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
SPICY PEANUT CHICKEN UDON NOODLE SALAD
Use rotisserie chicken for a quick and easy meal!
Provided by Jennifer Locklin
Time 10m
Number Of Ingredients 19
Steps:
- Cook noodles according to package directions, drain well. (Allow noodles to drip-dry well so that they can absorb more sauce.)
- Once noodles are thoroughly drained, toss together remaining salad ingredients except chopped peanuts and 1 tablespoon chopped cilantro and set aside.
- In a food processor or blender, combine all peanut sauce ingredients and blend until smooth.
- Drizzle half of the peanut sauce and gently toss with salad ingredients. Continue adding peanut sauce until the salad is well coated and add half of the chopped peanuts (you may need all of the sauce or less depending on your desired taste).
- Place the salad in a serving dish and top with remaining peanuts and sprinkle with remaining cilantro.
JAPANESE-STYLE TUNA NOODLE SALAD
Here's a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.
Provided by Sam Sifton
Categories dinner, weeknight, noodles, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
- While the wakame soaks, cook the noodles according to the package instructions.
- Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
- In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
- Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.
SPICY UDON PASTA SALAD
Make and share this Spicy Udon Pasta Salad recipe from Food.com.
Provided by seashells63
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook udon noddles in a large pan of boiling water, about 5 minutes or until just tender, drain.
- Rinse with cold water, chill.
- Combine soy sauce and sesame oil in a small bowl.
- Combine noodles and vegetables in another large bowl and toss with dressing.
- Sprinkle with peanuts and sesame seeds.
- Drizzle with Szechuan sauce.
Nutrition Facts : Calories 655.7, Fat 22.8, SaturatedFat 3.2, Sodium 2607.6, Carbohydrate 93.4, Fiber 8.8, Sugar 2.3, Protein 21.4
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