Spicy Udon Noodle Soup Recipes

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

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

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