Stir-fried Udon Noodles
-Serves 4
This 15-minute stir-fried noodle dish is my go-to meal especially on days when I can’t think of anything to cook. All you need is some packaged fresh noodles, which are available in abundance and in many varieties in most Asian supermarkets. It’s also a great way to use up any leftover vegetables and shredded meat in your fridge. ​

Ingredients ​for Stir-fried Udon Noodles

3x200g packs fresh Udon noodles or any fresh noodles of your choice
1/3 cup light sauce 
3 tablespoons rice vinegar
1 inch ginger, peeled and shredded into matchsticks
4 tablespoons olive oil or coconut oil
200g boneless, skinless chicken, cut into thin strips (or leftover shredded chicken or meat of your choice)
150g firm tofu (tau kwa), cut into match sticks
6 cloves garlic, minced
1 carrot, peeled and julienned 
2-3 thick stalks bai cai, leaves and stalks separated (or use 1.5 cups shredded cabbage)
1 tablespoon dark soy sauce
2 stalks spring onion, finely chopped
1 teaspoon sesame oil
2-3 teaspoons dried chili in oil, or to taste
toasted sesame, for garnish 

Stir-fried Udon Noodles Recipe Video​

​​​​Recipe 
  1. Start by opening up your packet of fresh noodles and getting them ready. We used fresh Udon noodles which do not require prior soaking or boiling before stir-frying (most fresh noodles don’t but do read the instructions on your packaging).
  2. Make stir-fry sauce by mixing together light soy sauce, rice vinegar and ginger. Set aside.
  3. On medium-high flame, heat a tablespoon of oil in a hot wok. Add chicken strips and stir-fry for a few minutes until fully cooked; set aside. (we used leftover shredded chicken and stir-fried it until lightly golden)
  4. Next, heat another tablespoon oil in the same wok, and add tofu strips. Stir gently until golden brown all over, about 1-2 minutes. Set aside.
  5. Heat 2 tablespoons oil in the wok, add garlic and stir-fry for a few seconds. Next, add carrot and bai cai stalks. Stir well for a minute before adding noodles. (if using shredded cabbage, it can be used at this point)
  6. Pour stir-fry sauce all over noodles, followed by a tablespoon of dark soy sauce. Reduce heat to low-medium and stir-fry for a few minutes until noodles untangle, and mix well with vegetables. 
  7. Add tofu, bai cai leaves, chicken and spring onion greens - stir well. 
  8. Finish off with a teaspoon of sesame oil and some chili oil if you like your noodles spicy. Serve hot garnished with toasted sesame seeds.
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