- The Udon is a thick wheat flour noodle which is popular in Japan. Although the Udon originated in Japan, it is now quite popular across several countries including India. This soft textured noodles is an interesting option compared to our traditional noodles. The dish is quite simple and easy to make. Essentially, this combines Udon noodles with minced meat and fresh vegetables cooked in a pepper sauce. Be sure to use freshly ground black pepper and fresh chopped garlic. The entire dish takes twenty minutes to prepare and has a rich umami taste. I have used select vegetables such as Bok Choy and Brocolli but one can use other fresh vegetables as per their choice. This dish is a meal by itself similar to a hot pot since it combines meat, vegetables and noodles. Ideally goes well with a soup to start things off. The Stir fried black pepper udon has the potential to become a staple in the family as it appeals to all age groups.
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Pep Up Noodles
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Ingredients
- 400 g fresh (or frozen) Udon noodles
- 2–3 Tbsp vegetable Oil
- 3–4 cloves Garlic, finely minced
- 1 Onion, thinly sliced
- 1–2 Bok Choy, cut into large size
- 1 Bell Pepper, thinly sliced
- 2 cups Broccoli florets
- 300 g Chicken Mince (you may substitute it with soya granules, if you are a vegetarian)
- 3 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce (you can use a Vegetarian Oyster Sauce to substitute, if you are a vegetarian)
- 1/3 cup Chicken Stock or Broth (or Vegetable Stock, if you are a vegetarian)
- 1 Tsp freshly grounded Black Pepper
- 1/2 Tsp Sugar (I have used brown sugar in my one)
- 2 Spring Onion Greens, chopped
- Sesame seeds (Optional, for garnishing)
Instructions
- Cook the udon noodles according to the package instructions. Drain and set aside.
- In a deep bottom pan or wok, heat the vegetable oil over medium heat. Add the minced garlic along with the onion. Saute for 1-2 minutes until fragrant.
- Next add the chicken mince, broccoli florets and stir fry for 4-5 minutes or until vegetables are tender crisp. Ensure the chicken mince is cooked through.
- In a small bowl, mix the soy sauce, oyster sauce, black pepper, stock and sugar. Pour the sauce into the pan, stir well to coat the meat and vegetables evenly.
- Now add the cooked udon noodles, the bell peppers and bok choy to the wok. Toss everything together until the noodles are well coated with the sauce and heated through, for about 2-3 minutes.
- Add in the chopped spring onions greens and remove from heat.
- Garnish with sesame seeds if desired, and serve hot.
Notes
Feel free to substitute the chicken mince with soya mince or cubed tofu if you are a vegetarian. You may also replace the chicken stock (broth) with a vegetable stock and the Oyster sauce with a vegetarian Oyster sauce.
Nutrition
- Serving Size: 3
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