udon recipe

Easy to make this deliciously comforting Udon Soup! A popular simple Japanese noodle soup. Slippery al dente udon noodles with a satisfying chewy bite in light and well-balanced broth.

Udon Soup

udon

“16/20”

liter (4 cups) cold water

(12 grams) dried kombu

dried bonito flakes

onion

eggs (optional)

Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don&#39;t throw away the shrimp shells! We&#39;ll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.

Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they&#39;re fully cooked. Set aside the shrimp once they&#39;re fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.

Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain &amp; place eggs in ice-cold water to stop the residual heat from further cooking them.

Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don&#39;t add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you&#39;re using the Instant Pot, use the 'Saute' button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you&#39;re using Instant dashi, use less soy sauce. Please taste and adjust accordingly.

Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.

Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!

This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Garnished with nori and green onions, this one-pan creamy udon is so comforting and delicious, it will easily become your weeknight go-to.

15-Minute Creamy Mushroom Miso Udon

servings (500 grams) udon noodles (preferably frozen (see notes below))

tbsp butter

garlic (minced)

mushrooms

oyster sauce (or soy sauce)

heavy cream (or evaporated milk)

tbsp miso paste (white

green onion and shredded seaweed/nori (for garnish)

To prepare frozen udon noodles, run hot water over them for a few seconds, using a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat butter in a large pan over medium heat and add garlic and onion. Cook until aromatic, and add mushrooms. Add about 2 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are lightly browned.

Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated, and season with salt and pepper to taste. Garnish and enjoy!

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)

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!

Soy Egg Udon Stir Fry. Bouncy udon noodles coated in a light soy based sauce with chunks of egg and Chinese broccoli. A fantastic meal idea that comes together in less than 20 minutes and is great for those long weeknights when you’re craving oodles of noodles!

Soy Egg Udon Stir Fry (20-min. Recipe)

frozen udon noodles (blanched and strained)

Chinese Broccoli (chopped

eggs (whisked)

garlic

tbsp dark soy sauce

soy sauce

cornstarch

tbsp sesame oil

Chinese black vinegar

tsp sesame seeds (optional garnish)

Prepare your Chinese broccoli by washing it well and slicing into 1-inch-long pieces, discard the ends.

In a bowl, whisk your eggs. Set aside

In a separate bowl, mix the cornstarch and water. Set aside

In a large wok or saucepan filled with water, bring it to boil. Add your frozen udon when the water is piping hot. Loosen and once loosened, strain udon immediately and set aside. Tip: To make the udon chewier, run under cold water and strain the cold water.

Into the same wok or pan set over medium heat, add 1 tsp of cooking oil. Fry your eggs until they take form. Once form but still moist looking, transfer eggs to a plate and set aside.

Back into the wok, add 1 tsp of cooking oil followed by Chinese Broccoli and minced garlic. Mix and cook until wilted.

Sweep the vegetables aside, add another 1 tsp of cooking oil and toss in udon noodles. Pour in dark soy sauce, regular soy sauce, black vinegar, sesame oil, and cornstarch water. Add back in eggs. Gently mix everything together.

Once noodles are coated in brown sauce, remove off heat immediately to serve. Optional garnish sprinkle sesame seeds over top. Enjoy!

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.

Garlic Shrimp Udon Noodles. Saucy, savoury, thick chewy noodles enveloped ina glossy sauce, juicy shrimps, fried tofu balls and bok choy.

Easy 15-min. Garlic Shrimp Udon Noodles

1.65 lb udon noodle (fresh or frozen udon work best)

shrimp

baby bok choy

oz fried tofu balls (halved (or sub with extra firm tofu or fish balls))

tbsp vegetable oil (or any neutral oil)

tbsp regular soy sauce

oyster sauce (or vegetarian stir fry sauce)

tbsp sesame oil (or toasted sesame seeds)

tbsp white granulated sugar

cornstarch (or potato starch or tapioca starch)

water (cold)

In a small bowl, combine Noodle sauce ingredients as listed. Set aside.

In a large wok or pot filled with water on high heat, bring to a boil. Carefully lower udon noodles. Loosen them immediately and once loosened (about 20-30 seconds), strain immediately. Set strained noodles aside and dry the wok.

In the same wok or a large frying pan on medium heat, add vegetable oil. Once oil is hot, carefully add in shrimp and fry on each side until 50% cooked.

Toss in bok choy and fried tofu balls (optional). Give everything a mix and fry until veggies have wilted, about 1-2 minutes.

Next throw in your strained udon noodles and noodle sauce. Mix everything together and immediately remove off heat once mixed. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647030045/tmkybrtqyg2qg6zbz4e2.mp4

Garlic Shrimp Tofu Udon Noodles. Saucy, savoury, thick chewy udon noodles enveloped in a glossy sauce, black tiger shrimps, fried tofu balls and bok choy. A quick 30 minute meal that will truly hit the spot like no other. Perfect for dinner or lunch. Great as meal prep too!

Garlic Shrimp Tofu Udon Noodles

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Top 6 udon recipe recipes from across the web

The most viewed udon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Udon Soup

15-Minute Creamy Mushroom Miso Udon

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Soy Egg Udon Stir Fry (20-min. Reci...

Yaki Udon

Easy 15-min. Garlic Shrimp Udon Noo...

The most viewed udon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine