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Udon Noodle Stir Fry Recipe
Udon Noodle Stir Fry
Udon noodles are finally making it into mainstream grocery stores. These wonderful thick wheat flour noodles, a mainstay in Japanese cooking, are very versatile and easy to work with, as they take on the flavor of whatever sauce or broth they cook in. They usually come sealed in small packages, and are moist when opened. They can be heated in a fry pan or wok in a small amount of oil, have a sauce added, and served as soon as they are heated through.
This dish can have many substitutions, of course. The protein can be replaced with endless possibilities, including tofu for a vegetarian option. Mounds of vegetables, any of the usual suspects found in a stir fry, can be included. And the sauce is just a combination of my Asian staples in my refrigerator. I like to keep all of these sauces in one container in the fridge, so I can grab them all at once, and create! Also, when lumped together, they remind me of my investment, and I tend to use them more often. I also know when one needs replacing, instead of digging through the fridge, only to remember I finished that bottle of hoisin last time!
I love fresh ginger in recipes, but find I go in fits and starts using it. It is very inexpensive to buy, but I hate throwing anything away, so here are some tips. When selecting the ginger, make sure it is firm with taut skin, wrinkling/shriveling skin is the sign the ginger is getting old. Don't be afraid to break off a tiny 1 or 2 inch nub and only buy what you need. You pay by weight, so if they are only being sold in big antler like formations, break off a smaller piece! Finally, store it in the freezer in a resealable bag. You can grate it from frozen right into your dish, and it tastes fresh. You don't even need to peel it. It will last practically forever in there!
Ingredients Udon Noodle Stir Fry
- 1 pound ground pork
- 1 onion, chopped
- 2 red peppers, sliced
- 1 pound cremini mushrooms, quartered or sliced
- 1 to 2 teaspoons ginger, grated
- 2 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons tamari
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 packages udon noodles, 200g each
- package baby bok choy, ends removed and separated
- In a dutch oven or large wok, heat 2 tablespoons of oil over medium high heat. Add ground pork and brown, breaking up with spatula.
- Meanwhile in a small bowl or measuring cup, combine hoisin sauce and next 8 ingredients through to water. Whisk well to incorporate cornstarch.
- Remove meat from pot. Add a bit more oil if necessary. Add onions and peppers and cook until begins to soften 3 minutes. Add mushrooms and continue cooking 2 minutes.
- Add garlic, and grate in ginger (can grate from frozen). Stir well. Cook for 1 minute.
- Return meat to pot. Stir.
- Break up noodles and add to pot. Stir.
- Add sauce mixture to pot and, you guessed it, stir!
- Put bok choy on top and cover with lid for 2 minutes, turning heat back to medium. Remove lid and stir well. Serve immediately.