Udon noodles, in my opinion, is the lifesaver of any housewife. It has excellent taste, is stored for months and is very quickly prepared. In addition, it is universal. In a few minutes, on its basis, you can prepare a light dietary soup in the Asian style, and a nutritious and hearty dish - fried noodles with lots of vegetables, meat or seafood.

This dish can feed a family or a large crowd of hungry guests, quickly and effortlessly.

For me, udon with squid and vegetables is also a healthy home-made fast food. I store all its main components in the pantry, peeled squid and chopped vegetables - in the freezer. When the time comes "X", just enough to get everything, mix and quickly fry in a pan. It takes no more than 10-15 minutes to cook, and the result is a bright, spicy and light dish that will appeal to any connoisseur of delicious food.

Prepare the ingredients on a list.

This time I combine fresh and frozen vegetables, but often use a ready-made mixture of peeled and sliced \u200b\u200bvegetables for this dish.

The dish can be prepared exclusively with vegetables, but I usually add shrimp or squid - they cook quickly and can be stored in the freezer for a long time.

Prepare the main components of the dish. Straw vegetables and squid. Peel and finely chop the garlic and ginger.

Prepare the udon according to the instructions on the package. I have a “fresh” udon, which you can not pre-boil, but simply gently untangle it with your hands, trying to save as many whole pieces of noodles as possible.

Preheat the pan. Add some vegetable oil. You can use aromatic sesame or peanut butter. Add ginger, garlic and stir, fry for a minute. Then add the squid and fry for another minute all together.

Add prepared vegetables to the pan. At this point, I take out the squid pieces for a while and put them on a separate plate.

Sauté the vegetables for several minutes, stirring occasionally.

Add sauces and sugar. You can experiment with sauces. Leaving soy sauce as the base, add teriyaki, unagi, oyster or Worcester sauces.

Mix vegetables with sauces and add noodles and toasted squid to the pan. Mix and warm all together for a minute.

Sprinkle the finished dish with a pinch of sesame or chopped green onions.

Udon with squid and vegetables is ready. Enjoy your meal!

Peel the shrimp off the shell, the tail can be left or removed. Cut the shrimp in the center of the back, but not to the end. Remove the intestinal vein with the tip of a paper towel. Salt the shrimp and drizzle with oil.

For squids, make a longitudinal section so that the carcass unfolds into the formation. Check for entrails or chitin plates.

Try to remove the thinnest film on both sides of the fillet. Cut the squid fillet into thin strips, put in a saucepan and pour boiling water for 1 min. Then throw it in a colander and let it dry.

Using a knife for peeling vegetables, cut carrots into thin strips. Cut strips across into 2 cm slices. Cook the noodles with carrots in a large amount of boiling salted water according to the instructions on the package. Throw in a colander, rinse with cold water and let the noodles dry.

Peel ginger, garlic and shallots. Chop quite finely. In a wok, heat 2 tbsp. l oil, put immediately shallot, ginger and garlic. After 20 sec. put shrimp, fry, stirring, 2 min. Add the squid, mix. Pour in soy sauce and 2 tbsp. l water, put the noodles and mix, warming. Serve immediately.

  This is simplea cooking dish that diversifies family dinners. Hearty noodles, expressive taste and consistency of squid, juicy vegetables, under saturated dressing. If you like Asian dishesand from wokwell, it’s worth trying to cook such Chinese noodles, because everything is very simple, but you should remember the rules for cooking in a wok pan. Read about them. And then you will succeed and the products will have the desired consistency and aroma.

  I really like to cook dishes in a wok, especially noodles or rice withadditions. This is a way to “clean” the refrigerator. A little bit, a little bit of this, a little imagination and culinary taste in the combination of ingredients and you have a wonderful dish on the table. Componwhen serving such complex dishes with a wok, do not forget about gas stations. They play a very important role. They pradd extra moisture to dishesy, without them, Chinese noodles or rice will seem dry, regardless of the set of ingredients, as well as dressings carry most of the taste, salty and not only.

As for the noodles themselves, you can use its various types. Not only wheat on eggs, but also rice, soyuy or beanswow. The main thing, regardless of the selected type of noodles, scald it only until half ready. She then "comes" to readiness when you warm it with the rest of the ingredients.

To noodlesf with squid you can cook or.

