Teriyaki Stir Fried Udon
Equipment
Ingredients
Stir Fry
- 6 oz udon noodles, fresh or frozen
- 2 scallions, cut into ½-inch pieces, whites and greens separated
- 3 cloves garlic, finely minced
- ½ cup shredded cabbage
- ½ cup shredded carrots
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp rice vinegar
- 1 tsp sugar
Instructions
- Cut scallions into ½-inch pieces and separate the whites and greens. Finely mince the garlic, and prepare cabbage and carrots. I like to use coleslaw mix to make the prep easier.
- In a small bowl, mix together dark soy sauce, light soy sauce, sesame oil, garlic, ginger, vinegar, and sugar to make the sauce.
- Boil udon noodles until one minute before al dente, then drain and set aside.
- Heat a pan with a little oil and sauté the garlic and scallion whites for 2 minutes. Add the cabbage and cook for another minute until wilted.
- Add the noodles, sauce, and scallion greens to the pan. Toss everything together and stir-fry until the sauce thickens and coats the noodles.
- Serve the noodles in a bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Keep Coming Back to This Teriyaki Stir Fried Udon
I won’t lie, there are times where I am not trying to measure out 14 ingredients or deal with a pile of dishes, and I want something fast and full of flavor, and this Teriyaki Stir Fried Udon checks all the boxes. The noodles are perfectly chewy, the veggies bring color and fiber, and the sauce is sweet, salty, and clings to every strand. If I’ve got a bag of frozen udon and coleslaw mix in the fridge, I know dinner will be sorted in no time. Promise me, once you give this one a try, you’ll be making it again and again.
The Sauce That Makes It Sing
The real hero here is the teriyaki sauce. It’s simple just soy sauce, sesame oil, ginger, vinegar, and a bit of sugar, but it’s made to be a sauce for the stir fried udon, unlike the usual glaze that is found coating a protein. The dark soy gives it that deep brown gloss and a touch of richness, while the vinegar brightens it up and balances the whole dish. And when it’s all mixed with garlic, stir-fried cabbage, and those springy udon noodles it becomes even better!
Ingredients You’ll Need To Make Teriyaki Stir Fried Udon
Stir Fry:
- 6 oz udon noodles (fresh or frozen)
- 2 scallions, cut into ½-inch pieces (whites and greens separated)
- 3 cloves garlic, finely minced
- ½ cup shredded cabbage
- ½ cup shredded carrots
Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp rice vinegar
- 1 tsp sugar
How to Make Teriyaki Stir Fried Udon
Chop the scallions and set aside the whites and greens separately. Mince the garlic. If you’re using a pre-shredded slaw mix, that’s all your veggies done.
In a small bowl, combine dark soy, light soy, sesame oil, grated ginger, rice vinegar, and sugar. Set it aside.
Boil the udon noodles for a minute less than the package says, they’ll finish cooking in the pan. Drain and rinse.
In a large skillet or wok, heat a bit of oil over medium. Add garlic and scallion whites, and sauté until fragrant, about 2 minutes.
Toss in the cabbage and carrots. Stir fry for 1–2 minutes until slightly softened.
Add the noodles, sauce, and scallion greens. Stir-fry for another 2–3 minutes until everything is well-coated and glossy.
Serve and enjoy!
Tips & Variations
- If you can find frozen udon (usually in the freezer aisle at Asian markets, and even American markets are starting to have them), grab it. It’s got the best chewy texture, way better than dry.
- I use pre-shredded coleslaw mix here all the time, it’s quick, cheap, and gives you cabbage and carrots in one bag.
- If you want to make it a full meal, toss in sliced chicken, shrimp, or tofu to make it a full meal. I like searing the protein separately so it maintains its texture and doesn’t overcook.
- This holds up super well in the fridge. Just reheat it with a splash of water and microwave for 3 minutes and it’ll be just as good!
Frequently Asked Questions
Can I use dried udon noodles instead of frozen?
You can, but frozen or fresh noodles give you that signature chew. If using dry, slightly undercook them and rinse well to avoid clumping.
What’s the difference between dark and light soy sauce?
Dark soy is thicker and a bit sweet, and it gives the sauce color and depth. Light soy is saltier and more acidic. If you don’t have either, you can substitute with a 1:1 ratio of regular soy sauce.
Where Is The Protein?
This dish was made for vegetarians, but if you want more protein, add thinly sliced beef, chicken, or crispy tofu. Just cook them separately before tossing in with the noodles and sauce.
How do I reheat it without drying it out?
Add a splash of water or soy sauce when reheating on the stovetop or in the microwave for 3 minutes. That’ll help loosen the sauce and bring it back to what it was!
Try These Next
- Want more sweet and salty dishes? Don’t miss my Black Pepper Chicken!
- Craving another comforting noodle dish? You’ll love my Chicken Pan Fried Noodles.
- Need something with a little more spice? Try my Spicy Peanut Butter Noodles!
