Best 3 Better Than Takeout Stir Fried Udon Recipes

Indulge in the tantalizing flavors of stir-fried udon, an irresistible Japanese noodle dish that promises to elevate your taste buds to new heights. Prepared with tender udon noodles, a symphony of vibrant vegetables, and a delectable stir-fry sauce, this dish captures the essence of authentic Japanese cuisine. Embark on a culinary journey as we explore three enticing variations of this beloved dish: the classic stir-fried udon with chicken, a vegetarian delight featuring an array of crisp vegetables, and a seafood extravaganza brimming with the bounty of the ocean. Each recipe is meticulously crafted to ensure a harmonious balance of flavors and textures, guaranteeing an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

YAKI UDON | STIR FRIED UDON NOODLES

Yaki Udon | Stir Fried Udon Noodles image

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Provided by Jamie

Categories Main Course

Time 15m

Number Of Ingredients 10

Ingredients

2 packets udon noodles (total 13 oz vacuum packed noodles; see Note 1)
2½ cups stir fry vegetables (chopped (I used mushrooms, bok choy, onions))
2 stalks scallions (cut 2 inches long)
½ lb ground meat (beef, chicken, turkey, pork, shrimp)
1 Tablespoon avocado oil
2½ Tablespoons dark soy sauce (see Note 2)
2 Tablespoons oyster sauce (see Note 3)
1 Tablespoon mirin (see Note 4)
2 teaspoons brown sugar
½ teaspoon rice wine vinegar

Steps:

Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Nutrition Facts : Calories 344 kcal, Carbohydrate 12 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BETTER-THAN-TAKEOUT STIR-FRIED UDON

Better-Than-Takeout Stir-Fried Udon image

You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Noodle Quick & Easy Pork Cabbage Green Onion/Scallion Ginger Soy Sauce Sesame Dairy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 Tbsp. vegetable oil, divided
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (7-oz.) packages instant udon noodles, flavor packets discarded
2 tsp. toasted sesame oil
8 oz. ground pork
5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 tsp. finely grated peeled ginger
1 tsp. crushed red pepper flakes
1/3cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
1 Tbsp. toasted sesame seeds, plus more for serving

Steps:

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
Place noodles in a large heatproof bowl (or pot if you don't have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.
Divide noodles among bowls and top with more sesame seeds.

SPICY STIR-FRIED UDON NOODLES

Spicy Stir-Fried Udon Noodles image

The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.

Provided by Raquel Teixeira

Categories World Cuisine Recipes Asian

Time 4h40m

Yield 4

Number Of Ingredients 18

Ingredients

½ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 ½ tablespoons Sriracha sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
3 boneless pork loin chops, cut into bite-sized pieces
2 (7 ounce) packages fresh udon noodles
2 cups chopped broccoli florets
1 tablespoon olive oil, or more as needed
½ onion, finely chopped
4 cloves garlic, finely chopped, or more to taste
3 tablespoons bean sprouts, or to taste
3 tablespoons julienned carrot, or to taste
2 tablespoons diced green onion, or to taste

Steps:

Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 78.9 g, Cholesterol 47.4 mg, Fat 17.6 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 4.2 g, Sodium 2871.5 mg, Sugar 12.4 g

Tips:

Use thick udon noodles: Thick udon noodles hold the sauce better and have a more satisfying chew than thin noodles.

Cook the noodles al dente: Don't overcook the noodles, or they will become mushy. Cook them until they are just tender to the bite.

Use a well-seasoned wok: A well-seasoned wok will help to prevent the noodles from sticking and will give them a nice smoky flavor.

Add the vegetables last: Add the vegetables last so that they don't overcook. Cook them just until they are tender-crisp.

Use a flavorful sauce: The sauce is what really makes this dish. Use a sauce that is packed with flavor, such as a soy sauce-based sauce or a teriyaki sauce.

Garnish with green onions and sesame seeds: Garnish the dish with green onions and sesame seeds for a pop of color and flavor.

Conclusion:

This better-than-takeout stir-fried udon is a quick and easy meal that is perfect for a weeknight dinner. It's packed with flavor and vegetables, and it's sure to be a hit with the whole family. So next time you're craving takeout, give this recipe a try. You won't be disappointed!