udon noodle recipe

If you love simple, easy, healthy, delicious, Asian recipes, you should try these vegan stir fried Udon noodles, they won't disappoint you!

Vegan Stir Fried Udon Noodles

tbsp extra virgin olive oil

onion (100 g)

red pepper (100 g)

green pepper (100 g)

julienned carrot (100 g)

ginger

tbsp tamari or soy sauce

water (65 ml)

Udon noodles (300 g)

Heat the oil in a wok, add the veggies, the ground ginger, 2 tablespoons of tamari or soy sauce and the water. Cook for 5 minutes over high heat or until veggies are ready. You can add more water or tamari if you want.

Cook Udon noodles according to package directions. I boiled them for 5 minutes. Drain the noodles.

Add the noodles and 2 tablespoons of tamari or soy sauce. Stir and cook for about 2 minutes more.

Thanks for sharing this!
I add a little bit of sesame oil and black pepper at the end and became quite good!

I upped the spice level by adding 1/4 tsp red pepper flakes.  GINGER-if you freeze a whole piece &amp; place in baggie &amp; put in freezer it will last a long time and much easier to cut than fresh.  Same goes for whole garlic.  I use a lot of both so found it  much easier.

Tastes amazing!! Defo would make it again. Thanks for this simple yet delicious recipe

I've done this recipe multiple times and I love it because it is so versatile, you can adjust it to your preferences, all in all it is a really great base recipe and one of my all-time favorite! 
I like to add like half a teaspoon of sesame oil in the "pasta" before I add it back to the wok, simply because I love the flavour and feel like it pairs good with the other ingredients!

How to make rich and warming, Miso Nikomi Udon. (Udon noodles in a miso broth)

Rich and Warming Miso Nikomi Udon (味噌煮込みうどん)

Water

Dried Kombu (around 2 sheets)

Bonito flakes (katsuobushi)

tbsp Miso Paste (preferably red or dark in colour)

Sugar

tsp Mirin

Pork

Spring onion

Shiitake Mushrooms

Eggs

Take a large pot and add 1000ml of cold water.

Add 2 sheets of dried kombu seaweed and leave to soak until softened.

Once the kombu is rehydrated, turn on the heat.

When it's almost boiling, add 15g bonito flakes (katsuobushi).

Lower the heat and simmer for 5-6 minutes.

Line a sieve with kitchen paper and put it over a pot or large bowl, pour the dashi through it. The kitchen paper will catch all the little bits.

Pour the dashi back into its original pot and turn on the heat to medium, ready to make the udon broth.

Dashi

If you are using dry udon, cook it now for 3 minutes less than the package states. Drain the water and rinse the noodles under cold water to stop it cooking when it's done. Set aside to add to the broth later

Cut your meat, spring onion and mushrooms into slices.

Add 4 tbsp miso paste, 2 tsp sugar and 1 tsp mirin to the dashi and mix well.

Once incorporated, add your meat and simmer for 5 minutes or until meat is cooked. (Time varies depending on the thickness of the meat.)

Add your spring onion, shiitake mushrooms and udon noodles, cook for 2 minutes. (If you're using aburaage or kamaboko you can add it here too. It's optional though.)

Add two eggs and let them cook for one minute. If you have a lid, put it on so the egg can steam. The egg yolk should be runny.

Miso Nikomi Udon

This easy kimchi udon is loaded with kimchi, onion, pork belly, and udon noodles, all coated in an intensely flavorful sauce to pamper your tastebuds. This one-pan meal is incredibly quick to make and calls for simple ingredients from your fridge to make the best stir fried udon noodles in just 15 minutes. 

15-Minute Kimchi Udon Stir Fry

servings (17-oz/500 grams) udon noodles (preferably frozen (see notes below))

vegetable oil

onion (sliced)

onion

100 g pork belly (sliced,

(200 grams) aged kimchi (diced)

tbsp kimchi juice

tsp sugar

tbsp Gochugaru (Korean chili flakes) (or to taste)

tbsp oyster sauce (or soy sauce)

water

tbsp sesame oil (to finish)

sesame

To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat oil in a pan over medium heat, and add pork belly. Fry both sides until golden brown, add onion and green onion, and cook until aromatic.

Add kimchi and sugar and cook until the kimchi is cooked through, about 2 minutes. Add gochugaru, oyster sauce, kimchi juice, and water, mix to combine, and cook for an additional minute until the sauce is slightly thickened.

Add udon noodles and toss together until the noodles are evenly coated. Season with salt if needed, and add sesame oil to finish. Garnish and enjoy!

A personally made udon noodle soup recipe served with bok choy and blushing slices of tender beef.

Beef and Udon Noodle Soup

udon noodles

bok choy washed, (remove the stem from the leaf)

vegetable stock

thumb sized piece of ginger peeled

garlic

star anise

soy sauce

blade

light oil oil

Sesame seeds

Salt and pepper

Put 3L of water 1.5 teaspoons of salt in a large pot, then bring the salted water to a boil. Add your udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of tongs to remove the noodles and transfer them to a colander. Give the cooked udon noodles a quick rise and set aside.

Get a large bowl, fill it with water then add your ice.

Bring the salt boiling water in the pot down to a simmer, add the bok choy stems, simmer for 1 minute then add the leaves and cook for another 30 seconds.

Use your tongs or a large slotted spoon to transfer the bok choy to your ice bath. Leave for 20-30 seconds and then drain (do not leave the bok choy in the ice water).

Put your stock, ginger, garlic cloves and star anise in a pot. Bring the stock to a boil over the stove, then turn the heat down low and simmer stock uncovered for 10-15 minutes.

Once you have simmered the stock, use a slotted spoon to remove the ginger, garlic and star anise. Then use a regular spoon to skim the stock. Finally, season the stock to taste with your soy sauce. Make sure you don't add too much and taste as you go.

Season your steak on both sides generously with salt and pepper.

Pre-heat a pan over high heat for at least 1 minute, turn the kitchen fans on and/or open the windows. When the pan is nice and hot, add your oil, then add your steak and sear for about 4 minutes on each side for medium rare (this is for a steak that is about an inch thick).

Transfer the steak to a plate to rest for a couple of minutes, then transfer to a board. Use a sharp knife to slice thin strips out of the steak.

Put some of your noodles in a serving bowl, then add some bok choy, neatly place a few strips of steak on top, garnish with spring onions and sesame seeds, ladle in some of the stock and if you've made them, serve with a ramen egg.

https://www.youtube.com/watch?v=qnZ1P6TKEvA

A broth that has a beautiful deep flavour, served with seared, blushing seared steak and thick noodles.

Recipe: https://www.blogtasticfood.com/beef-and-udon-noodle-soup/

In My Dreams By Lakey Inspired https://youtu.be/VWiJMEWnLU8 
Artist SoundCloud https://soundcloud.com/lakeyinspired 
License https://creativecommons.org/licenses/... 
Music Promoted by Chill Royalty Free Music https://goo.gl/5NfMV4

Yaki Udon in just 10 minutes! Delicious Japanese noodle dish filled with veggies and a flavourful 5 ingredient yaki udon sauce.

Yaki Udon

tbsp Soy sauce

tbsp Oyster sauce

tbsp Mirin

Brown sugar

0.5 tsp Rice vinegar

300 g Udon noodles

Olive oil

150 g Mushrooms (mixed; sliced)

Spring onions (Scallions) (diced)

g Tenderstem broccoli

80 g Mangetout (snow peas)

In a bowl mix together 2 tbsp Soy sauce, 2 tbsp Oyster sauce, 1 tbsp Mirin, 1 tsp Brown sugar and 0.5 tsp Rice vinegar.

Soak 300 g Udon noodles in a bowl of hot (not boiling) water for one minute. Loosen them with a fork, drain and rinse with cold water.

Heat 1 tbsp Olive oil over a medium heat and add 150 g Mushrooms, 100 g Tenderstem broccoli, 80 g Mangetout (snow peas) and 4 Spring onions (Scallions). Stir-fry for 4-5 minutes.

Serve immediately, by dividing between two bowls. Top with more sliced spring onions and sesame seeds (both optional).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1705661818/yhwmkfklvhkmxs8axkjf.mp4

A delicious and vegetable packed noodle dish, this Yaki Udon is ready in under 10 minutes. Easy to adapt with your favourite quick cooking vegetables, this udon noodle is perfect for when you need dinner on the table in a flash.

Fragrant Udon Noodle Soup that&#39;s light, refreshing, and packed with flavor. Once you&#39;ve made the easy and flavorsome broth you can make up and enjoy delicious, varied bowls in minutes!

Udon Noodle Soup

oil oil

onion (, diced)

thumb sized piece fresh ginger (, chopped)

garlic (, sliced)

cinnamon (,

lemon grass

star anise (, 2 gives a very subtle flavour, 4 will make it more pronounced)

(2 litres) flavorful stock

(60 mls) soy sauce (or Tamari)

(680 grams) fresh or frozen udon noodles (,

(300 grams) sliced mushrooms (, sliced)

carrots (, julienned (cut into thin matchsticks))

jalapenos (, sliced very thinly)

onions

fresh mint or cilantro (, or Thai basil)

sesame oil

sesame seeds (,

Warm a large pan over medium heat and add 2 teaspoons of the oil. Sauté the onions and ginger until the onion is translucent, then add the garlic and cook, stirring frequently, for another 2 minutes. 

Slit the lemon grass lengthways with a sharp knife then bash it all over with a rolling pin or something heavy (it helps the flavor come out!). Add it to the pan with the star anise and cinnamon then pour over the broth and soy sauce. 

Bring to a simmer and cook for 30 minutes, then sieve to remove the add-ins. Return the liquid to the pan and place over low heat to keep warm.  

While the broth is simmering prepare your toppings. Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 1 teaspoon of oil until golden brown. Once cooked remove from the heat and set aside. 

Bring a large pan of water to a rolling boil and cook the noodles as per the directions on the packet. When cooked, drain and rinse in cold water to stop them cooking any more.&nbsp;

Assemble your bowls. Put some the noodles in the bottom of each bowl, ladle over the hot broth, then cover with your toppings. Finish with a drizzle of toasted sesame oil and a sprinkling of sesame seeds. 

https://content.jwplatform.com/videos/o9cTbDGg.mp4

An easy Udon Noodle Soup that's light, refreshing and packed with flavour. It makes a perfect low maintenance mid-week meal & once you've made that flavoursome broth you can really get creative with the toppings!

Top 6 udon noodle recipe recipes from across the web

The most viewed udon noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Stir Fried Udon Noodles

Rich and Warming Miso Nikomi Udon (...

15-Minute Kimchi Udon Stir Fry

Beef and Udon Noodle Soup

Yaki Udon

Udon Noodle Soup

Top 6 udon noodle recipe recipes from across the web

The most viewed udon noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Stir Fried Udon Noodles

Rich and Warming Miso Nikomi Udon (...

15-Minute Kimchi Udon Stir Fry

Beef and Udon Noodle Soup

Yaki Udon

Udon Noodle Soup

The most viewed udon noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine