Easy Stir Fry With Udon Noodles Food

EASY UDON NOODLE STIR FRY

Easy Udon Noodle Stir Fry image

Easy Udon Noodle Stir Fry comes together in less than 20 minutes and tastes like take-out!

Provided by Emily Dingmann

Time 20m

Number Of Ingredients 12

Ingredients

2 inch knob of ginger
4 cloves of garlic
4 oz shitake mushrooms
1/2 head napa cabbage
1 tsp vegetable oil
1 lb. ground pork
1 lb. fresh udon noodles
3 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. fish sauce
green onions
sambal oelek

Steps:

Peel and mince ginger and garlic.
Wash mushrooms with wet paper towel and thinly slice.
Slice napa cabbage.
Heat large pan (biggest you have!) over medium high heat and add oil to pan once hot.
Add pork and cook for about 3 minutes, breaking up meat with back of a wooden spoon.
Add garlic and ginger and cook for another 3 minutes, stirring frequently.
Add mushrooms and cook for another 3 minutes, stirring frequently.
Add cabbage, noodles, soy sauce, sesame oil, and fish sauce. Toss with tongs to combine. If your pan is TOO full, cover for about a minute to help cabbage wilt down.
Top with green onions and hot sauce.
Serve immediately.

Nutrition Facts : Calories 477 calories, Sugar 4.1 g, Sodium 558.1 mg, Fat 22.3 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 3.5 g, Protein 23.3 g, Cholesterol 65.8 mg

EASY STIR FRY WITH UDON NOODLES

Easy Stir Fry with Udon Noodles image

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

Ingredients

2 tbsp Soy Sauce
2 tbsp Oyster Sauce, *Read Notes for substitutes
1 tbsp Honey, use 1/2 tbsp if using Mirin
2 tbsp Rice Vinegar
1 tbsp Sambal Chili Paste
2 tbsp White Wine, Or Mirin (Japanese wine)
230 Grams Tofu, 1/2 lbs, extra firm, pressed in paper towel with weight on top for 10 minutes
2 tsp Sesame Oil
1 small Bunch Fresh Herbs, Thai basil and cilantro, for garnish
2 Lime, 2 tbsp juice, plus sliced to wedges, for serving
Salt and Black Pepper
1 tbsp Garlic, 3-4 cloves, small diced
14 Oz Udon Noodles, **Read Notes
1/2 White Onion, or red onion, medium, thick sliced half moons
1 Cup Mix Vegetables, thin sliced - Red bell Pepper, 1 Tomato, 2 Celery Stalks
1.5 tbsp Cooking Oil

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!

UDON NOODLE AND MUSHROOM STIR FRY

Udon Noodle and Mushroom Stir Fry image

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

Ingredients

16 oz. defrosted frozen udon noodles (or refrigerated or dried; see notes)
2 tablespoons canola oil (or other neutral tasting oil)
1 bunch green onions (sliced , 1/2 cup dark green parts reserved (6-8 total green onions))
2 cloves garlic (minced)
8 oz. shiitake mushrooms (sliced (or cremini/baby portobella, or other mushroom))
1/4 cup soy sauce (low sodium if preferred)
1 tablespoon fresh ginger (finely grated on a microplane zester)
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons chili garlic sauce (such as Huy Fong, or Sriracha (more or less depending on spice level preference))
1/3 cup water (or chicken or vegetable broth)
1/4 cup fresh basil leaves (and/or cilantro, optional)

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 VEGETABLE STIR-FRY WITH UDON NOODLES

Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

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.

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Easy Stir Fry With Udon Noodles Food

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