Udon Stir Fry Food

STIR-FRY BEEF UDON NOODLES (YAKIUDON)

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.

15 MINUTE SPICY UDON STIR FRY

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.

CHICKEN STIR FRIED UDON NOODLES

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

THE BEST 10 MINUTE SPICY BEEF WEEKNIGHT STIR FRY UDON RECIPE

Steps:

• 1. Make a marinade by combining sake, mirin, soy sauce, sugar, and gochujang in a large bowl.
• 2. Slice your beef if you are not using a presliced cut and add to the marinade.
• 3. Fill a large bowl with hot tap water and soak the udon.
• 4. Prepare your vegetables of choice.
• 5. In a nonstick pan or wok, preheat a small amount of oil over medium-high heat. Using a pair of tongs or chopsticks, remove the beef from the marinade and add to the pan. Set aside the marinade and stir fry your beef for 1-2 minutes, then add vegetables and fry until the vegetables are very lightly cooked.
• 6. Drain and add the udon and reserved marinade. Toss well and bring the marinade to a boil, then fry for 1-2 more minutes, or until udon is warmed through.
• 7. Enjoy!

BEEF TERIYAKI UDON

Steps:

• Place the beef and all the ingredients for the marinade in a zip top bag or container with a lid. Refrigerate for 1 hour or overnight.
• Strain the liquid off and allow the beef to come to room temperature before cooking.
• For the sauce, combine all ingredients in a small sauce pan except the cornstarch and water. Heat on medium and allow to simmer for 20 minutes or so. Mix the cornstarch and water in a small bowl.
• Turn the heat up to med/hi and stir in the cornstarch mixture. Stir constantly for one minute. Turn heat down to lowest temp to keep warm while preparing the rest of the dish.
• Heat a wok or large skillet on high. Add 1 tbsp of the sesame oil to the pan. Heat until the oil is very hot. Add all the vegetables except the peas and cook, stirring constantly until bright in color. Remove from pan and set aside.
• Return the pan to high heat and add 1 tbsp of the sesame oil. Heat until the oil is very hot. Add the beef and cook, stirring constantly until done, about 5 minutes.
• Add the vegetables back to the pan along with the noodles and peas. Add the sauce to the pan and heat through.

EASY STIR FRY WITH UDON NOODLES

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!

SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU

Steps:

• Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.
• Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.
• Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.
• Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.

YAKI UDON NOODLES | JAPANESE STIR FRY NOODLES

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.

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 UDON

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 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.

YAKI UDON (STIR-FRIED UDON NOODLES)

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.

YAKI UDON | STIR FRIED UDON NOODLES

Steps:

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

YAKI (STIR FRIED) UDON 日式炒乌冬面

Steps:

• Heat up the cooking oil and stir fried the prawns till they are almost cooked. Dish up and set aside.
• Add in the minced garlic, sliced onions, and white parts of the spring onion and stir fried briefly till aromatic.
• Add the fish cakes, mushrooms and diced chicken and stir fried till the chicken are almost cooked.
• Add the udon noodles, carrots and seasoning. Stir to mix well.
• Add the prawns from Step 1 and the green parts of the spring onion. Give it a final quick stir before removing from flame.
• Garnish with diced spring onion and bonito flakes before serving. Tuck in !

UDON NOODLE AND MUSHROOM STIR FRY

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.