In season当季Japanese日式
Vegetable Yaki Udon蔬菜炒乌冬
A vegetable-only version of Japanese stir-fried udon, with cabbage, carrot and shiitake. Soy, mirin and sake season the noodles without oyster sauce.日式炒乌冬的纯蔬菜版，加白菜、胡萝卜与香菇；酱油、味醂与清酒调味，不用蚝油。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Cut cabbage into 1-inch / 2.5-cm squares. Thinly slice onion and shiitake caps, cut carrot into thin matchsticks and slice scallion. Mix soy, mirin and sake.白菜切1英寸／2.5厘米块，洋葱与香菇帽切薄片、胡萝卜切细丝、葱切段；混合酱油、味醂与清酒。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Frozen precooked udon noodles冷冻熟乌冬面14 oz盎司
- Green cabbage圆白菜8 oz盎司
- Carrot胡萝卜1
- Yellow onion黄洋葱0.5
- Fresh shiitake mushrooms鲜香菇4 oz盎司
- Scallion葱1
- Soy sauce酱油2 tbsp大勺
- Mirin味醂1 tbsp大勺
- Unsalted sake不加盐清酒1 tbsp大勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Toasted sesame oil香油1 tsp小勺
Method做法
Boil the frozen precooked udon in water to loosen the strands, following the package. Drain well — don't swap in the same weight of dry noodles.
冷冻熟乌冬按包装说明放进沸水里煮散，充分沥干。别换成同重量的干面。
The strands pull apart without tearing or turning mushy.面条能散开，不碎也不烂。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Heat neutral oil in a large skillet. Stir-fry the onion and carrot for 3 minutes, then add the cabbage and shiitake. Cover and let them steam gently for 3 minutes.
大平底锅里把中性油烧热，洋葱和胡萝卜先炒3分钟，再下白菜和香菇，盖上盖轻轻焖3分钟。
The vegetables are softened but still have some bite.蔬菜软了，但咬起来还有点脆。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the drained udon and the mixed sauce. Toss with tongs, lifting gently instead of cutting through the noodles.
放入沥干的乌冬和调好的酱汁，用夹子轻轻挑起翻拌，别把面条切断。
The noodles are hot and lightly coated, with almost no liquid left in the pan.面热了，薄薄裹上一层汁，锅底几乎没剩水。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Turn off the heat and fold in the scallion and toasted sesame oil. Divide between 2 plates and serve.
关火，拌入葱和香油，分到2个盘子里上桌。
The vegetables are spread evenly through the noodles, not all sunk at the bottom.蔬菜均匀拌在面里，没有全沉在锅底。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Green cabbage圆白菜Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
The noodles and vegetables are covered, but protein is modest. Add a small chickpea salad for protein and fresh crunch; this can be a mix-and-match dinner across cuisines.面与蔬菜齐了，蛋白质较少；配小份鹰嘴豆沙拉，补蛋白质与清脆口感，可以跨菜系搭一餐。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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