Crispy Bean Sprout Udon Stir-Fry
A Simple and Delicious Stir-Fried Udon with Plenty of Crunchy Bean Sprouts
On hot, unappetizing days, I made a super simple stir-fried udon! The key here is to load it up with plenty of crunchy bean sprouts. We’ll stir-fry some assorted vegetables and udon noodles with soy sauce and oyster sauce, then top generously with crisp bean sprouts and cucumber for a meal that’s perfect for beating the summer heat and satisfying your appetite. Here’s how to make delicious stir-fried udon!
Main Ingredients
- 1 bag bean sprouts
- 1 shiitake mushroom
- 1/2 onion
- A small bunch of garland chrysanthemum
- 2 stalks bok choy
- 1/2 cucumber
Sauce
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
Cooking Instructions
Step 1
I decided to make a simple stir-fried udon using vegetables I usually enjoy. If you have cabbage, bell peppers, or paprika, adding them would make it even more delicious.
Step 2
First, wash all the vegetables you’ll be using. For the bean sprouts, simply open the bag, rinse lightly under water, and drain well. Prepare the garland chrysanthemum and cucumber for topping.
Step 3
Heat a pan with a generous amount of oil. Add the sliced garlic and sauté until fragrant. Stir-frying the garlic beforehand really enhances the overall aroma of the dish.
Step 4
Once the garlic is fragrant, add the sliced onion and shiitake mushroom. Sauté over low heat for about 1 minute. This step helps to bring out the natural sweetness of the vegetables.
Step 5
Meanwhile, bring a pot of water to a boil and cook the udon noodles. Make sure to separate the noodles as they cook to prevent them from sticking together.
Step 6
After cooking, rinse the udon noodles under cold water. This step helps to maintain their chewy texture and prevents them from becoming mushy or clumpy.
Step 7
Now, add the cooked udon noodles to the pan with the sautéed vegetables. It’s time to season! Add 1 tablespoon of soy sauce and 2 tablespoons of oyster sauce. Keep in mind that the saltiness of oyster sauce can vary between brands, so it’s a good idea to taste and adjust the amount as needed.
Step 8
Stir-fry everything over medium heat for about 30 seconds, ensuring the sauce coats the udon noodles and vegetables evenly.
Step 9
Finally, add a generous amount of the prepared bok choy and bean sprouts. Stir-fry over high heat for a short time to finish! Cooking over high heat ensures the vegetables remain crisp and fresh.
Step 10
Bean sprouts lose some of their volume when cooked, but it’s crucial not to overcook them to preserve their satisfying crunch. Stir-frying over high heat for about a minute will give you delicious, crunchy bean sprout udon.
