Napolitan-Style Stir-Fried Udon Noodles - Great for Lunch, Great for Kids
Please microwave the udon noodles. The rest is just stir-frying. Butter and Japanese Worcestershire-style sauce make these noodles rich and delicious. Leftover vegetables are also an important part of this dish.
Cut the vegetables into small pieces so that they cook through faster (remove the stems of the mushrooms, and separate them).
Cut the bacon into thin strips, and thinly slice the garlic.
Place the frozen udon noodles on a heatproof plate, loosely cover with plastic wrap, and microwave for about 7 minutes at 500 W.
In the mean time...Heat the butter in a frying pan, and sauté the Step 2 garlic over low heat.
When fragrant, turn up the heat to medium, and stir-fry the Step 2 bacon.
When the bacon is browned, add the Step 1 vegetables, and continue stir-frying.
When the vegetables are cooked through, add the Step 3 udon noodles, and turn up the heat to medium-high. Sprinkle with sake, and stir-fry the udon noodles while separating them.
Add the ketchup and mix until even coated. Add the Japanese Worcestershire-style sauce, quickly mix, and season with salt and pepper. Sprinkle with the ingredients if you like and you're done.
Story Behind this Recipe
I saw this recipe in a cookbook a long time ago, and I changed it a little bit to make my own version. There were some domestically grown shimeji mushrooms and maitake mushrooms that I had bought on sale, but they were just sitting in my fridge, so I added them all to the dish. I made it for the first time in a while. ´
You can also use onion, green peppers, carrots, and corn, etc. You can use anything that goes well with ketchup. Please cut the vegetables that are hard to cook though into small pieces.