Garlic Yaki Udon Noodles in 15 mins

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is a more affordable option.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh offers a protein boost while chicken can be a cheaper protein source.

Roughly chop garlic into chunky pieces to avoid burning during stir-fry.

Roll cabbage and chop into thin strips.

Soak udon noodles in hot water (not boiling) to loosen them, then place on a plate.

Heat a pan and add a generous amount of oil (sesame or regular).

Add garlic to the pan and stir to prevent burning until fragrant.

Add mincemeat to the pan, spreading it out flat for maximum frying surface. Do not touch it to allow for a nice char.

Once the meat starts to cook and brown on the bottom, flip it and break it up slightly, but keep it chunky.

Add chopped cabbage to the pan and stir until it softens, aiming for charred bits on the cabbage.

Sprinkle in sugar to help caramelize the vegetables.

Add one tablespoon of soy sauce and oyster sauce to the pan.

Add the soaked udon noodles, a dash of sesame oil, chili flakes, and dark soy sauce to the mixture and stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens