Fish Cake Udon Stir Fry. Chewy udon noodles stir fried in a savory sauce with bouncy fish cakes and leafy greens. Ready in 20 minutes and great as an easy meal.
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What is Fish Cake Udon Stir Fry?
Fish Cake Udon Stir Fry is a delicious noodle dish featuring thick udon noodles stir fried with spongy fish cakes, bok choy, scallions, garlic in soy sauce, oyster sauce, sesame oil and mirin.
It's savory, satisfying and so delicious with that deep umami flavor! A simple, quick and easy stir fry dish that comes together in little time.
I love making this noodle dish for my husband who is a big fan of fish cakes and udon noodles. The two really compliment each other especially when it's cooked in the sauce.
The greens also help to lighten the heaviness of the noodles. Making it well rounded and complete as a meal. Perfect for busy weeknights because it comes together so fast!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Udon noodles: frozen kind offer the best texture as they're bouncier and chewier. I would avoid using the vacuumed sealed kind unless they are freshly made. Or substitute with thicker style noodles like Miki noodles or thick wheat flour noodles.
- Fish cakes: or sub with fish balls or fried tofu balls, shrimp, scallops, chicken, pork or beef will work.
- Bok choy or any Asian greens like yu choy sum
- Green onions or scallions
- Garlic
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Dark soy sauce: different than regular soy sauce as it's thicker and darker.
- Oyster sauce: this gives it that umami flavor. If you don't like oyster, substitute with vegetarian stir fry sauce. This is not to be confused with Hoisin sauce, which looks similar.
- Rice mirin: a Japanese sweet cooking wine.
- Sesame oil
- Black pepper
- Neutral oil: like vegetable oil, avocado oil or any scentless oil with a high smoke point.
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
How to Make Fish Cake Udon Stir Fry
- Soak frozen udon noodles in hot boiling water just until loosened. Strain immediately. Set aside.
- Heat vegetable oil in a large pan on medium high heat. Fry garlic and green onion until fragrant. Toss in bok choy and sliced fish cakes. Fry until veggies are soft and fish cakes are cooked through (about 5 minutes).
- Sweep everything to the side, add udon noodles. Season with regular soy sauce, dark soy sauce, oyster sauce, rice mirin, sesame oil and black pepper. Give it a thorough mix until noodles are covered in brown sauce. Serve and enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Wash bok choy thoroughly. Between the leaves are dirt, so it's important to wash them well.
- Cut your fish cakes into bite size pieces. This will make it easier to stir fry them.
- Do not boil your noodles. Just soak them in hot boiling water until they loosen and strain immediately.
- Once noodles and sauce come together, remove off heat immediately. The udon noodles can overcook easily if left on the stove for too long.
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📖 Recipe
Easy 20-minute Fish Cake Udon Stir Fry
Ingredients
- 2.20 lb frozen udon noodle
- 4 cups bok choy washed and sliced into half
- 2 cups fish cakes sliced into bite size pieces
- 2 green onions chopped
- 3 cloves garlic minced
- ½ tablespoon regular soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce or vegetarian stir fry sauce
- ½ tablespoon mirin
- 1 tablespoon sesame oil
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil or any neutral oil
Instructions
- Soak frozen udon noodles in hot boiling water just until loosened. Strain immediately. Set aside.
- Heat vegetable oil in a large pan on medium high heat. Fry garlic and green onion until fragrant. Toss in bok choy and sliced fish cakes. Fry until veggies are soft and fish cakes are cooked through (about 5 minutes).
- Sweep everything to the side, add udon noodles. Season with regular soy sauce, dark soy sauce, oyster sauce, rice mirin, sesame oil and black pepper. Give it a thorough mix until noodles are covered in brown sauce. Serve and enjoy!
Heidi | The Frugal Girls
Your homemade sauce is so perfect... and it's really hard to beat a dinner recipe that can be on the table in just 25 minutes. So perfect! 💕
Tasia ~ two sugar bugs
Your recipes always make me so hungry! I love how you put fish cakes into stir fry!!
Leanne
I love fish cakes (my father has a delicious recipe) but I’ve never thought to add them to a stir fry. That’s brilliant Christie. What a great dish for your in-laws to share with you!
Katherine | Love In My Oven
I wish I was eating at your place, Christie. Your dishes always look soooo good, better than takeout! Your hubby is lucky 😉