Delicious noodles as simple as cooking instant noodles - Sauerkraut Fatty Beef Udon Noodles

Overview

This dish was inspired by Rabbit. A few days ago, in order to clean up the leftover fat beef from the last shabu-shabu, I used fish sauerkraut and enoki mushrooms to make a sauerkraut and enoki mushroom fat beef casserole. While eating, Rabbit told me that there is a sauerkraut and fat beef udon noodle shop in front of their school. It is very spicy, but also very delicious. I hope I can make it again. Now that Baby Bunny said it, Daddy Rabbit will do it. I checked online recipes this week, but couldn't find any. The recipe was blank, so I designed this dish based on the rabbit's description and my own ideas. Unexpectedly, it was a success on the first try, and it was quickly eaten away. Moreover, this dish is super easy to make, just as easy as cooking instant noodles when I was young. Now I will share it with everyone.

Tags

• staple food
• pasta
• home cooking
• celery
• fat beef roll
• fish pickled cabbage
• garlic
• onions
• udon
• wild sansho pepper
• zanthoxylum bungeanum
• ginger
• red pepper

Ingredients

Steps

1. 1 Prepare the corresponding materials. Except for celery, these materials are all ingredients that can be stored in the refrigerator. Except for sauerkraut, beef, and udon noodles, other ingredients can be deleted according to the situation. The celery is also temporarily added in response to the rabbit mother's request to eat more vegetables. The ingredient for this dish - ginger. I used pickled ginger, which I brewed last fall. Now there is only a little left. Friends who are unqualified can ignore it, because there is ginger in the fish pickled cabbage. Please check the ingredient list for details.

   

2. 2 The red pepper is used for color matching. It is put together with some chopped green onions to add oil to add fragrance and flavor when it is finally out of the pot. The other green onions, ginger and garlic are chopped and set aside.

   

3. 3 When the country is hot, add Sichuan peppercorns and pour in rapeseed oil.

   

4. 4 After the peppercorns are sautéed, add the onion, ginger, and garlic into the pot and sauté until fragrant.

   

5. 5 Add sauerkraut and wild pepper and stir-fry. The wild pepper is to increase the spiciness. If you can't eat spicy food, you can add less or even none.

   

6. 6 After frying until fragrant, add water and bring to a boil.

   

7. 7 I actually forgot to cut the celery, so I hurriedly cut it.

   

8. 8 After the sauerkraut taste is boiled in the water, add chopped celery. Don't blanch it. The soup will be slightly boiled again before it can be served.

   

9. 9 Leave the soup in the pot, and place the celery and sauerkraut at the bottom of the basin.

   

10. 10 Take another pot and add water to boil.

    

11. 11 After the water boils, add udon noodles and cook for 2 minutes, remove and let cool and set aside.

    

12. 12 Roll the fat beef into the boiling water for cooking udon noodles and blanch it slightly. This step is mainly to remove the blood foam. There is no need to wait for the water to boil. Once the fat beef changes color, you can take it out and put it into the soup for cooking sauerkraut.

    

13. 13 Put the fat beef and udon noodles into the sour soup and bring to a boil over high heat.

    

14. 14 After boiling over high heat, put the beef and udon noodles into a basin, and heat the oil to blanch the red pepper and green onion.