Udon Stir Fry Food

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CHICKEN STIR FRIED UDON NOODLES



Chicken Stir Fried Udon Noodles image

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

1 Carrot
1/8 head Cabbage
1 piece Chicken thigh
2 Udon noodles
4 teaspoons Vegetable oil
some Salt (for stir fried cabbage & carrot)
2 tablespoons Oyster sauce
1/2 teaspoon Garlic powder
1 tablespoon Soy sauce
1/2 teaspoon Sugar
1 tablespoon Sesame oil
1 tablespoon Dark soy sauce
4 tablespoons Water

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

YAKI UDON | STIR FRIED UDON NOODLES



Yaki Udon | Stir Fried Udon Noodles image

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Provided by Jamie

Categories     Main Course

Time 15m

Number Of Ingredients 10

2 packets udon noodles (total 13 oz vacuum packed noodles; see Note 1)
2½ cups stir fry vegetables (chopped (I used mushrooms, bok choy, onions))
2 stalks scallions (cut 2 inches long)
½ lb ground meat (beef, chicken, turkey, pork, shrimp)
1 Tablespoon avocado oil
2½ Tablespoons dark soy sauce (see Note 2)
2 Tablespoons oyster sauce (see Note 3)
1 Tablespoon mirin (see Note 4)
2 teaspoons brown sugar
½ teaspoon rice wine vinegar

Steps:

  • Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Nutrition Facts : Calories 344 kcal, Carbohydrate 12 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

15 MINUTE SPICY UDON STIR FRY



15 Minute Spicy Udon Stir Fry image

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

1 Tbsp vegetable oil (or other neutral cooking oil)
1/2 medium onion (sliced or diced)
1 medium carrot (spiralized and chopped or grated)
1 cup green onion (sliced diagonally (green part only))
3 cups baby spinach
14 oz soft vacuum-packed udon noodles (or see Notes for other types of udon you can use(400g))
1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha, to taste)
1/4 cup soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 Tbsp brown sugar
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro

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

STIR-FRIED UDON WITH CHICKEN AND VEGETABLES



Stir-Fried Udon with Chicken and Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 13

18 to 20 ounces fresh or frozen udon noodles
1/4 cup mushroom broth
2 tablespoons sake
2 tablespoons soy sauce
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick
2 tablespoons vegetable oil
1/4 small head napa cabbage, chopped into 1 1/2-inch pieces
1 carrot, thinly sliced on an angle
3 scallions (white and green parts separated), thinly sliced
1 cup snow peas, trimmed
6 cloves garlic, minced

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
  • Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
  • Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.

YAKI UDON (STIR-FRIED UDON NOODLES)



Yaki Udon (Stir-fried Udon Noodles) image

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

2 servings udon noodles ((360g/0.8lb, note 1))
200g/7oz pork (, thinly sliced into bite size pieces (note 2))
200g/7oz fresh prawns (small to medium size) (, peeled and deveined)
100g/3.5oz cabbage (, cut into large bite size pieces)
60g/2.1oz carrot (, thinly sliced diagonally (note 3))
25g/0.9oz each shiitake and king oyster mushrooms (, thinly sliced (note 4))
2 stalks shallots/scallions (, cut to 5cm/2" long)
1 tbsp oil
½ tbsp sesame oil
2.5 tbsp soy sauce
2.5 tbsp cooking sake
1 tsp mirin
1 tbsp sesame oil
6g/0.2oz bonito flakes ((note 5))
1 tbsp benishōga (pickled red ginger) ((optional))

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.

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

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

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 UDON



Chicken Udon image

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

2 pcs chicken breast (cut into strips)
600 grams udon noodles (soft vacuum-packed)
5 cups water (for boiling udon)
1 pc large carrot (cut into strips)
½ small cabbage (cut into strips)
1 large onion (slice)
½ bell pepper (cut into strips)
2 tbsp cooking oil
⅔ tbsp salt
¼ tsp ground pepper
3 tbsp light soy sauce
⅔ cups soy sauce
2 tbsp light soy sauce
3 tbsp oysters sauce
3 tbsp sesame oil
2 tbsp sugar
1 tsp salt

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.

STIR-FRY BEEF UDON NOODLES (YAKIUDON)



Stir-fry Beef Udon Noodles (Yakiudon) image

Try making this popular Japanese restaurant classic at home, and I guarantee you'll want to add it to your regular rotation of nightly dinners!­

Provided by Karen @ The Tasty Bite

Number Of Ingredients 12

2 8- oz packages fresh udon noodles
1 tbsp vegetable oil (divided)
8 oz beef chuck (thinly sliced)
1 cup napa cabbage (shredded)
1 cup bean sprouts
2 stalks scallions (cut into 2 inch pieces)
2 tbsps low-sodium soy sauce (or more to taste)
1 tbsp oyster sauce
1/4 tsp sesame oil
1 tsp sugar
1 tsp dark soy sauce (for color only, optional)
1 tsp mirin (optional)

Steps:

  • Add udon noodles to a pot of boiling water, and let it separate by themselves (do not stir and try to break apart), about 3 minutes. Drain and rinse well with cold water in a colander. Set aside.
  • Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Transfer to a plate.
  • Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender.
  • Add udon noodles, scallions, and the rest of the seasonings, and mix well.
  • Return cooked beef to the pan to heat through before serving.

Nutrition Facts : ServingSize 2 g

SIMPLE STIR-FRIED UDON



Simple Stir-fried Udon image

Make and share this Simple Stir-fried Udon recipe from Food.com.

