STIR FRY SPICY UDON NOODLES
Steps:
- Saute garlic and ginger till fragrant.
- Add mushrooms, carrots and cabbage with a little mushroom water.
- And cook till the vegetables softened.
- Add in Udon noodles.
- Add in seasoning.
- And adjust taste with mushroom water.
- Cover pot and allow to simmer till the seasoning is all absorbed by the noodles.
- Garnish as desired and serve hot immediately.
Nutrition Facts :
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
SPICY STIR-FRIED UDON NOODLES
The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.
Provided by Raquel Teixeira
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 18
Steps:
- Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
- Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 78.9 g, Cholesterol 47.4 mg, Fat 17.6 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 4.2 g, Sodium 2871.5 mg, Sugar 12.4 g
15 MINUTE SPICY UDON STIR FRY
You can be enjoying this Spicy Udon Stir Fry in just 15 minutes! Endlessly customizable. Add any vegetables or protein you like. Proving that delicious doesn't need to be time consuming!
Provided by Jennifer
Categories Main Course
Time 15m
Number Of Ingredients 16
Steps:
- Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
- In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
- If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
- Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Nutrition Facts : Calories 480 kcal, Carbohydrate 80 g, Protein 18 g, Fat 11 g, SaturatedFat 5 g, Sodium 2729 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
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