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This easy udon noodles recipe is a quick and satisfying meal perfect for busy weeknights. Whether you’re craving chewy noodles coated in a thick, flavorful sauce or looking for a customizable dish to use up leftover veggies, this recipe is sure to hit the spot!
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Cuisine: Asian, Cantonese, Chinese, East Asian
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 3
Why You’ll Love Making It
- Rich & Savory Sauce – A glossy, thick sauce coats every strand of chewy udon for a deeply satisfying bite.
- Quick & Easy – From start to finish, this dish takes just 40 minutes, making it perfect for busy weeknights.
- Customizable – Use your favorite protein (chicken, tofu, shrimp, or beef) and vegetables to make it your own.
- Better than Takeout – Skip the delivery and make this flavorful, restaurant-quality meal at home.
- Vegan-Friendly Option – Swap out the
Ingredients
- 2 servings frozen Sanuki udon – Thick, chewy Japanese noodles that hold up well in stir-fry dishes.
- 1.5 cups room temperature water – Helps create a smooth, glossy sauce.
- 1 tbsp dark soy sauce – Adds depth and a rich, caramelized color.
- 3 tbsp soy sauce – Provides salty umami flavor.
- 1 tbsp vegetarian oyster sauce – Sweet and savory, this sauce adds a classic Cantonese-style richness.
- 1 tbsp rice vinegar or Chinese black vinegar – Adds a slight tang to balance the flavors.
- ½ to 1 tbsp chili sauce or chili crisp – Adjust to taste for a mild or spicy kick.
- 2 tbsp sugar – Balances the saltiness and acidity of the sauce.
- 1 tbsp tomato ketchup – Adds subtle sweetness and depth.
- 2 tbsp corn starch – Helps thicken the sauce so it coats the noodles perfectly.
- 2 cloves garlic, minced – Adds fragrance and depth.
- 1.05 oz dried soy chunks or soy curls – A great plant-based protein alternative; can be swapped with tofu, chicken, shrimp, or beef.
- 1.5 tbsp neutral oil – Such as vegetable or canola oil for high-heat cooking.
- ½ small white onion, sliced – Adds a natural sweetness to the dish.
- ½ small carrot, sliced – For color and crunch.
- 1-2 cups chopped cabbage – Or substitute with bok choy, mushrooms, or bell peppers.
- Salt and pepper to taste – Enhances all the flavors.
- Sliced garlic chives or green onions – Optional, for freshness and a mild onion flavor.
- Sesame oil – Adds a nutty aroma and finishing touch.
- Chopped green onions – For garnish and a pop of color.
Instructions
Step 1: Cook the Udon
Cook the frozen Sanuki udon noodles according to the package instructions.
Boiling Method: Bring a pot of water to a rolling boil, then cook the udon for about 1-2 minutes, until softened but still chewy.
Microwave Method: Place frozen udon in a microwave-safe bowl, cover, and microwave on high for 3-4 minutes, stirring halfway through.Drain and set aside.
Step 2: Prepare the Sauce
In a medium bowl, whisk together the water, dark soy sauce, soy sauce, vegetarian oyster sauce, rice vinegar, chili sauce, sugar, ketchup, and corn starch until fully dissolved. Set aside. Before using, stir again to prevent the cornstarch from settling.
Step 3: Rehydrate the Soy Chunks (if using)
If using dried soy chunks or soy curls, soak them in room-temperature water overnight or in hot water for 30 minutes until rehydrated. Once softened, squeeze out excess water and slice into bite-sized pieces.
Step 4: Stir-Fry the Ingredients
Heat a large wok or skillet over medium heat and add neutral oil. Once hot, add the sliced onions and stir-fry for 30 seconds until slightly softened. Add the carrots and cook for 1 minute before tossing in the soy chunks (or protein of choice) along with the chopped cabbage (or other vegetables). Stir-fry until the vegetables are tender but still crisp, seasoning with salt and pepper to taste.
Step 5: Add the Sauce & Noodles
Stir the sauce once more and pour it over the stir-fried vegetables and protein. Bring to a gentle simmer over medium heat, stirring occasionally. Once the sauce starts to thicken, add the cooked udon noodles and toss until the sauce evenly coats the noodles. Stir in the garlic chives or green onions, if using. Taste and adjust seasoning with more soy sauce or vegetarian oyster sauce, if needed.
Step 6: Finish & Serve
Turn off the heat and drizzle sesame oil over the noodles for a nutty finish. Garnish with chopped green onions for added freshness. Serve immediately and enjoy hot!
FAQs
Can I use fresh udon instead of frozen?
Yes! Fresh udon works well in this recipe, but it requires a shorter cooking time. Simply blanch it in boiling water for 30 seconds to 1 minute, then drain and add it to the stir-fry.
What protein can I use instead of soy chunks?
You can use tofu, chicken, shrimp, beef, or even pork. If using meat, slice it thinly and stir-fry it before adding the vegetables. If using tofu, pan-fry it separately for a crispier texture before adding it back to the dish.
