Quick Easy Black Pepper Stir-Fried Udon

Quick Easy Black Pepper Stir-Fried Udon

A quick, satisfying noodle dish built on chewy udon, a glossy pepper-forward sauce, and a handful of veggies. Simple ingredients, bold flavor, and ready before you know it.

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Course: Main Course

Cuisine: Asian-Inspired

Keyword: Quick Easy Black Pepper Stir-Fried Udon

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Ingredients

Sauce

3 tablespoons dark soy sauce (see FAQs if using regular soy sauce)
2 tablespoons oyster sauce
1 1/2 tablespoons brown sugar
1 tablespoon rice vinegar

Udon Stir Fry

a little bit of neutral oil
2 cups of stir fry veggies (about half a bag of frozen stir fry vegetables)
two 7-ounce packages of udon noodles (the cooked, soft, thick kind)

Finishing Touches

1–2 cloves fresh garlic, minced
a ton of freshly ground black pepper

Instructions

1. Make the Sauce

Combine all sauce ingredients in a small jar and shake until the sugar dissolves and everything is well mixed.

2. Cook the Noodles

Warm a nonstick skillet over medium-high heat and add a thin layer of oil. Add the udon along with enough sauce to coat them. Stir-fry until the noodles take on color and develop a slightly caramelized surface—letting them sit briefly without stirring helps this happen.

3. Add the Veggies

Add the vegetables to the pan and drizzle in a little more of the sauce. (You may not need all of it; the extra stores well for another batch.) Toss for 2–3 minutes, cooking until the veggies are tender and everything in the pan looks glossy and well browned.

4. Finish the Dish

Remove the skillet from heat. Stir in the fresh garlic and a very generous amount of black pepper. Serve immediately while the noodles are hot and fragrant.

Notes

If you often cook with udon or want to prep ahead, make a double or triple batch of the sauce—it keeps well and speeds up future meals.
Because the sauce contains sugar, monitor the heat closely to avoid burning.
If starting with dry udon, cook it slightly under the package instructions so it can finish cooking in the pan without turning mushy.

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