I’ve never cooked udon before and last week decided to use it in stir fry as the udon had been in the freezer for some time. Udon is a tough noodle so it means it doesn’t break easily when stir frying. So I broke away from convention, that is, not using it in soup but to cook it just as I would for vermicilli or rice noodles. By the way, I’m allergic to yellow noodles so I never use it in my cooking.
Stir Fry Vegetable Udon
Ingredients
1 packet udon noodles
1 onion, sliced
4 cloves garlic, chopped
1/4 ginger, sliced
4 chillies, sliced (2 green and 2 red)
bak choy, chopped
5 mushrooms, sliced
half red capsicum, sliced
half packet hard tofu, diced
1 packet bean sprouts
spring onions, chopped
1 tbsp oyster sauce
2 tbsp soy sauce
ground pepper
cooking oil
Method
1. Thaw and soften udon in boiling water.
2. In the meantime, fry tofu lightly till cooked and remove them from the wok. Leave them aside.
3. Heat cooking oil in a wok and fry garlic on medium heat till fragrant.
4. Fry onions till transparent.
5. Add ginger and chillis, followed by capsicum, bean sprouts, bak choy and mushrooms. Stir fry the vegetables till cooked. Ensure it is not too soft.
6. Add tofu before introducing the oyster sauce and mix ingredients well.
7. Add udon and mix it well with soy sauce.
8. Add pepper to taste.
9. Garnish with spring onions.
I’m proud of my creation and love udon in stir fry because of its toughness. Add more soy sauce while cooking for added taste. This is a healthy vegetable dish which is suitable for weekend preparations as the frying of tofu will take some time. Use low cholestrol cooking oil for guilt free cooking.
As an after thought, this dish is a marriage between three cultures, using Japanese udon, Chinese cooking style and including ginger to give the subtle taste of a Thai cuisine.
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Thanks for sharing. Indeed when one thinks of udon, one thinks of udon with soup. Love your creativity.