EASY STIR FRY WITH UDON NOODLES
Say "Hello" to caramelized, umami, chewy noodle stir-fry with Udon Noodles, veggies, tofu and amazingly delicious, made-from-scratch stir-fry sauce. Super easy to put together for weeknight dinner and tastes better than Asian takeout! Replace tofu with your favorite meat for a main dish, or make as a side dish to your favorite homemade Asian dinner. This recipe works great either way. I used Tofu for a meat-free main course with serving of veggie protein. If you use meat, cook the meat until it is done to your liking. Chicken, shrimp or red meat, this recipe can be adapted to all. Tofu or Meat, this noodle stir fry takes less time to make at home than to order and wait for delivery. 20 minutes start to finish! Does this sound like a good dinner promise? So, let's ditch the delivery and make scrumptious Stir Fry with Udon Noodles at home tonight!Udon NoodlesUdon Noodles are Japanese wheat noodles famous for thick, and chewy texture. These are often used in hot, rich-brothy soups. Fresh Udon Noodles are the most popular variety of Udon. These cook in an instant just like fresh pasta which is perfect for the Noodles Stir-Fry recipes. Fresh Udon Noodles are sold refrigerated or frozen. You can buy any one for this recipe. Just make sure to follow instructions on package if noodles require pre-cooking before stir fry. e.g. Frozen Noodles require pre-soak in hot water for 4-5 minutes until noodles thaw and untangle. Other variety are directly stir-fried (cooked) along with stir fry sauce and stir fry ingredients. Noodles cook instantly in heat of wok and steam of stir fry sauce. Heat of pan caramelize'em a bit for extra layer of flavor. (I'm a fan)I specially like 7 Ounce Package of fresh Udon Noodles. If you wondering where to buy Udon Noodles? Look for Refrigerated/ Fresh Pasta Isle of any US Store. These are so popular in American Chinese cuisine that you will easily find it everywhere. Costco, Whole Foods, Walmart, VONS are to name a few. For rest part of the world, look in local Asian Grocery Store, or buy online here - Dried Udon Noodles, Fresh Udon Noodles.Stir Fry SauceThe base of a good Noodles Stir Fry starts with a delicious Stir Fry sauce. Sauce for this stir fry recipe is inspired from drunken noodles offered in most Thai restaurants. I stir fry silky Udon noodles in umami, sweet and spicy home-blended stir fry sauce until noodles have thick caramelized sauce coating. Today I'm talking about a homemade, made-from-scratch versatile stir fry sauce. This stir fry sauce recipe is not limited just to this noodles stir fry. It is a versatile sauce that you can use for any stir fry.If you like Asian flavors, I'm sure you will have soy sauce, sesame oil, rice vinegar, and sambal chili paste (four quintessential Stir fry sauce ingredients) in your pantry. Other two flavor contributing ingredients in sauce are: oyster sauce and wine. Traditional stir fry sauce call for Mirin (a sweet Japanese Rice Wine). I cheat here a bit because I don't like hold a bottle of Mirin in my refrigerator just for cooking. White Wine. however, is often at home because we love drinking some with food. So, my simple substitute for Mirin is White Wine mixed with little bit honey. (if you have Mirin at home, feel free to use it. Instructions for both are included in the Recipe Notes).Honestly, making own sauce instead of buying a bottle makes so much sense. If you like to keep quintessential Stir fry sauce ingredients in your pantry. All that is needed is some wine and oyster sauce.Oyster Sauce and Substitutes: In my experience, good Asian stir fry needs Oyster Sauce. The flavor and color it gives to stir-fried noodles is simple amazing. If you looking for real delicious restaurant-style noodles stir-fry then I recommend investing in small bottle of Oyster Sauce. You can buy Oyster Sauce in Asian isle of most US Store or buy online. (affiliate link)When you can't find or don't want to wait to get oyster sauce for this recipe, I also have few simple Oyster Sauce Substitutes. These will not taste 100% same but are very close cuisine. 