30 minute Spicy Stir Fry Udon Noodles | Udon Noodle Recipe | Stir Fried Udon recipe | 정말 맛있음 볶음우동

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in calories and carbs, while spaghetti is more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a protein-rich alternative, while chicken is often less expensive than tofu.

Thinly slice shallots and garlic.

Deseed and roughly chop three thai red chilies, julienning the deseeded ones.

Separate the white and green parts of the green onion; split the white part in half lengthwise and cut into long pieces.

Cut cabbage into two-inch long by one-inch thick strips.

Remove any membrane from the pork tenderloin and cut it into three parts lengthwise, then into thin strips.

Loosen udon noodles by dropping them into hot water for one minute, then use chopsticks to wiggle them around.

Drain the noodles and set aside.

Mix together 1 tablespoon soy sauce, 1.5 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil to make the sauce.

Place a wok over high heat and add 1 tablespoon of vegetable oil.

Add the white parts of the green onion and garlic to the wok; stir-fry until fragrant.

Add shallots and chopped chilies; stir-fry until shallots begin to soften.

Add the pork and a pinch of salt; stir-fry until browned, spreading it out to cook in its juices for about a minute.

Add cabbage and stir-fry until it begins to wilt.

Add deseeded chilies and loosened noodles to the wok.

Pour in the sauce and toss to combine the noodles with the veggies.

Add 1/4 cup chicken stock to make the noodles saucier, or use water if preferred.

Continue tossing and stirring for 2-3 minutes to combine everything thoroughly.

Add in the green onions right before turning off the heat and toss until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens