UDON NOODLES

This Udon noodles recipe is easy and delicious meal for weeknight dinner. You can customize the flavor according to your liking. This is a surefire hit in your family and friends.

If you like this recipe, you can check out my Chicken Alfredo, Velveeta Cheese Burger Mac and Cheese, Green Peas Cream Cheese Penne.

UDON NOODLES STIR FRY:

Although we don’t have Asian store close to us, we are lucky enough that our grocery stores here in my place Bend, OR now sells Japanese noodles. Before, we have to drive 4 hours to get those supplies. In my store, they are usually found in the frozen section and you can find them in refrigerated section. Keep watch though, as there are many people who want there Asian noodle fix that it ran out fast; so I always make sure that I keep an eye for it.

This Udon noodles stir fry is inspired from the Japanese restaurant in my town. I love it so much that I tried to recreate it at home- with great success. It was simple to make, yet very tasty and delicious. Everybody enjoyed it, and it makes for a good leftover, since the next day as the sauce tend to coat better with the starchy noodles.

THERE ARE SEVERAL WAYS TO COOK UDON NOODLES:

You can make stir fry it with all the vegetable trimming in it like broccoli, cabbage, zucchini, snap peas and broccoli.It is a versatile meal, as you can add anything that you want in it. You can add any veggies  and sauces that you like. So whenever you want to clean out your fridge, this recipe is for you.

You can make Udon soup : like Udon Chicken Soup and Udon Beef Soup.

You can also make it into non vegetarian Udon meal by adding mushroom or shiitake mushroom instead of meat.

WHAT VEGETABLES CAN I ADD?

• Broccoli
• Zucchini
• Cabbage
• Snap peas
• Beans

What sauces can I use?

• Although this meal is forgiving and versatile that it goes well with different sauces you like, I highly recommend those sauces that have sticky consistency.
• Hoisin Sauce
• Oyster sauce
• Peanut Butter Sauce
• Shiracha

IS UDON  HEALTHY?

• Udon is full of carbs, so it is not advisable for diabetic and those people who are trying to lose weight. There are high fiber noodles is some stores, but it can be rare unless you go to an Asian market. Those kinds are advisable for the keto and low carbs dieter.
• You can replace Udon with Soba noodles too, as it is made of buckwheat noodles, so Soba is healthier compared to Udon noodles.

HOW MANY BOWLS THIS RECIPE MAKES:

• This recipe serves 4 people

IS THIS  GREAT FOR LEFTOVER?

• This meal  is better the next day, so I make sure that I make the whole big batch. The sauce tend to stick on the noodles the next day so it is even tastier.

CAN I REHEAT UDON NOODLES?

• You can reheat cooked noodles in the microwave.

WHAT CAN I SUBSTITUTE FOR UDON?

• Yakisoba -if you are using Yakisoba, you boil about 6-10 cups of water and when the water is ready, add in the Yakisoba to separate them. The goal is to just separate the noodles, not to cook them, so stir the noodles until separated and strain using a colander. Set aside until ready to use.
• Rice Stick Noodle- read the packet instruction on how to cook rice stick noodles.
• Linguine Pasta- read the packet instruction on how to cook rice stick noodles.

HOW TO COOK

• • • In this recipe, we are using the instant Udon nodle.
    • If it’s frozen thaw it on the counter. Then boil about 6-10 cups of water and add in the noodle. Stir until the noodles are just separated.
    • When the noodles are separated, drain the water out immediately and set aside until it is ready to use.
    • Heat the sesame oil in low medium heat and add in the sliced beef. Cook until it changes color about 3 – 5 minutes. Remove meat from the pan.
    • Using the same pan, add in the veggies: bell pepper, mushroom,zucchini, carrots, snap peas ( whatever veggies you like, really).
    • Cook veggies until they are wilted and add in the meat and the Udon noodles.
    • Add the prepared sauces and mix until it coat the veggies and the meat.
    • Turn of the heat and serve while it’s hot.
  

  UDON NOODLES STIR FRY

  This Udon noodles recipe is easy and delicious meal for weeknight dinner. You can customize the flavor according to your liking. This is a surefire hit in your family and friends.

  5 from 1 vote

  Print Pin Rate

  Author: Shobelyn Dayrit

  Ingredients

  • 1 lb Udon Noodles
  • 1/2 lb beef steak sliced into strips
  • 1 bell pepper quartered
  • 4 oz white mushroom thinly sliced
  • 1 small zucchini thinly sliced
  • 2 pieces 6 inch carrots thinly sliced

  FOR UDON STIR FRY SAUCE:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Hoisin sauce
  • 2 tablespoon sesame oil

  Instructions

  PREPARE THE UDON NOODLES:

  • Place sliced beef in a plate and season with salt. Set aside until ready to use.
  • Add in Oyster sauce, Hoisin Sauce, and soy sauce in a small bowl
  • Boil 6 cups of water in a medium sized pot.
  • Remove Udon noodles  from package and add it into the boiling water and stir Udon it break up/separate noodles.
  • Drain in a colander. Set aside until ready to use.
  • Heat the sesame oil in low medium heat and add in the sliced beef. Cook until it changes color about 3 - 5 minutes. Remove meat from the pan.
  • Using the same pan, add in the veggies: bell pepper, mushroom,zucchini, carrots, snap peas ( whatever veggies you like, really).
  • Cook veggies until they are wilted and add in the meat and the Udon noodles.
  • Add the prepared sauces and mix until it coat the veggies and the meat.
  • Add more sauce according to your liking.
  • Turn of the heat and serve while it's hot.
  • https://youtu.be/5v_RCiGoEXk

  Notes

  WHERE TO BUY THE SAUCE.

  You can get Hoisin sauce and Oyster sauce in the International section of your grocery stores.

  You can get Udon in the frozen or refrigerator section .

  Recipe variations:

  Use chicken,ground meat or pork

  Add shittake mushrooms

  Add flat green beans

  MAKE IT VEGETARIAN BUT SKIPPING THE MEAT ALTOGETHER.

   

   

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