1) Use equal part soy sauce and hoisin sauce (ratio 1:1).2) Use 2 tbsp soy sauce, 1 tbsp honey, 2 tsp fish sauce with 2 tsp corn starch. Stir well. Heat for 1 minute. Mix well.Quick Weeknight DinnerStart to finish, it takes 20 minutes to make this stir-fry. You can even make stir-fry sauce up-to 1 week ahead. It may even keep longer, I usually end-up using it within week. Fresh Udon Noodles cook quickly. When I'm time pressed, I keep a pack of pre-cut veggies or slice veggies on weekend and refrigerate to use on weeknights. When ready for dinner, simply shallow fry your favorite protein. Add noodles, sliced veggies with stir fry sauce into hot sizzling skillet. Stir-fry noodles with sauce until most liquid disappears and sauce clings to vegetables, tofu and noodles are slightly caramelized by pan frying.That's it. Finish stir fry with some fresh herbs such as Thai Basil and Cilantro. Add a splash or lime/lemon juice for bright citrus flavor. You have it. The ultimate, delicious Stir-Fried Udon Noodles with crisp-tender veggies and yummy tofu. Enjoy!Wish you a wonderful day ahead. -Savita
Provided by Savita
Categories Pasta Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Soak noodles in hot water for 5 minutes or cook Udon Noodles according to the package directions.
- Make Stir Fry Sauce: In meanwhile, mix stir fry sauce. In a small bowl, add all stir-fry ingredients. Mix well until honey mixes well with oyster sauce, vinegar and chili paste. Set aside. Slice all veggies and mince garlic.
- Cook Tofu: Heat a part of oil (mixture of cooking oil and sesame oil - 1/2 tbsp cooking oil, 1 tsp sesame oil) in a wok/saute pan, add diced (pressed, drained) tofu with a tbsp stir-fry sauce, stir fry until tofu is light brown at edges. (careful of spatter) Remove cooked tofu into a bowl leaving behind any oil in the wok.
- Stir Fry Udon Noodles: In same pan, heat on medium-high, add remaining oil. Add garlic with veggies and stir-fry for 1 minute. Add drained udon noodles, stir-fry sauce. Cook on high heat until sauce coats the noodles (3-4 minutes) and noodles are bit caramelized. Add tofu, toss with noodles gently. Remove from heat. Add a tbsp lime juice with pinch of salt and pepper. Taste and adjust salt/lime juice.
- Serve: Garnish with fresh basil, or cilantro (or both). Serve lime wedges on side for extra splash before eating. Enjoy!
EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
YAKI UDON (STIR-FRIED UDON NOODLES)
Yaki Udon (焼きうどん) is a Japanese undon noodles stir-fried with your choice of protein and vegetables. Your protein can be thinly sliced meat or any seafood suitable for stir-frying. This is a very quick and simple udon recipe and so delicious.The recipe is written to make either Pork Yaki Udon or Prawn Yaki Udon. The only differences are the choice of protein, i.e. pork slices or prawns, and the way the prawns are stir-fried with other ingredients.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 17m
Number Of Ingredients 15
Steps:
- Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
- Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
- Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
- If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
- If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
- Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
- After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
- Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
- Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
- Serve immediately.
CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES
Steps:
- Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
- Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
- Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
- Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
CHICKEN STIR FRIED UDON NOODLES
Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive.
Provided by Tracy O.
Categories Main Course Noodles Side Dish
Number Of Ingredients 13
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
Nutrition Facts : Calories 156 kcal, Carbohydrate 6 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 793 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOISIN CHICKEN UDON NOODLES
Hoisin Chicken Udon Noodles - a delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, in under 30 minutes.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
- Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 29 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 1991 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
MADRAS CURRY NOODLES
From The Spice Who Love Me site. "Yes, you can call them "Chennai" Noodles as well :) " After looking at Chef#953275 kind review I have increased the soy and put in alternative for garlic powder.
