Great recipe - Better-Than-Takeout Stir-Fried Udon

GrateEggspectations

Very much worth making. Pretty simple, especially if you’ve got good mise-en-place game. Making variations on a theme tonight. Prepped in a fraction of my lunch hour. 

https://www.epicurious.com/recipes/food/views/better-than-takeout-stir-fried-udon

JohnInCarolina

Yep, that does look good.  I’ll be trying this for sure.

GrateEggspectations

Botch

Since getting my Bluestar I've been wokking a lot more, and incorporating more noodles.  Unfortunately the fresh ones cost a lot more than rice, can't find anything locally for less than $2.50 for a single serving (and that's just the noodles).  Bought some shelf-stable/dry udons from amazoid recently, but haven't tried them out yet.  

GrateEggspectations

@botch

Did I just read about the procuring of a Blue Star and the price of noodles in the same post? Just checking.

Botch

  
 
Yeah, you're right.  I need to re-adjust my college-vs-retiree budgeting, a bit... 

lkapigian

Wok This Way

looks amazing 

smbishop

This looks great!  Saved the recipe

Corv

I made this today and enjoyed it. Didn't have instant udon noodles so used ramen noodles, but the rest was nearly to the recipe. Worth trying, if you haven't.

The only thing is, do the prep work first. It goes fast enough that there's no way to attempt doing the prep as you cook. The OP was exactly correct in that.

Thanks for posting the recipe!

smbishop

@GrateEggspectations

I made it yesterday, stovetop.  Rave reviews from the family, and I loved it.  Thanks for sharing!







This will be a regular, with adaptions, shrimp, bok choy, etc.  Thank you!

GrateEggspectations

@smbishop

Thanks for circling back. Yours looks great and it’s nice to hear it’s going into your rotation. My mother introduced me to the recipe about a year back and I’ve made it somewhat regularly ever since. 

buzd504

I made this last night.  I mostly made it as written, although I added eggplant from the garden and some shitake mushrooms.  I used Napa cabbage.

It came out great, but my noodles aren't nearly as thick as the ones y'all are posting (and what I usually identify as udon).  Is it because I used dried noodles?  Still good - it just looked a little different.

GrateEggspectations

@buzd504

I’ve only ever bought the udon noodles hydrated. I tend to keep packages of them on hand as well as ground pork in the freezer, just so that I can throw this together on the fly.