Udon Stir Fry

Name: Udon Stir Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz. udon noodles; 3 tablespoons neutral oil like canola or vegetable; 8 oz. cremini mushrooms; 1 red bell pepper; 2 carrots; 1 tablespoon freshly grated ginger; 4 garlic cloves; 1 bunch green onions; 3 cups fresh baby spinach; 1 cup Thai basil; toasted sesame seeds and lime wedges; 3-4 tablespoons Gochujang; 3 tablespoons reduced sodium soy sauce; 3 tablespoons oyster sauce; 2 tablespoons dark brown sugar; 2 tablespoons Tahini; 2 tablespoons lime juice; 2 tablespoons water; 2 teaspoons toasted sesame oil; 1 teaspoon molasses; 1 teaspoon cornstarch

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Course
Main Course
Cuisine
Asian

Udon Stir Fry

Victor Mills

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This Udon Noodle Stir Fry is an exotic fusion of Asian flavors with nods to Japanese, Korean and Thai cuisine. It’s made with versatile pantry friendly ingredients, on your table in just over 30 minutes and YOU choose the spice level! This Udon Noodle recipe is made of a soft tangle of delightfully chewy udon noodles (or any noodles you have on hand will work), caramelized mushrooms and crisp-tender vegetables bathed in a savory, sweet, and spicy sauce, laced with heavy hitting fiery gochuchang, earthy tahini, umami-rich soy sauce, peppery Thai basil (or use regular), and aromatic garlic, ginger and green onions. Serve it up with some crispy crab rangoons or egg rolls for pure taste bud magic.

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Ingredients

Servings

NOODLES AND STIR FRY

8 oz. udon noodles (may sub lo mein, ramen or spaghetti)
3 tablespoons neutral oil like canola or vegetable
8 oz. cremini mushrooms, sliced
1 red bell pepper, sliced
2 carrots, sliced
1 tablespoon freshly grated ginger
4 garlic cloves, minced
1 bunch green onions, sliced, white and green parts separated
3 cups fresh baby spinach, torn
1 cup Thai basil, chopped (may sub regular)
toasted sesame seeds and lime wedges for serving

SAUCE

3-4 tablespoons Gochujang (I use Annie Chun's, 4 is quite spicy)
3 tablespoons reduced sodium soy sauce
3 tablespoons oyster sauce
2 tablespoons dark brown sugar (may sub light)
2 tablespoons Tahini (may sub peanut butter)
2 tablespoons lime juice
2 tablespoons water
2 teaspoons toasted sesame oil
1 teaspoon molasses
1 teaspoon cornstarch

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Instructions

Cook noodles: Cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cool running water. Lighlty drizzle with neutrel oil and toss to prevent the noodles from sticking together; set aside.
Cook mushrooms: Heat 3 tablespoons neutral oil in a large cast iron skillet over medium-high heat. Once hot, add the mushrooms, stir to coat and spread into an even layer (some will overlap which is okay). Cook undisturbed until they turn deeply golden brown on the bottom, about 10 minutes. Meanwhile...
Make stir fry sauce: Meanwhile, whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside.
Caramelize mushrooms: Once the bottoms of the mushrooms are golden, give them a stir and continue to cook, stirring occasionally, until the mushrooms are deeply caramelized, about 5 more minutes.
Stir fry vegetables: Add the bell peppers, carrots, ginger, garlic and white parts of green onions to the mushrooms and cook an additional 2 minutes, or until the onions are softened.
Combine: Add the Sauce and bring to a simmer until slightly thickened, about 1 minute. Add the noodles, spinach, and basil and toss until the spinach is wilted, about 1 minute.
Garnish: Garnish with desired amount of green onions and sesame seeds.

Notes

Oyster sauce: Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman located in the Asian section of grocery store. You truly can taste the difference and will be sorely disappointed with less quality brands. If you’re allergic to shellfish or are vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.
Gochujang (or gochuchang): is a Korean red chili paste primarily made from red chilies, glutinous rice, and soybeans with a complex, savory, spicy, sweet heat. Please do not substitute with another Asian chili sauce – they are not the same!
Customize the spice level: If you are worried about heat, it’s best to start with less gochujang sauce (about 2 tablespoons) and add more to taste.
Mix up the veggies: As with any stir-fry, you can use any veggies you’d like in this recipe. Bok choy, broccoli, snow peas, fresh green beans, and more can be used!
Add protein: Add cooked shrimp, chicken, or beef to your udon noodle stir-fry. See my cashew chicken for how I prepare my chicken.
Add tofu:Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes.
Make it gluten-free: Use gluten-free noodles (like rice noodles), tamari in place of the soy sauce and gluten-free oyster sauce. Traditional Gochuchang is not gluten free, so you’ll need to seek out a gluten free version like this one on Amazon.