2-3 servings:

Ingredients

• 200 grams chinese egg noodle
• 200 grams peeled squid, cut into thin strips
• 1 large carrot, cut into strips
• 3 cm fresh ginger root, cut into strips
• 2 teeth garlic, peel and squeeze
• 1 peel and finely chop the tomato
• 2 beat eggs until smooth
• 1/2 beam green onions, finely chopped
• 50 ml vegetable oil (I have peanut butter)
• 2 tbsp sesame seeds

For refueling:

• 100 ml of soy sauce
• 100 ml water or chicken stock
• 2 tbsp oyster sauce
• 2 tbsp rice vinegar (can be replaced with apple)

1) Before starting cooking, all ingredients should be at hand, washed, peeled and chopped.

2) Brown the sesame seeds in a dry skillet, remove from heat.

3) Boil the noodles in a large amount of salted water until half ready. Drain and rinse under cold running water.

4) In a wok pan, heat half the vegetable oil and fry the squids over high heat until cooked. Put on a clean plate.

5) Add the rest of the oil to the pan and put ginger and carrots. Fry, stirring, until the carrots begin to soften.

6) Add garlic and tomatoes. Fry, stirring, until the tomatoes are soft.

Wok is a typical Asian dish that cooks very quickly, which allows you to maximize retain all the original value of the products used in it. The base of any wok is vegetables. Today I suggest you cook a vegetable wok with squid and enjoy a new combination of flavors.

Ingredients:

• 1 medium-sized squid
• 1 red bell pepper
• 2 carrots
• 100 gr green beans
• 1 onion
• 1 bunch green asparagus
• 20 ml of soy sauce
• olive oil

Cooking:

First, wash and peel the carrots, cut it into long strips. For green beans, we first trim the ends, then cut it into strips the size of a finger. For asparagus, we cut off the lower white part on the leg and cut into the same sized cubes as beans.

Boil salted water in a saucepan. Pour prepared vegetables into boiling water and cook for 2 minutes after boiling again. Then throw the vegetables in a colander and put on ice, so as not to darken.

Peel the squid carcass, wash and cut into very thin rings. Onion cut into half rings, red pepper long straws.

Heat the olive oil in a wok pan, first quickly fry the onions and red pepper, then add the boiled vegetables and squid rings. Fry everything over high heat for a couple of minutes and at the very end of cooking add soy sauce.

Immediately serve. To give a special touch of Asian taste, you can sprinkle the finished dish with sesame seeds.

This dish is ideally balanced in nutrients: a wide variety of vegetables containing vitamins, minerals, fiber, antioxidants. And squid is a low-fat protein, most of which is represented by Omega-3, which is good for the cardiovascular system.

The calorie content of this dish: 80 kcal per 100 grams, protein content: 16 g / 100 g, fats 1.5 g / 100 g, carbohydrates 0.7 g / 100 g.

Bon Appetit everyone!

H.O. Jiang Xianla Chaomeyan, or Chow Mein fried noodles with calamari and XO sauce, is one of the many variations of the popular Cantonese fried noodle dish (Chow Mein).
  Noodles in China are one of the staple foods. Recall that wheat, along with rice, is included in the five sacred cereals (by the way, soybeans were among them later). Even the Chinese themselves find it difficult to answer unequivocally, which is more important - rice or noodles. The importance of noodles as a product is evidenced by the fact that noodles in China symbolize longevity, so they do not break it during cooking. There is even a dish of wheat noodles - Longevity Noodles (Chinese 长寿 Chang, Changshoumian Pinyin), which is served for a birthday or a wedding with the wishes of a long life. In the northern part of China, they eat more noodles, and rice less. But in the southern part of China they eat more rice than noodles. There are a lot of kinds of noodles in China. It differs in the composition of the raw materials (flour or starch), from which noodles are made, and in width, and in addition to flour.
  Fried squid noodles and X.O. sauce - One of the many varieties of Chow Mein noodles. Chaomian, or Choumein (Chinese 炒面, Pinyin Chaomian) - literally "fried noodles (with additives)." Chow Mein fried noodles are not just street fast food, they are a whole culture, part of the national cuisines of many countries in Southeast Asia, such as China, Japan, Taiwan, Hong Kong, Malaysia, Singapore, Korea, the Philippines, Indonesia, Thailand, Vietnam, and other countries that have Chinese communities. This dish is probably the most popular lunch option for office workers in China. All variants of Russian “wok dishes” and “noodles in a box” are derivative Chow Mein noodles. By the way, this simple, but satisfying and tasty dish is popular not only in Southeast Asia and Russia - it is probably the MOST popular Chinese dish in the USA.
Chow Mein noodles are very easy to cook. All kinds of ingredients are added to the main ingredient (most often egg noodles) - pork, beef, chicken, duck, ham or sausage (e.g. Cantonese sausages), seafood, vegetables (onions and green onions, carrots, Chinese cabbage or other leafy vegetables, sprouts of bamboo, mushrooms, soy or machine seedlings). In the vegetarian version, tofu is used instead of meat. In general, noodles are the basis to which is added what was found in the refrigerator. In addition to noodles and other components during cooking, add roasting sauce to it, for example,oyster, curry, universal sauce, black pepper sauce   etc. There are plenty of sauces in Chinese cuisine, as well as varieties of noodles.
  To fried noodles with squid X.O. Jiang Xianla Chaomeyan add the popular Cantonese H.O. sauce Sauce X.O. (Chinese XO 醬, pinyin XO Jiang) is a famous Chinese sauce made from sea delicacies, namely dried scallop, shrimp, with garlic, oyster sauce and many other ingredients. Thanks to its sophisticated aroma, H.O. sauce most often used as a flavoring for ready meals, but it can also be used as a dip sauce. The sauce can be heat treated. Sauce H.O. It goes well with fried foods, such as fried rice, noodles or tofu. Sauce H.O. popular in Cantonese, Hong Kong, Taiwanese and Japanese cuisines.
  Fans of Chinese cuisine and noodle dishes can easily prepare this simple cooking dish at home. The finished dish is obtained with the taste of seafood, with a speck, moderately salty, slightly sweet, hearty and aromatic.

