Stir-Fry Udon Recipe

Stir-Fry Udon Recipe

  • Sauce:
  • 1/2 cup hoisin sauce
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon white sugar
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground black pepper to taste
  • 4 cups water
  • 2 (3 ounce) packages ramen noodles (without flavor packet)
  • Stir-Fry:
  • 2 teaspoons peanut oil
  • 1 bunch asparagus, cut diagonally into 1-inch pieces
  • 2 carrots, peeled and sliced diagonally
  • 1/2 onion, sliced
  • 3 cloves garlic, pressed
  • 1 cup thinly sliced cooked chicken
  • 2 cups sliced napa cabbage
  • 1 cup sliced mushrooms
  1. Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
  2. Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
  3. Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
  4. Serve sauteed asparagus mixture over noodles.
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