Udon noodles Stir fry

This umami-packed Udon noodle stir fry has the most incredible sauce. Chewy Udon noodles soak up all the flavour. Tons of veggies and ground meat make this noodle stir fry a complete meal.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 10

Servings servings

Calories 333kcal

Author Subhasmita

Ingredients

2 tbsp Peanut oil/ neutral cooking oil
2 serving udon noodles (500g)
250 grams ground pork (see note 1)
½ medium onion sliced
2 cloves garlic minced
2 cup cabbage
1 carrot
2-3 baby bokchoy

Stir fry Sauce

3 tablespoon soy sauce
2 tbsp oyster sauce
1 tbsp mirin
1.5 tbsp brown sugar
1.5 teaspoon Rice wine Vinegar
1 tsp Gochugaru Korean chili flakes or red pepper flakes, optional

Instructions

Make the stir fry sauce

In a bowl or glass jar with a lid add all the ingredients for the sauce. Shake it well and keep it aside.

For Udon noodles stir fry

Cut veggies into juliennes. Roughly chop the firm part of bokchoy and the leaves.
If using packed udon noodles cakes, pour hot water on the cakes and let it rest for about 10 minutes. The noodles can be separated easily. They tend to break easily, so be careful and gentle while separating.
In a large wok or skillet heat oil. Add ground pork and 2 tablespoons of the prepared sauce. Mix and cook pork for 4-5 minutes on medium-high heat, breaking any big lump of meat.
Add minced garlic and sliced onion. Cook further for about one minute.
Add cabbage and carrots. Toss on high heat for 2-3 minutes. The veggies need to be tender yet have a crunch to them.
Add drained Udon noodles and bok choy to the wok. Pour over all the stir-fry sauce. Toss everything on high heat to coat the noodles well with the sauce.
Sprinkle more green onion on top while serving.

Video

Nutrition