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Easy 20-min Soy Egg Udon Stir Fry

Soy egg udon stir fry with jammy eggs and vegetables
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Craving a fast, savory dinner that feels like a warm hug in a bowl? This Easy 20-min Soy Egg Udon Stir Fry is the ultimate quick weeknight meal, featuring chewy noodles and flavorful soy eggs. It's the kind of dish that saves you on those evenings when time is short but your appetite for something delicious is huge.

Ingredients

Scale
  • For the Soy Eggs (Ajitsuke Tamago):
    • 4 large eggs
    • 1/4 cup soy sauce (or tamari for gluten-free)
    • 1/4 cup water
    • 1 tablespoon mirin (or 1 tsp sugar mixed with 1 tbsp water)
    • 1 teaspoon sesame oil
  • For the Udon Stir Fry:
    • 2 packs (approx. 14 oz) pre-cooked udon noodles
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 1 cup sliced shiitake mushrooms
    • 1 bell pepper, thinly sliced
    • 2 cups chopped bok choy or cabbage
    • 2 green onions, sliced (white and green parts separated)
  • For the Stir Fry Sauce:
    • 3 tablespoons soy sauce
    • 1 tablespoon oyster sauce (or vegetarian oyster sauce)
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar or honey
    • (Optional) 1 teaspoon chili garlic sauce or sriracha for heat

Instructions

  1. Prepare the Soy Eggs: Gently lower the eggs into a pot of boiling water and cook for 6-7 minutes for a perfectly jammy, soft-boiled yolk. Immediately transfer them to an ice bath to stop the cooking. Once cool, carefully peel them. In a small bowl or container, mix the soy sauce, water, mirin, and sesame oil. Add the peeled eggs, ensuring they are submerged. Let them marinate while you cook the stir fry.
  2. Loosen the Noodles: If using pre-cooked udon from packages, run the noodles under warm water to separate them. This prevents them from sticking together in the wok.
  3. Stir Fry the Aromatics & Veggies: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until fragrant. Add the mushrooms and bell pepper, and stir-fry for 2-3 minutes until they begin to soften.
  4. Sauce and Combine: Push the veggies to one side. Pour the stir fry sauce ingredients directly into the hot pan. Let it bubble and sizzle for just a moment to wake up the flavors. Then, add the bok choy and the udon noodles. Using tongs, toss everything together until the noodles are evenly coated in the sauce and the bok choy has wilted, about 2-3 minutes.
  5. Final Touches: Turn off the heat and stir in the green parts of the green onions and the remaining teaspoon of sesame oil for a final flavor boost.

Notes

This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles will soften considerably upon reheating. To reheat, add a splash of water or broth to a skillet and warm gently over medium heat, stirring frequently. The soy eggs can be stored in their marinade in the fridge for up to 3 days. They become more flavorful the longer they sit!

Nutrition

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