Provided by WiGal
Categories Asian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles according to package directions, and drain.
- Do not rinse them.
- In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
- In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
- Mix all well.
- Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
- Add some more seasonings if you'd like. You might need to add more soy sauce.
- Add the turmeric powder now and cook until everything comes together.
- You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
- Garnish with green chilies or cilantro.
Nutrition Facts : Calories 525.1, Fat 8.4, SaturatedFat 1.4, Sodium 2319.7, Carbohydrate 95.8, Fiber 8.1, Sugar 4.1, Protein 16.3
CHICKEN UDON
Chicken Udon stir-fry is a quick and easy dinner option for weeknights. It's easy to make yet so satisfyingly delicious! The fat udon noodles are fun to eat and the sauce is so yummy that makes this dish an enjoyable meal.
Provided by Mia
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Boil water in a pot then. When water is boiling add udon noodles then let simmer for 5 mins. Drain and set aside.
- Wash chicken breast thoroughly and cut into strips. Season with salt, pepper, and light soy sauce and marinate for 5 to 10 minutes.
CHICKEN BULGOGI UDON NOODLES
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 14
Steps:
- Slice chicken breast thin as possible. Combine chicken, garlic, ginger, soy sauce, mirin, plum extract, sugar, sesame oil and black pepper in a mixing bowl. You can use 3 tbsp red or white wine to substitute mirin & plum extract. Mix well and set a side. You can marinate over night but not necessary, about 10 minutes will do the job.
- Run frozen udon noodles under hot water (not boiling water, just hottest water you can get from faucet) until it's soften. Then rinse under cold water and drain. Set aside.
- Heat a large skillet or wok over high heat, add cooking oil. Add sliced onions and stir fry for 2 minutes or until the edges are golden and most of the onions are soften.
- Add marinated chicken and stir fry for 3 to 4 minutes or until chicken is fully cooked.
- Add the prepared noodles and stir fry everything together about 2 to 3 minutes. Add half of the chopped green onion and toss. Remove from heat.
- Serve on a serving plate (I decorate the plate with crown daisy, but you can skip it or use baby kale, angular or baby spinach.) and garnish with remaining chopped green onion, sesame seeds, sesame oil and black pepper. Serve with your favorite kimchi or sriracha for a spicy kick. Enjoy!
STIR-FRIED SPICY GARLIC UDON NOODLES
An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu 'meat', mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness. This noodle recipe is perfect for this days when you want something quick, satisfying, and super tasty.
Provided by Jeeca
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- If you're using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.
- Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.
- Heat a large wok or non-stick pan over medium high heat. Add in the oil.
- One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.
- Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It'll also start to dry up and resemble minced 'meat' as it cooks and the water evaporates.
- Season the tofu with the dark soy sauce. Mix well.
- Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.
- Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.
- Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.
- Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.
- Once the mushrooms are cooked to your liking, add in the noodles.
- Pour the sauce over the noodles and mix well.
- Leave the noodles to cook over medium high heat for 2-3 minutes.
- Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
- Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.
- Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!
Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 61 g, Protein 21 g, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1895 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 15 g
CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for sharing this delicious recipe!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 13
Steps:
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
Nutrition Facts : Calories 588 kcal, Carbohydrate 80 g, Protein 30 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 877 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
STIR FRIED UDON NOODLE
Steps:
- Cut chicken into small pieces. Mix with soy sauce, sesame oil and baking soda and marinate for 10 to 15 minutes.
- Julienne the carrot. Slice mushroom and onion, into thin slices. Cut spring onion into 2" sizes.
- Boil noodles into boiling water to 3-4 minutes, strain it and set it aside. ( Or cook by the packet instructions. )
- Heat pan and add 1/2 tbsp of oil and add marinated chicken and stir fry till the chicken has nice colour.
- Add the onions and follow by the carrots, cabbage and mushrooms. Stir for 1-2 mins.
- Add the Udon noodles then add the oyster sauce, light soy sauce, dark soy sauce, sugar, salt, mirin and sesame oil. Mix all the ingredients and sauces well and stir fry for 1-2 minutes and then add the cut spring onions. Stir till the sauces are absorbed in the noodle.
- Delicious Stir Fry Udon is ready! Serve immediately!
- Enjoy!
VEGETARIAN THAI CURRY WITH UDON NOODLES
This is our go-to vegetarian Thai curry recipe that's both healthy and delicious. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It's an easy-to-make meat-free meal that everyone will love, and it's ready in just 30 minutes!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
- Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes.
- Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 572 kcal, Sugar 17 g, Sodium 1517 mg, Fat 23 g, SaturatedFat 14 g, Carbohydrate 68 g, Fiber 11 g, Protein 22 g, UnsaturatedFat 6 g
UDON NOODLE AND MUSHROOM STIR FRY
This Udon Noodle Stir Fry recipe w/ Shiitake Mushrooms takes 20 minutes w/ simple plant-based ingredients like ginger, garlic, + green onions.
Provided by Elizabeth Lindemann
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- If using dried udon noodles, prepare according to directions on package (see notes).
- Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
- Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
- While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
- Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
- Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.
Nutrition Facts : Calories 559 kcal, Carbohydrate 79 g, Protein 19 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Sodium 2902 mg, Fiber 8 g, Sugar 21 g, UnsaturatedFat 16 g, ServingSize 1 serving
CHICKEN AND NOODLE STIR FRY
This started its life as a recipe for a beef and noodle salad-served cold, but because of missing ingredients and my general forgetfulness, I arrived at this dish. It was gobbled up by all present-even the very fussy 96-year-old. I've posted the recipe here because the guests who ate it want to recreate it. It's tasty and fast to make-and not too spicy. It's also versatile. You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken. Oyster sauce is sweet, so be careful about adding the brown sugar, too.
Provided by Leggy Peggy
Categories Curries
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
- Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
- Stir fry the chicken, in batches. Set aside.
- Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
- Add the mint, nuts and cooking sauce, and cook for one minute.
- Add the chicken and heat until warm again.
- In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
- Drain the noodles and combine with chicken and cooking sauce mixture.
- Enjoy!
Nutrition Facts : Calories 351.4, Fat 19, SaturatedFat 4.4, Cholesterol 72.6, Sodium 842.1, Carbohydrate 19.1, Fiber 2.6, Sugar 11.9, Protein 27.1
More about "curry chicken udon noodles stir fry food"
STIR FRY NOODLES WITH CHICKEN AND VEGETABLES - BAREFEET IN ...
From barefeetinthekitchen.com
4.8/5 (13)Total Time 30 minsCategory Main CourseCalories 501 per serving
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
- Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
- In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
- Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 40 minsCategory MainsCalories 493 per serving
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges.
- Trim, peel and thinly slice the carrots at an angle.Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits.
CHICKEN CURRY SKILLET WITH STIR-FRY VEGGIES AND NOODLES ...
From recipes.heart.org
Servings 6Calories 339 per serving
CURRY CHICKEN WITH UDON NOODLES - CAMPBELL SOUP …
From campbells.com
Servings 4Total Time 40 minsEstimated Reading Time 1 minCalories 619 per serving
10 BEST UDON NOODLES WITH CHICKEN RECIPES - YUMMLY
From yummly.com
CHICKEN, BACON AND BRUSSELS SPROUT STIR-FRY WITH UDON NOODLES
From nadialim.com
Servings 4Estimated Reading Time 2 minsCategory Main
- Heat 1 Tbsp oil in a wok or large frying pan on medium heat and sauté garlic, chilli, chicken and bacon until cooked and golden.
- Blanch sprouts and separated leaves in a little boiling water for 2-3 minutes until just tender and bright green. Drain and add to the chicken mix.
