Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
After I made a Shrimp udon recipe I decided to try and make a version without veggies and this is what I came up with.
This recipe is based on my Shrimp udon recipe
- Brocolli – 2 small ones
- Chinese Cabbage – 2 cups/ 1 cabbage
- Sesame Oil – 2 teaspoons
- Udon Noodles – 300 gram
- Garlic – 6 gloves
- Sugar – 2 teaspoon2
- Oyster Sauce or vegetarian stir fry sauce – 3 tablespoons
- Olive Oil
- Soy Sauce – 2 tablespoon
- Vegetarian minced meat
This feeds about 4-6 people.
- First slice the brocolli in smaller pieces. Put in a pan and bowl for 13 minutes.
- After 3 minutes also start boiling the udon noodles. Bowl them according to package instructions. I always have dry noodles and they need to be cooked around 8-10 minutes. When the noodles are done cooking add 1 teaspoon sesame oil and set aside.
- In the meantime start slicing the Chinese cabbage and wash it. Once that’s done heat some olive oil and 1 teaspoon of sesame oil in a wok and heat till very warm, then start baking the chinese cabbage. You have to bake this for 5 minutes or so, until brown spots appear on the cabbage.
- In the meantime start slicing the the garlic and make it fine using a garlic press. Once the cabbage is browning add half of the sugar and soy sauce and bake for another minute. Then add the garlic and stir fry for another few minutes.
- Now add the broccoli and vegetarian minced meat to the wok and bake for a few more minutes. Also add the rest of the sugar, soy sauce and oyster sauce.
- After a few minutes add the udon noodles and stir well.
- You can add some spring onion on top and then serve.