Soy-Glazed Udon Noodles
Soy-Glazed Udon Noodles
Ingredients
For the Udon Noodles
- 1 pound fresh udon noodles
For the Soy Glaze
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1/2 yellow onion, medium, thinly sliced
- 1 carrots, medium, julienned
- 1 red bell pepper, medium, thinly sliced
- 6 ounces cremini mushrooms, sliced
- 4 cups baby bok choy, chopped (about 2 small heads)
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (optional)
For Garnish
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the soy glaze: In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon of sesame oil. In a small separate bowl, whisk together the cornstarch and cold water to create a slurry. Set both aside.
⏱️ 5 min
- 2
Cook the udon noodles: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 212
- 3
Stir-fry the protein (if using): Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If using chicken, add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced yellow onion, julienned carrots, and sliced red bell pepper. Stir-fry for 3-4 minutes until slightly tender-crisp. Add the sliced cremini mushrooms and continue to stir-fry for another 2-3 minutes until mushrooms have softened.
⏱️ 7 min
- 5
Combine and glaze: Add the chopped baby bok choy to the skillet and stir-fry for 1-2 minutes until just wilted. Return the cooked chicken (if using) to the skillet. Give the soy glaze a quick whisk, then pour it over the vegetables and chicken. Bring to a simmer. Stir the cornstarch slurry once more and slowly pour it into the simmering glaze, stirring constantly, until the sauce thickens, about 1 minute.
⏱️ 5 min
- 6
Finish the dish: Add the drained udon noodles to the skillet with the glazed vegetables and chicken. Toss gently to ensure all the noodles and ingredients are thoroughly coated with the thick glaze. Cook for 1-2 minutes more, allowing the noodles to absorb some of the flavor.
⏱️ 2 min
- 7
Serve and garnish: Divide the soy-glazed udon noodles among serving bowls. Garnish generously with sliced green onions, toasted sesame seeds, and red pepper flakes (if desired). Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soy-Glazed Udon Noodles
Ingredients
For the Udon Noodles
- 1 pound fresh udon noodles
For the Soy Glaze
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1/2 yellow onion, medium, thinly sliced
- 1 carrots, medium, julienned
- 1 red bell pepper, medium, thinly sliced
- 6 ounces cremini mushrooms, sliced
- 4 cups baby bok choy, chopped (about 2 small heads)
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (optional)
For Garnish
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the soy glaze: In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon of sesame oil. In a small separate bowl, whisk together the cornstarch and cold water to create a slurry. Set both aside.
⏱️ 5 min - 2
Cook the udon noodles: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 212 - 3
Stir-fry the protein (if using): Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If using chicken, add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced yellow onion, julienned carrots, and sliced red bell pepper. Stir-fry for 3-4 minutes until slightly tender-crisp. Add the sliced cremini mushrooms and continue to stir-fry for another 2-3 minutes until mushrooms have softened.
⏱️ 7 min - 5
Combine and glaze: Add the chopped baby bok choy to the skillet and stir-fry for 1-2 minutes until just wilted. Return the cooked chicken (if using) to the skillet. Give the soy glaze a quick whisk, then pour it over the vegetables and chicken. Bring to a simmer. Stir the cornstarch slurry once more and slowly pour it into the simmering glaze, stirring constantly, until the sauce thickens, about 1 minute.
⏱️ 5 min - 6
Finish the dish: Add the drained udon noodles to the skillet with the glazed vegetables and chicken. Toss gently to ensure all the noodles and ingredients are thoroughly coated with the thick glaze. Cook for 1-2 minutes more, allowing the noodles to absorb some of the flavor.
⏱️ 2 min - 7
Serve and garnish: Divide the soy-glazed udon noodles among serving bowls. Garnish generously with sliced green onions, toasted sesame seeds, and red pepper flakes (if desired). Serve immediately.
⏱️ 1 min