Introducing my new favorite noodles.
Thick, spicy, and saucy udon noodles that are so flavorful they are actually better than takeout. Plus they take less than 30 minutes to make!
WHAT ARE UDON NOODLES?
Udon is a type of noodle very popular in Japan. These thick and chewy noodles are most often used in soups, but they can also be sautéed just like what we will do here.
Fresh udon noodles may be found in the refrigerated or frozen section of Asian stores or can be bought online. Udon noodles are usually made with wheat flour so if you want to make this recipe gluten-free, swap the udon for flat rice noodles!
Now let’s talk about the stir-fry. It literally takes 10 minutes to prepare, you sautée onion, red bell pepper, pak choy, and carrots until just tender. This recipe is versatile, feel free to use the veggies you have on hand. I’m sure mushrooms would be a great addition too.
Next, add the cooked noodles to the skillet and pour in the sauce. The flavors reside in the sauce that consists of satay paste (usually made of chili, lemongrass, and shallots), soy sauce, coconut sugar, garlic, and lime juice. If you want to make your own satay, check out the recipe here.
If you like your noodles spicy, garlicky, and extra saucy, you are going to love these satay udon noodles!
Let me know in the comments if you try this recipe!
Satay Stir-Fry Udon Noodles
Thick, saucy, and spicy udon noodles with stir-fry vegetables. Easy, and so good it’s better than take-out!
- Yield: 3 1x
- 1 tbsp (15ml) oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 carrot, sliced into thin ribbons
- 2 pak choy, thinly sliced
- 2 tbsp chopped green onions
- 1/4 cup (60ml) soy sauce
- 3 tbsp (45ml) satay paste
- 2 tbsp (25g) coconut sugar
- 1 tbsp (15ml) lime juice
- 2 cloves of garlic, minced
- 200g dry udon noodles (or about 500g cooked)
- Cook the udon noodles according to the package instructions. Drain and cover to keep warm while you prepare the stir-fry vegetables.
- Start by cutting all your veggies. Heat the oil in a large skillet over medium heat. Once hot, add the onion and red bell pepper and cook for about 5 minutes. Next, add the carrots, pak choy, and green onions. Cook for another 5 minutes, stirring regularly to cook evenly.
- In the meantime, whisk together the soy sauce, satay paste, coconut sugar, lime juice, and garlic.
- Add the cooked noodles to the skillet as well as the sauce. Stir to coat and cook for about 2 minutes, stirring regularly.
- Divide into bowls and serve immediately! These noodles will keep for up to 2 days in the refrigerator, and are also delicious served cold.
- Serving Size: 1
- Calories: 435
- Sugar: 23.7g
- Fat: 11.6g
- Carbohydrates: 70.5g
- Fiber: 6.9g
- Protein: 14.5g