Cold And Spicy Udon Noodles Recipes

EASY SPICY UDON COLD SALAD

Easy Spicy Udon Cold Salad image

Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.

Provided by Priscilla M Chabal

Categories Salad

Time 4h27m

Yield 4

Number Of Ingredients 18

Ingredients

1 (7 ounce) package fresh udon noodles (such as Ka-Me®)
½ (14.5 ounce) can bean sprouts, drained
½ onion, thinly sliced
1 carrot, grated
½ (4.5 ounce) can mushroom pieces, drained
1 bunch fresh cilantro, chopped, or to taste
2 teaspoons sesame seeds
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon white sugar, or to taste
1 tablespoon diced ginger
1 teaspoon minced garlic
1 splash lime juice
1 splash white wine
1 dash sriracha sauce
1 pinch red pepper flakes, or to taste

Steps:

Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g

SPICY STIR-FRIED UDON NOODLES

Spicy Stir-Fried Udon Noodles image

The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.

Provided by Raquel Teixeira

Categories World Cuisine Recipes Asian

Time 4h40m

Yield 4

Number Of Ingredients 18

Ingredients

½ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 ½ tablespoons Sriracha sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
3 boneless pork loin chops, cut into bite-sized pieces
2 (7 ounce) packages fresh udon noodles
2 cups chopped broccoli florets
1 tablespoon olive oil, or more as needed
½ onion, finely chopped
4 cloves garlic, finely chopped, or more to taste
3 tablespoons bean sprouts, or to taste
3 tablespoons julienned carrot, or to taste
2 tablespoons diced green onion, or to taste

Steps:

Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 78.9 g, Cholesterol 47.4 mg, Fat 17.6 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 4.2 g, Sodium 2871.5 mg, Sugar 12.4 g

COLD UDON WITH KIMCHI AND TOFU

Cold Udon with Kimchi and Tofu image

Based on the chilled Korean noodles called bibim guksu, this cold noodle salad is bright and refreshing. The cooked noodles are quickly chilled with a cold water rinse, then tossed in a dressing that's tangy, sweet, and a little spicy from kimchi brine.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-ounce package extra-firm tofu, drained and cut into 8 slices
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 cup kimchi, sliced into thin strips, plus 3 tablespoons brine
4 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon distilled white vinegar
1 8-ounce package dried udon
4 cups mesclun greens
1 small Asian pear, peeled and thinly sliced
4 teaspoons toasted sesame seeds

Steps:

Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then cut into bite-size pieces.
Meanwhile, bring a large pot of water to a boil. Whisk the kimchi brine, sesame oil, soy sauce, sugar and vinegar in a large bowl; set aside. Add the udon to the boiling water and cook as the label directs. Drain and rinse under cold water until very cold. Shake off as much water as possible.
Transfer the udon to the bowl with the sauce mixture; add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons toasted sesame seeds. Toss to combine; season with salt and pepper. Divide the udon mixture among bowls. Sprinkle with the remaining 2 teaspoons sesame seeds.

Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1158 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams

SPICY UDON NOODLES

Spicy Udon Noodles image

Make and share this Spicy Udon Noodles recipe from Food.com.

Provided by yogamatters

Categories Japanese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon microwave satay sauce
2 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
1 dash dark sesame oil
1 dash ume vinegar
1 pinch chili pepper
1 large onion, thinly sliced
1 cup shelled frozen edamame or 1 cup broccoli
2 inches gingerroot, sliced
1 lb udon noodles

Steps:

Whisk all sauce ingredients together in medium bowl until smooth.
While cooking noodles according to directions on package, sauté veggies in medium skillet with oil for 2 minutes. Add a splash of water and cover to steam.
Drain noodles, add to veggies, and toss with sauce. Top with herbs and enjoy.

Nutrition Facts : Calories 380.4, Fat 6.3, SaturatedFat 1, Sodium 1933.2, Carbohydrate 64.9, Fiber 5.9, Sugar 1.7, Protein 16.7

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