- Heat a little oil and sea salt in a small pan on medium-high heat. Add kale and sear until deep green and crispy.
- Combine sweet chilli, soy, water and cornflour and mix into stir-fry with drained noodles. Simmer for 2-3 minutes until saucy, glossy and heated through.
CHICKEN CURRY UDON (カレーうどん) - SUDACHI RECIPES
From sudachirecipes.com
Category NoodlesTotal Time 1 hr
- Take a large bowl and add 600ml (2 ½ cups) of cold water. Add two sheets of dried kombu seaweed to the water.
- Cut the spring onion diagonally into chunks. (If using kamaboko or aburaage, cut them into thin slices.)
CHICKEN YAKI UDON RECIPE [+VIDEO] | MASALAHERB.COM
From masalaherb.com
5/5 (1)Total Time 25 minsCategory Main Course
- Cook your noodles in water and with vinegar as per your package instructions. We use frozen homemade noodles and they took 3 minutes to cook through. Rinse noodles through water when cooked through and keep at the side.
- Heat up a wok or large deep pan with the sesame oil and saute sliced spring onion bulbs, garlic, and onion over a medium heat for 2-3 minutes.
CHICKEN KATSU UDON NOODLES | JAPANESE RECIPES | FUSED BY FIONA
From fusedbyfionauyema.com
Cuisine JapaneseCategory Main Course
- Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
CURRY UDON (VIDEO) カレーうどん - JUST ONE COOKBOOK
From justonecookbook.com
4.3/5 (136)Calories 522 per servingCategory Main Course
- Gather all the ingredients. For curry roux, you will need to break into cubes and use 2 pieces. Prepare dashi with your preferred method, if you haven't made yet.
MAKE THIS HEALTHY CHICKEN CURRY STIR-FRY IN 25 MINUTES ...
From cookinglight.com
Total Time 25 minsCalories 442 per serving
CHICKEN KATSU NOODLES RECIPE - LOVEFOOD.COM
From lovefood.com
- First make the miso sauce. Put all the ingredients in a bowl and stir together until combined. Set aside.
- Next, make the chicken katsu. Put the chicken breasts on a board and slice each one horizontally through the middle into two thin pieces. Lay between two sheets of clingfilm and bash with a rolling pin to flatten until they’re around 1cm (0.5in) thick.
- Spoon the cornflour into a shallow dish. Beat the egg in another separate dish and put the breadcrumbs into another. Dip the chicken pieces first in the cornflour (patting off any excess), then in the egg and then in the breadcrumbs until they’re coated all over.
- Heat 1–2 tablespoons sunflower or vegetable oil in a large, flat frying pan over a medium-high heat. Fry the chicken pieces, in batches if necessary, until golden on one side (about 4–5 minutes), then turn over and fry on the other side until golden, about 4–5 minutes.
- Heat the 2 tablespoons vegetable oil on the teppan or in a large, flat frying pan. As soon as the oil is hot and looks as though it’s shimmering, add the cabbage, spring onions and red pepper.
- Add the noodles to the cabbage mix, stir to break them up, sprinkle with 1–2 tablespoons cold water and season well. Drizzle over half the miso sauce (see tip) and half the teriyaki sauce, then continue to cook, tossing every few minutes until everything is heated through.
- To serve, divide the noodle mixture between four bowls and top with the chicken, then drizzle over the remaining teriyaki sauce.
12 UDON RECIPES THAT WILL IMPRESS EVEN THE PICKIEST NOODLE ...
From thesmartlocal.com
- Kake udon. Kake udon (かけうどん) is the perfect udon dish for someone who enjoys eating noodles with no frills. The boiled and drained udon noodles are served in a bowl of hot dashi broth, then topped with a generous amount of spring onions and sometimes kamaboko, a type of Japanese fish cake.
- Kitsune udon. Kitsune udon (きつねうどん) is made by simply topping a bowl of kake udon with aburaage (油揚げ), which are thin slices of deep-fried seasoned tofu pouches.
