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10 Minute Udon Stir Fry

January 24, 2021 | By Jeremy Scheck | 14 Comments

This 10 Minute Udon Stir Fry is what I make when I am craving real food, but don’t really feel like cooking. Something similar (and more traditional) might be called Yaki Udon, but this is my American college-student version. Frozen udon is great because it only needs a minute or so in boiling water to defrost, so you can be eating this in just a matter of minutes.

Oh, and this is accidentally vegan!

Tips and Tricks

  • Do NOT overcook the udon. It’ll be mushy. I recommend putting the frozen udon in the water about 30 seconds less than the package says to (since we will stir fry them)
  • Feel free to adjust to your taste. If you like it more spicy, add some more red pepper flakes or maybe even a chopped up chili! If you can’t handle any heat…stay out of my kitchen! (Just kidding, just leave out any spicy ingredients).
  • I like that a bit of peanut butter makes the sauce velvety, but again, you do not need it.

Video Tutorial

@scheckeats

written recipe on my webs!te! Also DONT over cook the udon! #udon #yakiudon #udonstirfry #noodles #noodlestirfry #stirfry #vegan

♬ Talk to Me – Elijah Moon

10 Minute Udon Stir Fry

Ingredients

  • 1-2 tablespoons cooking oil such as peanut or vegetable
  • Handful chopped scallion, onion, or shallot
  • 1/2" chopped ginger
  • 2 garlic cloves, chopped
  • Red pepper flakes (can use italian or gochugaru - optional)
  • A sprinkle of sesame seeds (optional)
  • 1/2 cup - 1 cup frozen veggies such as edamame, peas, corn
  • 1 package frozen udon noodles (8oz / 250g)
  • 1-2 teaspoons chili garlic sauce (or sambal olek - optional)
  • 1-2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon peanut butter (optional)
  • 1 tablespoon rice wine vinegar (or sub with white vinegar or apple cider vinegar)

Instructions

  1. Fill a medium saucepan with some warm water and set it over medium high heat (to bring to a boil). On a different burner, add the cooking oil to a skillet with the scallion (or onion or shallot). Cook over low heat.
  2. You can chop the ginger and garlic while the scallion cooks. Add the ginger, then the garlic and cook until fragrant.
  3. Add some red pepper flakes and sesame seeds to the scallion/ginger/garlic mixture, and add the frozen veggies.
  4. Drop the frozen udon into the pot of boiling water and cook about 30 seconds less than the package instructions. It likely only needs a minute or so to defrost. As soon as the noodles are defrosted, drain out the water in the sink and add the noodles to the pan with everything else.
  5. Mix, then add the chili garlic sauce, soy sauce, sesame oil, peanut butter, and rice wine vinegar. Mix well, and serve.
14 Comments
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Comments

  1. This is hands down one of the best meals i’ve ever made. I even impressed my dad who is hard grader when it comes to meals. Will be making this at least once a week. So good thank you for sharing!

  2. This is AMAZING. I just made it and it is bringing me so much joy. The spice level is top-notch and it is so satisfying for a quick meal! Thank you!

  3. this is literally so good and is perfect to make in between online classes 🙂 sometime i think i want to try adding some tofu to it

  4. Looks so good! Love the idea of using whatever frozen veggies you have. Where do you buy frozen udon from or do you have a preferred brand?

  5. My family has an udon recipe that involves marinating tofu for a bit so takes a significant amount of prep work – this is the perfect version of the recipe that takes such a small fraction of the time and we couldn’t be happier. Unless you have a nut allergy, don’t withhold the peanut butter. It really brings everything together. Plus, the frozen food aspect of this recipe is such a hack that everyone should take advantage of. So yummy!!!!

  6. I’ve made this 3 times this week!! Love it! So easy, so delicious! It’s filling, tasty, and simple. A winning combination!

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