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!

5 from 2 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian, Chinese, Japanese

Servings

Calories per serving 1050 kcal

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!

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