Provided by WaterMelon

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 19

100 g broccoli, cut into florets
150 g udon noodles
1 egg
2 tablespoons water
salt
2 tablespoons oil, divided (olive or canola or peanut etc)
1 small yellow onion, chopped
1 stalk spring onion, chopped (reserve the green part)
2 garlic cloves, minced
3 slices ham, chopped
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce (the thick and sweet kind)
1/2 teaspoon white pepper
2 tablespoons mirin or 2 tablespoons rice wine
crushed chili pepper flakes, to taste
1/2 teaspoon sesame oil
1 lime, juice of

Steps:

  • Partially cook broccoli and udon in salted boiling water for a few minutes; drain and reserve 1/4 cup of the water.
  • Beat the egg with 2 TB water and a pinch of salt.
  • Heat 1 TB of oil in a wok; when hot, pour the egg in and cook until set; remove and set aside.
  • Heat remaining 1 TB oil in the same wok over high heat; when hot, saute the onions until soft.
  • Add garlic and saute for 30 sec.
  • Add ham slivers and saute for another 30 sec.
  • Stir in udon noodles.
  • Add hoisin, oyster, soy sauces, white pepper, wine, chilli flakes; saute for 1 minute.
  • Adjust heat to medium-low, add broccoli and reserved cooking water, cook for another minute.
  • Taste and adjust seasonings if necessary.
  • Add the cooked egg to the noodles, breaking it into pieces as you stir.
  • Stir in sesame oil.
  • Sprinkle with the reserved chopped spring onion (the green part) and squeeze some fresh lime juice over noodles, then serve immediately.

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

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.

YAKI UDON NOODLES | JAPANESE STIR FRY NOODLES



Yaki Udon Noodles | Japanese Stir Fry Noodles image

Yaki udon noodles is a scrumptious stir-fried dish that originates from Japan. Its soy-based mixed sauce combined with protein and vegetables make this dish a wholesome one that you won't be able to stop eating. In just 20 minutes, you can prepare and enjoy this dish at home!

Provided by Amaya Oke

Categories     Main Course

Time 20m

Number Of Ingredients 18

300 g udon noodles
½ pound ground pork
½ pc large white onion (chopped)
2 pcs large scallions (sliced)
1 pc carrot (chopped)
1 cup mushrooms (chopped)
1 tbsp vegetable oil
1 pc large lettuce (thinly sliced)
1 pc garlic clove (optional)
Bonito flakes (optional, for garnish)
Seaweed strips (optional, for garnish)
Red pickled ginger (optional, for garnish)
½ tsp dark soy sauce
3 tsp light soy sauce
1 tbsp mirin
½ tbsp brown sugar
1 tsp rice wine vinegar
½ tsp sesame oil

Steps:

  • Mix all the ingredients for the sauce together and set it aside.
  • Boil and cook your udon noodles.
  • Heat a pan or wok over high heat and add the oil.
  • When you see it sizzle, add the optional garlic and the ground meat.
  • Stir fry for about 3 minutes or until you see some browning.
  • Add the carrots and onions.
  • Stir fry for about 2 minutes before adding the rest of the vegetables. Reserve some of the lettuce and scallions for garnish.
  • Add the sauce and scrape the surface of the pan or wok.
  • Immediately after scraping for around 30 seconds, add the noodles.
  • Cook and stir the yaki udon until it is well combined.
  • Serve your yaki udon noodles garnished with the reserved scallions and thinly sliced lettuce. You may also add bonito flakes, red pickled ginger and seaweed if you would like.

Nutrition Facts : Calories 622 kcal, Carbohydrate 50 g, Protein 31 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 1457 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

UDON STIR-FRY



Udon Stir-Fry image

Made this one up myself from random things in the pantry - I was craving a nice light asian meal on a hot day and this is what I got! This is exteremely versatile: pick your favorite protein and run with it. Also feel free to add any pre-cooked veggies of your choosing. Really, this is just a base for any number of great meals.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

1 (7 1/4 ounce) package udon noodles, with soup base of your choice
3 tablespoons soy sauce (or more)
3 tablespoons teriyaki sauce (or more)
2 teaspoons sesame oil, divided
crushed red pepper flakes
1/2 cup cooked pork or 1/2 cup cooked shrimp, cut into bite-size pieces
1 clove crushed garlic
1/4 cup peas

Steps:

  • Put protein in a large flat dish and cover with the soy sauce, terriyaki,1 tsp sesame oil and red pepper to taste. Let sit for about 15-20 minutes, flipping pieces over a few times to get everything evenly covered.
  • Cook the noodles according to package directions but do not add the soup packet - save it for later. Make sure to keep them al dente and not to overcook or they will get mushy and fall apart. Drain when done.
  • Heat up the remaining oil and stir fry garlic for 1 min, add the protein(reserving marinade) and cook until heated through.
  • Toss in the peas (defrosted, if frozen) and cook for minute.
  • Finally, add the noodles with 1/2 it's seasoning and 1-2 TB of the reserved marinade. Lightly toss until heated and serve at once.

Nutrition Facts : Calories 1094.2, Fat 15.7, SaturatedFat 2.2, Sodium 8909.5, Carbohydrate 192.8, Fiber 13.1, Sugar 12.4, Protein 46.4

VEGGIE YAKI UDON



Veggie yaki udon image

Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot

Provided by Esther Clark

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 11

1½ tbsp sesame oil
1 red onion , cut into thin wedges
160g mangetout
70g baby corn , halved
2 baby pak choi , quartered
3 spring onions , sliced
1 large garlic clove , crushed
½ tbsp mild curry powder
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine

Steps:

  • Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
  • Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

Nutrition Facts : Calories 366 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium

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