Description
This quick udon recipe delivers maximum flavor with minimal effort. Ready in just 15 minutes, these spicy noodles are the perfect easy weeknight dinner that will become your new obsession.
Ingredients
- Udon Noodles: 2 packs (about 7 oz or 200g each)
- Garlic: 4-5 large cloves, finely minced
- Fresh Red Chili: 1-2, sliced
- Soy Sauce: 3 tablespoons
- Oyster Sauce: 1 tablespoon
- Toasted Sesame Oil: 1 tablespoon
- Neutral Oil: 2 tablespoons
- Green Onions: 3, sliced, with whites and greens separated
- Optional Add-ins: Snap peas, shredded carrots, baby spinach, or protein like shrimp, chicken, or tofu
Instructions
- Prep Your Components: Rinse pre-cooked udon under warm water to separate. If using dried, cook according to package directions. Mince garlic, slice chili and green onions.
- Create the Flavor Base: Heat neutral oil in a large wok over medium-high heat. Add white parts of green onions and minced garlic. Stir-fry for 30-60 seconds until fragrant.
- Build the Sauce: Add sliced chili to the wok. Pour in soy sauce and oyster sauce. Cook together for 30 seconds to meld flavors.
- Bring It All Together: Add udon noodles to the wok. Toss vigorously with tongs to coat evenly in sauce. Add 1-2 tablespoons of water if needed to loosen noodles. Toss for 2-3 minutes.
- Finish and Serve: Turn off heat. Drizzle with toasted sesame oil and toss one final time. Garnish with green onion tops. Serve immediately.
Notes
For gluten-free version: Use tamari instead of soy sauce and buckwheat soba noodles. For vegan version: Substitute oyster sauce with vegetarian stir-fry sauce. Store leftovers in airtight container in fridge for up to 2 days. Reheat gently in skillet with splash of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg