Spicy & Sweet Fusion Stir-Fried Udon: Fridge Clean-Out Recipe!
Super Easy Cooking / Noodle Dishes / Fusion Stir-Fried Udon / Home Cooking Recipe
On a holiday lunch, create a spicy and sweet fusion stir-fried udon dish in no time using only leftover vegetables from your fridge and fresh udon noodles. A colorful array of vegetables and plump shrimp come together to make a wonderful meal. Make this simple yet visually stunning stir-fried udon right now!
Main Ingredients
- 1 package udon noodles (store-bought)
- 50g bean sprouts (tails and roots removed)
- 40g Napa cabbage leaves (about 2-3 leaves)
- 1/4 stalk green onion
- 2 Cheongyang peppers (Korean chili peppers)
- 1/4 onion
- 2 small king oyster mushrooms
- 10 large shrimp
Cooking Instructions
Step 1
First, prepare the vegetables that will add richness to your stir-fried udon. Cleanly remove the tails and roots from the bean sprouts. Cut about 2-3 Napa cabbage leaves into bite-sized pieces. Chop 1/4 onion and 1/4 green onion into appropriate sizes, and thinly slice 2 Cheongyang peppers to add a spicy kick. Slice the small king oyster mushrooms into bite-sized pieces as well.
Step 2
For a fresh seafood flavor, blanch 10 large shrimp in boiling water just until they change color. Be careful not to overcook them, as they can become tough.
Step 3
Boil 1 package of store-bought udon noodles in boiling water according to the package instructions until tender. To prevent them from becoming mushy, drain them completely once they are cooked to your liking. This will help maintain a chewy texture.
Step 4
Heat a wide pan over high heat. Add 3 tablespoons of chili oil. Once the oil is hot, add the chopped onion and green onion first, and stir-fry quickly until fragrant. This important step allows the sweetness and aroma of the vegetables to infuse into the oil.
Step 5
As the onion and green onion begin to turn translucent, add the sliced Cheongyang peppers and stir-fry together to release their spicy aroma. Next, add the prepared Napa cabbage leaves and stir-fry quickly over high heat to keep them crisp. Stir-frying all vegetables over high heat quickly helps retain their freshness and prevents excess moisture loss.
Step 6
Now, add the bean sprouts and blanched shrimp to the pan. Stir-fry rapidly, tossing them with the other ingredients. Stir-fry the bean sprouts just until they are slightly softened but still retain some crispness for the best flavor. Mix the shrimp well with the other ingredients.
Step 7
Finally, add the drained udon noodles to the pan and stir-fry to combine evenly with all the ingredients. As you stir-fry, the juices from the vegetables will mix with the seasonings, creating a delicious stir-fried udon.
Step 8
Now it’s time to season. Add 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, and 1 tablespoon of soy sauce along the sides of the pan and stir-fry briefly to let the flavors meld. Finish by adding a pinch of black pepper and 1 tablespoon of sesame oil for a nutty aroma, then mix well. This amount should be sufficient for two servings.
Step 9
Transfer the finished stir-fried udon to an appetizing serving plate. Sprinkle a pinch of red pepper flakes on top for a visually appealing spicy color and enhanced flavor. Because it was stir-fried over high heat, the vegetables retain a satisfying crispness, and the spicy-sweet sauce complements everything for a truly delicious stir-fried udon experience.
