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焼きうどん（白菜納豆焼きうどん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

冷凍うどん : 1袋
納豆 : 1パック
白菜 : 100g
ごま油 : 大さじ1
塩 : ひとつまみ
酒 : 少量
(A) Noodle soup : 大さじ1
(A) black pepper : 適量
(B) small green onion : 適量
(B) dried bonito : 適量
紅ショウガ : 適量

Time required

20minutes

Procedure

1) 材料の下準備をする 01:34
白菜を削ぎ切りにする。
冷凍うどんを電子レンジで解凍する。
納豆を包丁で刻む。
2) 炒める 04:17
Put sesame oil in a frying pan and heat it.
Stir-fry the core of Chinese cabbage until tender and add salt.
Add Chinese cabbage leaves and udon noodles and fry.
Add (A) and fry.
Add natto and mix well.
Add the sauce that comes with the natto and mustard if you like.
Add sake and let the alcohol evaporate.
3) 盛り付ける 07:25
Arrange on a plate, top with (B), and complete with red pickled ginger.

Point

・A saving recipe made from leftovers in the refrigerator.
・By chopping natto, it is entwined with udon.
・You can use hikiwari natto for natto.
・By stir-frying the core of the Chinese cabbage until it becomes tender, it gets tangled with the udon.
・Katsuobushi goes well with recipes that use dashi-based seasonings.