Black Pepper Udon Noodles
The ultimate comfort food - these Udon noodles are soft with a thick, chewy texture. Everytime I’m home alone I make this black pepper udon stir fry that hits all the right notes. A few Asian sauces, veggies, lots of freshly ground black pepper and noodles that soak up all the flavours!
Servings: 1 portion
Ingredients
- 200 Grams Instant Fresh Udon Noodles See Note 1
- ½ Teaspoon Salt
- 2 Cups Boiling Water
- 1 ½ Tablespoons Cooking Oil Sunflower, Canola, Groundnut, Rice Bran All Work
- 1 Tablespoon Chopped Spring Onion Whites
- ¾ Cups Broccoli Florets 50 Grams
- 1 Cup Sliced Mushrooms 90 Grams
- 2 Teaspoon Minced Garlic
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Teaspoon Honey
- 2 Teaspoons Rice Vinegar
- 1 Teaspoon Ketchup
- 2 ½ - 3 Teaspoons Black Pepper Powder
- 2 Tablespoons Water
- 1 Tablespoon Chopped Spring Onion Greens
Instructions
- Soak noodles in boiling water & salt for 2-3 minutes and carefully separate them if clumpy. Strain the noodles in a sieve and set aside. See note 2.200 Grams Instant Fresh Udon Noodles, 2 Cups Boiling Water
- Heat oil in a wok, add spring onions and garlic for 30 seconds. Throw in the mushrooms and broccoli and stir - fry for 2-3 minutes until they become tender.1 ½ Tablespoons Cooking Oil, 1 Tablespoon Chopped Spring Onion Whites, ¾ Cups Broccoli Florets, 2 Teaspoon Minced Garlic, 1 Cup Sliced Mushrooms
- Add noodles along with the soy sauce, oyster sauce, honey, rice vinegar, ketchup and black pepper and stir fry for a minute or two till the sauces coat the noodles. Add a splash of water if required.1 Tablespoon Dark Soy Sauce, 1 Tablespoon Oyster Sauce, 1 Teaspoon Honey, 2 Teaspoons Rice Vinegar, 1 Teaspoon Ketchup, 2 ½ - 3 Teaspoons Black Pepper Powder, 2 Tablespoons Water
- Top the noodles with chopped spring onion greens. Serve hot.1 Tablespoon Chopped Spring Onion Greens
Video
Notes
- The udon noodles we’ve used here are pre-cooked noodles, available in vacuum sealed pouches at stores. These noodles can also easily break apart so don't force it when they're clumped together. Soaking them in hot water helps them break apart.
- The noodles in this recipe may be replaced with any noodles of your choice. Prepare the noodles according to the package instructions and set aside.
- Be cautious about adding extra salt as all sauces are loaded with salt.
- Most stir fry veggies work with these noodles. I also use them as a vehicle for using up odds and ends in my fridge.
Nutrition
Calories: 993kcal | Carbohydrates: 158g | Protein: 38g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 5162mg | Potassium: 711mg | Fiber: 16g | Sugar: 29g | Vitamin A: 598IU | Vitamin C: 67mg | Calcium: 104mg | Iron: 2mg