Black Pepper Stir-Fried Udon
Black pepper stir-fried udon in a delicious peppery sauce loaded with veggies is a quick & tasty meal that comes together in under 30 minutes!
My son has started a part-time job and most days work right after school, which leaves little time to eat anything. I cleaned out the fridge and made this black pepper stir-fried udon with some broccoli, mushrooms, snow peas, bell pepper, and onions loaded with garlic and black pepper that I adapted from a recipe I found on Pinch of Yum. My daughter and I enjoyed some for lunch, and my son devoured it when I picked him up from school on his way to work. It was a big hit, especially with some spicy chili crisp on top. I love quick and easy recipes that clean out the fridge!
Black Pepper Stir-Fried Udon
Sauce:
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1½ tbsp brown sugar
- 1 tbsp rice vinegar
Udon Stir Fry:
- 2 tbsp vegetable oil
- ½ cup broccoli florets
- ½ cup button mushrooms, sliced
- ½ cup snow peas, halved lengthwise
- ¼ cup red bell pepper, cut into thin strips
- ¼ cup yellow onion, sliced thinly
- 4 green onions, cut into 2-inch pieces
- 2 (7 oz) packages of udon noodles, precooked
- 3 large cloves of garlic, minced
- A ton of freshly cracked black pepper, to taste
- ¼ cup fresh cilantro leaves
Serving:
How to Make Black Pepper Stir-Fried Udon
Make the sauce by combining the dark soy sauce, oyster sauce, brown sugar, and rice vinegar in a small jar; seal with a lid and shake well. Set aside until needed.
Prepare the noodles by boiling water in a large saucepan, then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used precooked vacuum-packed udon noodles.
Make the stir-fry by heating the oil in a large cast-iron skillet or wok over medium-high heat. Once the oil is shimmering, add the broccoli, mushrooms, snow peas, bell pepper, onion, and green onions and cook, stirring often for 2-3 minutes, or until crisp-tender.
Add the noodles, sauce, minced garlic, and lots of freshly black pepper, to taste, then cook, tossing to coat the noodles and veggies in the sauce, for 1-2 minutes.
To serve, top with fresh cilantro and freshly cracked black pepper. Serve and enjoy.
Ingredients
Sauce:
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1½ tbsp brown sugar
- 1 tbsp rice vinegar
Udon Stir Fry:
- 2 tbsp vegetable oil
- ½ cup broccoli florets
- ½ cup button mushrooms, sliced
- ½ cup snow peas, halved lengthwise
- ¼ cup red bell pepper, cut into thin strips
- ¼ cup yellow onion, sliced thinly
- 4 green onions, cut into 2-inch pieces
- 2 (7-oz) packages of udon noodles, precooked
- 3 large cloves of garlic, minced
- A ton of freshly cracked black pepper, to taste
- ¼ cup fresh cilantro leaves
Instructions
- Make the sauce by combining the dark soy sauce, oyster sauce, brown sugar, and rice vinegar in a small jar; seal with a lid and shake well. Set aside until needed.
- Prepare the noodles by boiling water in a large saucepan, then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used precooked vacuum-packed udon noodles.
- Make the stir-fry by heating the oil in a large cast-iron skillet or wok over medium-high heat. Once the oil is shimmering, add the broccoli, mushrooms, snow peas, bell pepper, onion, and green onions and cook, stirring often for 2-3 minutes, or until crisp-tender.
- Add the noodles, sauce, minced garlic, and lots of freshly black pepper, to taste, then cook, tossing to coat the noodles and veggies in the sauce, for 1-2 minutes.
- To serve, top with fresh cilantro and freshly cracked black pepper. Serve and enjoy.
That looks super delicious!
Quite a meal for a clean-out-the-fridge one. Looks delicious.
Delicious Asian recipe. Love the ingredients.
Look at us with our udon stir fries! I love the black pepper twist on this, though I’m not sure how my kids would feel about it. Bring on the spice, is my motto!