Curry udon (ka li wu dong mian )

Curry udon

Introduction:

"Udon noodle itself contains almost no fat, zero trans fatty acids, and a lot of high-quality carbohydrates. By matching different seasonings, soups and seasonings, you can taste different tastes. Curry from India has been commercialized like instant noodles in the Japanese mind, and our cooking has also been simplified. A piece of curry, whether it's a young cook or a man who doesn't know how to cook, can make the food delicious. Curry even in the loss of appetite, smell that kind of provocative, wake up the stomach power of the aroma, you can't help but let you eat a big bowl of rice. Curry Udon noodles are available in some Japanese restaurants. It's a new way to eat. The Japanese curry and the Japanese smooth udon noodles are perfectly matched. "

Production steps:

Step 1: material preparation: 1 bag of Wudong noodles, 1 egg, 1 ham, 100g corn, 2 pieces of cauliflower, 1 / 3 potato, 1 / 3 carrot.

Step 2: slice the potatoes, cut the carrots into flowers, and tear up the cauliflower.

Step 3: seasoning preparation: butter 20g, coconut curry sauce 20g, yellow curry 20g, salt 3G, chicken essence 2G.

Step 4: heat the pan and add butter.

Step 5: add yellow curry and coconut curry sauce and stir fry over low heat.

Step 6: add some eggs and water.

Step 7: add carrots, potatoes, corn, broccoli and ham in order, and cook for 3 minutes.

Step 8: finally put the cooked noodles into a bowl and cut the eggs in half.

Materials required:

Wudong noodles: 1 Pack

Egg: 1

Ham: 1

Corn: 100g

Cauliflower: 2 pieces

Potatoes: 1 / 3

Carrot: 1 / 3

Butter: 20g

Coconut curry sauce: 20g

Yellow curry: 20g

Salt: 3G

Chicken essence: 2G

Note: stir fry curry sauce with low heat, eggs should be put down to boil first, so it's easier to cook.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Curry

Chinese PinYin : Ka Li Wu Dong Mian