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Recipe

Stir Fried Japanese Noodles

Delicious and easy to throw together, stir fried udon has a great texture and takes on the flavor of whatever ingredients and sauces you add to it. Udon is Japanese thick rice noodles that can be found in grocery stores in the refrigerated section of the produce aisle.

Japanese restaurants tend to serve udon in hot soup but I find that it’s just as delicious when it’s stir fried with all your favorite vegetables and protein. It’s also an easy meal to prepare when you’re cooking for one or two people.

Stir Fried Japanese Noodles Recipe

Serves 1

Ingredients:

  • ½ Tbs olive oil
  • 4 cloves garlic, roughly chopped
  • 1 small carrot, thinly sliced
  • ¼ onion, thinly sliced
  • 1 tsp sesame oil
  • 1 packet 7 oz udon noodles (thick rice noodles found in the refrigerated aisle with tofu)
  • 1 tsp soy sauce, or to taste
  • ½ tsp fish sauce, or to taste
  • 2 bunches bok choy or choi sum (found in Asian grocery stores or farmers’ market), separated
  • 1 egg, beaten

Optional

  • 2 Thai bird’s eye chilies, sliced finely
  • 1 Tbs soy sauce

Instructions:

  1. In a sauté pan, stir fry the garlic in olive oil over medium to low heat. After a minute, add the carrot and onion slices. Stir fry for another 2-3 minutes until the carrots have softened.
  2. Add the sesame oil and the udon noodles. Use chopsticks to loosen up the udon in the pan. Stir fry it for another 3 minutes until the udon noodles have softened. Add soy sauce and fish sauce to the mixture.
  3. Add the bok choy or choi sum and stir fry it for about 2-3 minutes until vegetables are cooked but still green and crunchy.
  4. Remove the noodles and vegetables and place in a plate or bowl. In the same pan, add the beaten egg and when it’s almost cooked, toss in the noodles and vegetables. Break apart the egg and toss everything together.
  5. Optional: Place sliced Thai bird’s eye chilies in a small sauce dish. Add a tablespoon of soy sauce. Dip the noodles and vegetables in the spicy soy sauce to add a kick to your dish!

Recipe and photo by Heather Teoh

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