Udon Noodle Stir Fry
Udon noodles, vibrant veggies & a savory sauce sizzle in this quick, flavorful stir-fry. Weeknight dinner perfection!
Servings: 2
Calories: 673kcal
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
Ingredient Notes and Substitutions:
- 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.
Nutrition
Calories: 673kcal | Carbohydrates: 95g | Protein: 26g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 3254mg | Potassium: 808mg | Fiber: 12g | Sugar: 23g | Vitamin A: 1532IU | Vitamin C: 83mg | Calcium: 86mg | Iron: 3mg