Recipes Adapted from WanderingChopsticks
For two servings, you'll need:
2 7-oz packets of fresh udon noodles
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/4 lb venison or beef, sliced into strips
1 tblsp mirin or white wine
1 tblsp kecap manis (Indonesian sweet soy sauce) or hoisin sauce
1 tblsp mochiko (Japanese sweet rice flour) or regular flour
1 tsp ground black pepper
1/2 tsp salt
I choose this recipe because I like the hoisin sauce, one of my favorites cooking sauce. I got long time not eating beef, I gonna cook it tomorrow.
Slice meat into strips about 1/2-inch by 2-inches. Rinse. In a bowl, add 1 tblsp mirin, 1 tblsp kecap manis, 1 tblsp flour, 1 tsp ground black pepper, and 1/2 tsp salt. Mix thoroughly and set aside.
Slice onion and bell pepper into strips. Set aside.
Now get all your ingredients together to start cooking.
In a frying pan on high heat, drizzle sesame oil and add the sliced onions.
When the onions have softened and started to turn golden, add two packets of udon noodles. The noodles will be a little clumpy, but the heat from the pan will soon soften them. If you're using dried noodles, you'll have to boil those and drain them first.
Softened udon noodles. Let the udon noodles brown, stirring every once in a while to get the noodles evenly cooked.
Add in the bell peppers and when they have softened to your liking, pour the entire contents of the pan out into the plate that the veggies had been on.
Then add the venison or beef, sans liquid, into the pan. When the meat has a nice char, add the rest of the marinade into the pan and let it thicken a bit. It's OK if the bottom of the pan gets a little sticky, just scrap it up with a wooden spoon.
Add the veggies and noodles back into the pan and toss to make sure the sauce is evenly distributed.
The order of the steps is important because this way the onions are allowed to slightly caramelize, the noodles get that pan-fried slippery-crispness, and the meat creates a gravy without bogging everything else down.
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