Udon Stir Fry Noodles In Teriyaki Glaze Recipes

TERIYAKI CHICKEN YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Wash and peel (optional) the carrot, and cut them into thin slivers and set aside
• Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside
• Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside
• Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.
• Grate the ginger and set aside later for the sauce
• Hand shred, or thinly slice the leftover chicken and set aside
• Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside
• Set a small pot on the stove on medium-low heat
• Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)
• Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes
• While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.
• Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.
• Once the sauce thickens, set it aside for later.
• Use a large frying pan and set the stove to medium to medium high heat.
• Add 2 tablespoons of oil to the frying pan and wait for it to get hot.
• Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)
• Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.
• Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.
• Add in the chicken and mix everything together and cook for another 1-2 minutes.
• Add in the noodles and cook for 1 minute
• Add in the sauce and cook everything for 1 minute
• Once everything is all cooked, plate it and enjoy!

ORANGE CHICKEN AND UDON STIR-FRY

Steps:

• Place chicken into a resealable zip-top bag (such as Ziploc®). Add mandarin orange juice, lemon juice, rice vinegar, soy sauce, and smashed garlic. Close the bag tightly and mix the marinade into the chicken. Place into a refrigerator and let rest for 1 hour.
• Heat olive oil in a large skillet or wok over high heat. Add chicken and marinade; bring to a boil. Cook, uncovered, stirring occasionally, for 6 minutes.
• While chicken cooks, 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, 10 to 12 minutes. Drain.
• Stir bell pepper, onion, carrot, and minced garlic into the skillet with chicken. Reduce heat to medium and cover. Cook for 6 minutes. Add broccoli, cover, and cook for 3 minutes more. Add stir-fry vegetables and mix well. Stir in peanut butter and teriyaki sauce. Add drained udon and heat through, 2 to 3 minutes. Serve immediately.

SPICY STIR-FRIED UDON NOODLES

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.

TERIYAKI CHICKEN AND NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.