Vegetable udon stir fry
Stir fry is the fastest road from fridge to a serious dinner: high heat, constant motion and ingredients going in from hardest to softest. Thick udon is the ideal noodle for it, staying springy and collecting all the sauce.
Instructions
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Cook the udon ⏱ 13 min
Boil the udon noodles 12 to 13 minutes in plenty of salted water, until al dente. Drain and rinse briefly with cold water so they do not stick. Mix the sauce: soy, sugar and 2 tablespoons of water.
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Get the pan properly hot ⏱ 2 min
Wok or your largest pan, highest heat, until the oil just starts to smoke. Stir fry is done with courage, not with medium heat.
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Vegetables, in order ⏱ 5 min
First broccoli and carrot, 2 minutes. Then pepper and mushrooms, 2 more minutes. Finally garlic and ginger, 30 seconds. The vegetables should stay crunchy with lightly charred edges.
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Udon and sauce ⏱ 2 min
Add the udon and the soy sauce and toss energetically for 1 to 2 minutes, until every noodle is coated and glossy and the sauce clings. If the pan looks dry, a splash of water restarts it.
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Sesame and serve
Heat off, throw in the spring onion, sprinkle the sesame mix and serve immediately, sriracha on the side for the heat lovers.
Good to know
Two golden rules: never crowd the pan (two batches beat one crowded one, otherwise the vegetables steam) and cut the vegetables evenly so they cook together. With shrimp or yesterday's chicken it becomes a full meal, tossed in before the vegetables.
Frequently asked questions
Why do my udon noodles stick together?
Because they were not rinsed after boiling. Cook the Dried Udon Noodles for 12 to 13 minutes, then rinse them briefly with cold water to wash off the surface starch.
Why do the vegetables turn soft in a stir fry?
Because the pan is overcrowded and the vegetables steam instead of frying. Cook over high heat, in two batches if needed, so they stay crunchy with charred edges.
In what order do I add the vegetables?
From hardest to softest. Broccoli and carrot for 2 minutes, then pepper and mushrooms for 2 more, and the garlic and ginger only 30 seconds at the end.
Can I turn the stir fry into a full meal?
Yes, add prawns or yesterday's chicken to the pan before the vegetables. Without them the recipe is plant based, finished with Soy Sauce and Sesame Seed Mix.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Vegetable udon stir fry
Vegetable udon stir fry
Stir fry is the fastest road from fridge to a serious dinner: high heat, constant motion and ingredients going in from hardest to softest. Thick udon is the ideal noodle for it, staying springy and collecting all the sauce.
Notes
Two golden rules: never crowd the pan (two batches beat one crowded one, otherwise the vegetables steam) and cut the vegetables evenly so they cook together. With shrimp or yesterday's chicken it becomes a full meal, tossed in before the vegetables.
