Soy Egg Udon Stir Fry. Bouncy udon noodles coated in a light soy based sauce with chunks of egg and Chinese broccoli. A fantastic meal idea that comes together in less than 20 minutes and is great for those long weeknights when you’re craving oodles of noodles!
If you love udon, eggs, gai-lan (aka Chinese Broccoli) and soy sauce then you will LOVE this dish. It’s so satisfying and filling, hitting the spot in so many ways. The taste of those chewy noodles along with the taste of the crunchy leafy green and that soft savoury egg is to live for!!! (I don’t like saying to die for).
This noodle recipe only requires one pot (or one wok I should say) to make. If you don’t eat eggs, feel free to omit or try my STIR FRIED VEGETABLE TOFU UDON.
I also share many other udon noodles recipes on the blog so scroll down to check them all out!
Easy to make!
My noodle dish is incredible easy to make, so easy you’ll be laughing! Basically, you chop up your gai lan, whisk your eggs, and blanch your udon in hot water until the noodles have loosened. Then strain the noodles and set aside. Next, you’ll mix cornstarch and water.
Then into the hot wok (I highly recommend for that smoky flavour), add some oil, and fry your eggs until they have formed shape – a couple of minutes. Once they’ve formed shape but are still moist looking, transfer to a bowl.
Into the same wok, add a little bit of oil along with your leafy greens and garlic. Cook until the gai lan has wilted. Sweep it to the side, toss in your udon noodles followed by your sauces and cooked eggs. Mix everything together. Remove off the heat, garnish with sesame seeds and enjoy!
Tips for Gai Lan Egg Udon Stir Fry
Below are tips on making my Chinese broccoli egg udon stir fry recipe:
- Prepare your vegetable, eggs, sauce ingredients, and cornstarch water in advance. The cooking process will be super fast (less than 7 mins) and you want to avoid overcooking the noodles.
- Slice the gai-lan into 1-inch-long pieces and cut off the ends.
- Blanch your frozen udon noodles only just until loosened, less than 1 minute. Then strain immediately. Feel free to run under cold water if you want extra springy noodles. Do not boil them or they will become soggy.
- Do not overcook your eggs, cook just until they have formed shape and are still moist looking. Then transfer to a plate immediately. Remember these will cook again when you add them back into the noodle dish.
- Once your ingredients have mixed, remove the wok off the heat immediately. Your udon is already cooked so you don’t want to add more cooking time which can lead to soggy noodles.
FAQ
Below are frequently asked questions about this stir fry udon recipe:
Where can I buy frozen udon noodles?
Any Asian grocer will carry them in the freezer section.
Can I use shelf stable udon noodles?
Yes but I find those don’t taste as chewy or bouncy as the frozen kind.
Where can I buy black vinegar?
Any Asian grocer will carry this item in their sauce aisle.
Can I add some meat to this dish?
Yes! Go for it.
Would it be okay if I omit the sesame seeds and sesame oil (I’m allergic)?
Yes.
Can I use tamari sauce as a substitute for soy sauce for these udon noodles?
Yes.
May I replace the wheat-based udon noodles with a GF option?
Yes, feel free to replace with any gluten free noodle of your choice.
Other recipes you may like!
If you enjoyed this udon recipe, you may enjoy these other recipes:
BLACK PEPPER BEEF UDON
GARLIC BUTTER SHRIMP UDON
CURRY UDON NOODLE STIR FRY
GARLIC SHRIMP TOFU UDON NOODLES
CHAR SIU UDON NOODLE SOUP
SESAME SAUSAGE UDON STIR-FRY
FISH CAKE UDON STIR FRY
MUSHROOM UDON STIR FRY
UDON CARBONARA
STIR FRIED VEGETABLE TOFU UDON
For this recipe
You will need the following ingredients for my soy udon noodle egg stir fry:
- 1000 grams frozen udon, blanched and strained
- 400 grams Chinese Broccoli, chopped with ends cut off
- 5 eggs, whisked
- 1 tablespoon garlic, minced
- 2 tablespoon dark soy sauce
- 1.5 tablespoon regular soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon black vinegar
- ½ tablespoon cornstarch
- 1 tablespoon water
- 3 teaspoon cooking oil
- One teaspoon sesame seeds (optional garnish)
How to cook Udon Noodles
- Prepare your Chinese broccoli by washing it well and slicing into 1-inch-long pieces, discard the ends.
- In a bowl, whisk your eggs. Set aside
- In a separate bowl, mix the cornstarch and water. Set aside
- In a large wok or saucepan filled with water, bring it to boil. Add your frozen udon when the water is piping hot. Loosen and once loosened, strain udon immediately and set aside. Tip: To make the udon chewier, run under cold water and strain the cold water.
- Into the same wok or pan set over medium heat, add 1 teaspoon of cooking oil. Fry your eggs until they take form. Once form but still moist looking, transfer eggs to a plate and set aside.
- Back into the wok, add 1 teaspoon of cooking oil followed by Chinese Broccoli and minced garlic. Mix and cook until wilted.
- Sweep the vegetables aside, add another 1 teaspoon of cooking oil and toss in udon noodles. Pour in dark soy sauce, regular soy sauce, black vinegar, sesame oil, and cornstarch water. Add back in eggs. Gently mix everything together.
- Once noodles are coated in brown sauce, remove off heat immediately to serve. Optional garnish sprinkle sesame seeds over top. Enjoy!
Give it a try!
Well, I hope you give my Soy Egg Udon Stir Fry a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my soy udon and egg stir fry please share it with your family and friends or on social media!
Take a picture if you've made my soy egg udon noodles and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my veggie udon stir fry, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Soy Egg Udon Stir Fry (20-min. Recipe)
Ingredients
- 1000 grams frozen udon noodles blanched and strained
- 400 grams Chinese Broccoli chopped with ends cut off
- 5 eggs whisked
- 1 tablespoon garlic minced
- 2 tablespoon dark soy sauce
- 1.5 tablespoon regular soy sauce
- ½ tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1 tablespoon Chinese black vinegar
- 3 teaspoon vegetable oil
- 1 teaspoon sesame seeds optional garnish
Instructions
- Prepare your Chinese broccoli by washing it well and slicing into 1-inch-long pieces, discard the ends.
- In a bowl, whisk your eggs. Set aside
- In a separate bowl, mix the cornstarch and water. Set aside
- In a large wok or saucepan filled with water, bring it to boil. Add your frozen udon when the water is piping hot. Loosen and once loosened, strain udon immediately and set aside. Tip: To make the udon chewier, run under cold water and strain the cold water.
- Into the same wok or pan set over medium heat, add 1 teaspoon of cooking oil. Fry your eggs until they take form. Once form but still moist looking, transfer eggs to a plate and set aside.
- Back into the wok, add 1 teaspoon of cooking oil followed by Chinese Broccoli and minced garlic. Mix and cook until wilted.
- Sweep the vegetables aside, add another 1 teaspoon of cooking oil and toss in udon noodles. Pour in dark soy sauce, regular soy sauce, black vinegar, sesame oil, and cornstarch water. Add back in eggs. Gently mix everything together.
- Once noodles are coated in brown sauce, remove off heat immediately to serve. Optional garnish sprinkle sesame seeds over top. Enjoy!
Heidi | The Frugal Girls
Those udon noodles look simply amazing slathered in your delicious homemade sauce!
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.
Rosemary
Bouncy udon noodles yes please! Udon noodles are so good with eggs to add that extra protein in!