Ingredients
Equipment
Method
- Mix all the ingredients for the sauce in a small bowl and set the sauce aside.
- Remove your udon noodles from their package and add them to a pot of boiling water. If you use frozen udon noodles, add them directly to the boiling water. Stir gently until the noodles separate and become pliable, which takes about 1 to 2 minutes. Avoid overcooking them because they are precooked and can become too soft.
- Rinse and drain your noodles under cold water. If you are not using them right away, drizzle a little oil on them to prevent sticking.
- Heat your pan over high heat and add the oil. Add the ground meat and stir fry until it is almost cooked. Add the vegetables and continue to stir fry until the meat is fully cooked and the vegetables are soft. Next, add the noodles, sauce, and scallions. Use less sauce if you prefer. Continue stir frying for about 3 minutes or until everything is well combined. Serve immediately.
Nutrition
Notes
If you use vacuum-packed udon noodles, you can find them in the refrigerated or frozen section of Asian grocery stores. You can also use dried udon noodles; cook them according to their package directions before proceeding with this recipe. If you do not have dark soy sauce, you can substitute regular soy sauce, but the final color will be lighter. Oyster sauce adds a sweet, umami flavor similar to hoisin or teriyaki sauce. Mirin is a Japanese cooking wine that adds a restaurant quality taste; you can substitute it with cooking wine, sake, or soju. For a non-alcoholic substitute for mirin, use stock or water with a few drops of lemon juice or vinegar. Store any leftovers in an airtight container in the refrigerator for up to 3 days.