Chinese-style Stir-fried Udon recipe - ingredients, nutrition and when to eat it
This hearty one-bowl meal stir-fries thick, chewy Chinese-style noodles with pork, seafood, and crisp vegetables over high heat to bring out a smoky wok aroma.
This hearty one-bowl meal stir-fries thick, chewy Chinese-style noodles with pork, seafood, and crisp vegetables over high heat to bring out a smoky wok aroma. It’s perfect when you want a filling lunch or dinner after work.
Chinese · 20 minutes to cook
Nutrition (per 563.5g serving): 547.5 kcal · protein 28.9g · carbohydrate 71.4g · fat 15.1g · sodium 1540.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Loosen the udon noodles in hot water for 30 seconds before stir-frying so they stick together less in the pan.
Tips: Keep the heat high after adding the ingredients to preserve the vegetables’ crisp texture and the stir-fried aroma.
Tips: Shrimp becomes firm when overcooked, so once it changes color, finish it briefly with the noodles.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Pork shoulder — 50 g
- Shrimp — 4 pc
- Cabbage — 60 g
- Onion — 40 g
- Bok choy — 1 pc
- Carrot — 30 g
- Garlic — 1 pc
- Green onion — 15 g
- Oyster sauce — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Chili oil — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 1 pinch
- Water — 2 Tbsp