Udon Noodle Stir Fry
The great thing about Udon Noodles is their texture. They’re soft, slightly chewy, and absorb all the flavors of the sauce. Whether you’re cooking for one or making a family-sized batch, this dish is incredibly easy to throw together, especially when you have a few basic ingredients in your kitchen.
Equipment
- Large Skillet or Wok
- Pot for Boiling Noodles
- Cutting Board and Knife
- Tongs or chopsticks
- Measuring spoons
Ingredients
For the Stir Fry:
- 12 oz Udon noodles fresh or frozen
- 1 tablespoon vegetable oil or sesame oil for extra flavor
- 1 cup sliced bell peppers any color
- 1 cup sliced carrots
- 1/2 cup sliced onions
- 1/2 cup snap peas or snow peas
- 2 cloves garlic minced
- 1 tablespoon ginger minced
For the Sauce:
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar optional, for sweetness
- 1 teaspoon chili paste or sriracha optional, for heat
Protein (Optional):
- 1 cup cooked chicken shrimp, or tofu (optional but recommended for a full meal)
Instructions
Step 1: Cook the Udon Noodles
- Fill a large pot with water and bring it to a boil over medium-high heat. You want enough water to fully submerge the noodles.
- Once the water is boiling, add the Udon noodles. If you're using fresh noodles, they'll cook in about 2-3 minutes; frozen noodles might take a little longer (5-6 minutes).
- After cooking, drain the noodles and set them aside. You can give them a quick rinse under cold water to prevent them from sticking together while you prepare the stir-fry.
- Pro Tip: Don’t overcook the noodles! They should still be firm and chewy, not mushy. Keep an eye on them to ensure the perfect texture.
Step 2: Prep the Vegetables and Protein
- Slice your bell peppers, carrots, onions, and snap peas into thin strips or bite-sized pieces. The more evenly you slice them, the more evenly they’ll cook.
- Peel and finely chop the garlic and ginger. Set them aside in a small bowl — this makes it easier when you add them to the pan.
- If you’re adding protein, cut your chicken, tofu, or shrimp into bite-sized pieces. Make sure it’s cooked through if you're using leftovers, or sauté it separately before adding it to the stir fry.
- Pro Tip: The smaller and thinner you cut the vegetables, the quicker they’ll cook, which helps keep everything crisp and fresh.
Step 3: Make the Stir Fry Sauce
- In a small bowl, combine the soy sauce, sesame oil, oyster sauce, rice vinegar, sugar, and chili paste (if using). Stir everything together until the sugar dissolves completely.
- Give the sauce a quick taste. If you want more sweetness, add a little more sugar; if you like it spicier, increase the chili paste or sriracha.
- Pro Tip: Make sure to taste your sauce before adding it to the stir-fry to ensure the perfect balance of salty, sweet, and savory.
Step 4: Stir Fry the Vegetables and Protein
- Place your large skillet or wok over medium-high heat and add the vegetable oil. Once it’s hot (but not smoking), add the garlic and ginger. Stir them quickly for 30 seconds — don’t let them burn.
- Start with the vegetables that take longer to cook, like carrots and onions. Stir-fry them for about 2-3 minutes until they begin to soften but are still crisp.
- Toss in the snap peas and bell peppers and stir-fry for another 2-3 minutes. You want everything to be tender but still vibrant and crunchy.
- Pro Tip: Stir-fry over high heat so the vegetables cook quickly and stay crisp. Stir frequently to avoid burning.
Step 5: Combine Everything
- Once the vegetables are cooked, add your drained Udon noodles to the skillet or wok. Use tongs or chopsticks to gently toss everything together.
- Drizzle your prepared sauce over the noodles and veggies. Continue stirring everything until the noodles are evenly coated with the sauce, and everything is well-mixed.
- Cook for another 2-3 minutes: Let the stir fry cook for a few more minutes to allow the noodles to soak up the sauce and the flavors to meld together.
- Pro Tip: If the noodles seem too dry, add a little splash of water or more soy sauce to loosen things up and give it that glossy, saucy finish.
Step 6: Serve and Enjoy!
- Once everything is cooked and well-coated in sauce, transfer the stir fry to serving plates.
- Garnish with sesame seeds, chopped green onions, or a drizzle of extra sesame oil for added flavor and crunch.
- Udon Noodle Stir Fry is best enjoyed fresh and hot!
- Pro Tip: For an extra flavor, squeeze a little lime juice over the top before serving — it brightens the whole dish.
Notes
Nutritional Value (Per Serving, no protein)
- Calories: ~380–450 kcal
- Carbohydrates: ~60g
- Protein: ~8–10g
- Fat: ~12–15g
- Fiber: ~4g
- Sodium: ~800–1000mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.