Udon Noodles Peperoncino Style

I changed my usual "Yaki Udon" a little bit. The garlic matches the udon better than you can imagine, and it is very tasty.

Udon Pepperoncino

Style Recipe

Ingredients

I used the recipe from Table Mark as a reference.

1 ball of frozen udon
50g (1.76oz) boiled octopus
50g (1.76oz) broccoli
1 tablespoon white wine (or cooking sake)
Salt and pepper to taste
1 teaspoon soy sauce
2 teaspoons olive oil
Garlic (tube is OK) to taste
1 red pepper

It looks like you need a lot of ingredients but you can usually make it with what you have at home.

How to cook

Frozen udon noodles are defrosted in the microwave. Cut octopus into chunks. Boil broccoli in a small bunch in salted water and drain in a colander. Cut red pepper into round slices.


Heat olive oil, garlic, and red pepper in a frying pan over low heat.


When fragrant, reduce the heat to medium and add the broccoli and octopus, stir-fry and drizzle with white wine (or cooking wine).


After the alcohol has evaporated, add salt and pepper and soy sauce. Finally, add the udon noodles, stir-fry briefly, and you're done!

How does it taste?

Yum! This is so good! The olive oil on the udon makes it even chewier! The plump octopus and crunchy broccoli add a nice accent. The spiciness of the chili peppers and the garlic also adds to the flavor! The chiru-chiru-chiru-muchi-muchi, the food just keeps getting better and better.



Even on days when it's too hot to work up an appetite, this dish is sure to be a quick and easy meal. Try this easy recipe, which is similar to "Udon Neapolitan," only it is microwaved and stir-fried, on a busy day.