Udon Stir Fry
Dive into a bowl of irresistible Udon Stir Fry, a quick and flavorful weeknight favorite featuring tender udon noodles tossed with your choice of juicy chicken or tofu, crisp vegetables, and a savory homemade stir-fry sauce. Packed with vibrant ingredients like carrots, red bell peppers, and snow peas, and infused with aromatic garlic and ginger, this dish offers the perfect balance of textures and tastes. The umami-rich sauce, made with soy sauce, oyster sauce, and a hint of sesame oil, coats every strand of noodle for a satisfying, slurp-worthy meal. Ready in just 25 minutes and easily customizable with a touch of chili heat or sesame seed garnish, this recipe is perfect for anyone craving a comforting, Japanese-inspired stir fry.
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Recipe Information
Ingredients
- 400 grams Udon noodles (fresh or frozen)
- 250 grams Chicken breast or tofu, sliced into bite-sized pieces
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 grams Snow peas
- 2 Spring onions, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Chili sauce (optional)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
If using frozen udon noodles, thaw them by placing the packet in hot water for a few minutes and then drain. If using fresh udon noodles, loosen them gently if they are clumped together.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and chili sauce (if using) to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken or tofu and cook for 5-7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger for 30 seconds until fragrant.
Add the julienned carrot, red bell pepper, and snow peas to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken or tofu to the skillet. Add the udon noodles and pour the stir-fry sauce over the top. Toss everything together to ensure the noodles, protein, and vegetables are well coated.
Continue stir-frying for another 2-3 minutes, allowing the sauce to warm through and slightly caramelize.
Remove from heat and garnish with chopped spring onions and sesame seeds, if desired. Serve hot.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.1 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
