Udon Noodle Stir Fry
This simple stir-fry is the definition of “something from nothing,” transforming odds and ends from your fridge into a weeknight feast. Don’t get bogged down by the ingredient list; swap and substitute to your heart’s content. Dinner is served (and it’s delicious).
This stir-fry is everything I want on a weeknight: fast, satisfying, and infinitely adaptable. I keep packs of frozen udon noodles in my freezer at all times. They cook in under a minute and as long, as you’ve got some veggies and soy sauce on hand you can have a satisfying bowl of noodles in less than 20 minutes.
The flavors of this stir fry are borrowed from one of my all time favorite noodles dishes; Pad See Ew. More salty and savory than pad Thai, the flavors of pad see ew work really well with these thick, chewy udon noodles.
Recipe Ingredients:
To make this recipe you’ll need: udon noodles (see note below), Chinese broccoli aka gai lan, mushrooms, soy sauce, garlic, Serrano chilis, sugar, lime juice, fish sauce, white pepper.
*See recipe card for additional notes and ingredient substitutions.*
What are Udon Noodles? Udon noodles, a staple of Japanese cuisine, are thick, chewy noodles made from wheat flour. Their neutral flavor and springy texture make them endlessly adaptable. Whether served hot in a savory broth, chilled with a dipping sauce, or stir-fried with vegetables, their versatility and ability to absorb flavors make them a beloved ingredient for both home cooks and professional chefs. Udon noodles are sold in bundles that are either; dry, fresh, or frozen. Frozen or fresh are the ones you want for this recipe. You can find them in most Asian super markets, some big brand grocery stores or online.
Recipe Step by Step:
Step 1. Prep the Chinese Broccoli
With Chinese broccoli you get thick, hearty stems as well as delicate, tender tops and leaves. If you throw them in a pot all together they will cook at different rates and you’ll end up with some pieces that are over cooked and some that are under. Instead, first separate the thick stems from the more delicate, tender tops. Cut the stems down into bite-sized pieces that are approximately all the same size. Drop the stem pieces into a pot of boiling water and cook until tender, about 1-2 minutes then – just before you’re ready to drain them off – drop in the tender tops and leaves, cook for another 15-30 seconds then drain and set aside. This will result in tender, evenly cooked Chinese broccoli.
Step 2. Make the Sauce
In a small bowl whisk together all of the ingredients for the sauce then set aside.
Step 3. Stir Fry
First sauté the mushrooms until golden, then add in the garlic, broccoli and chili. Cook until the garlic is soft and fragrant then transfer the mixture to a clean bowl. Return the pan back to the stove and add in the sauce and noodles. Cook until the sauce reduces down and evenly coats each noodle. Add the vegetables back in. Toss to combine. Serve hot.
Essential Tips for a Successful Stir Fry:
- Mise en place: Having all your ingredients prepped and ready to go before you start cooking ensures that everything cooks evenly and quickly.
- High Heat: A blazing hot wok or skillet is crucial for achieving the signature “wok hei” or breath of the wok flavor, creating that slightly smoky, charred taste.
- Don’t overcrowd the pan: Cooking in batches prevents the ingredients from steaming instead of searing, ensuring they get that crispy exterior and tender interior.
- Keep it moving: Constant tossing and stirring keeps the ingredients in contact with the hot surface, promoting even cooking and preventing burning.
Check Out More Delicious Noodle Recipes:
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Udon Noodle Stir Fry
Ingredients
Stir Fry
- 2 tablespoons neutral oil like avocado or grape seed
- 1 small bunch Chinese broccoli, about 6 stems
- 8 ounces shiitake mushrooms, about 1-heaping cup sliced
- 4 cloves garlic grated
- 2 8-ounce packs fresh or frozen udon noodles
- 1 Serrano chili thinly sliced
Sauce
- 1/4 cup soy sauce
- 1 tablespoon sugar white or brown
- 1 tablespoon toasted sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons lime juice about 1/2 a lime
- 1/4 teaspoons white pepper
Instructions
- Prep the Broccoli: Place a small pot of water over medium high heat. While thats coming to a boil, prepare the Chinese broccoli to be blanched. Cut the broccoli stems in half to separate the thick, woody stems from the tender green leaves. Cut the stems into 3-inch pieces then halve them vertically. Once the water comes to a rapid boil add the stems and cook for 2 minutes then add in the rest of the tops and leaves and cook just until wilted and bright green, about 30 seconds. Use a slotted spoon to transfer the broccoli to a paper towel lined plate. Set aside.
- Make the Sauce: whisk together the sauce ingredients in a small bowl. Set aside to have ready for later.
- Stir Fry: Place a large sauté pan or wok over medium high heat. Add the neutral oil followed by the mushrooms. Sauté, stirring frequently until the mushrooms are soft and golden brown then add the garlic, broccoli and sliced chili. Continue cooking until the garlic is fragrant, about 1-2 more minutes. Transfer the mixture to a clean bowl then return the pan to the stove.
- Add the sauce and noodles to the pan, cook, stirring occasionally until the sauce reduces and coats the noodles throughly. Add the mushroom and broccoli mixture back into the pan, toss to combine. Divide between bowls, serve with extra lime wedges on the side.
Notes
- Udon Noodles: Udon noodles are sold in bundles that are either; dry, fresh, or frozen. The frozen or fresh version are the ones you want for this recipe. You can find them in most Asian super markets, some big brand grocery stores or online.
- Chinese Broccoli/ Gai Lan: if you can’t fin chinese broccoli a combination of broccolini and baby spinach is a good substitution.
- Shiitake Mushrooms: almost any mushroom will do; button, baby bella, maitake etc.
Incredibly delicious
Thank you, Kendra!
Love this recipe! My “go to” for udon stir fry. The refrigerated udon noodles I buy say just to dump them in a stir fry but I find boiling them a little then draining helps to separate them.
Made this today and it’s so delicious! Thank you!
I made this twice last week! So good, thank you!
What can I substitute for the fish sauce as I am a vegetarian?
Hi Carrie! You can just omit the fish sauce.
Husband and kids all loved this, and that’s rare!
Made it with leftover chicken. Our new weekend go-to. Thanks!
So good! Such great flavor with such simple ingredients.