Fry the eggplants in melted butter in a frying pan. Heat the oil in a thick-bottomed saucepan, add the onion and ginger, add the garlic a little later, and pour in the mirin (65 ml). When it has evaporated slightly, add the eggplants and pour in the chicken broth (170 ml). Simmer for 5-10 minutes, add tomatoes in their own juice (300 g), kombu seaweed (7 g), tuna flakes (7 g), cook for another 10-15 minutes. Add dried chili pepper (to taste), soy sauce (17 g), chopped green onions (10 g), salt to taste if necessary. Take another eggplant (300 g), cut into large pieces, fry in melted butter until tender, add salt and pepper, add soy sauce (17 g) and sesame oil (5 g), add chopped green onions (10 g). Boil udon (500 g) according to the instructions on the package, season with soy sauce (25 g) and sesame oil (5 g). Place the noodles in a bowl, top with eggplant and tomato stew, and finally coarsely fried eggplants separately. You can add green onions and Japanese furikake seasoning to taste.
Salad with broccoli and miso paste . Boil udon (250 g) according to the instructions, drain in a colander. Separately cook broccoli (200 g) and green peas (200 g), combine the ingredients, sprinkle with lemon juice. Peel the cucumber (1 piece) and cut into thin rings. Also cut the onion (1 piece) into thin rings and pour over boiling water. Dissolve miso paste (2 tbsp) in water (2 tbsp), add rice vinegar (1 tbsp). Combine all ingredients with noodles and dressing.

As you can see, the side dish goes well with a variety of products, and therefore you can easily find a use for it in your menu, be it classic or vegetarian.

See also recipes for making udon noodles with chicken and vegetables

Recipe for udon with chicken and vegetables

Ingredients

Japanese udon noodles – 200 g + –
Bell pepper - 1 pc. + —
Carrots - 1 pc. + —
Chicken fillet – 200 g + –
Onion – 1 head + –
Green onions – 2-3 feathers + –
Garlic – 2-3 cloves + –
Ground ginger - 0.5 tsp. + —
Soy sauce - 2 tsp. + —

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How to cook udon with chicken and vegetables

Preparing and cutting vegetables for the dish

We rinse the carrots under running water, and then chop them into beautiful shavings, about 4 mm long.
We wash the bell pepper and cut out the core with the seeds, then also chop it into strips.
We wash the chicken fillet under the tap and dry it. Chop the meat into medium-sized cubes.
We wash the onion, remove the husk from the root crop, cut it into halves, and then randomly chop it.
We crush the garlic or pass it through a press.
Place a thick-bottomed pan on the fire and pour in vegetable oil.
Fry the onion and garlic until golden brown, stirring with a spatula.
Add carrots, bell peppers and green onions, continuing to stir and fry the ingredients.

Cooking chicken with vegetables in a saucepan

Next, fry the chicken, turning the fillet pieces over so that they brown well.
When the chicken acquires a beautiful golden color, add seasonings: salted soy sauce and grated ginger.
We also pour purified water into the pan - about half a glass.
Cover the saucepan with a lid and cook the meat over low heat, remembering to stir it.
We wait until our sauce in the chicken becomes thick enough. Then turn off the heat and remove the saucepan with meat from the heat.

Cook the udon until done

Now let's prepare the udon noodles: put another saucepan with boiling salted water on the fire, where we put our Japanese noodles for 4-6 minutes.
After this, strain the noodles using a colander and rinse them with clean water. We wait for the excess moisture to drain.

Pour the prepared udon into the pan with the meat and vegetables and mix the dish thoroughly.

This dish is always eaten hot, and therefore udon with chicken and vegetables should be served immediately after lunch is ready.

Fried Udon Matcha noodles with vegetables

Composition and calorie content of udon noodles

Menu

Health benefits of Japanese udon noodles

Recipe for udon noodles with vegetables in teriyaki sauce

Contraindications and harms of udon

How to cook udon at home?

How to cook udon with chicken and vegetables in a wok pan

Ingredients

How to make udon noodles with chicken in a wok

Preparing vegetables

Cook udon in boiling water

Wash the chicken meat, cut it, bread it in starch

Fry chicken with vegetables in a wok pan

Stew udon with chicken and vegetables until done

Recipes for dishes with Japanese udon noodles

Recipe for udon with chicken and vegetables

Ingredients

How to cook udon with chicken and vegetables

Preparing and cutting vegetables for the dish

Cooking chicken with vegetables in a saucepan

Cook the udon until done