INGREDIENTS in 2 servings:
noodles ( udon, eggor any wheat) - 100 g,
squid - 80 g
bean sprouts (or soybeans, or mung bean) - 60 g,
onions - ½ onion,
chili pepper - 1 pc. (or to taste)
h.O. sauce- 2 tbsp.,
dark soy sauce - 1 tsp,
chicken broth - 120 ml,
dry chicken broth in granules - 1 tsp,
sugar - ½ tsp,
salt - ½ tsp,
vegetable oil - 1 tablespoon

The recipe is very simple, like most Asian noodle recipes. Serve and eat hot. By breakfast it’s the most! So.
First you need to prepare the squid - most likely they are frozen. This is where we start. Thaw the right amount at room temperature.
While the squid is thawing, you can prepare the rest of the ingredients.
Peel a small onion (it is better if it will be shallots) and cut it into segments (like mandarin slices), then disassemble them into layers.
Rinse the chili pepper and cut into rings about 0.5 cm thick, to reduce the sharpness, you can shake the seeds out of the rings.
If you intend to use soybean seedlings (or mash) in a dish, then cut off (or just pinch off) the saped tips.
If the seedlings are not available - it does not matter, in their place it is quite possible to use Beijing cabbage chopped into thin strips or thinly chopped white cabbage. Straw cabbage should be scalded with boiling water and then rinsed with cold water.
If squid carcasses - then they need to be cleaned. In order to clear them of the film (or, I don’t know, the skins, or something), the Chinese have one very simple and effective way - pour a couple of tablespoons of white rice vinegar into a squid container, mix the squid carcasses and leave them for 10 minutes . After that, the purple film calmly peels off under running water. Then, separate the head with limbs from the mantle (carcass), remove the gladius (solid chitin plate) from the mantle (this is very easy, you won’t be mistaken) and remove the insides from the mantle. Separate the head from the extremities and give the squid to domestic animals (cat, if any), and remove the beak from the extremities (namely, the beak, like a parrot). Then cut the carcass into rings 0.5-1 cm wide.
And if the squid is peeled, and even cut into rings, then it’s still easier. Cut the rings in half - you get a strip. These are the squid strips that we need.

Boil water in a suitable saucepan and blanch squid strips in it, for a short time, literally 2-3 minutes after boiling water, then fold onto a sieve and pour over with cold water, leave to drain.

Now it's the noodle line. Boil water in a suitable pan (it should not be salted, the sauce is to fry the dish salted) and boil the noodles in it until ready (see the duration of the noodles on its packaging). Fold the finished noodles on a sieve and douse with running cold water, set aside so that the glass water.

In a wok (or just in a pan), heat the vegetable oil over medium heat. Add chopped onions and chili rings to the wok and fry, stirring, until the slices of onion are softened slightly.
Add boiled noodles, squid straws and X.O. sauce to the wok