Udon Noodle Stir Fry Recipe

chopsticks on plate of udon noodle stir fry

Course: Main Course, Main Dish

Cuisine: Asian

Keyword: stir fried udon, udon noodle stir fry, udon noodles, yaki udon

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 614kcal

Author: Jessica Formicola

Chewy, saucy yaki udon noodle stir fry in 20 minutes. Ground pork, tons of veggies, and a glossy umami sauce. Pro tips to avoid soggy noodles

Print Recipe

Equipment

Large Skillet

Ingredients

Udon Stir Fry Sauce:

3 tablespoons light soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons mirin
2 teaspoons brown sugar
1 teaspoon sesame oil
1/8 teaspoon white pepper
1 teaspoons cornstarch
1 tablespoons water
1-2 teaspoons chili crisp oil* , optional

Yaki Udon Stir Fry:

18-20 ounces fresh udon noodles , 2 vacuum packages
3 tablespoons vegetable oil , you might not use all of this
12 ounces ground pork
3 cloves fresh garlic , minced
1 tablespoon fresh ginger , grated
4 scallions , trimmed and chopped
2 stalks bok choy , coarsely chopped
1 cup white mushrooms , sliced
1 cup snap peas

Garnish:

fresh lime wedges
additional scallions
sesame seeds
additional chili crisp

Instructions

Stir Fry Sauce:

In a very small saucepan, combine the3 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 1/2 tablespoons mirin, 2 teaspoons brown sugar, 1 teaspoon sesame oil and 1/8 teaspoon white pepper. Stir over low heat until the sugar has dissolved.
In a small bowl, whisk together the 1 teaspoons cornstarch and 1 tablespoons water. Whisk into the sauce until thickened and glossy.
Remove from the heat and stir in the 1-2 teaspoons chili crisp oil*, if using.

Udon Noodle Stir Fry:

If using vacuum packed 18-20 ounces fresh udon noodles, they are already cooked. Simply rinse them under warm water to separate and then toss them in a small amount of vegetable oil to preventing sticking. Set aside. If using dry or frozen, cook according to package direction minus 1 minute and then drain and toss with the oil. Set aside.
In a large skillet, heat 1 tablespoons vegetable oil over medium-high heat. Add the 12 ounces ground pork, breaking into bits as it browns. Aim to get a bit of char on the meat. Flip every 2 minutes for approximately 6 minutes or until no pink remains. Using a slotted spoon, remove the meat to a paper towel lined plate.
If there is still some fat left in the pan, leave it, if it is dry, add 1 tablespoon more of the vegetable oil. Over medium heat, add the minced 3 cloves fresh garlic, grated 1 tablespoon fresh ginger, 4 scallions, 2 stalks bok choy, sliced 1 cup white mushrooms and 1 cup snap peas. Cook, stirring to prevent sticking, for approximately 5 minutes or until the vegetables start to soften. Vegetables should be vibrant in color and soft, but still holding their shape (except bok choy, that will wilt). Remove the vegetables to another bowl.
With the skillet still hot, add the prepared udon noodles, arranging in a single layer and trying to get a sear on one side. Cook for 1 minutes.
Pour the sauce over the noodles and with tongs, toss lightly in the sauce.
Add the cooked ground pork and vegetables back to the noodles, continuing to toss lightly. Do not overtoss, this will make the noodles gummy.
Serve immediately with fresh lime wedges, additional scallions and extra additional chili crisp, and/or sesame seeds if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*Sriracha or sambal oelek can also be used.

Storage: Cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a warm skillet over medium heat.

Freezing: Technically you can freeze this dish, but the texture of the noodles will soften upon thawing. Freeze in an airtight container for up to 2 months.

Nutrition