Recipe
Chinese Stir-Fried Udon
Chewy udon noodles tossed with onion, garlic and soy sauce in a hot wok-style stir-fry, finished with black pepper for a savoury weeknight bowl with plenty of bite.
Ingredients
Method
10 mins prep8 mins cook18 mins total
If using vacuum-packed udon, loosen the noodles according to the packet instructions, then drain well. Slice the onion and crush the garlic.
Heat the cooking oil in a large wok or frying pan over a high heat. Add the onion and stir-fry for 2–3 minutes, until it begins to soften and take on colour.
Add the garlic and cook for 30 seconds, stirring constantly so it becomes fragrant without catching.
Add the udon noodles and toss them through the onion and garlic. Pour in the soy sauce and stir-fry for 2–3 minutes, turning the noodles until hot and evenly coated.
Season with freshly ground black pepper, taste, and serve immediately while the noodles are glossy and springy.
Notes
Have the onion, garlic, noodles and soy sauce ready beside the hob before heating the pan. Udon can catch quickly once the sauce is added, so keep the noodles moving and serve as soon as they are evenly coated.
About this recipe
These Chinese-inspired stir-fried udon noodles make a generous, savoury supper from a short list of everyday ingredients. The noodles bring a pleasing chew, while onion and garlic soften quickly in the pan and give the dish its rounded base.
Keep the heat high and have everything ready before you start, so the noodles warm through without turning heavy. Soy sauce seasons the udon directly, and a final grinding of black pepper keeps the finish bright and gently warming.
