Stir Fry Japanese Udon Noodles 4

This stir fry Japanese udon noodles with vegetables turned out delicious! Quick, easy, and different than the common sweet and salty flavored sauces.

I was playing with my sauces with one of her favorite noodles, cleaning out the vegetables in my refrigerator, and trying to make something colorful enough to hopefully trick the picky little chef into eating vegetables.  She made it very clear she hates mushrooms. She ate a plateful of noodles and said it was “ngon” (delicious). I myself liked the outcome of this stir fry sauce mixture too so it’s definitely something I’ll use this again but maybe add shrimp or small strips of rib-eye beef.

Ingredients:

3 bundles of Hime’s Japanese udon noodles
2 cups of button mushrooms
1.5 cup of snap peas
3 small bell peppers (yellow, orange, red)
1 cup chopped scallion
5 Tablespoon vegetable or canola oil

Stir Fry sauce: 
1/2 Tablespoon oyster sauce
2 Tablespoon Viet Huong fish sauce
1/2 teaspoon sesame oil
2 Tablespoon medium sweet soy sauce
3 Tablespoon Rany’s Sweet & Sour Sauce
1/8 teaspoon black pepper
1 teaspoon minced garlic

Note: The key ingredient for this sauce mixture is Rany’s Sweet and Sour sauce.  I never liked sweet and sour sauce at the fast food Chinese restaurants until I came to Kung Pao Chinese restaurant in Richardson, Texas.  The Vietnamese lady owner makes and sell bottles of her homemade stir fry sauces made from scratch.  Her sweet and sour sauce is amazing! It better be since I paid $15 dollars for this bottle.

Direction:

Prepping
 
1.  Cook the Hime’s Japanese udon noodles in boiling water for 10 minutes.  The package indicated 12 minutes but since I am stir frying afterward, nine or ten minutes are enough, 12 minutes will make the stir fry noddles too soft and mushy.
2.  Wash and cut the bell peppers, scallion, snap peas, and button mushrooms.
3.  Mix the stir-fry sauce.  Don’t forget the minced garlic and black pepper.

Get ready to stir fry on high heat!
 

4.   Heat non-stick deep stir fry pan with 2 tablespoon of vegetable oil.  (Cooking on high heat the whole time.)

5.   Transfer mushrooms into a bowl to avoid overcooking. You’ll add this back in at the end.
6.   Add the snap peas and bell peppers into the hot stir fry pan with 2 tablespoon of vegetable oil.  Stir fry for about 2 minutes.
7.  Then pour the Japanese udon noodles in.
8. Immediately pour in the stir fry sauce mixture. Stir well. Cook for 30 seconds.

9.  Add the scallions and stir fry for 30 seconds.

10.  Turn off heat.  Add the mushrooms back in and stir everything up well.  Transfer to plate and serve. I wouldn’t suggest to leave the stir fry noodles sitting in the hot pan for long because it will overcook the noodles.  It’s best to stir fry noodles and serve right away or at least remove it from the heat.  Enjoy!

Behind the scene:
I like taking the one nice photo of my completed work with white background nowadays.  But Chef Grace said, “No, I want a yellow background.” So she got out my yellow maternity dress that I sewed and demanded me to take the food picture with the yellow backdrop.  Before I know it, she’ll probably be taking over my blog too!

And this is the yellow dress I sew in April 2014
when little Chef Grace was five months in my womb.
That’s when I was living with my mom and
didn’t have to cook. I just eat and eat and eat.

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