Simplestirfriedudon Recipes

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.

EASIEST STIR-FRY NOODLES RECIPE BY TASTY

Steps:

• Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
• In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
• Add soy sauce and vinegar. Then, add noodles and mix well to combine.
• Season to taste and serve.

SIMPLE STIR-FRIED UDON

Steps:

• Partially cook broccoli and udon in salted boiling water for a few minutes; drain and reserve 1/4 cup of the water.
• Beat the egg with 2 TB water and a pinch of salt.
• Heat 1 TB of oil in a wok; when hot, pour the egg in and cook until set; remove and set aside.
• Heat remaining 1 TB oil in the same wok over high heat; when hot, saute the onions until soft.
• Add garlic and saute for 30 sec.
• Add ham slivers and saute for another 30 sec.
• Stir in udon noodles.
• Add hoisin, oyster, soy sauces, white pepper, wine, chilli flakes; saute for 1 minute.
• Adjust heat to medium-low, add broccoli and reserved cooking water, cook for another minute.
• Taste and adjust seasonings if necessary.
• Add the cooked egg to the noodles, breaking it into pieces as you stir.
• Stir in sesame oil.
• Sprinkle with the reserved chopped spring onion (the green part) and squeeze some fresh lime juice over noodles, then serve immediately.