Peddler's udon noodles with spicy meat sauce from Japanese Home Cooking: Simple Meals, Authentic Flavors (page 253) by Sonoko Sakai

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Notes about this recipe

  • Rubyclaire29 on February 12, 2026

    It was very good, I think I added too much potato starch so it was little too gooey for me, - I also double the recipe so maybe that’s on me. I subbed Michiu cooking wine for the sake because it’s what I had. The author talked about it resembling Dan Dan noodles which main thing is the Sichuan peppercorns that like it or not, have that numbing effect, I love it , the recipe does not call, specifically for said Sichuan peppercorns…. Unless Sichuan peppercorns are in the fermented bean paste? That was a little confusing and disappointing…. Other than that this recipe was fantastic ! Love the fresh ingredients on top! I added some nanami togarashi for spice!

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