Easy To Cook Black Pepper Udon Recipe
My Black Pepper Udon dish is my version of the Japanese Udon in a clear broth. Everytime I go to a Japanese restaurant, I always order the Udon dish as I love the chewy texture of the noodles.
Here I have decided to do a stir fry using black pepper as the prominent ingredient. It is so easy to cook and you can find most of the ingredients in a supermarket. Do give it a try.
Black Pepper Udon Recipe
Preparation time: 15 minutes
Cooking time: 10 minutes
- 1-2 tbsp black peppercorns, dry roasted and pounded (see note below)
- 600g udon
- 2 tbsp oil
- ½ tsp salt
- 1 onion, sliced
- 4 garlic, chopped
- 1 red chili, sliced
- 1 leek, sliced
- 8 small portobello mushrooms, sliced
- 24 pieces snow pea
- 150g bean sprouts
- 3 tbsp teriyaki sauce
- 4 tsp sesame oil
- 2 sprig spring onion
- 1 sprig Chinese celery, chopped
- Chili flakes for seasoning
- Sesame seeds, dry roasted
- Blanch udon in hot water. Set the udon aside.
- In a wok over medium heat oil. Add 1/2 tsp salt and stir-fry for 10 secs. Next comes the chili, garlic and leek and stir fry for 3 minutes.
- Throw in half of the black pepper, portobello mushrooms, snow peas and continue stir-frying for about 3 minutes.
- Next add the bean sprouts and stir-fry for another minute.
- Add the udon noodles, sesame oil, teriyaki sauce, the remaining black pepper and salt.
- Stir-fry for 1 minute, turn off the heat and add in the Chinese celery, spring onions and sesame seeds.
- Sprinkle with chili flakes if you like it spicy, and serve.
Food Sorceress Note:
- Dry roasting pepper: On medium heat, dry roast pepper with constant stirring until it starts to crackle and move. Use a mortar and pestle and crush the black pepper when it is still warm. Keep it coarse.
- Add water or stock to the noodles if it gets too dry while cooking
- Serve immediately as it taste best freshly cooked.