Yaki udon

Subclass of	itamemono, udon, fried noodle
Country of origin	Japan
Made from material	udon

Yaki udon (焼きうどん; 'udon ɓuuɓɗo') ko ñaamdu Japonnaajo ɓuuɓndu, ɓuuɓndu, ɓuuɓndu, daneeru, jillondirndu e ɓuuɓri soya, kosam (ko ɓuri heewde ko kosam mbabba), e leɗɗe. Ko nanndi e yakisoba, ko ɗum waɗi karallaagal ɓuuɓngal nanndungal e ngal huutortoo ko noodles alkamaari ramen.Yaki udon ko huunde weeɓnde waɗde, kadi ina anndaa no feewi e izakaya Japon, walla pubs, ñaameteeɗo no ñaamdu jamma. Daartol jaɓaangol no ñaamdu nduu sosiraa, ummorii ko caggal wolde adunaare ɗimmere, nde nguura ŋakki. Joom restoraan noodle biyeteeɗo Darumado huutoriima noodle udon e nder peewnugol yakisoba ɓurngol lollude, sibu noodle potɗe ɗee ngalaa.^[1]^[2]

Tuugnorgal

↑ Tay, Hui Leng (1 January 2010). The everything rice cooker cookbook. Avon, Mass.: Adams Media. ISBN 9781440502347.
↑ Shimbo, Hiroko; Janisch, Frances (1 January 2012). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784. OCLC 783154880.

[1] Tay, Hui Leng (1 January 2010). The everything rice cooker cookbook. Avon, Mass.: Adams Media. ISBN 9781440502347.

[Hiroko-2] Shimbo, Hiroko; Janisch, Frances (1 January 2012). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784. OCLC 783154880.

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