5 Best Udon Noodle Recipes - Aaron and Claire (2024)

Do you guys like noodles? Then, what’s your favorite noodles? If udon noodles are one of your favorites, you came to the right place. Today, let me show you 5 Udon Noodle Recipes. Alright, are you guys ready? Let’s get started!

#1 5-MINUTE STIR-FRIED UDON NOODLES

Ingredients:

• 1 tbsp neutral-tasting oil
• 3.5 oz (100g) ground pork (or chicken)
• Salt and pepper, to taste
• 1 serving parboiled udon noodles
• 1-2 green onions, to serve
• Generous pinch of toasted sesame seeds, to serve

Sauce:

• 1 tbsp sugar
• 1 tbsp Korean chili pepper flakes (or chili oil) (optional)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp water, plus more if needed

Instructions:

1. Make the sauce. In a mixing bowl, mix together the sugar, Korean chili pepper flakes (if using), soy sauce, oyster sauce, and water.

2. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the ground pork. Season with salt and pepper. Cook until the pork is no longer pink.

3. Add the sauce and udon noodles. Cover with a lid and let steam for 1-2 minutes. Add 2 to 3 tablespoons water if needed. Using your tongs or chopsticks, separate the noodles.

4. Once the noodles are cooked through, transfer to a serving bowl. Sprinkle with sliced green onions and sesame seeds. Enjoy~!

#2 BEEF CURRY UDON NOODLE

Ingredients:

• 1/2 yellow onion
• 3.5 oz (100g) any cut of beef
• 1 tbsp neutral-tasting oil
• 1 serving udon noodles
• 1 tbsp (14g) unsalted butter
• 1 tsp Korean chili pepper flakes (gochugaru) (optional)
• 1.5 cups (360ml) whole milk (or water)
• 3 tbsp curry powder, plus more if needed

Instructions:

1. Thinly slice the onion. Cut the beef into bite-sized pieces.

2. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the onion. Cook, stirring occasionally, until the onion is nicely caramelized.

3. Meanwhile, bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and set aside.

4. Once the onion is nicely brown, add the beef and cook until the beef is halfway cooked. Add the butter and Korean chili pepper flakes (if using). Stir-fry all together.

5. Add 1.5 cups (360ml) milk along with the curry powder. Bring it to a boil. Taste and check if it’s okay for you. (If it’s too salty, add more milk. If it’s too bland, add more curry powder.) Add the drained noodles and mix everything together until the sauce is thickened and the noodles are fully coated.

6. Place on a serving plate. Optionally, sprinkle with extra chili pepper flakes. Enjoy~!

#3 STIR-FRIED UDON NOODLES

(With Pork Belly & Mung Bean Sprouts)

Ingredients:

• 1/4 yellow onion
• 1 green cabbage leaves
• 1-2 green onions
• 1 serving udon noodles
• 1 cup frozen thinly sliced pork belly (or pork shoulder, leg, bacon, etc.)
• 1 cup mung bean sprouts
• Generous pinch of toasted sesame seeds (optional)

Sauce:

• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp oyster sauce

Instructions:

1. Thinly slice the onion, cabbage, and green onions.

2. Make the sauce. In a small container, mix together the soy sauce, mirin, and oyster sauce.

3. Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and set aside.

4. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the pork. Cook until no longer pink. Increase the heat to high. Add the onion and cabbage. Stir-fry for 1-2 minutes.

5. Add the mung bean sprouts and the drained noodles. Cook until mung bean sprouts are cooked and most of the liquid has evaporated. Add the sauce and toss together until the noodles are fully coated.

6. Add the green onions. Stir-fry for 1 minutes. Place on a serving plate. Sprinkle on sesame seeds (if using). Enjoy~!

#4 CREAMY CHICKEN UDON NOODLES

Ingredients:

• 1/4 yellow onion
• 1-2 green onions, to garnish
• 1/2 clove garlic
• 3.5 oz (100g) chicken thighs
• Salt and pepper, to taste
• 1 serving udon noodles
• 1 cup (240ml) fresh cream
• 1 tbsp concentrated chicken stock (or chicken bouillon powder)
• Kraft grated Parmesan

Instructions:

1. Thinly slice the onion and green onions. Finely mince the garlic.

2. Give it a few slashes across the chicken and season with salt and pepper. In a pan, place the chicken skin-side down. Cook until nicely browned, crispy, and cooked through. Remove from the pan and set aside.

3. Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and set aside.

4. In the same pan, add the garlic and the onion. Add more oil if needed. Saute for 30 seconds or until fragrant. Add 1 cup (240ml) cream along with the chicken stock and Parmesan as much as you like it. Bring it to a boil.

5. Add the drained noodles and black pepper to taste. Mix together until the noodles are fully coated. Place on a serving plate. Top with the chicken and green onions. Enjoy~!

#5 SHANGHAI STIR-FRIED UDON NOODLES

Ingredients:

• 1 Napa cabbage leave
• 1 Baby bok choy
• 1-2 green onions (optional), to garnish
• 1/2-1 clove garlic
• 2.1 oz (60g) ground pork (or chicken, beef)
• 1 serving udon noodles
• 1 tbsp neutral-tasting oil
• 4 shrimp, peeled and deveined but tailed on, patted dry
• Generous pinch of toasted sesame seeds (optional)

Sauce:

• 1/2 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 1 tbsp chili oil (or Korean chili pepper flakes)

Instructions:

1. Cut the cabbage into bite-sized pieces. Cut off the ends of bok choy. Thinly slice the green onions (if using). Finely chop the garlic.

2. Make the sauce. In a small container, mix together the sugar, soy sauce, oyster sauce, sesame oil, and chili oil (or Korean chili pepper flakes).

3. Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and set aside.

4. In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the pork and garlic. Cook until the pork is no longer pink.

5. Increase the heat to high. Add the cabbage, shrimp, noodles and the sauce. Toss together until the shrimp is cooked through. (Don’t cook the shrimp too long. They can be too rubbery.)

6. Add the bok choy. Toss together for 20-30 seconds. Place on a serving plate. Optionally, finish with green onions and sesame seeds. Enjoy~!

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