Tuesday, January 3, 2017

Spicy udon noodles

I rarely make dishes more than once. Not because I don't love them, but because there's sooo many recipes out there I want to try. So you know that when I make a dish 2+ times it must be a good one. And this spicy udon dish is one of those keepers.

Why has it made a repeat occurrence in my home? Well, partly because yes, it's delicious. But also because it's easy and let's me use up any rouge vegetables from my refrigerator.

I added some pre-cooked chicken to my noodles for a complete meal
It also comes together super quickly, and if you keep frozen udon noodles in your freezer at all times (like I do), it's basically a pantry recipe!

Buen Provecho,

Spicy udon noodles, adapted from Seasons and Suppers

Note: this recipe makes ~2 main dish servings, or 4 servings as a side dish, but is easy to double as needed. 

Other ideas for add ons include protein (chicken, pork, tofu) and any other veggies of your choice (mushrooms, bean sprouts, cabbage, bok choy, baby spinach, zucchini, eggplant)


Stir Fry (see notes above for other suggestions)
1 TBSP oil (olive, peanut, vegetable)
2 carrots, thinly sliced (matchsticked)
1 red, yellow, or orange pepper, thinly sliced (matchsticked)
1/2 medium onion, sliced
1 cup green onion, sliced diagonally
14 oz udon noodles (vacuum packed or frozen; if using frozen make sure to cook them first)

1-2 heaping tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha)
2 tsp rice wine vinegar
1/4 cup soy sauce
1 tsp sesame oil
2 TBSP brown sugar
2 cloves garlic, minced
1 TBSP fresh ginger, minced

For garnish, optional
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro

  1. Prepare your vegetables and set aside.
  2. Mix up the sauce by combining all the ingredients in a small bowl. Set aside.
  3. If using frozen udon noodles, cook according to package directions. Let sit in cold water and drain before you're ready to use (step 5).
  4. In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and red pepper and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so. (If using other veggies, add to the step when you feel they would need more/less time to cook. Wait until step 5 to add spinach and fast-cooking vegetables)
  5. Add udon noodles to the wok and cook, stirring, for 30 seconds or so. Add sauce and cook for another 30 seconds, stirring to combine well. (If using spinach, scatter it on top at this time, stirring until spinach is wilted.)
  6. Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.


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