Braised Udon with Seafood [yun Yun Xiao Chu]

Name: Braised Udon with Seafood [yun Yun Xiao Chu]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Udon noodle; 100g shrimp; 100g Squid flower; 100g clams; 200g chicken soup; 50g Soy sauce

by Yunyun Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

When it comes to summer, cold udon is the most popular among diners in Japanese restaurants. The noodles on ice in a bamboo box are as crystal clear as porcelain. A bite is cool and refreshing, and the taste is pleasant. Fried shrimp and vegetable tempura and fried chicken are also the best dishes for cold udon. Eating together can relieve the greasiness of the dishes and add a delicious flavor to the cold noodles. It often appears on my dining table. Today, seafood is paired with udon. The soup is cold and the noodles are cold. The refreshing taste is more sweet and the refreshing feeling starts from this bowl of noodles.

Speaking of udon noodles, it is called the three major noodles in Japan along with soba and green tea noodles. Udon noodles can be called the "national noodles" of Japan, but what is interesting is that udon noodles are indeed well-founded. In China, it is said that during the Tang Dynasty, the Japanese Master Konghai brought back to Japan from China. "

Ingredients

1 bag Udon Noodle
100g Shrimp
100g Squid Flower
100g Clams
200g Chicken Soup
50g Soy Sauce

Braised Udon with Seafood [yun Yun Xiao Chu]

1. Soak the clams for a few hours, remove the shells and wash them. Put it in the chicken broth and boil, remove the clam meat. filter.

Braised Udon with Seafood [yun Yun Xiao Chu] recipe

2. Shell the shrimp and wash the squid flowers. Pour into the filtered chicken broth, cook for about 5 minutes, then add the clam meat from step 1, turn off the heat. Keep cool in ice water.

3. The udon noodles are cooked and put into ice water.

4. Take out the cooled noodles, pour the juice, and make the delicious cold noodles.

Tips:
The clam meat is processed separately because it should not be cooked for too long, because the meat is easy to age. Filtration is to filter out the sand in the clams that may be cooked.