Stir Fry Udon Noodle Recipe

9/26/24: Whenever I take my kids out to a Japanese restaurant, I would always order a plate of stor fry udon noodle for them. I have been testing out several versions and brands of udon noodles. It’s my first time trying out this frozen made in Japanese Sanuki style Udon noodle by Kotobuki brand. My kids and I loves the bouncy chewy fresh texture. My kids said it’s better than the restaurant stir fry udon noodle dish. That’s a big compliment coming from them to me. Today’s ingredients are purchased from iFresh Market in Orlando, Florida. Hope you enjoy this kids-approved recipe for sit fry recipe.

Prep time: 30 minutes
Cook time: 15 minutes
Servings: party tray size for potluck, fills up my Hexclad 14-inch wok, maybe 8 adult portions
Notes: I am using my friend’s kitchen today to cook and she has a gas stove.

Ingredients

1/2 cup water
1 package of “Kotobuki Sanuki Style Udon noodle”
2 chayotes
3 large carrots
1 lb gailan or Chinese broccoli
1 zucchini
1 tsp minced garlic
1/2 cup chopped Taiwanese bunching onions
1 cup of chosen protein: I chose to use fried fish tofu for this pictorial recipe. It’s in the freezer section at iFresh Market the hot pot balls are stored.
1 Tbsp vegetable oil

Vegetable note: Basically, I would say for every package of this noodle I am using today, I would say a total of 5 cups of mixed vegetables. Don’t use vegetables such as bok choy or napa cabbage for it will release too much water and makes the noodle soggy.

Stir Fry Sauce Recipe

2 Tbsp Viet Huong fish sauce
5 Tbsp Hoisin Sauce
3 Tbsp Knorr Seasoning Sauce*
1 tsp pure cane sugar*
1/2 Tbsp sesame oil
1 tsp roasted white sesame seeds
1 tsp onion powder
1/2 tsp salt
1/4th tsp black pepper powder
1/2 Tbsp cornstarch

Notes: I usually would use 1 tablespoon of Sweet Soy Sauce in place of sugar but my friend doesn’t have sweet soy sauce so sugar was used.

Prepping the vegetables: Peel and slice the carrots, chayotes, and zucchini into 3-inch strips that are about 1/8th-inch thick. Make sure the thickness of the vegetables are consistent so it can cook evenly.

Cooking Direction

1. Fill wok with water and bring it to a boil. Once the water starts boiling, I dumped the bag of Japanese udon noodle into the boiling water and stir for about thirty seconds. Strain the noodle with cold running water into a colander. Set aside. This is to avoid the noodle from becoming mushy and over poked from the heat.

2. In the wok, add a tablespoon of vegetable oil. Add in the minced garlic when oil is hot. Stir until it’s turning golden. (High heat)

3. Add in the carrots. I cook the carrots for two minutes first.

4. Then I added the chayotes and gailan stems. My kids prefer medium soft carrot texture. This is the time I add the 1/2 cup of water and cover the wok with the lid for 3 minutes.

5. I opened the lid and added the the zucchini and gailan leafy parts. I stir the vegetables evenly, closed the woke with lid again, and continued to cook it for another two minutes.

6. I opened the lid and added in the fried fish cakes and stir fry for one minute.

7. Immediately add in the chopped scallions. I prefer using Taiwanese bunching onions.

8. Pour in the stir fry sauce right after the scallions. Stir well.

9. Quickly add in the cooked Sanuki udon noodle. Stir everything up. Turn off stove. .

Important: Transfer stir fry udon into containers, plates, whatever. Just don’t leave it in the hot wok or else the continued heat from the hot wok will cause the udon noodle to be overcooked and mushy. Nothing ruins a good plate of stir fry udon noodle but overcooked noodles. Enjoy!