Better Than Takeout Stir Fried Udon Food

BETTER-THAN-TAKEOUT STIR-FRIED UDON

Steps:

• Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
• Place noodles in a large heatproof bowl (or pot if you don't have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.
• Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.
• Divide noodles among bowls and top with more sesame seeds.

CHICKEN STIR FRIED UDON NOODLES

Steps:

• Wash and cut cabbage
• Wash and cut carrot into strips
• Wash and cut chicken thigh into strips
• Add oyster sauce 2 tablespoons, garlic powder 1/2 teaspoon, soy sauce 1 tablespoon, sugar 1/2 teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.
• Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.
• Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.
• Set the cooked cabbage, carrot and chicken aside
• Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
• After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.
• Next, add all the cooked cabbage, carrot and chicken to the udon noodles.
• Stir fried them little bit and ready to serve

EASY FRIED UDON (YAKI UDON)

Steps:

• To thaw the noodles, either place them in the fridge overnight, boil them for about 3 minutes, or microwave until just thawed. If the noodles have completely thawed you do not need to boil them. If using dried noodles, follow the instructions on the package. When you're ready to cook, rinse the noodles with tap water as you gently separate them by hand, and drain.
• Mix the sauce ingredients in a medium-sized bowl.
• Heat a large nonstick pan (or cast iron pan, or carbon steel pawith 1/2 tablespoon of oil until hot. Add the eggs. Cook until the bottom turns golden, the egg white is cooked, and the yolk is still runny. You can also cook the eggs to your desired doneness.
• Add the remaining 1 tablespoon of oil into the pan. Add the ground beef. Cook and break it apart using your spatula. Cook until the meat is lightly browned.
• Add the carrot and napa cabbage. Stir and cook for 1 minute. Add a bit more oil if the pan looks dry.
• Add the green onion and ginger. Stir for 30 seconds or so, to release the fragrance.
• Add back the noodles and pour in the sauce. Stir and mix until the sauce is absorbed. Transfer everything to serving plates. Top with the cooked egg and garnish with sesame seeds and nori.
• Serve hot as a main dish. (This dish keeps well and you can definitely use it for meal prep. Store in an airtight container in the fridge up to 4 days.)