Easy Udon Stir Fry

5 from 6 votes

This easy Udon Stir Fry is full of flavor and packed with thick udon noodles, ground meat, and veggies, all tossed in an irresistible sauce. Ready in 30 minutes and picky eater approved!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian, Healthy

Keyword: easy udon stir fry, Udon Stir Fry, udon stir fry recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.92

Equipment

Large pot
Large pan or wok

Ingredients

Sauce

2 teaspoons cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
2 teaspoons toasted sesame oil

Meat and Noodles

1 tablespoon toasted sesame oil
1/2 pound lean ground turkey 93/7, or ground beef/pork
1 bunch green onions
2 teaspoons ginger
2 teaspoons garlic
2-1/2 cups frozen veggies see note 1
2 (7.1-ounce) packets udon noodles see note 2

US - Metric

Instructions

Whisk together cornstarch and soy sauce with a fork in a small bowl. Once smooth, add remaining sauce ingredients. Whisk and set aside. Bring a large pot of water to a boil (don’t salt the water).
Heat sesame oil in a large pan or wok over high heat. Once oil is hot, add ground turkey. Let turkey sear (brown) for a minute before crumbling with a wooden spoon and browning all the way through. Meanwhile, thinly slice the entire bunch of green onions and mince garlic and ginger.
Add garlic, ginger, and 1/2 cup thinly sliced green onions (set aside the rest for later, 28g) to turkey. Sauté 1 minute. Add frozen veggies. Sauté until veggies are tender and thawed through, 2–4 minutes.
Water should be boiling at this point. Remove pot from heat and add in the packets of udon. Let sit in boiling water for exactly 1 minute. Drain and shake off excess water. Don’t rinse in water, but use tongs to toss with a swish (1 tablespoon) of vegetable oil to keep noodles from sticking.
Add udon noodles and sauce (give it another quick stir first) to the pan with meat and veggies. Let stand for a minute or two to caramelize noodles a little; then toss with tongs until sauce thickens and nicely coats everything. Remove from heat.
Add a sprinkle of sesame seeds and lots of cracked pepper (if desired). Top with set aside green onions and enjoy immediately!

Video

Notes

Note 1: For the frozen veggies, I use a mix of 1 cup (150g) frozen shelled edamame, 1 cup (150g) frozen peas and carrots, and 1/2 cup (70g) frozen corn. Use your favorite frozen veggies that will cook through in a quick amount of time or cut them down first. (Frozen broccoli will need to be chopped a bit first.)

Note 2: Udon comes in a few different forms—refrigerated packets (fresh), shelf-stable packets, dried, and even frozen. The preparation can vary depending on the type of noodles you purchase, so reference the back of the package for specific directions to prepare them if dried/frozen. Udon noodles can be tricky to find—use a grocery locator app to see if your store carries them. Our local grocery store doesn’t carry them, so we order udon noodles online. (These packets get you about 14 ounces of noodles, so use around 14–16 oz. for this recipe). If the noodles come with a seasoning packet, discard it or save it for a different recipe. (Don’t add to this one.)

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the noodles.

Nutrition