Yaki Udon Peperoncino　(焼うどんペペロンチーノ風)　Japanese Fried Noodles Part 2

Here is another Japanese Fried Noodle Recipe, this time using Udon instead of Soba (For the yakisoba recipe click here).  Udon are thick wheat-flour noodles popular in Japanese cuisine.  We will also use peperoncino for a unique taste.  This is perfect for those days when you are in a hurry or have only a few ingredients left in your refrigerator.

Ingredients (serves 1)

• ８０-100g of Cabbage leaves
• 50g of  Onion
• 30g of Bacon
• 1 pack of Fresh Udon noodles or boiled frozen Udon noodles
• 1 clove of Garlic
• 1 big spoon (15ml) and 1 small spoon (5ml) of Olive oil
• 1 Dried chili
• Grinded rock salt (normal salt is also ok.)

Cooking

1. Cut Cabbage coarsely, slice onion,  cut bacon into 2cm strips, chop garlic.

2.  Heat 1 big spoon of olive oil in the pan and add garlic and chili. If you prefer a spicier taste, tear the chili into 2-3 portions and put into the pan, including seeds.

3. When garlic turn into brownish, add bacon and onion and stir until onion turns translucent.

4. Add cabbage leaves and 40ml of hot water then cover the pan. Cook for 3min.

5. Add Udon noodles, then  mix and sprinkle salt.

6. Transfer to a plate and add a small spoon of olive oil.

Ittadakimasu!