5 Minute Easy Stir Fry Noodles that Even a College Student Can Make
Recipes in this Video
Ingredients
- ●200g udon noodles
- ●1 tbsp vegetable oil
- ●1 cup mixed vegetables (carrots, bell peppers, broccoli)
- ●2 cloves garlic, minced
- ●2 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp black pepper
- ●1 green onion, chopped
Instructions
- 1Cook the udon noodles according to package instructions, then drain and set aside.
- 2Heat the vegetable oil in a large pan or wok over medium-high heat.
- 3Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- 4Add the mixed vegetables to the pan and stir-fry for 2-3 minutes until they are tender-crisp.
- 5Add the cooked udon noodles to the pan with the vegetables.
- 6Pour in the soy sauce and sesame oil, and sprinkle with black pepper.
- 7Toss everything together until the noodles are heated through and well coated with the sauce.
- 8Remove from heat and garnish with chopped green onion before serving.
Equipment
Yakisoba is a popular Japanese stir-fried noodle dish, often enjoyed at festivals and street food stalls. It combines Chinese-style wheat noodles with a variety of vegetables and proteins, seasoned with a sweet and savory sauce. The dish reflects Japan's culinary adaptation of Chinese cuisine, making it a beloved comfort food.
Ingredients
- ●yakisoba noodles
- ●pork
- ●cabbage
- ●carrots
- ●onions
- ●bean sprouts
- ●yakisoba sauce
- ●green onions
- ●pickled ginger
Instructions
- 1Boil yakisoba noodles according to package instructions and drain.
- 2Heat oil in a large skillet or wok over medium heat.
- 3Add sliced pork and cook until browned.
- 4Stir in sliced onions, carrots, and cabbage; sauté until vegetables are tender.
- 5Add bean sprouts and cooked noodles to the skillet.
- 6Pour yakisoba sauce over the mixture and toss to combine.
- 7Cook for an additional 2-3 minutes, stirring frequently.
- 8Garnish with chopped green onions and pickled ginger before serving.
Ingredient Alternatives
yakisoba noodles
Healthier: whole grain noodles
Cheaper: instant ramen noodles
Whole grain noodles offer more fiber, while instant ramen is often cheaper.
pork
Healthier: chicken breast
Cheaper: chicken thighs
Chicken breast is leaner, while thighs are more budget-friendly.
cabbage
Healthier: kale
Cheaper: green cabbage
Kale is more nutritious, while green cabbage is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●200g noodles (any type)
- ●1 cup kimchi, chopped
- ●2 tbsp vegetable oil
- ●1/2 onion, sliced
- ●2 cloves garlic, minced
- ●1 carrot, julienned
- ●1 bell pepper, sliced
- ●2 green onions, chopped
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp sugar
- ●1/2 tsp black pepper
- ●1 egg (optional)
Instructions
- 1Cook the noodles according to package instructions, drain, and set aside.
- 2In a large pan or wok, heat the vegetable oil over medium heat.
- 3Add the sliced onion and minced garlic, sauté until fragrant and the onion is translucent.
- 4Add the chopped kimchi, carrot, and bell pepper to the pan, stir-frying for about 3-4 minutes.
- 5Add the cooked noodles to the pan, tossing to combine with the vegetables.
- 6Pour in the soy sauce, sesame oil, sugar, and black pepper, mixing well to coat the noodles evenly.
- 7If using, push the noodles to one side of the pan and crack the egg into the empty space, scrambling it until cooked, then mix it into the noodles.
- 8Add the chopped green onions and stir to combine.
- 9Cook for an additional 1-2 minutes until everything is heated through.
- 10Serve hot, garnished with extra green onions if desired.
Equipment
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