Recipes

Udon Stir Fry

August 27, 2020

A super quick and flavorful udon stir fry recipe that serves as a great base to use up any proteins or vegetables you have on hand. It really doesn’t get easier than udon ready in less than 15 minutes!

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The best kind of “clean-out-the-fridge” recipes are ones that involve noodles! This udon dish is perfect for those busy weeknights when you need to get dinner on the table fast.

The highlight of this recipe is really the sauce. It’s my go-to sauce mixture that is great with any type of noodle and add ins. It’s always delicious and always satisfying.

Any type of protein or vegetables would taste great. This recipe is easily made vegetarian by substituting egg, tofu, or any other meat substitutes. However, remember to increase the amount of sauce if you decide to use a lot more additional protein or vegetables than listed in the recipe below!

Udon Stir Fry

 


Tiffany AngelaAuthorTiffany AngelaCategoryJapaneseDifficultyBeginner


A super quick and flavorful udon stir fry recipe that serves as a great base to use up any proteins or vegetables you have on hand. It really doesn't get easier than udon ready in less than 15 minutes!

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins


Ingredients
 2 packs of frozen udon
 8 oz flank or skirt steak, cut into angled strips
 4 garlic cloves, minced
 1 small or 1/2 large onion, sliced
 6 baby bok choy, halved
 2 tbsp oil (neutral-flavored like avocado, canola, etc)
 2 tbsp soy sauce
 2 tbsp oyster sauce
 2 tsp brown sugar
 2 tsp sriracha

Directions
1

Boil a pot of water and cook 2 packs of udon noodles according to package instructions. Pay attention to the cooking time! Frozen udon noodles cook very quickly.

2

While you are waiting for the water for the udon noodles to boil, start cooking your beef (or protein of choice). In a large skillet, heat the 2 tbsp oil on medium-high heat and saute the beef until all pieces are browned. Add in 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp brown sugar, and 2 tsp sriracha. Stir until everything is evenly combined.

3

Add in the onion, garlic, and bok choy to the beef sauce mixture at the same time you put the udon noodles into the boiling water. This way we won't overcook the vegetables while waiting for the noodles to cook.

4

Right when the udon is done boiling, add the cooked noodles to the sauce mixture. Toss to combine, stirring frequently until sauce has thickened and absorbed into the noodles (~1-2 minutes). Serve immediately.

Ingredients

Ingredients
 2 packs of frozen udon
 8 oz flank or skirt steak, cut into angled strips
 4 garlic cloves, minced
 1 small or 1/2 large onion, sliced
 6 baby bok choy, halved
 2 tbsp oil (neutral-flavored like avocado, canola, etc)
 2 tbsp soy sauce
 2 tbsp oyster sauce
 2 tsp brown sugar
 2 tsp sriracha

Directions

Directions
1

Boil a pot of water and cook 2 packs of udon noodles according to package instructions. Pay attention to the cooking time! Frozen udon noodles cook very quickly.

2

While you are waiting for the water for the udon noodles to boil, start cooking your beef (or protein of choice). In a large skillet, heat the 2 tbsp oil on medium-high heat and saute the beef until all pieces are browned. Add in 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp brown sugar, and 2 tsp sriracha. Stir until everything is evenly combined.

3

Add in the onion, garlic, and bok choy to the beef sauce mixture at the same time you put the udon noodles into the boiling water. This way we won't overcook the vegetables while waiting for the noodles to cook.

4

Right when the udon is done boiling, add the cooked noodles to the sauce mixture. Toss to combine, stirring frequently until sauce has thickened and absorbed into the noodles (~1-2 minutes). Serve immediately.

Udon Stir Fry

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