Lazy Udon Stir Fry
Thick chewy udon tossed in a bold soy sesame garlic sauce, made in under 15 minutes.
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Servings: 2
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Equipment
Ingredients
Noodles
- 2 Udon noodles portions, fresh or frozen
Sauce
- 4 garlic cloves, minced
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 tbsp Toasted sesame seeds
- 1/2 tsp Chili flakes
- 1/4 cup Chicken stock or water
Vegetables
- 1 cup Green cabbage thinly sliced
- 3 Scallions thinly sliced
- 2 tbsp Neutral Oil
To Finish
- Scallions thinly sliced
- Chili crisp extra, for drizzle
- Egg fried, optional but recommended
Instructions
Stir-Fry the Vegetables
- Heat oil in a wide skillet or wok over the highest heat possible until smoking. Add cabbage and toss aggressively until charred at the edges and just tender, 2–3 minutes. Don't overcrowd the pan. You want char, not steam.
Build the Sauce
- Add garlic, soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, chili flakes, sesame seed, and stock. Toss continuously over high heat until the sauce coats every noodle and reduces slightly, 1–2 minutes.
Add the Noodles
- Add fresh udon directly to the pan. Let sit undisturbed 30–45 seconds on both sides until the noodles warm up and loosen up on its own. Gently squeeze and shake to release the noodles the bottom catches and chars slightly.
Plate and Finish
- Finish with scallions, sesame seeds, and a chili crisp drizzle. Add a fried egg on top if you want to make it a meal.
