Sizzling Black Pepper Udon Stir-Fry

Here’s a laid-back, everyday language version of your Black Pepper Stir Fried Udon recipe:

What You’ll Need:

For the Sauce:

For the Stir Fry:

A bit of neutral oil
2 cups of stir fry veggies (I usually use half a bag of a frozen stir fry veggie blend)
Two 7-ounce packages of udon noodles (the cooked, fat, squishy ones)

For the Finishing Touches:

How to Make It:

Sauce: Mix all the sauce ingredients in a jar and give it a good shake.
Noodles: Heat up a nonstick skillet over medium-high heat. Add a bit of oil. Toss in the noodles and enough sauce to coat them. Stir-fry until they’re nice and tasty. (If you leave them alone for a minute or two, they’ll get a bit caramelized, which is super delicious.)
Veggies: Throw in the veggies and drizzle a bit more sauce over everything (don’t worry if you don’t use all of it – you can keep it in the fridge for next time). Stir everything around for 2-3 minutes until the veggies are tender and everything is looking browned and sticky and perfectly pan-fried.
Finish: Take the skillet off the heat and mix in some freshly grated garlic and a whole lot of freshly ground black pepper. (If you’re serving kids, you might want to take some out for them before you add all the pepper.) The smell of the fresh garlic hitting the pan and the steam rising from the noodles… this is the moment you’ve been waiting for.

A Few Tips:

If you have extra udon noodles and/or want to make this more than once, make extra sauce for later! It makes this the fastest meal ever.
There’s sugar in the sauce, which can burn, so don’t leave your noodles sitting in the hot pan for too long or your caramelization will turn into burning.
If you’re using dry udon noodles, cook them for a bit less time than the package recommends, so they can finish cooking as they stir-fry in the pan with the sauce.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Asian-Inspired

Enjoy your Black Pepper Stir Fried Udon!

Diet Vibe