Soy Egg Udon Stir Fry (20-min. Recipe)

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!

5 from 2 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course dinner, lunch

Cuisine asian, Chinese, Japanese

Servings

Calories 1050 kcal

Ingredients

1000 grams frozen udon blanched and strained
400 grams Chinese Broccoli chopped with ends cut off
5 eggs whisked
1 tbsp garlic minced
2 tbsp dark soy sauce
1.5 tbsp regular soy sauce
½ tbsp cornstarch
1 tbsp water
1 tbsp sesame oil
1 tbsp black vinegar
3 tsp cooking oil
1 tsp 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 tsp 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 tsp of cooking oil followed by Chinese Broccoli and minced garlic. Mix and cook until wilted.
Sweep the vegetables aside, add another 1 tsp 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!

Suggest Equipment & Products

Wok

Measuring Set

Steel Colander

Cutting Board

Santoku Knife

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