Bouncy udon noodles stir-fried in a savory sauce with scrambled eggs and Chinese broccoli. This quick and easy soy egg udon stir-fry is made in 20 minutes with simple ingredients! A great main or meal for the family and udon-lovers!
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This easy noodle dish is packed with chewy udon, scrambled eggs, leafy greens in a delicious savory sauce. Great for busy weeknights when time is of the essence!
This Asian noodle dish is so satisfying and inspired by my love for udon and Japanese cuisine. It's not an authentic Japanese dish that you'd find at Japanese restaurants but you can easily make it at home.
I created this noodle recipe years ago based on leftover fridge ingredients that I didn't want to waste and it turned out to be delicious!
This quick noodle dish is made in one pan, making for easy cleanup and is very versatile!
If you're not a fan of eggs or are allergic to them, swap it for a protein that you enjoy like chicken, pork, beef, tofu or shrimp. You can also substitute the greens for veggies you like.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen Udon / Fresh Udon: these types of udon yield the most bouncy texture. They're found in the frozen or refrigerated section at Asian grocery stores. Avoid shelf-stable vacuum-sealed udon if possible.
- Chinese Broccoli (aka Gai-lan): A dark leafy green that as a slightly bitter taste sold at many Asian grocery stores. Or substitute with yu choy sum or bok choy, carrots, bell peppers or mushrooms.
- Large Eggs: or substitute with sliced chicken, pork, beef, shrimp, extra-firm tofu and cook it through.
- Garlic
- Sesame seeds: optional garnish. Omit if you're allergic to sesame.
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Noodle Sauce
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce. As a last resort, you can substitute with regular soy sauce but add to taste.
- 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.
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce.
- Chinese Black Vinegar: a black mild vinegar made of fermented black glutinous rice and used in Chinese cuisine. Or substitute with rice vinegar or apple cider vinegar.
- Sesame oil: for that nutty flavor. Omit if you're allergic to sesame.
- White granulated sugar: to help balance the savory flavors.
- Cornstarch or potato starch: to thicken the noodle sauce.
- Cold water
Expert Tips
- Prepare the ingredients in advance as the cooking process is fast!
- Chop the Chinese broccoli into 1-inch-long pieces and slice the thick stalks into thinner pieces so they cook faster.
- Blanch frozen udon noodles just until loosened, 30-45 seconds in hot boiling water. Do not boil them or they will become soggy.
- Don't over cook the eggs. Cook until they have formed shape and still moist looking and remove from the pan.
- Don't over cook the noodles since they've already been blanched. Once the noodles have been tossed with the other ingredients, remove it off heat.
Instructions
Below are step-by-step instructions on how to make soy egg udon stir-fry:
- First in a separate bowl, combine noodle sauce ingredients. Set aside.
- In a large bowl, soak frozen udon noodles for 30 seconds or until loosened in enough boiling hot water. Strain noodles in a colander.
- Then heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Cook beaten eggs and scramble them breaking them into bite-sized pieces. Remove and set aside.
- Next add Chinese Broccoli and minced garlic into the pan. Stir fry until greens are softened.
- Push everything to the side of the pan, toss in udon noodles with noodle sauce. Mix until combined.
- Toss in cooked eggs with noodles.
- Remove noodles off heat and garnish with sesame seeds. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing this udon noodle dish because the freezer will make the noodles and greens soggy and the eggs rubbery tasting.
Pairing Suggestions
Soy egg udon stir-fry serves well with:
- starters like miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing or Korokke
- seafood dishes like shrimp tempura, panko shrimp or ebi mayo
- protein dishes like ramen eggs, chicken katsu or tonkatsu, Karaage, Teriyaki Tofu, Teriyaki Chicken, or Ginger Miso Salmon.
- rice dishes like Oyakodon, Omurice, Pork Katsu Onigirazu or Katsudon
FAQ
Can I make this in advance?
This can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
📖 Recipe
Easy 20-min. Soy Egg Udon Stir Fry
Bouncy udon noodles stir-fried in a savory sauce with scrambled eggs and Chinese broccoli. This quick and easy soy egg udon stir-fry is made in 20 minutes with simple ingredients! A great main or meal for the family and udon-lovers!
Ingredients
- 2.2 lb frozen udon noodles or sub with fresh udon
- 6 large eggs beaten
- 4 cups Chinese Broccoli chopped into 1-inch long segments and stalks sliced thinly
- 4 cloves garlic minced
- 1 tablespoon vegetable oil or any neutral oil
- 1 teaspoon sesame seeds optional garnish
Noodle Sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tbsp oyster sauce or vegetarian stir fry sauce
- 1 tablespoon Chinese black vinegar or rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon white granulated sugar
- ½ tablespoon cornstarch or potato starch
- 1 tablespoon water cold
Instructions
- In a separate bowl, combine noodle sauce ingredients. Set aside.
- In a large bowl, soak frozen udon noodles for 30 seconds or until loosened in enough boiling hot water. Strain noodles in a colander.
- Heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Cook beaten eggs and scramble them breaking them into bite-sized pieces. Remove and set aside.
- Add Chinese Broccoli and minced garlic into the pan. Stir fry until greens are softened.
- Push everything to the side of the pan, toss in udon noodles with noodle sauce. Mix until combined.
- Toss in cooked eggs with noodles.
- Remove noodles off heat and garnish with sesame seeds. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 1050kcal | Carbohydrates: 178g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 3491mg | Potassium: 417mg | Fiber: 17g | Sugar: 25g | Vitamin A: 920IU | Vitamin C: 90mg | Calcium: 88mg | Iron: 2mg
Rosemary
Bouncy udon noodles yes please! Udon noodles are so good with eggs to add that extra protein in!
Tammy
If I only have dried or fresh noodles, can I use that instead of the frozen? And, would it be the same measurement?
christieathome
Yes feel free to use the fresh noodles or dried, it would be roughly the same amount.
Heidi | The Frugal Girls
Those udon noodles look simply amazing slathered in your delicious homemade sauce!