Spicy Stir Fried Udon Noodles Recipes

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EASY STIR FRY WITH UDON NOODLES



Easy Stir Fry with Udon Noodles image

Say "Hello" to caramelized, umami, chewy noodle stir-fry with Udon Noodles, veggies, tofu and amazingly delicious, made-from-scratch stir-fry sauce. Super easy to put together for weeknight dinner and tastes better than Asian takeout! Replace tofu with your favorite meat for a main dish, or make as a side dish to your favorite homemade Asian dinner. This recipe works great either way. I used Tofu for a meat-free main course with serving of veggie protein. If you use meat, cook the meat until it is done to your liking. Chicken, shrimp or red meat, this recipe can be adapted to all. Tofu or Meat, this noodle stir fry takes less time to make at home than to order and wait for delivery. 20 minutes start to finish! Does this sound like a good dinner promise? So, let's ditch the delivery and make scrumptious Stir Fry with Udon Noodles at home tonight!Udon NoodlesUdon Noodles are Japanese wheat noodles famous for thick, and chewy texture. These are often used in hot, rich-brothy soups. Fresh Udon Noodles are the most popular variety of Udon. These cook in an instant just like fresh pasta which is perfect for the Noodles Stir-Fry recipes. Fresh Udon Noodles are sold refrigerated or frozen. You can buy any one for this recipe. Just make sure to follow instructions on package if noodles require pre-cooking before stir fry. e.g. Frozen Noodles require pre-soak in hot water for 4-5 minutes until noodles thaw and untangle. Other variety are directly stir-fried (cooked) along with stir fry sauce and stir fry ingredients. Noodles cook instantly in heat of wok and steam of stir fry sauce. Heat of pan caramelize'em a bit for extra layer of flavor. (I'm a fan)I specially like 7 Ounce Package of fresh Udon Noodles. If you wondering where to buy Udon Noodles? Look for Refrigerated/ Fresh Pasta Isle of any US Store. These are so popular in American Chinese cuisine that you will easily find it everywhere. Costco, Whole Foods, Walmart, VONS are to name a few. For rest part of the world, look in local Asian Grocery Store, or buy online here - Dried Udon Noodles, Fresh Udon Noodles.Stir Fry SauceThe base of a good Noodles Stir Fry starts with a delicious Stir Fry sauce. Sauce for this stir fry recipe is inspired from drunken noodles offered in most Thai restaurants. I stir fry silky Udon noodles in umami, sweet and spicy home-blended stir fry sauce until noodles have thick caramelized sauce coating. Today I'm talking about a homemade, made-from-scratch versatile stir fry sauce. This stir fry sauce recipe is not limited just to this noodles stir fry. It is a versatile sauce that you can use for any stir fry.If you like Asian flavors, I'm sure you will have soy sauce, sesame oil, rice vinegar, and sambal chili paste (four quintessential Stir fry sauce ingredients) in your pantry. Other two flavor contributing ingredients in sauce are: oyster sauce and wine. Traditional stir fry sauce call for Mirin (a sweet Japanese Rice Wine). I cheat here a bit because I don't like hold a bottle of Mirin in my refrigerator just for cooking. White Wine. however, is often at home because we love drinking some with food. So, my simple substitute for Mirin is White Wine mixed with little bit honey. (if you have Mirin at home, feel free to use it. Instructions for both are included in the Recipe Notes).Honestly, making own sauce instead of buying a bottle makes so much sense. If you like to keep quintessential Stir fry sauce ingredients in your pantry. All that is needed is some wine and oyster sauce.Oyster Sauce and Substitutes: In my experience, good Asian stir fry needs Oyster Sauce. The flavor and color it gives to stir-fried noodles is simple amazing. If you looking for real delicious restaurant-style noodles stir-fry then I recommend investing in small bottle of Oyster Sauce. You can buy Oyster Sauce in Asian isle of most US Store or buy online. (affiliate link)When you can't find or don't want to wait to get oyster sauce for this recipe, I also have few simple Oyster Sauce Substitutes. These will not taste 100% same but are very close cuisine. 1) Use equal part soy sauce and hoisin sauce (ratio 1:1).2) Use 2 tbsp soy sauce, 1 tbsp honey, 2 tsp fish sauce with 2 tsp corn starch. Stir well. Heat for 1 minute. Mix well.Quick Weeknight DinnerStart to finish, it takes 20 minutes to make this stir-fry. You can even make stir-fry sauce up-to 1 week ahead. It may even keep longer, I usually end-up using it within week. Fresh Udon Noodles cook quickly. When I'm time pressed, I keep a pack of pre-cut veggies or slice veggies on weekend and refrigerate to use on weeknights. When ready for dinner, simply shallow fry your favorite protein. Add noodles, sliced veggies with stir fry sauce into hot sizzling skillet. Stir-fry noodles with sauce until most liquid disappears and sauce clings to vegetables, tofu and noodles are slightly caramelized by pan frying.That's it. Finish stir fry with some fresh herbs such as Thai Basil and Cilantro. Add a splash or lime/lemon juice for bright citrus flavor. You have it. The ultimate, delicious Stir-Fried Udon Noodles with crisp-tender veggies and yummy tofu. Enjoy!Wish you a wonderful day ahead. -Savita

