Stir fried Udon


I have never actually had stir fried udon before (boy was I missing out!), though I know my cousin in law makes a mean one. She was gracious enough to share her Mom’s recipe with me, I also looked over Nami at Just One Cookbook’s recipe, of course realizing I didn’t have all the necessary ingredients to make either, I’ve decided to make do with whatever I had in the frig and pantry for the evening. Holy cow the sauce and chewiness of the udon noodle was so yummy, I had to sneak another small bowl after finishing the one in the photo. This recipe is definitely a keeper!

1 cup of small shrimp, de-shelled and washed thoroughly
1 bunch of asparagus, cut into 2-3 inch pieces, clean thoroughly
2 stripes of chicken tender, cut into bite size
1 bag of Taiwanese style meat balls, quartered
4 packs of udon, soak in hot water to separate
1 small onion, slices
3 cloves of garlic, minced
1 stalk of green onion, chopped
2 tbsp of cooking oil
1/3 cup of chicken stock

2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sweet soy sauce
1/4 tsp white pepper
2 tbsp rice wine
1/2 tsp sesame oil


Mix all the sauce ingredients in a small bowl and set aside.

Heat up 1 tbsp of oil, stir in some garlic and green onion for until fragrant, add chicken tender and cook until no longer pink, then the shrimp, cook until no longer transparent, then add the meat ball quarters until heated through. Stir often. Once ready, remove from walk and put aside.

Heat up 1 tbsp of oil, toss in the onion slices, stir for about 1 minute, add some garlic and green onion, stir until onion is semi soft. Toss in the asparagus and stir fry until tender.

Add the reserved chicken, shrimp and meat balls back into the wok, stir together with vegi. Toss in the separated udon noodles and add the chicken stock, stir fry and mix evenly. Add the sauce and stir fry everything evenly again. Sprinkle some left over green onions on top as garnish, serve immediately. Enjoy!


13 Comments Add yours

  1. Lyn says:

    Hi Jeno, I always fried the Udon as my elder girl loves them (she loves starchy foods) but had never try frying with oyster sauce and sweet sauce b4. I’m gonna bookmark this and definitely try it the very next time I fried Udon again! πŸ˜€

    1. Jeno says:

      Lyn, I just checked out your Fried Udon posting, your kids are so luck to have such wonderfully displayed bento boxes! How long does it usually take for you to make lunch?

      1. Lyn says:

        Hi Jeno, I’m so sorry that I missed out your reply for this. 😦
        Thank you so much for your sweetest comment! πŸ˜€
        Actually I’ll stay up for the night if I were to make bento for my girls (sounds crazy huh!? *eyes rolling*) but it only took about 15mins to fried the Udon excluding preparation time for those ingredients and arranging them into bento box. So in total, maybe takes about 1hr or so to get everything done. πŸ™‚

      2. Jeno says:

        Lyn, you are such a great Mom! Staying up the whole night to prep bento boxes? My little girl has been getting me to make adorable lunch boxes for her, but I am too lazy and not skilled enough to do what you do!

      3. Lyn says:

        Jeno, you flattered me! I stayed up on those days bcoz I can’t wake up so early in the morning to prepare bento for my girls! lol *blushing* πŸ˜›
        I’m so used to staying up late now that my Mom told me my mind & soul are living in the US although my body is here in SG! lol
        But I can’t do this anymore from nexy year onwards bcoz Trinke will be entering sch in the afternoon session & Trisia will be in the morning session. So I’ll have to switch back my sleeping time back to normal SG time, otherwise either I can’t make bento for them or I’ll be always sleeping when they’re back from sch. 😦

        It’s always never too late to start making bento for your girl and you can always start from making the simplest one like sandwiches-this is the most easiest & fastest. πŸ˜‰ Slowly you can go into more detailed ones, try preparing those food that can be make the night before so that you won’t be rushing in the morning. Take it slowly and gradually you’ll be used to it. πŸ™‚
        Maybe you can start out by making it on a weekend to try out so that you can roughly estimate how much time you need. ^.^

  2. Cindy, I also like your Chinese version with oyster sauce and other condiments. Looks much more flavorful than simple Japanese yaki udon. I need to figure out what Taiwanese style meat balls are. So many recipes that I want to try already in your site and I’m already overwhelmed… one at a time huh. πŸ™‚

    1. Jeno says:

      Hi Nami! I found a link to the Taiwanese meat ball I was talking about:, it’s called “θ²’δΈΈ” and you can find them at the frozen food section of most Asian markets. I am not sure whether this udon is more flavorful since I have not had the pleasure of eating Yaki Udon yet, but if you do decide to try it please let me know how you and your family like it!

      Hope you are feeling better and recovering from the cold!

  3. Juliana says:

    Oh! Your stir fried udon looks yummie with the shrimps and Taiwanese meatballs…it sure looks very tasty with all the sauces. Hope you are having a great week Cindy πŸ™‚

    1. Jeno says:

      Hi Juliana! Welcome to my blog! Thank you for the compliments, this was my very first time making stir fried udon and I’ve become a fan forever! I just checked out your Simple Recipes website, BANANA BREAD!!!!!!! I don’t usually like Bananas, but when they are inside of that warm loaf, Oh my my how delicious they have become! Just subscribed to your RSS feed, can’t wait to see more!

  4. Jessica says:

    I don’t think I’ve ever had stir fried udon either! From the look of your dish, I have definitely been missing out. This is such a nice combination of Chinese and Japanese ingredients and flavors. I will definitely have to try your recipe out!

    1. Jeno says:

      Thank you so much Jessica for the compliments, also a BIG welcome to my blog! Your blog is beautiful, such great use of white space and the burst of colors from your photography really made your postings pop! Just subscribed via your RSS feed, can’t wait to see more of the fine dining experiences you create in the comfort of your own home!

  5. Sissi says:

    Jeno, I love your stir fried udon recipe! I also often cook noodles or rice with whatever I have in the fridge, but usually forget the recipe I have invented. I like udon so much I could practically have it alone, with a bit of soy sauce πŸ™‚

    1. Jeno says:

      Sissi that is so funny! Because I remember growing up, there’s a “Special Treat” my Mama makes for us, she called it Soy Sauce Noodles. Pretty much just any type of noodles, drizzle soy sauce, sesame oil and sprinkle green onions on top. Oh how much do I miss eating that! Your comments just brought back such good memories!

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