Stir-fried Udon Noodles
Stir-fried Udon Noodles
Ingredients
For the Stir-fry
- 1 pound udon noodles, cooked
- 3/4 pound ground meat, (such as pork or chicken)
- 3 tablespoons neutral oil
- 1/2 onion, sliced thin
- 3 cloves garlic, minced
- 1/3 cup carrots, julienned
- 1/2 cup cabbage, chopped
- 1 cup shiitake mushrooms, sliced
- 1 cup choy sum, chopped
- 3 scallions, sliced
Instructions
- 1
Prepare the udon noodles: Bring a pot of water to a rolling boil. Add the 1 pound of udon noodles and cook according to package directions, typically until they separate and are tender. Drain the noodles and rinse them thoroughly under cold water to prevent further cooking and remove excess starch. Set aside.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, combine the 3 tablespoons of Kikkoman soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of Marukan rice vinegar, a pinch of white pepper, and a pinch of MSG. Whisk until all ingredients are well combined. Set aside.
⏱️ 3 min
- 3
Cook the mushrooms: Heat a large wok or skillet over medium-high heat. Add the 1 cup of sliced shiitake mushrooms and cook, stirring occasionally, until they are lightly golden brown and have released most of their moisture, about 3-5 minutes. Remove the mushrooms from the pan and set aside.
⏱️ 5 min
- 4
Cook the meat and initial vegetables: Add 3 tablespoons of neutral oil to the same wok or skillet. Add the 3/4 pound of ground meat (such as pork or chicken) and cook, breaking it up with a spoon, until it is about halfway cooked through, about 3-4 minutes.
⏱️ 4 min
- 5
Add remaining vegetables: Add the 1/2 sliced onion, 1/3 cup of julienned carrots, 1/2 cup of chopped cabbage, and 3 minced cloves of garlic to the pan with the meat. Stir everything together and continue to cook, stirring frequently, until the vegetables are crisp-tender, about 3-5 minutes. The vegetables are added in an order that accounts for their cooking times.
⏱️ 5 min - 6
Combine with noodles and sauce: Return the cooked shiitake mushrooms to the pan. Add the prepared 1 pound of udon noodles to the pan. Pour the prepared sauce evenly over the noodles and other ingredients. Toss everything together vigorously, ensuring the sauce thoroughly coats all the noodles and vegetables. Continue to cook for 1-2 minutes, allowing the sauce to slightly thicken and meld with the ingredients.
⏱️ 3 min
- 7
Add leafy greens and scallions: If using leafy greens like choy sum, add the 1 cup of chopped choy sum and 3 sliced scallions to the pan. Toss briefly until the greens are just wilted. Turn off the heat.
⏱️ 1 min
- 8
Final toss and serve: Give the entire dish one final toss to ensure everything is well mixed and evenly distributed. Serve immediately and enjoy your stir-fried udon noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Udon Noodles
For the Stir-fry
- 1 pound udon noodles, cooked
- 3/4 pound ground meat, (such as pork or chicken)
- 3 tablespoons neutral oil
- 1/2 onion, sliced thin
- 3 cloves garlic, minced
- 1/3 cup carrots, julienned
- 1/2 cup cabbage, chopped
- 1 cup shiitake mushrooms, sliced
- 1 cup choy sum, chopped
- 3 scallions, sliced
Instructions
- 1
Prepare the udon noodles: Bring a pot of water to a rolling boil. Add the 1 pound of udon noodles and cook according to package directions, typically until they separate and are tender. Drain the noodles and rinse them thoroughly under cold water to prevent further cooking and remove excess starch. Set aside.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, combine the 3 tablespoons of Kikkoman soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of Marukan rice vinegar, a pinch of white pepper, and a pinch of MSG. Whisk until all ingredients are well combined. Set aside.
⏱️ 3 min - 3
Cook the mushrooms: Heat a large wok or skillet over medium-high heat. Add the 1 cup of sliced shiitake mushrooms and cook, stirring occasionally, until they are lightly golden brown and have released most of their moisture, about 3-5 minutes. Remove the mushrooms from the pan and set aside.
⏱️ 5 min - 4
Cook the meat and initial vegetables: Add 3 tablespoons of neutral oil to the same wok or skillet. Add the 3/4 pound of ground meat (such as pork or chicken) and cook, breaking it up with a spoon, until it is about halfway cooked through, about 3-4 minutes.
⏱️ 4 min - 5
Add remaining vegetables: Add the 1/2 sliced onion, 1/3 cup of julienned carrots, 1/2 cup of chopped cabbage, and 3 minced cloves of garlic to the pan with the meat. Stir everything together and continue to cook, stirring frequently, until the vegetables are crisp-tender, about 3-5 minutes. The vegetables are added in an order that accounts for their cooking times.
⏱️ 5 min - 6
Combine with noodles and sauce: Return the cooked shiitake mushrooms to the pan. Add the prepared 1 pound of udon noodles to the pan. Pour the prepared sauce evenly over the noodles and other ingredients. Toss everything together vigorously, ensuring the sauce thoroughly coats all the noodles and vegetables. Continue to cook for 1-2 minutes, allowing the sauce to slightly thicken and meld with the ingredients.
⏱️ 3 min - 7
Add leafy greens and scallions: If using leafy greens like choy sum, add the 1 cup of chopped choy sum and 3 sliced scallions to the pan. Toss briefly until the greens are just wilted. Turn off the heat.
⏱️ 1 min - 8
Final toss and serve: Give the entire dish one final toss to ensure everything is well mixed and evenly distributed. Serve immediately and enjoy your stir-fried udon noodles.
⏱️ 1 min