Black Pepper Stir-Fried Udon
Servings 2 - 3
Equipment
- Small glass jar
- Large saucepan
- Large Cast Iron Skillet or Wok
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.