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Saturday, October 12, 2013

Udon Noodle Stir-Fry

Oh the colorful bounty of a stir-fry. Purely vegetarian, this stir-fry will satisfy all of your carnivorous desires with thick and rich crispy udon noodles coated with fried eggs. The colorful vegetables alone will have you re-thinking your meat-craze. Udon noodles are Japanese thick wheat noodles often eaten in hot soup. I love the thick meaty consistency of these noodles for stir-fry's. They also hold up well under the high heat of a wok. 

Udon Noodle Stir-Fry
Serves 4-5

1 package dried udon noodles
2 large eggs 
3 tbsp sesame oil 
2-3 cups broccoli 
1 cup chopped green onion
1 cup chopped carrots
1 can sliced water chestnuts
1 can baby corn 
1 cup cilantro for garnish 
3 tbsp toasted sesame seeds for garnish

Cook udon noodles according to package directions. Set aside. In a large wok, add 2 tbsp sesame oil over high heat. Stir-fry broccoli through corn until cooked through. Pour cooked vegetables in bowl and set aside. In the same wok, add 1 tbsp sesame oil over high heat. Add cooked udon noodles and fry 2 minutes, stir and add 2 eggs in center of wok, then mix egg into noodles and fry another 3-4 minutes. Now pour vegatables back into wok along with the reduced sauce. Stir together and garnish with sesame seeds and cilantro. 

Stir-fry sauce
1/2 cup soy sauce
1/4 cup rice vinegar
2 tbsp brown sugar or 3 tbsp honey
2 tbsp sesame oil 
2 tbsp freshly grated ginger 
1 tbsp freshly grated garlic
2 tsp chili oil 
1 Serrano chili, minced
1/2 cup minced red onion
1 cup chopped cilantro 

In small saucepan, add all ingredients. Bring to a boil, then reduce over low heat for 10 minutes. 




3 comments:

  1. I tried this last week and my friends really liked this dish, and I will try this again later for my family because I'm sure they will like this. I hope I can find more interesting and delicious recipe like this.

    Easy Stir Fry

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  2. So glad to hear you enjoyed this recipe. I love cooking with Asian ingredients, so there will definitely be more to come!

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