Dinner - Chicken miso udon stir fry recipes

Author: Ana Baker  

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

Miso Sesame Udon Noodles Stir Fry
Miso Sesame Udon Noodles Stir Fry is a quick and easy Asian-dinner recipe that makes dinner worthwhile. The sharp taste of Miso pairs exceptionally well with smoky toasted sesame oil and sesame seeds. And, the mild flavor of udon noodles adds character to the recipe. It takes just a few minutes to stir fry and get this done.
Provided by: Anjali
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: Asian
Number of ingredients: 16
Ingredients:
  • 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
Nutrition:
  • Calories: 345 kcal
  • Serving Size: 1 serving
How to cook:
  1. cook udon noodles
  2. 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.
  3. Stir fry
  4. 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.
  5. Make sauce
  6. 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.
  7. add noodles garnish and serve
  8. Add noodles and stir well until combined. Take it off the heat and garnish with chopped green onions and sesame seeds.
Notes: 15-Minute Creamy Mushroom Miso Udon, This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon

Miso Butter Sesame Udon Noodles Stir Fry

Stir fry until the veggies get cooked. This takes 2-3 minutes. Make space in the center of the pan Duration: 2:10

HOW TO MAKE JAPANESE STYLE MISO UDON STIR FRY

VEGAN MISO NOODLES RECIPE | HOW TO MAKE JAPANESE STYLE MISO UDON STIR FRY Duration: 6:16

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
Duration: 5:01

15-Minute Creamy Mushroom Miso Udon

15-Minute Creamy Mushroom Miso Udon
This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Made in a single pan, these creamy noodles come together in just 15 minutes using a handful of ingredients. Truly the ultimate comfort meal for the weekdays!
Provided by: Elle
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 9
Ingredients:
  • 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)
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Notes: One-Pot Chicken & Udon Noodles with Spicy Soy-Miso Sauce, In a large pot, heat the sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until

Miso Udon Noodles with Spinach and Tofu

Miso Udon Noodles with Spinach and Tofu
Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.
Provided by: bolshevik
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 13
Ingredients:
  • 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
Nutrition:
  • 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
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.
Notes: HOW TO MAKE JAPANESE STYLE MISO UDON STIR FRY, VEGAN MISO NOODLES RECIPE | HOW TO MAKE JAPANESE STYLE MISO UDON STIR FRY Duration: 6:16

Chicken yaki udon

Chicken yaki udon
This quick chicken yaki udon dish, based on the classic Japanese recipe, uses straight-to-wok udon noodles and pre-sliced stir-fry vegetables for a midweek meal in minutes. Or, tuck into these chilli chicken udon noodles with ginger, which takes just 20 minutes to make, plus marinating.
Provided by: Sophie Austen-Smith
Total time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Japanese recipes
Number of ingredients: 10
Ingredients:
  • 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)
Nutrition:
  • Calories: 379kcals
  • Fat: 11.8g (2.5g saturated)
  • Protein: 37.2g
  • Carbohydrate: 28.5g (9.6g sugars)
  • Fiber: 4.9g
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes: Udon Noodles and Wild Mushrooms with Miso Butter, Heat a wok or large non-stick frying pan over medium heat until hot. Add the butter, garlic, shallot and green onion. Stir-fry for 30 seconds until fragrant.
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