Grilled Udon Noodle
A delicious and easy dish combining chewy udon noodles with colorful vegetables and a flavorful sauce, perfect for a quick lunch or dinner.
Ingredients
Noodles and Sauce
- 200 g udon noodles
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
Vegetables
- 1 cup mixed vegetables (bell peppers, carrots, snow peas) Can substitute with any available vegetables.
- 2 green onions, sliced For garnishing.
- 1 clove garlic, minced
- 1 tablespoon vegetable oil For sautéing.
Instructions
Cooking Noodles
- Cook udon noodles according to package instructions, drain, and set aside.
Stir-frying
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add garlic and sauté until fragrant.
- Add mixed vegetables and stir-fry for about 3-4 minutes until they are tender-crisp.
- Add the cooked udon noodles to the skillet.
- Pour in soy sauce, oyster sauce, mirin, and sesame oil; toss everything together until well combined and heated through.
- Add sliced green onions and stir well.
Serving
- Serve hot in a bowl. Top with extra green onions or sesame seeds if desired.
Notes
Grilled udon noodles can last for about 2-3 days in the fridge. Reheat in a pan or microwave before serving again. Avoid overcooking the vegetables—they should be bright and crunchy.