A perfect combination of vegetables, meat and noodles, simple and delicious.
I often cook udon in chicken meatball soup, which is used for dinner at home.
Cooking udon in chicken meatball soup
Recipe Recommendations
- bean sprouts 150g
- udon noodles appropriate amount
- fish plate small amount
- green onion appropriate amount
- seaweed small amount
- sesame small amount
- soy sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Cooking udon in chicken meatball soup
1
Prepare the ingredients. Wash the bean sprouts, slice the fish slices with boiled bamboo shoots, and pickle the chicken meat with a spoonful of soy sauce and a spoonful of cooking wine.
2
Put oil in the pan, add chopped green onion and saute until fragrant.
3
Add bamboo shoots slices, fish plates and bean sprouts in succession, stir fry well.
4
At the same time, add cooking wine and soy sauce, and add appropriate amount of water.
5
Make the chicken meat into chicken meatballs and place them in the boiling soup.
6
Pick up another pot of water, bring to a boil, and add the udon noodles.
7
Season the boiled soup with salt and drizzle with a little sesame oil.
8
Remove the udon noodles into a bowl, pour in the cooked soup, sprinkle with shredded seaweed and sesame seeds to decorate.Cooking udon in chicken meatball soup Make Tips
1. Udon noodles can be cooked for a while longer without affecting the taste. 2. When cooking chicken meatball soup, use low heat to remove the floating foam on the soup at any time.