- Tsukimi udon. Eggs are a mainstay of Japanese cuisine. You can find them rolled, half-boiled, steamed, and even raw. Tsukimi udon (月見うどん), or “moon viewing” udon, comprises a raw egg yolk set atop a bed of udon noodles.
- Tempura udon. For some additional texture, try tempura udon – hot udon noodles paired with crispy pieces of fried vegetables and shrimp.
- Kakiage udon. Kakiage udon (かき揚げうどん) features the titular kakiage, which is a type of vegetable tempura. Vegetables such as carrots and onions are julienned – chef speak for “thinly sliced” – and coated with a tiny amount of tempura batter.
- Niku udon. While the name “niku udon” (肉うどん) translates to “meat udon”, most niku udon in Japan are typically served with beef.
- Zaru udon. The heat of summer is too much for piping hot bowls of udon noodles, which is why the Japanese came up with zaru udon (ざるうどん).
- Bukkake udon. Bukkake udon (ぶっかけうどん) is another cold udon dish enjoyed during the hotter months. Thick wheat noodles are served chilled with cold dashi broth poured over it, then topped with simple condiments such as grated ginger and green onions.
- Nabeyaki udon. Winter is upon us and what better way to warm ourselves up than with a piping hot nabeyaki udon (鍋焼きうどん)? Instead of being served in normal bowls, nabeyaki udon is cooked and served in donabe (traditional Japanese earthenware pots; どん鍋).
- Curry udon. As amazing as curry rice is, there’s only so much rice you can consume before it gets repetitive. Enter curry udon.
CHICKEN CURRY NOODLES RECIPE - NETMUMS
From netmums.com
Cuisine BritishCategory Autumn RecipesServings 1Total Time 30 mins
JAPANESE BEEF YAKI UDON NOODLE STIR FRY RECIPE ...
From dobbernationloves.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 293 per serving
RECIPE: CURRIED UDON NOODLE STIR-FRY - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
YELLOW CURRY STIR FRY NOODLES- JSL FOOD BLOGGERS RECIPE ...
From novicehousewife.com
5/5 (1)Category DinnerCuisine AsianTotal Time 15 mins
STIR-FRIED CURRY NOODLES - HOUSE FOODS
From house-foods.com
Servings 2Total Time 15 mins
SEAFOOD UDON STIR FRY - KHIN'S KITCHEN
From khinskitchen.com
Cuisine Japanese, KoreanCategory Main CourseServings 3Calories 755 per serving
CHICKEN STIR FRIED UDON NOODLES - ALL INFORMATION ABOUT ...
From therecipes.info
STIR-FRIED NOODLES / CURRY & THAI NOODLES - UDON
From order.udon.com
CURRY CHICKEN UDON NOODLES STIR FRY- TFRECIPES
From tfrecipes.com
STIR-FRY CHICKEN UDON NOODLES: QUICK AND EASY RECIPE ...
From youtube.com
STIR-FRY CURRY NOODLES WITH CHICKEN | THE HOUSE OF YUM
From thehouseofyum.com
SPICY STIR FRY NOODLES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEEF CURRY UDON - CHLOE TING RECIPES
From recipes.chloeting.com
6 UDON NOODLE RECIPES TO COOK IN ANY KITCHEN - EAST END ...
From eastendtastemagazine.com
THAI UDON STIR FRY NOODLES | CALGARY CO-OP
From calgarycoop.com
CHICKEN UDON STIR FRY RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CURRY CHICKEN UDON RECIPES
From tfrecipes.com
TEMPURA UDON NOODLE SOUP RECIPE - SEONKYOUNG LONGEST
From seonkyounglongest.com
STIR-FRIED NOODLES - UDON
From order.udon.com
WHAT TO MAKE WITH UDON NOODLES: 17 DELICIOUS RECIPES
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love