Udon Noodle Stir-Fry
Keep these ingredients in stock for a quick and satisfying meal!
This delicious bowl of noodles, meat and veggies can transform leftovers into a whole new meal. You can purchase frozen Udon noodles at the grocery store and keep them in your freezer. Then, cook up what you need to serve yourself or the whole family!
Prep & Frying Time: 10-15 min
Cook time: 5 min
Yield: 2+ servings
Leftover cooked meat or tofu or just go with veggies
Assorted vegetables - Carrots, onions, mushrooms, beans, corn, peppers, etc
1 tbsp dark soy sauce
1 tbsp Mirin cooking wine
Sesame seeds, chilli oil
Bring a medium pot of salted water to boil.
Meanwhile, dice up the cooked meat. Chicken leftover from boiling backs or shredded beef or carnitas pork. About 1/4 to 1/3 cup of meat per serving.
Dice, shred and chop your vegetables into bite sized pieces.
Heat a medium saucepan over medium heat. Once the pan has heated, add a splash of cooking oil and your vegetables. Fry until they soften, about 5 min or so. Then add the meat to the pan.
At this time your water should be boiling. Add the udon noodles and cover the pot. Boil for 2-3 minutes.
While your noodles are cooking add the dark soy sauce and mirin into the sautéed vegetables and meat. Stir and adjust heat so that the sauce does not burn and the meat and veggies do not stick to the pan.
Remove the noodles from the cooking water & place them into the saucepan with the vegetables, meat and sauce. Toss to allow the sauce and veggies and meat and noodles to become fully incorporated.
Serve in a bowl topped with sesame seeds and chilli oil (if desired)
Zhuzh it up!
I've learned that having all the ingredients chopped and ready to go before you start cooking it up is the best way to manage your time and not burn anything while you make it!
When I make homemade chicken broth, I boil the backs of the chickens and debone the meat after. It's not much, but I keep it especially for meals like this!
You can also make this with fried firm tofu, leftover pork from making carnitas or leftover shredded beef!
This amazing recipe was written by Erin Walker