You are only limited by your imagination. Loved this recipe! then peas and string beans. Hi there, i read your blog occasionally and i own a similar one and i was just I made this a couple nights ago. Add sauce and half the green onions to coat the vegetables. In a small bowl whisk together all of the ingredients for the sauce then set aside. Can I use mirin? Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Thank you for this yummy recipe. Classic Asian Udon Noodle Stir Fry is a great meal to make and its even better to eat. They’re worth every mile and savory sweet bite. The article has truly peaked my interest. Spoon into bowls, garnish and serve! Recipe review – I doctored it a bit. They are packaged in a manner that makes it easy for the boys to prepare their own meal, which is a plus. The dehydrated toppings consists of radish, furikake, senbei, green onion and chili pepper. The instructions says to first “cook” the udon noodles by pouring hot water in the styrofoam bowl and keep it covered for two minutes. I am not a Japanese noodle aficionado but I do enjoy them and given the option of a good noodle restaurant over anything else, it’s a toss up. It is delicious! It's better for noodles to be slightly under than overdone. I loved it, my husband loved it and so did my 5 year old son. A good change from my old meat and tomato sauce over spaghetti noodles. Excellent recipe, flavorful, and easy. Finally, add the spinach and stir fry until the spinach is wilted. I substituted some Pak Choy and Sugarsnap Peas roughly chopped as I had no Broccoli at hand, also a few sliced Chestnut mushrooms, just ‘cos I like ’em, I rate it 5 stars ⭐️ Amazing I want to make it again, So yummy. She absolutely LOVED this recipe :). This place is a great source for the instructions for the Nongshim Udon soup, instructions that we threw away with when discarding the outer box. I live in China and can get the ingredients without a problem, but I thought using reduced-sodium soy sauce was supposed to make the overall sodium content more resonable. This looked so good and easy that I had to make it for my husband and son. Fresh jalapeño! This dish is amazing! This initial noodle frying step also “seals” the noodles, making them easier to stir-fry in the dish later. I started printing some out, then realized it’s getting to be too many…they all look so good haha. window.adthrive = window.adthrive || {}; Season to taste. I was at Costco recently and saw this refrigerated dish: Teriyaki Stir-fry Udon. My mom portions noodles into freezer bags, then counter defrosts the amount needed in no time flat. What? In a bowl with a cup of boiling water, I added the drained noodles and mixed in the teriyaki seasoning. I made with ground turkey and packaged shelf stable udon but no other changes. Added way more garlic and a bit more ginger; subbed in chili/garlic sauce rather than sriracha. I added some pasta water at the end! Delicious! Adding noodles slowly to the wok helps give your chosen sauce to noodle ratio. Maybe I can share on it on my website. But I don’t think one serving alone is going to make me full, so be sure to eat something else if you don’t want to be hungry.