This quick udon noodle stir fry is one of my go-to meals during the week. It’s perfect for a busy afternoon or evening when you want something warm without spending too much time in the kitchen. It takes less than 10 minutes to make this dish and best of all: everything is prepared in one pan, which is ideal if you don’t feel like cleaning up or, like me, have a broken dishwasher.
I have made many versions of this dish, but this combination has become one which I make every now and then. It’s made with thick udon noodles, fried king oyster mushrooms and fried eggs. For the sauce, I use a mix of oyster sauce, soy sauce and a bit of rice vinegar. To finish, I add crispy chili oil, fresh coriander and a few sesame seeds.
Quick Udon Noodles Stir Fry
Adjust servings here:
Equipment
- frying pan
Ingredients
- 300 grams udon noodles
- 2 eggs
- 1 spring onion
- 4 king oyster mushrooms
- olive oil or use any other vegetable oil
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- crispy chili oil
- coriander aka cilantro
- sesame seeds
Instructions
- Boil water for the noodles.
- Clean the mushrooms with a brush. Cut them lengthwise and make a cross pattern on the inside using a pointy knife.
- Heat a frying pan over medium-high heat. Add a bit of vegetable oil. Fry the mushrooms on both sides, then transfer them to a plate. In the same pan, fry the eggs and move them to a plate when done.
- Clean and chop the spring onion into thin slices. Add the slices to the frying pan and keep the heat on medium-high. Add a bit more oil if needed.
- Use a pasta plate or deep bowl. Add the noodles and pour the boiled water over them. Let the noodles sit for 2 minutes to help separate them.
- Add the oyster sauce, soy sauce, and rice vinegar to the frying pan. Mix everything together.
- Drain the noodles and add them to the frying pan. Mix them with the sauce.
PLATING
- Add the noodles to a deep bowl. Place the fried egg in the center on top and the mushrooms on the side. Spoon some crispy chili oil over the egg yolk and finish with sesame seeds and a few coriander leaves.
Enjoy!