Provided by Savita

Categories     Pasta     Main Course

Time 20m

Number Of Ingredients 16

2 tbsp Soy Sauce
2 tbsp Oyster Sauce, *Read Notes for substitutes
1 tbsp Honey, use 1/2 tbsp if using Mirin
2 tbsp Rice Vinegar
1 tbsp Sambal Chili Paste
2 tbsp White Wine, Or Mirin (Japanese wine)
230 Grams Tofu, 1/2 lbs, extra firm, pressed in paper towel with weight on top for 10 minutes
2 tsp Sesame Oil
1 small Bunch Fresh Herbs, Thai basil and cilantro, for garnish
2 Lime, 2 tbsp juice, plus sliced to wedges, for serving
Salt and Black Pepper
1 tbsp Garlic, 3-4 cloves, small diced
14 Oz Udon Noodles, **Read Notes
1/2 White Onion, or red onion, medium, thick sliced half moons
1 Cup Mix Vegetables, thin sliced - Red bell Pepper, 1 Tomato, 2 Celery Stalks
1.5 tbsp Cooking Oil

Steps:

  • Soak noodles in hot water for 5 minutes or cook Udon Noodles according to the package directions.
  • Make Stir Fry Sauce: In meanwhile, mix stir fry sauce. In a small bowl, add all stir-fry ingredients. Mix well until honey mixes well with oyster sauce, vinegar and chili paste. Set aside. Slice all veggies and mince garlic.
  • Cook Tofu: Heat a part of oil (mixture of cooking oil and sesame oil - 1/2 tbsp cooking oil, 1 tsp sesame oil) in a wok/saute pan, add diced (pressed, drained) tofu with a tbsp stir-fry sauce, stir fry until tofu is light brown at edges. (careful of spatter) Remove cooked tofu into a bowl leaving behind any oil in the wok.
  • Stir Fry Udon Noodles: In same pan, heat on medium-high, add remaining oil. Add garlic with veggies and stir-fry for 1 minute. Add drained udon noodles, stir-fry sauce. Cook on high heat until sauce coats the noodles (3-4 minutes) and noodles are bit caramelized. Add tofu, toss with noodles gently. Remove from heat. Add a tbsp lime juice with pinch of salt and pepper. Taste and adjust salt/lime juice.
  • Serve: Garnish with fresh basil, or cilantro (or both). Serve lime wedges on side for extra splash before eating. Enjoy!

STIR-FRIED SPICY GARLIC UDON NOODLES



Stir-Fried Spicy Garlic Udon Noodles image

An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu 'meat', mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness. This noodle recipe is perfect for this days when you want something quick, satisfying, and super tasty.

Provided by Jeeca

Categories     Main Course

Time 30m

Number Of Ingredients 17

14 oz instant fresh udon noodles ((I used 2 packets, see notes))
1 tbsp gochugaru (or other chili powder (see notes))
1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)
1 tbsp soy sauce
1 tbsp sugar (or to taste)
1 tsp sesame seeds
1 tbsp sesame oil
1 tbsp water
2 tbsp neutral oil
1/2 lb extra firm tofu (1/2 lb, mashed or crumbled (see notes))
1 tsp dark soy sauce
1 tbsp neutral oil
1 tbsp minced garlic
2 green onions or scallions (thinly sliced and divided)
3.5 oz shiitake mushrooms or other mushrooms of choice (sliced)
2-4 tbsp water (to cook down noodles (see notes))
Chopped green onion or scallions (for garnishing)

Steps:

  • If you're using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.
  • Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.
  • Heat a large wok or non-stick pan over medium high heat. Add in the oil.
  • One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.
  • Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It'll also start to dry up and resemble minced 'meat' as it cooks and the water evaporates.
  • Season the tofu with the dark soy sauce. Mix well.
  • Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.
  • Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.
  • Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.
  • Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.
  • Once the mushrooms are cooked to your liking, add in the noodles.
  • Pour the sauce over the noodles and mix well.
  • Leave the noodles to cook over medium high heat for 2-3 minutes.
  • Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
  • Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.
  • Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!

Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 61 g, Protein 21 g, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1895 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 15 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

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

15 MINUTE SPICY UDON STIR FRY



15 Minute Spicy Udon Stir Fry image

You can be enjoying this Spicy Udon Stir Fry in just 15 minutes! Endlessly customizable. Add any vegetables or protein you like. Proving that delicious doesn't need to be time consuming!

Provided by Jennifer

Categories     Main Course

Time 15m

Number Of Ingredients 16

1 Tbsp vegetable oil (or other neutral cooking oil)
1/2 medium onion (sliced or diced)
1 medium carrot (spiralized and chopped or grated)
1 cup green onion (sliced diagonally (green part only))
3 cups baby spinach
14 oz soft vacuum-packed udon noodles (or see Notes for other types of udon you can use(400g))
1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha, to taste)
1/4 cup soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 Tbsp brown sugar
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro

Steps:

  • Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
  • In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
  • If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
  • Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

Nutrition Facts : Calories 480 kcal, Carbohydrate 80 g, Protein 18 g, Fat 11 g, SaturatedFat 5 g, Sodium 2729 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving

KIMCHI UDON NOODLE STIR-FRY



Kimchi Udon Noodle Stir-Fry image

This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.

Provided by chpmnk42

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 10

2 (7 ounce) packages fresh udon noodles
1 ½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
½ tablespoon rice vinegar
2 strips bacon, chopped
1 ½ cups chopped kimchi
1 clove garlic, minced
1 teaspoon toasted sesame oil
4 scallions, diagonally sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
  • Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
  • Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g

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From vandelicious.com


SEAFOOD UDON STIR FRY - KHIN'S KITCHEN
2022-02-03 First, add all the stir fry sauce ingredients in a small bowl, mix it well and set it aside. Prepare the udon noodles by the packet instructions. Heat the wok/pan into high heat, drizzle 2 tbsp of oil and add the prawns. Stir fry for 1-2 …
From khinskitchen.com


TOP 21 UDON NOODLES RECIPES – HAPPY MUNCHER
8. 20-Minute Spicy Pork Udon Stir Fry. A great, budget friendly way to serve noodles with a tasty sauce is this 20-minute spiced pork udon stir fry. All you need is a simple stir fry dish, a few essential spices and some vegetables. This recipe is a great way to use up leftover pork.
From happymuncher.com


SPICY UDON STIR FRY - A DASH OF MACROS
Heat a large 1-2 inch deep pan (with lid) to medium heat. Once the pan is hot add the sesame oil, diced shallots and cloves. Cook stirring frequently for 2-3 minutes. Then add the chopped chicken tenders to the pan with the shallots and garlic. Cook the chicken stirring every minute or so for 5 minutes.
From adashofmacros.com


5-INGREDIENT STIR-FRIED UDON NOODLES WITH SPINACH AND BEEF
250 g ground beef. 20 g ginger. salt. pepper. cooking spoon. fine grater. Heat more oil in pan over medium-high and add beef, breaking up as you brown it, approx. 5 min. Grate ginger into the meat and season with salt and pepper. Add spinach and mix well to combine. Keep heat on low.
From kitchenstories.com


SPICY UDON NOODLE STIR FRY WITH SHIITAKE MUSHROOMS
2018-07-24 Heat 2 TBSP of sesame oil in a large wok or skillet. Once the oil has heated up, add the garlic, mushrooms, and broccoli. Give everything a quick toss and stir so that the garlic doesn't burn. Sauté these ingredients until tender, stirring occasionally. This should only take about 3 minutes.
From killingthyme.net


SPICY UDON NOODLE STIR FRY - CHEF NAT
2020-05-26 Ingredients. 1 lb extra lean ground turkey 14 oz udon noodles 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 jalapeno pepper, chopped 1 tbsp fresh ginger, chopped
From chefnatskitchen.com


VEGAN STIR FRY UDON NOODLES - RUCHISKITCHEN
2020-07-11 Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork, gently swirl the noodles around to separate. Then drain the noodles and rinse under cold water and drain again. Toss the noodles in chili-garlic sesame sauce until well coated and set aside.
From ruchiskitchen.com


CHILLI OIL UDON STIR FRY - BEAT THE BUDGET
Add the red peppers, onion and pak choi into a deep frying pan/sauce pan on a high heat with the rapeseed oil. Fry for around 5 minutes and season with salt and chilli flakes. Meanwhile, add the noodles to salted boiling water for around 3 minutes. Drain and add to a large bowl, tossing the noodles with the chilli oil and minced garlic.
From beatthebudget.com


SWEET & SPICY UDON NOODLES - THE CHUTNEY LIFE
Follow the directions for whichever type of noodles you decide to use. Heat 2 tbsp of oil in a large wok or pot over medium high heat. Once the oil is hot, add the shallots and stir until they become soft. Next, add the mushrooms and cook until the mushrooms are for just about tender but not too soft. Reduce the heat to medium/low, add the ...
From thechutneylife.com


STIR-FRIED SPICY GARLIC UDON NOODLES | RECIPE - PINTEREST
Oct 11, 2021 - An umami-packed vegan Stir-Fried Spicy Garlic Udon Noodles with minced tofu ‘meat', mushrooms coated in a spicy sweet savoury sauce. So good! Pinterest. Today. Explore. ... Here's an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and ...
From pinterest.com


SPICY UDON NOODLE STIR FRY (5 MINUTE RECIPE CHALLENGE)
ASIAN VEGAN RECIPES EBOOK (OUT NOW) - https://www.thecheaplazyvegan.com/everyday-asian-recipes/GET THE RECIPE - https://www.thecheaplazyvegan.com/?p=21398DOW...
From youtube.com


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