Japanese udon


200 grams of udon.

500 to 800 grams of water.

Tablespoon of oil.

Pinch of salt.

Tablespoon of oyster oil.

1 boiled egg or 4 quail eggs.

130 grams of pakchoi or 150 grams of broccoli.

 Additionally, you can add some pork luncheon meat.

How to make it

Step 1

Cut the vegetables (pakchoi or broccoli) into small pieces.

Step 2

Heat the oil in the pan and stir-fry the vegetables.

Step 3

Prepare the udon as it says on the packaging.

 Step 4

Put the udon in a bowl, add the vegetables, and season it with the salt and oyster sauce. Put the egg(s) – and additionally the pork luncheon meat – on top for the finishing touch.