Recipe by Ingy
Provence meets the orient in this dish of fresh garden potatoes and fresh Japanese udon noodles. I'm amazed by the French influence in my rural Japanese town -- this recipe honors the mix of cultures. Can be eaten with a fork or chopsticks -- whatever your pleasure!
Top Review by katia
Excellent. I loved it. The vinegar made the difference , what an aroma. I used regular tomatoes not roma cause I dind't have and dried noodles. So beautiful in colours! Thanks Ingy so much for posting! Tasty and quick! A keeper!
- 6 -8 small potatoes, cut into 1/8-inch slices (I used a yellow Japanese variety)
- 8 -10 cherry tomatoes, chopped
- 1 green pepper, chopped
- 1 medium yellow onion, chopped
- 1⁄4 cup olive oil
- 3 -5 tablespoons rice vinegar
- 2 cups fresh udon noodles
- salt (amount will vary depending on taste)
Directions See How It's Made
- Heat olive oil in large skillet and add chopped onions.
- Salt the onions to bring out flavor. Cook until slightly golden.
- Salt potatoes, add to skillet and cook until potatoes begin to soften and turn brown around the edges.
- Add rice wine vinegar to help the onions caramelize and bring out the natural flavor of the vegetables.
- Add chopped pepper, tomatoes and fresh udon noodles. Mix together and season with salt and pepper as needed.