Honey Garlic Stir-Fried Udon
Sticky, glossy honey garlic noodles with lightly charred cabbage and chewy udon. Sweet honey, salty soy, sharp garlic, and a splash of vinegar keep it balanced and addictive.
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Rate
Servings: 2 servings
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Unit Conversion
Metric conversions are approximate
Ingredients
For the Noodles
- 16 oz Udon noodles fresh
- 2 tbsp Neutral Oil
- 2 cups Green cabbage thinly shredded
- 2 tbsp Soy Sauce
- 2 tbsp Honey
- 1 tsp Rice vinegar
- 2 tsp Oyster sauce
- 4 cloves Garlic minced
- 2–3 tbsp Water
To Finish
- 2 Scallions thinly sliced
- Chili flakes optional
Instructions
Cook the Udon
- Bring a large pot of water to a boil.
- Cook the udon according to package instructions, usually 2–3 minutes for fresh noodles. If you are using packaged udon like the picture below, it's important to leave the noodles undisturbed for two minutes, or until the strands on the outer edges start to loosen up on their own. Then, gently wiggle the udon block until the noodles start to separate. Being gentle here is key, or you will risk breaking your strands.
Char the Cabbage
- Heat neutral oil in a large skillet or wok over medium-high heat.
- Add shredded cabbage and spread it out in an even layer.
- Let it cook undisturbed for 1–2 minutes to develop light browning on the edges.
- Add shredded carrots, then toss and continue cooking another 2–3 minutes until slightly softened but still textured.
Build the Sauce
- Add minced garlic, green onion whites, soy sauce, rice vinegar, oyster sauce, and honey to the cabbage and cook for about 30 seconds until fragrant.
- Add 2–3 tablespoons of water and let the sauce simmer for 1–2 minutes until slightly thickened and glossy.
Toss the Noodles
- Add drained udon directly into the pan.
- Using tongs, toss gently but thoroughly until the noodles are evenly coated and glossy.
- Cook another 1–2 minutes so everything melds together.
Finish
- Remove from heat and top with sliced green onion greens.
Notes
- Do not overcook the cabbage—texture is key.
- If the sauce thickens too much, loosen it with a splash of noodle water.
- For added protein, sear sliced chicken thigh or shrimp before cooking the cabbage.
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