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Stir Fried Udon Noodles with Vegetables

Stir Fried Udon Noodles with Vegetables

Stir fried udon noodles with vegetables are so hearty and healthy that you don’t even need meat in this dish.

You guys have to try this.

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I like this recipe because it has a thick, sweet soy sauce that clings to each noodle and veggie without the use of butter or any thickening agent like cornstarch. The sauce thickens from combining with the starch in the noodles. We like it so much I make this a few times a month. Sometimes I throw in chicken, ham, shrimp, or sliced fishcakes, and other times I just use whatever I have in the fridge. This time I used lots of vegetables. Be creative with your dishes and throw in whatever ingredients you want that day.

Like I always say, baking is a science, but cooking is an art.

At least, that’s what I say in my head all the time.

..unless I read that somewhere and forgot.

..in which case I just stole someone else’s quote and took credit for it.

But I prefer to be very lax on measurements, especially with dishes like this. The only thing I do measure is the amount of sauce I need to be able to coat the noodles. Other than that, it’s handfuls of various vegetables that are all about the same size in order to be cooked within the same amount of time.

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I buy the frozen blocks of udon at our local Super H Mart. One brick of noodles (yes, as of now, I use my own measurement system which consists of bricks, cinder blocks, and bucket size) . And with the way my family gobbles these noodles down they should sell bucket sized blocks designed to fit perfectly into a large pot of water.

I guess one block would suffice for a light snack.

But let’s go crazy and use two blocks of noodles. I skipped breakfast.

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Stir Fried Udon Noodles with Vegetables

Serves 2-4

Ingredients:

  • 1 lb. udon noodles
  • 4 cloves garlic, minced
  • 1 zucchini, julienned
  • handful of julienned peppers (or carrots)
  • 6 mushrooms, sliced
  • 3 cups of Napa cabbage, shredded
  • 1 Tbsp. oil for stir frying

Sauce Ingredients:

  • 1/2 cup water
  • 3 tsp. oyster sauce
  • 3 tsp. light soy sauce
  • 3 tsp. regular soy sauce
  • 1 1/2 tsp. sugar
  • 1 tsp. sesame oil
  • few dashes of white pepper

Instructions:

  1. Boil some water in a large pot, place frozen udon noodles in for 2 minutes or until no longer frozen. You aren’t trying to cook these noodles all the way through, because you will be cooking them more later on in the stir fry. Pour into a colander and set aside.
  2. In a large skillet, heat 1 tbsp. oil on medium high heat. Add minced garlic and stir until aromatic. Add zucchini, peppers and mushrooms and sauté  for 4-5 minutes until softened. Add Napa cabbage and cook until wilted.
  3. Pour noodles and sauce in and stir until the sauce thickens. If you need more water you can add a little bit at a time, but sauce should be thick enough to cling to the noodles. Serve immediately.

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Instructions with Photos:

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What I salvaged from my fridge. No meat, so vegetarians rejoice!

Always chop up your vegetables beforehand. Most of Asian cooking is 80% food prep and 20% cooking.

I just made that statistic up, but that’s what it feels like so just go with it.

99.9% of Asians will agree.

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I always combine all the ingredients for the sauce in a bowl beforehand. It saves so much time as opposed to throwing together at the last minute when all my food is cooking on the stove.

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Boil some water in a large pot (or skillet like I did here), place frozen udon noodles in for 2 minutes or until no longer frozen. You aren’t trying to cook these noodles all the way through, because you will be cooking them more later on in the stir fry.

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I like to use the least amount of pots/pans possible because that’s how I roll. you’€™ll be seeing this particular skillet in every post until it physically falls apart because I use it for everything.

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Pour into a colander and set aside.

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In a large skillet (the same skillet, for that matter), heat 1 tbsp. oil on medium high heat. Add minced garlic and stir until aromatic.

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Add zucchini, peppers and mushrooms and sauté for 4-5 minutes until softened.

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Add Napa cabbage and cook until wilted.

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When it looks like this, add the noodles on top.

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And then add the sauce.

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Stir until the sauce thickens. If you need more water you can add a little bit at a time, but the sauce should be thick enough to cling to the noodles.

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Serve immediately.

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Like, right now.

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My daughter tends to eat more in front of the camera. So I shot roughly 423 pictures to get her to finish the entire bowl.

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