Vegan Udon Noodle Stir Fry Recipes

VEGAN UDON NOODLE STIR FRY

Steps:

• Prepare udon noodles per package directions, and set aside.
• Add all of the ingredients for the sauce to a small bowl and stir to combine. Set aside.
• Prepare your vegetables and heat a wok over a high heat on your stove top. Add the Olive Oil and Sesame Oil, followed by the onion and celery. Cook for 2 minutes.
• Add all of the remaining ingredients, EXCEPT the cilantro, snow peas, and noodles. Cook for 3 to 4 minutes until mushroom are softened.
• Break up the udon noodles, and add to the wok. Toss to combine, adding the sauce and snow peas. Cook for 1 to 2 minutes until the noodles are hot.
• Add the cilantro and toss to combine before serving.

15 MINUTE SPICY UDON STIR FRY

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.

STIR FRY NOODLES

Steps:

• Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
• Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
• In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
• Add half the scallion mixture and saute until fragrant, about 1 minute.
• Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
• Add the eggs, sriracha, chicken, and remaining scallion mixture.
• Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
• Remove from heat. Sprinkle with the reserved green onions.

UDON NOODLE STIR-FRY

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, 10 to 12 minutes. Drain and set aside.
• While noodles are cooking, whisk together soy sauce, water, rice vinegar, maple syrup, Sriracha sauce, garlic, ginger, and cornstarch in a small bowl.
• Heat oil in a large wok over high heat. Add broccoli and carrots; stir-fry until tender-crisp, 3 to 5 minutes. Add noodles, soy sauce mixture, and edamame. Stir-fry for another minute, using a fork to pull noodles apart. Remove from heat and mix in green onions.

MISO SESAME UDON NOODLES STIR FRY

Steps:

• Cook noodles as per package directions, drain and rinse with cold water. Keep aside. (HINT: Drizzle some olive oil while cooking this will prevent the noodles from sticking to each other). If using Frozen Udon Noodles then add directly into the pot of boiling water. Stir lightly for 1-2 minutes. Drain and rinse under cold water.
• Heat a wok or a skillet with toasted sesame oil. Add onions, ginger-garlic paste, bell pepper, carrots, bean sprouts, and mushrooms. Season with salt and pepper as per taste. Stir fry until the veggies get cooked. This takes 2-3 minutes. Don't overcook the veggies. You want to feel the crunch when you bite onto them.
• Make space in the center of the pan or wok and add the butter cut into cubes. Add red miso paste, dark soy sauce, white wine vinegar, sriracha, and sesame oil. Use a wooden spatula or a silicone spatula to stir well and combine the sauce with the veggies. Alternatively, you can make the sauce in a glass measuring cup and pour it into the pan or wok.
• Add noodles and stir well until combined. Take it off the heat and garnish with chopped green onions and sesame seeds.