Savory Stir-Fried Udon Noodles
How About Stir-Fried Udon for the Weekend?
I bought katsuobushi and wanted to use it up, so I decided to make udon noodles, then stir-fried udon. I might even make broth with any leftovers… This recipe is great for a satisfying weekend meal!
Main Ingredients
- 1 packet Udon noodles
- 1/3 Carrot
- 1/2 Onion
- 1/3 Zucchini
- 1 packet Bean sprouts
- 3 Shiitake mushrooms
- 1 head Bok choy (optional)
Seasoning & Others
- 1-2 tsp Oyster sauce
- 1 tsp Minced garlic
- A little Cooking oil
- A sprinkle of toasted sesame seeds (for garnish)
- A sprinkle of Katsuobushi (for garnish, optional)
- 1-2 tsp Oyster sauce
- 1 tsp Minced garlic
- A little Cooking oil
- A sprinkle of toasted sesame seeds (for garnish)
- A sprinkle of Katsuobushi (for garnish, optional)
Cooking Instructions
Step 1
First, prepare the vegetables for the stir-fried udon. Finely julienne the carrot, onion, zucchini, and shiitake mushrooms into approximately 4cm lengths. If using bok choy, slice it similarly. (If you enjoy a bit of spice, you can also add julienned chili peppers for an extra kick.)
Step 2
Prepare one packet of udon noodles. Nowadays, they are conveniently sold in single portions, making them easy to use. Boil the udon noodles in boiling water according to the package instructions. Be careful not to overcook them, as they can become mushy when stir-fried.
Step 3
Blanch the bok choy briefly in boiling water to maintain its crisp texture; overcooking will make it soft. Rinse the bean sprouts under running water and drain them well. (Adding bean sprouts towards the end and stir-frying lightly keeps them pleasantly crunchy.)
Step 4
Heat a generous amount of cooking oil in a deep pan or wok over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Add all the prepared vegetables (carrots, onions, zucchini, shiitake mushrooms) and stir-fry together.
Step 5
Continue to stir-fry the vegetables until they are evenly distributed in the pan and begin to soften and turn slightly translucent.
Step 6
Add the boiled udon noodles on top of the stir-fried vegetables. (If you wish to add ingredients like bacon or pork, you can stir-fry them at this stage.)
Step 7
Add the drained bean sprouts generously over the udon noodles and vegetables. Keep the heat on high. Stir-frying quickly over high heat prevents the ingredients from becoming soggy and preserves a delicious texture.
Step 8
Using a spatula or chopsticks, gently mix and toss the ingredients together. Ensure the noodles, vegetables, and bean sprouts are well combined while stir-frying.
Step 9
Pour 1 tablespoon of oyster sauce around the edges of the pan. Stir everything together to coat the noodles and vegetables evenly with the savory sauce.
Step 10
Taste the stir-fried udon and adjust the seasoning with more oyster sauce if needed. Start with 1 tablespoon and add more gradually to suit your preference. Oyster sauce provides both umami and saltiness, so it’s important to adjust the amount carefully.
Step 11
Once the seasoning is perfect, turn off the heat. Transfer the delicious stir-fried udon to a serving plate.
Step 12
Finally, sprinkle some toasted sesame seeds over the top for added nutty flavor and visual appeal.
Step 13
Optionally, garnish with katsuobushi flakes. They will ‘dance’ with the heat, adding a delightful visual and umami touch to your dish. (Katsuobushi is optional.)
