This quick and satisfying udon noodle stir-fry uses the fresh udon noodles available at Woolworths, turning them into a savory, slightly sweet dish that’s perfect for a weeknight dinner. The thick, chewy noodles are tossed with a rich soy-based sauce, crisp vegetables, and your choice of protein, creating a meal that’s both comforting and full of flavor. It’s a versatile recipe that comes together in about 20 minutes, making it a reliable go-to when you need dinner on the table fast.
Ingredients
- 3 packs (about 600 g / 21 oz) fresh udon noodles (from Woolworths)
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) protein of choice (chicken breast, beef strips, or firm tofu), sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (70 g) sliced mushrooms (shiitake or button)
- 1 red bell pepper, thinly sliced
- 2 cups (120 g) baby spinach or bok choy
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) mirin (or dry sherry)
- 1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) sugar
- 2 green onions, sliced (for garnish)
- 1 tbsp (8 g) toasted sesame seeds (optional)
Instructions
- Prepare the udon noodles: If using fresh udon, place them in a colander and rinse under hot water to separate the strands. Drain well. If using dried udon, cook according to package instructions, then drain.
- In a small bowl, mix the soy sauce, mirin, oyster sauce, sesame oil, and sugar. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add your chosen protein and cook until browned and cooked through. For chicken or beef, the safe minimum internal temperature is 165°F (74°C) for poultry and 145°F (63°C) for beef, followed by a 3-minute rest. Remove from the wok and set aside.
- Add the remaining tablespoon of oil to the wok. Add the onion, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
- Add the mushrooms and bell pepper, and stir-fry for another 2-3 minutes until they begin to soften.
- Add the spinach or bok choy and cook for 1 minute until wilted.
- Return the cooked protein to the wok, then add the drained udon noodles and the sauce. Toss everything together over high heat for 2-3 minutes until the noodles are well coated and heated through.
- Remove from heat, garnish with green onions and sesame seeds, and serve immediately.
Tips
- Don’t overcook the noodles: Fresh udon only needs a quick rinse or a 1-2 minute toss in the wok. Overcooking makes them mushy.
- Use high heat: Stir-frying over high heat gives the vegetables a slight char and keeps them crisp. If your pan isn’t hot enough, the vegetables will steam instead.
- Prep everything first: This dish cooks quickly, so have all your ingredients sliced and sauces mixed before you start heating the pan.
- Substitutions: No mirin? Use a teaspoon of sugar dissolved in a tablespoon of water. No oyster sauce? Use hoisin sauce or a bit more soy sauce with a pinch of sugar.
Serving Suggestions
Serve the udon noodles hot, straight from the wok, as a complete meal. For a lighter dinner, pair with a simple cucumber salad or a bowl of miso soup. A sprinkle of shichimi togarashi (Japanese seven spice) adds a nice kick for those who like heat.
Variations
- Vegetarian: Use extra-firm tofu or just add more vegetables like broccoli, snap peas, or carrots. Use a vegetarian oyster sauce or substitute with hoisin.
- Spicy: Add 1-2 teaspoons of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the sauce.
- Peanut: Stir in 2 tablespoons of peanut butter into the sauce for a creamy, nutty version.
- Add an egg: Push the noodles to one side of the wok, crack an egg into the empty space, scramble it, and then mix it through the noodles.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the noodles in a hot wok or skillet with a splash of water or soy sauce, and toss until heated through. You can also microwave in 30-second bursts, stirring in between. The noodles will soften and absorb more sauce, so add a little extra soy sauce or water if they seem dry.
Frequently Asked Questions
Can I use frozen udon noodles from Woolworths? Yes, frozen udon noodles work just as well. Boil them for 1-2 minutes (or according to package instructions) to thaw and separate, then drain and add to the wok.
What if I can’t find fresh udon noodles? Dried udon noodles are a fine substitute. Cook them according to package directions, usually 8-10 minutes, until tender but still chewy. Drain well before adding to the wok.
Can I make this ahead of time? You can prep all the ingredients ahead, but it’s best to stir-fry just before serving. If you have leftovers, they reheat well, but the vegetables will lose some of their crispness.
Is there a gluten-free option? Yes, use gluten-free soy sauce (tamari) and ensure your mirin and oyster sauce are gluten-free. You can also use rice noodles instead of udon.
Why are my noodles sticking together? This usually happens if they are not drained well or if you don’t toss them with the sauce quickly enough. Make sure to rinse and drain them thoroughly, and don’t let them sit in the colander for too long.
Can I add other proteins? Absolutely. Shrimp, pork, or even leftover roasted chicken are great options. Just make sure any raw protein is cooked to its safe minimum internal temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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