Sauteed udon noodles are a classic Japanese dish. They bring together the thick, chewy texture of udon noodles with a medley of ingredients, often including vegetables and protein, in a savory sauce.
This dish is not just a staple in Japanese cuisine. It’s also a favorite among those who love Asian flavors and enjoy a hearty, stir-fried meal.
Udon noodles are easy to customize, too!
My approach to making sauteed udon noodles focuses on finding a balance between simplicity and flavor. I use a combination of fresh produce and carefully selected sauces to create a dish that resonates with the essence of traditional Japanese cooking, yet can be easily prepared in the comfort of my own kitchen.
Whether you are an experienced cook or a beginner, this recipe can be tailored to your skill level, and it promises to deliver a delicious experience.
Key Takeaways
- Sauteed udon noodles are a beloved part of Japanese cuisine, celebrated for their flexibility and taste.
- Incorporating a balance of vegetables, protein, and sauces can enhance both the nutrition and flavor of the dish.
- This recipe is adaptable and can cater to various dietary needs and cooking abilities.
Ingredients Overview
In this section, I’ll guide you through choosing the right type of udon noodles and the variety of proteins, vegetables, and seasonings to make your sautéed udon noodles vibrant and flavorful.
Noodle Selection
The foundation of any udon dish is the noodles. Udon noodles are thick, chewy, and made from wheat flour. They come in several varieties such as frozen udon, which offers a satisfying texture and is conveniently pre-cooked. Dried udon noodles are also available for those who prefer to boil their own. Fresh udon is another option; it cooks quickly and has a notably tender texture.
Proteins & Vegetables
A variety of proteins such as thinly sliced beef, shrimp, or even tofu for a vegan twist can be included as per your preference.
Vegetables not only provide color and crunch but are also packed with nutrients. Staples include mushrooms, sliced onions, julienned carrot, and cabbage. If available, bok choy, bell peppers, and bean sprouts are excellent additions for extra texture and flavor.
Seasonings & Sauces
The true essence of sautéed udon comes from its seasonings and sauces. I typically start with a base of soy sauce and mirin, enhancing this with a touch of sugar to balance the flavors.
Generously adding minced garlic and ginger provides a zesty undertone. I finish off the dish with a drizzle of sesame oil for its nutty aroma.
For more complexity or a spicier kick, a splash of oyster sauce, dark soy sauce, or chili oil might be exactly what the dish needs.
Preparation & Cooking Method
When I cook sautéed udon noodles, I focus on achieving the perfect chewy texture and rich umami flavor. Ensuring the ingredients are prepared correctly and employing the right stir-frying techniques are crucial to making a delicious noodle dish.
Noodle Preparation
The first step for sautéed udon noodles is to boil the noodles in a large pot of boiling water. I make sure to use enough hot water to fully submerge the noodles.
Frozen udon noodles generally take about 1 minute to loosen up, while fresh ones might take a bit longer. If I’m using dried udon, I follow the package instructions, which usually suggest boiling for around 10 minutes.
I’m always careful to avoid overcooking the noodles, as I want to maintain that signature chewy texture. Once boiled, I quickly drain and rinse them under cold water to stop the cooking process and prevent clumping.
Vegetable & Protein Prep
Next, I prepare my veggies and protein. I like to chop all my vegetables into bite-sized pieces before I start cooking.
For proteins like shrimp or chicken, I ensure they are cut uniformly so they cook evenly. Preparing these ingredients ahead of time allows me to stir-fry everything swiftly, preserving the flavors and nutrition.
Stir-Frying Techniques
The wok is my go-to utensil for stir-frying because it distributes heat evenly and allows for quick cooking.
I heat some oil over medium heat and then add my proteins, cooking them until they’re just done. I then set them aside and add the vegetables to the wok.
Stir-frying quickly on high heat helps to develop a savory depth, adding that umami richness to the dish without losing the freshness of the veggies.
Afterward, I reintroduce the noodles and proteins to the wok, mixing in a savory sauce to coat everything well.
The entire stir-frying process shouldn’t take more than 20 minutes. It’s a quick and efficient way to whip up a variety of noodle dishes, like yakisoba or soba, as well as udon. Not to mention, it’s a smart way to use up any leftovers while keeping the calories in check.
Sauteed Udon Noodles: 15-Minute Stir Fry Recipe
Course: LunchCuisine: JapaneseDifficulty: Easy4
servings10
minutes15
minutesHere’s a simple and delicious recipe for stir-fried udon noodles that you can try!
Ingredients
12 oz fresh or frozen udon noodles
2 tbsp vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1 cup snap peas
1/2 cup mushrooms, sliced
2 green onions, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tsp sugar
1/2 tsp ground black pepper
Optional: protein of your choice (chicken, shrimp, beef, tofu), cooked and sliced
Directions
- Cook Udon Noodles:
- If using fresh udon noodles, separate them gently. If using frozen, cook according to package instructions until just tender. Drain and set aside.
- Prepare Sauce:
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and black pepper. Set aside.
- Stir-Fry Vegetables:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sliced onion, stir-frying until fragrant and the onion becomes translucent, about 1-2 minutes.
- Add bell pepper, carrot, broccoli, snap peas, and mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Combine Ingredients:
- Add the cooked udon noodles to the skillet, gently tossing to combine with the vegetables.
- Pour the sauce over the noodles and vegetables, stirring to evenly coat everything.
- Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.
- Serve:
- Garnish with chopped green onions.
- If desired, add your cooked protein (chicken, shrimp, beef, tofu) at this stage and stir to heat through.
Notes
- Adjust the vegetables according to your preference or what you have on hand.
For a spicier kick, add some chili flakes or a splash of sriracha to the sauce.
Garnish with sesame seeds or a drizzle of extra sesame oil for added flavor.
Frequently Asked Questions
In this section, I’ll cover some common questions you might have about making sautéed udon noodles, from essential ingredients to the best methods of preparation.
What ingredients are needed for a classic sautéed udon noodles dish?
A classic sautéed udon noodles dish typically requires thick udon noodles, protein such as chicken, pork, beef, or tofu, vegetables like bell peppers and onions, and a savory sauce often made with soy sauce, oyster sauce, and mirin.
How do you incorporate egg into sautéed udon noodles?
To incorporate egg into sautéed udon noodles, scramble it in the pan first and set aside. After sautéeing other ingredients, mix the egg back in just before serving for a rich, custardy texture.
Can you share a simple vegetarian variation of sautéed udon noodles?
A simple vegetarian sautéed udon noodles can include mushrooms, bok choy, and carrots. Use a vegetarian oyster sauce or tamari as a substitute for regular oyster sauce to keep the dish entirely plant-based.
What are the steps for making a flavorful yaki udon sauce?
For a flavorful yaki udon sauce, combine soy sauce, mirin, and sake in equal parts, adding sugar to taste. Some recipes also include a bit of dashi broth for added umami.
What’s the best method for preparing pre-packaged udon noodles for sautéing?
Preparing pre-packaged udon noodles involves boiling them for 2-3 minutes until soft, then rinsing under cold water to stop the cooking process. This ensures they don’t overcook during sautéing.
What are the key culinary differences between ramen and udon noodles?
Ramen noodles are thin and wheat-based. They are often used in broth. On the other hand, udon noodles are thicker and chewier. They are also made from wheat. Udon noodles are versatile, but they are commonly served in stir-fry dishes like yaki udon.