Noodles udon cu vita si chilli crispy

Exista retete care se nasc dintr-o simpla plimbare prin cartier. Asa s-a intamplat si cu aceasta — o vizita la magazinul asiatic de langa bloc, Asian Market, o punga de taietei udon descoperita pe raft si o bucata de muschi de vita in frigider. Rezultatul? Un preparat care a depasit orice asteptare si care a intrat instant in topul favoritelor. Noodles udon cu vita si chilli crispy este reteta pe care o faci o data si dupa care nu mai poti sa te opresti! Taieteii udon sunt cei mai grosi si mai satioasi taietei din bucataria japoneza — cu o textura elastica si catifelata care absoarbe perfect sosul aromat de soia si oyster. Combinati cu muschi de vita taiat subtire si marinat in vin de orez si amidon — tehnica clasica asiatica pentru carne incredibil de frageda — si finisati cu chilli crispy in ulei, rezulta un preparat bogat, complex si absolut spectaculos! Si daca nu ai gasit inca taietei udon in supermarketul obisnuit, nu te descuraja — magazinele asiatice sunt o comoara ascunsa plina de ingrediente interesante, preturi surprinzatoare si inspiratie culinara la tot pasul. Merita o vizita — cu siguranta nu vei pleca cu mainile goale! 🌶️🥢

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INGREDIENTE (pentru 4 portii)

Pentru carne marinata:

800 grame muschi de vita
75 ml vin de orez
1 lingura cu varf amidon
sare

Pentru sos asiatic:

5 linguri sos de soia
2 linguri sos oyster
1 lingura ulei de susan
1 lingura zahar

Pentru stir-fry:

5 catei de usturoi
4 cepe verzi
2 linguri ulei de susan
1 lingurita chilli crispy in ulei
750 grame taietei udon

Incepem cu carnea — secretul unui stir-fry reusit sta in felierea perfecta. Pentru a obtine felii subtiri si uniforme punem muschiul de vita la congelator pentru aproximativ 40 de minute. Dupa ce s-a intarit usor, il feliati cu usurinta in fasii subtiri de aproximativ 3 cm lungime si 1,5 cm latime. Punem carnea intr-un bol, adaugam sarea, amidonul si vinul de orez, amestecam bine si lasam la marinat 15 minute. Amidonul si vinul de orez fac carnea incredibil de frageda — aceasta este tehnica velveting, folosita in bucataria asiatica autentica.

In timp ce carnea se marineaza, pregatim restul ingredientelor. Tocam usturoiul marunt cu cutitul si taiem ceapa verde in bastonase de aproximativ 2-3 cm lungime, separand partea alba de cea verde. Punem deoparte. Intr-un bol mic pregatim sosul — amestecam sosul de soia, sosul oyster, o lingura de ulei de susan si zaharul pana se dizolva complet. Dam deoparte.

Punem apa la fiert pentru taietei. Cand fierbe, adaugam taieteii udon si ii gatim 3 minute, dupa care ii strecuram bine.

Incalzim o lingura de ulei de susan intr-o tigaie sau wok la foc mare. Adaugam carnea marinata si o prajim rapid pe toate partile, desfacand-o cu o lingura — in maximum 10 minute este gata, cu o crusta frumoasa si un interior fraged. O scoatem intr-un bol si o dam deoparte.

In aceeasi tigaie adaugam usturoiul tocat si partea alba a cepei verzi. Le tragem rapid la tigaie cateva secunde — parfumul care se ridica este pur si simplu divin! Adaugam taieteii udon strecurati si ii tragem la tigaie la foc mare timp de 1 minut, amestecand energic. Adaugam carnea si sosul pregatit si mai tragem la tigaie inca 2 minute, amestecand bine pentru ca toate aromele sa se intrepatrunda perfect.

La final adaugam chilli crispy in ulei si presaram partea verde a cepei. Mai amestecam o data si servim imediat — taieteii udon cu vita si chilli crispy sunt cei mai buni cand sunt fierbinti si aburinde! 🍜🌶️✨

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English version

Udon noodles with beef and crispy chilli

There are recipes that are born from a simple walk around the neighbourhood. That is exactly what happened here — a visit to the Asian grocery shop down the road, Asian Market, a bag of udon noodles discovered on the shelf and a piece of beef tenderloin in the fridge. The result? A dish that exceeded all expectations and instantly made it to the top of the favourites list. Udon noodles with beef and crispy chilli is the recipe you make once and after which you simply cannot stop! Udon noodles are the thickest and most satisfying noodles in Japanese cuisine — with an elastic and velvety texture that absorbs the aromatic soy and oyster sauce perfectly. Combined with thinly sliced beef tenderloin marinated in rice wine and cornstarch — the classic Asian technique for incredibly tender meat — and finished with crispy chilli in oil, the result is a rich, complex and absolutely spectacular dish! And if you haven’t found udon noodles in your regular supermarket yet, don’t be discouraged — Asian grocery shops are a hidden treasure full of interesting ingredients, surprising prices and culinary inspiration at every turn. Well worth a visit — you certainly won’t leave empty-handed! 🌶️🥢

INGREDIENTS (for 4 servings)

For the marinated beef:

800 grams beef tenderloin
75 ml rice wine
1 heaped tablespoon cornstarch
salt

For the Asian sauce:

5 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon sugar

For the stir-fry:

5 garlic cloves
4 spring onions
2 tablespoons sesame oil
1 teaspoon crispy chilli in oil
750 grams udon noodles

We start with the beef — the secret to a successful stir-fry lies in perfect slicing. To get thin, uniform slices, place the beef tenderloin in the freezer for approximately 40 minutes. Once it has firmed up slightly, you can easily slice it into thin strips of approximately 3 cm length and 1.5 cm width. Place the meat in a bowl, add the salt, cornstarch and rice wine, mix well and leave to marinate for 15 minutes. The cornstarch and rice wine make the meat incredibly tender — this is the velveting technique, used in authentic Asian cuisine.

While the meat is marinating, prepare the remaining ingredients. Finely chop the garlic with a knife and cut the spring onions into batons of approximately 2-3 cm length, separating the white part from the green. Set aside. In a small bowl prepare the sauce — mix the soy sauce, oyster sauce, one tablespoon of sesame oil and the sugar until completely dissolved. Set aside.

Bring water to the boil for the noodles. When boiling, add the udon noodles and cook for 3 minutes, then drain well.

Heat one tablespoon of sesame oil in a pan or wok over high heat. Add the marinated beef and fry quickly on all sides, breaking it apart with a spoon — in a maximum of 10 minutes it will be ready, with a beautiful crust and a tender interior. Transfer to a bowl and set aside.

In the same pan add the chopped garlic and the white part of the spring onions. Toss quickly for a few seconds — the aroma that rises is simply divine! Add the drained udon noodles and toss over high heat for 1 minute, stirring energetically. Add the beef and the prepared sauce and toss for another 2 minutes, mixing well so that all the flavours come together perfectly.

Finally add the crispy chilli in oil and scatter the green part of the spring onions. Give everything one final stir and serve immediately — udon noodles with beef and crispy chilli are best when hot and steaming! 🍜🌶️✨

If you enjoyed this udon noodles with beef and crispy chilli recipe, we invite you to try other recipes for inspiration: Noodles with Veal and Vegetables, Fried Rice with Vegetables and Shrimp or Fried Rice Noodles with Beef and Spinach.

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