This simple Udon Stir Fry is loaded with flavor and packed with delicious ingredients. Thick, chewy udon noodles, ground meat, and loads of veggies are all tossed in an addictive stir fry sauce! Dinner ready in 30 minutes or less and picky eater approved!
Course Dinner, Main Course
Cuisine Asian, Healthy
Keyword Udon Stir Fry, udon stir fry recipe
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 2-4 servings
Author Chelsea Lords
3tablespoons lite (low-sodium) soy sauce
2tablespoons oyster sauce
2teaspoons toasted sesame oil
Meat and Noodles
1tablespoon toasted sesame oil
1/2poundlean (93/7) ground turkey (or use ground beef/pork)
2teaspoons each: ginger and garlic
2-1/2cupsfrozen veggies(Note 1)
2packets (7.1 oz EACH)packets udon noodles(Note 2)
SAUCE: Start by whisking together 2 tsp cornstarch with 3 tablespoons soy sauce with a fork in a small bowl. Once smooth, add in the remaining sauce ingredients. Whisk and set aside. Bring a large pot of water to a boil (don't salt the water).
TURKEY: Heat 1 tbsp sesame oil to a large skillet or wok over high heat. Once oil is hot, add in 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.
VEGGIES: Add 1/2 cup thinly sliced green onions (set aside rest for later, 28g), 2 tsp garlic, 2 tsp ginger to turkey. Sauté for 1 minute. Add in frozen veggies. Sauté until veggies are tender and thawed through, 2-4 minutes.
UDON: (Note 3) 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 instead use tongs to toss with a swish (~1 tbsp.) of vegetable oil to keep noodles from sticking.
FINISH: Add udon noodles and sauce (give it another quick stir first) to the skillet 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.
ENJOY: Add a sprinkle of sesame seeds and lots of cracked pepper (if desired). Top with set aside green onions and enjoy immediately!
Note 1: Frozen veggies: We 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 noodles: Udon comes in a few different forms-- in 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 a little 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 them online. Here are the noodles we order. (These packets get you about 14 ounces of noodles; so use anywhere 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.)Note 3: Cooking udon noodles: For those shelf-stable packets (Ka-Me brand, for example), the best way we've found to prepare them is by soaking them in boiling water for 1 minute, draining, tossing in oil, and then pan-frying them with the stir fry sauce. Let them caramelize a bit in the pan with the sauce -- so tasty! The preparation for udon will 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.