how to make udon stir fry | Family Cuisine

How to Make Udon Stir Fry is a quick and easy dish that takes just a few ingredients. It's perfect for busy weeknights or when you're looking for something on the healthier side.

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How to make udon stir fry

Try making this popular Japanese restaurant classic – Stir-Fry Beef Udon Noodles – and I guarantee you’ll want to add it to your regular rotation of nightly dinners!­


Reading: how to make udon stir fry

Have you ever had yakiudon at Japanese restaurants before? Similar to yakisoba, it’s another type of stir-fry noodle dish made with thick, chewy wheat noodles. Japanese stir-fry noodles which can be prepared very quickly, making it a perfect a weeknight dinner.

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The key to success is to make sure you have all of the ingredients ready before you add anything to the wok. Once you start cooking, you should not have to turn the heat down and pause to gather ingredients.

Also, the wok or skillet should be hot, hot, hot! (I use this wok or a large cast iron skillet)


What other proteins can you use?

There are different versions out there, and I like to make mine with beef. You can also use shrimp, chicken, pork, firm tofu, and even a mix of seafood like scallops and calamari.

What other vegetables can you use?

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I used napa cabbage, green onion, and bean sprouts this time, but often times I would add sliced mushrooms and shredded carrots. To save time, you can even add a handful of cole slaw or broccoli slaw.

What is the purpose of the dark soy sauce?

Also, I know this isn’t traditional, but I always add a bit of dark soy sauce to give the noodles a nice color. Dark soy sauce doesn’t actually impart much flavors to the dish, and if you don’t add it, your noodles will be just a bit paler. Either way, it’s still delicious, easy, and quick!

Where can you get fresh udon noodles?

Most grocery stores carry fresh udon noodles (like these) in the Asian food aisle.

Can you use dried udon noodles?

If you can’t find the fresh ones, you can cook up some dried udon noodles and use it in this recipe. The only difference is that they’re thinner and not as chewy as fresh udon noodles.

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