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.
- 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)
- 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.
- You can chop the ginger and garlic while the scallion cooks. Add the ginger, then the garlic and cook until fragrant.
- Add some red pepper flakes and sesame seeds to the scallion/ginger/garlic mixture, and add the frozen veggies.
- 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.
- Mix, then add the chili garlic sauce, soy sauce, sesame oil, peanut butter, and rice wine vinegar. Mix well, and serve.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.