Udon noodles are a fat Japanese noodle. They can be found in most large super markets. They usually come fresh in 7 ounce packages. This dish can easily be done with chicken or beef. Without the meat, it makes a great side dish. There are two versions below, one spicy and one not at all spicy. Serves 2.
Ingredients:
- 3/4 to 1 Pound lean pork, cut in thin strips for a quick stir fry
- 2 7 oz. Packages of Udon noodles
- 1/2 Medium onion cut in half moons
- 2 Medium size carrots cut in matchsticks
- 2 Green onions cut on diagonal in 1/2 inch pieces
- 3 Cups baby spinach (or 1 cup shredded cabbage)
- Light oil for cooking
For the Spicy Sauce:
- 2 Teaspoons Asian Chili Garlic Sauce
- 1 Teaspoon Sriracha
- 1/4 Cup low sodium soy sauce
- 2 Teaspoons rice wine vinegar
- 1 Teaspoon sesame oil
- 2 Tablespoons brown sugar
- 2 Cloves minced garlic
- 1 Tablespoon fresh minced ginger
For the Not so Spicy Sauce:
- 1/4 Cup low sodium soy sauce
- 2 Tablespoons oyster sauce
- 1 Teaspoon rice wine vinegar
- 1 Tablespoon brown sugar
- 2 Tablespoons water
- 1/2 to 1 Teaspoon Siracha
- 1 Tablespoon minced fresh ginger
- 1 Large garlic minced or smashed
For a Garnish:
- Sesame seeds
- Additional green onion, chopped
- 2 Tablespoons chopped parsley, cilantro or chives
Directions:
Mix all the ingredients for the sauce first. Add 2 tablespoons of the sauce to the meat and let it marinate while you are prepping the rest of the vegetables; at least 20 minutes, but an hour would be fine. Get the rest of the ingredients ready, the stir fry goes really fast once you start cooking. The Udon noodles usually come vacuum packed and stuck together. Warm a large pot of water, drop them in and stir until they separate. Drain and reserve.
In a large frying pan or wok, heat a couple tablespoons of oil to very hot. Drop in the meat and cook for 2-3 minutes until browned, but still a little pink inside. Remove from pan. Add a little more oil and cook the carrots on medium high for a couple minutes. Add the white onions. Cook until softened. Add the green onions and Udon noodles. Cook for about 30 second until the residual water cooks off the noodles. Add the sauce and the spinach or cabbage. Add the meat back and stir constantly until the spinach is wilted or the cabbage is warmed through. Serve immediately and garnish with sesame seeds, chopped green onions and a little parsley, cilantro or chives.
