Dinner - Chicken miso udon stir fry recipes
And, the mild flavor of udon noodles adds character to the recipe. The sharp taste of Miso pairs exceptionally well with smoky toasted sesame oil and sesame seeds.
Miso Sesame Udon Noodles Stir Fry
Provided by: Anjali
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 3 servings
Number of ingredients: 16
- 8 ounces Udon Noodles (cooked as per package directions)
- 2 teaspoon Toasted Sesame Oil (divided)
- 1 medium onions (finely sliced)
- 1 tablespoon ginger garlic paste (or 4-5 cloves of minced garlic and 1-inch ginger finely chopped)
- 1 medium bell pepper (thinly sliced lengthwise (green or red or yellow))
- 1 medium carrots (thinly sliced lengthwise)
- 100 gram bean sprouts (washed and rinsed (OPTIONAL))
- 8 ounces mushroom (sliced (1 tub) (white or cremini))
- salt and freshly ground black pepper (as per taste)
- 1 tablespoon white wine vinegar
- 1 stick butter (cut into cubes)
- 1 tablespoon red miso paste
- 3 tablespoons dark soy sauce
- 1 teaspoon sriracha
- sesame seeds
- chopped green onions
- Calories: 345 kcal
- Serving Size: 1 serving
- cook udon noodles
- Cook noodles as per package directions, drain and rinse with cold water. Keep aside. (HINT: Drizzle some olive oil while cooking this will prevent the noodles from sticking to each other). If using Frozen Udon Noodles then add directly into the pot of boiling water. Stir lightly for 1-2 minutes. Drain and rinse under cold water.
- Stir fry
- Heat a wok or a skillet with toasted sesame oil. Add onions, ginger-garlic paste, bell pepper, carrots, bean sprouts, and mushrooms. Season with salt and pepper as per taste. Stir fry until the veggies get cooked. This takes 2-3 minutes. Don't overcook the veggies. You want to feel the crunch when you bite onto them.
- Make sauce
- Make space in the center of the pan or wok and add the butter cut into cubes. Add red miso paste, dark soy sauce, white wine vinegar, sriracha, and sesame oil. Use a wooden spatula or a silicone spatula to stir well and combine the sauce with the veggies. Alternatively, you can make the sauce in a glass measuring cup and pour it into the pan or wok.
- add noodles garnish and serve
- Add noodles and stir well until combined. Take it off the heat and garnish with chopped green onions and sesame seeds.
Miso Butter Sesame Udon Noodles Stir Fry
HOW TO MAKE JAPANESE STYLE MISO UDON STIR FRY
Quick and Easy Miso Udon Stir Fry (Yaki Udon)
Hello All!Welcome to Cooking with the Ley Sisters. In today's video, we will be showing you
15-Minute Creamy Mushroom Miso Udon
Provided by: Elle
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 9
- 2 servings (500g) udon noodles (preferably frozen (see notes below))
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1/2 medium onion (sliced)
- 200 g mushrooms (of your choice, i used shiitake and golden enoki)
- 1 tbsp oyster sauce (or soy sauce)
- 1 cup heavy cream (or evaporated milk)
- 2 tbsp miso paste (white or red (see notes below))
- green onion, furikake, egg, and/or shredded nori (for garnish)
- To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
- Heat butter over medium heat, until completely melted and bubbling. Add onion and garlic and cook for about 2 minutes, or until fragrant. Stir in the mushrooms.
- Add about 2-3 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are cooked through.
- Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated. Season with salt and pepper to taste, garnish, and enjoy!
Miso Udon Noodles with Spinach and Tofu
Provided by: bolshevik
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 13
- 1 (7 ounce) package dried udon noodles
- 1 tablespoon salted butter
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, finely chopped
- 1 cup cubed tofu
- ½ cup water
- 3 cups fresh spinach
- 3 stalks green onions, minced
- 1 tablespoon soy sauce
- 1 dash Sriracha sauce, or to taste
- ¼ teaspoon sesame seeds, or to taste
- Calories: 495.9 calories
- Carbohydrate: 68.1 g
- Cholesterol: 15.3 mg
- Fat: 16.3 g
- Fiber: 2.7 g
- Protein: 20.1 g
- Saturated Fat: 5 g
- Sodium: 1481.3 mg
- Sugar: 5 g
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
- Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
- Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
- Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.
Chicken yaki udon
Provided by: Sophie Austen-Smith
Total time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Japanese recipes
Number of ingredients: 10
- 500g free-range skinless boneless chicken thighs
- 2 tbsp teriyaki sauce
- 2 x 150g packs straight-to-wok udon noodles
- 1 tbsp vegetable oil
- 2 x 220g packs stir-fry vegetables
- 4cm piece fresh ginger, finely sliced
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 medium free-range eggs, beaten
- Pickled ginger, crispy onions and sesame seeds to serve (optional)
- Calories: 379kcals
- Fat: 11.8g (2.5g saturated)
- Protein: 37.2g
- Carbohydrate: 28.5g (9.6g sugars)
- Fiber: 4.9g
- Heat the grill to medium. Toss the chicken thighs with the teriyaki sauce, then put on a grill rack set over a baking tray. Grill for 5-6 minutes on each side until cooked through. Slice and keep warm.
- Put the udon noodles in a heatproof bowl and pour over enough freshly boiled water to cover. Use a fork to separate the noodles, then set aside for up to 3 minutes to soften. Drain.
- Heat the oil in a large frying pan or wok over a high heat. Add the vegetables and cook for 2-4 minutes until just charred and beginning to soften. Add the fresh ginger and cook for 1 minute more.
- Add the drained noodles and soy and Worcestershire sauces, then stir-fry for 1 minute. Pour over the beaten eggs, stirring constantly until just cooked.
- Divide among 4 bowls and top with the sliced chicken and any cooking juices, plus, if you like, pickled ginger, crispy onions and sesame seeds.