Udon Noodles

  • serves 6


21 Ratings
Directions for: Udon Noodles


Udon Noodles

1 Tbsp Vegetable oil (15ml)

1 cup thinly sliced Napa cabbage (250ml)

½ red pepper, finely chopped (half)

1 clove garlic, minced (1)

1 tsp minced fresh ginger (5ml)

¼ cup chicken stock (50ml)

1 14 oz pkg. cooked Udon noodles (400g)

2 cup bean sprouts (500ml)

2 green onions, sliced on the diagonal (2)

1 cup packaged deep fried chow mein noodles (250ml)

1 tsp grated orange zest (5ml)


¼ cup plum sauce (65ml)

2 Tbsp soy sauce (30ml)

2 Tbsp mirin or red wine vinegar (30ml)

1 Tbsp fish sauce (15ml)

1 tsp toasted sesame oil (5ml)


Udon Noodles

1. In a large saucepan of salted boiling water cook noodles for 3–5 minutes, until al dente. Drain and set aside.

2. Heat oil in a wok or large nonstick skillet. Add cabbage, pepper, garlic, ginger and orange zest and cook for about 1 minute. Add chicken stock and cook for 2–3 minutes, until vegetables are tender-crisp.

3. Add Udon noodles and reserved sauce and cook for 1 minute, or until heated through, about 2 minutes.

4. Add green onions and bean sprouts and stir to combine. Transfer to a platter and sprinkle with deep fried noodles.

Tip: Broad egg noodles can be substituted.


1. In a bowl, combine plum sauce, soy sauce, mirin, fish sauce and sesame oil. Set aside.

See more: Vegetables, Dinner, Pasta, Kid-Friendly, Side, Lunch



More Recipes You'll Love