Stir Fried Udon Noodles. You’ve probably had Udon as soup. But let me show you how to work these fat and chewy noodles into a delicious stir-fry.
Japanese udon noodles are thick and chewy – made from wheat flour. They are usually served in broth. But I think the noodles work very well in stir-fries. In fact, when I was living in Japan, I would make this specific recipe at least once a week. It fast, simple and delicious.
This week, I challenge you to try this at home. After work, pick out a few vegetables that are listed in the recipe. You can also add some shiitake mushrooms, asparagus or bok-choy. Then throw it all in a frying pan and you’ll have a delicious dinner in minutes.
The key to this Stir Fried Udon Noodles is the stir-fry sauce. The blend of oyster sauce and soy sauce provides just the right level of seasoning and depth in flavor.
Bon Appetit Neighbors! 🙂
Stir-Fried Udon Noodles - Easy Weekday Dinner
Yield 2 people
Udon noodles work well in stir-fries. Throw in a few vegetables, a meat of your choice... and wok-it-out!
- Udon noodles - 1 package (200 grams)
- Thinly sliced beef - 100-150 grams
- Fried egg - 1 (optional)
- Onion - 1/4 a whole
- Carrot - 30 grams (measure up to 2nd crease in your pointer finger)
- Bell pepper - 1/5 a whole
- Purple cabbage - 1 leaf (roughly size of your hand)
- Mungbean sprouts - 1 handful
- Spring onion - 1 stalk (arms length)
- Garlic cloves - 3
- Soy sauce - 1 Tablespoon
- Oyster sauce - 2 teaspoons
- Sugar - 2 teaspoons
- Water - 1 Tablespoon
- Black pepper - few shakes
Prep veggies and meat
- Cut onion, carrot, bell pepper and cabbage into thin slices.
- Grab a handful of mungbean sprouts and set aside.
- Cut the white-portion of your spring onions into thin slices - at a slight angle. Then roll-up the green portion of the stalk and cut that into thin slices (reference video). Divide the thin slices into thirds.
- Cut each garlic cloves into thin slices.
- Detangle your beef slices and set aside in a bowl.
Blanche Udon noodles
- Bring a pot of water up to boil. Then put your udon noodles in. Let it cook for 1 minute. (Note: Let the water loosen-up the noodles - don't try to forcibly de-tangle them with your chopsticks. They will break)
- Drain noodles and set aside.
Cook meat and stir-fry noodles
- Put frying pan on a medium-high heat. Put some oil in. Once oil is hot, place the meat pieces in. Season with salt and pepper. Once they are fully cooked, set aside on a bowl.
- Clean out your frying pan. Then add some more oil. Once oil is hot, place garlic slices in. Then put in carrots and onions slices. Stir them around.
- Once garlic slices get a slight browning to them, place in the cabbage and bell pepper slices. Stir it around for another 30 seconds.
- Add the udon noodles in. Then put in soy sauce, oyster sauce, sugar and water. Give it all a nice stir.
- Add in the cooked beef slices. Then add in the mungbean sprouts and spring onion slices. Turn off the heat. (The mungbean sprouts will continue to cook from the residual heat).
- Put a few shakes of black pepper in. Then plate-it-up. Garnish with spring onion slices. Place a fried egg over the top (optional). Enjoy!
- When boiling the udon noodles - do not try to forcibly untangle the noodles. You will break them. Rather, give a few nudges back-and-forth with your chopstick.
- See video below for more details