Easy Peasy Fried Udon Noodles
OK, I think you imagine that all we eat around here is noodles, and we do eat alot of them - udon, egg, soba - all great. But I thought this recipe was particularly worth sharing as it literally takes 20 MINUTES to make and it is delicious, healthy and filling. The egg is not essential but I feel it is a key component! Adds extra protein for sure, but I love biting into the soft egg and having runny yolk dripping into your noodles (and down your chin if you eat like me!🐷). I also recommend the frozen udon noodles as they are so quick - you can heat them up in the microwave, quickly blanch or just put in boiling water for about 2 minutes and they are done. However, we also have dried udon noodles if you prefer. I say this because the frozen udon are big and fat and juicy and delicious. I also like that you don't need to use too much meat - but that's just me! 🙂 I would say this is a Japanese dish, but there is some doubanjiang added which is a Chinese sauce which adds a little spicyness. Of course it isn't necessary and can be omitted. I add it to lots of dishes. And of course crunchy chilli oil is not necessary but an extra taste sensation!
Ingredients
- 2 Pkts frozen udon noodles
SAUCE
- 3 tbsp sake
- 3 tbsp soy sauce
- 2 tsp sugar
- 1 tsp doubanjiang (fermented chilli bean paste) optional
STIR FRY
- 2 tbsp peanut oil
- 250 g minced beef Can use chicken or pork
- 2 eggs optional but very desirable
- 1 carrot shredded
- 4 cups cabbage sliced
- 4 spring onions sliced
- 2 tsp ginger minced
- 1 clove garlic minced
- 1 tbsp toasted sesame seeds
- sliced dried nori sheets for garnish optional
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Instructions
- Thaw/cook noodles - either thaw overnight or boil for 2 minutes, or microwave until just thawed. If they are completely thawed you don't need to boil them. If you are using dried udon noodles, follow packet instructions. I often add a spash of sesame oil once they are cooked and drained.
- Mix the sauce ingredients together and put aside until ready.
- Heat your frypan (nonstick or cast iron or your wok) and add ½ tablespoon oil until hot. Fry the eggs. Cook until the bottom is golden and the white is cooked butthe yolk is still runny (this is my preference, but if you like hard egg yolks, then go for it). Remove eggs to a plate until ready to serve.
- Add remaining oil and add the minced beef. Cook, breaking it apart using your spatula, until browned.
- Add the carrot and the cabbage, stir and keep it moving for a minute or two (add more oil if necessary).
- Add the spring onions and the ginger and garlic. Stir for about a minute until you can smell the ginger and garlic.
- Add the noodles to your pan/wok and pour in your sauce. Stir and mix until the sauce is absorbed. Transfer to serving dish.
- * when cooking this at home I serve it on one platter (or even straight from the wok!) with garnishes and egg on side plate so that people can help themselves and then add egg on top. If you prefer you can serve on plates and garnish etc with egg.
- Garnish with your sesame seeds, nori and egg and chilli oil (if you are me and add it to everything!).
Notes
Sake
soy sauce
frozen udon noodles
doubanjiang (fermented chilli bean paste)
nori sheets
toasted sesame seeds
