Easy udon noodle recipe is a great, quick and easy dinner idea. The best of all, it tastes like a dish made by a Hibachi Japanese restaurant chef. That's how awesomely delicious it is.
Total Time: 10 Minutes
Prep Time: ZERO
Active Cook Time: 10 Minutes
Fresh udon is not easy to come by in any supermarkets. I believe that it is because of the short shelf life. However, the way how it is package, it gives wrong impression to people. I have been buying cole slaw mix for a while because I love having cabbage in my daily diet. It is packed with a lot of fiber. Cole slaw mix saves me a tons of time to cut or shred a cabbage.
One day I was in a Chinese market, I saw fresh udon and thought that cabbage is a typical ingredient to pair with this noodle. As a result, the idea came up. I went back home and made this delicious and insanely easy udon noodle recipe. I couldn't get over how yummy it was. Hope you enjoy it as much as I do.
If you get this dish from any restaurant, it is typical that there are big chunks of cabbages and carrots. And I am always about quick and easy. Cole slaw mix has all the vegetable ingredients. Since the size of the vegetables in the mix gives the advantage to make it cooked instantly.
This noodle recipe can easily be doubled or tripled the quantity. Bear in mind that with a bigger volume, it will take longer to cook before serving on the table.
"Can I cut my own vegetables and add more into this easy udon noodle recipe?" Oh, absolutely. In that case, I highly recommend to slice up a small green cabbage with carrot matchsticks. You can also add some thinly sliced red cabbage as well. Most of the time, it's hardly to find a small cabbage from the store no matter what color you are looking for. Then, you will adjust by adding half or a quarter of a cabbage.
The recommended quantity to make this noodle dish with that amount of udon, sliced cabbage and carrot combined quantity should be one pound max. Beware that the time to prepare and cook this dish will take longer because you will spend time in slicing up the vegetables vs store-bought cole slaw mix had already done this for you. Even you will thinly slice the cabbages, the vegetables are thicker than the cole slaw mix.
Fresh udon is thick and round in shape. It is bouncy when you bite into it. But it has short shelf life. On the other hand, dry udon is the opposite of everything of the fresh one. It’s very flat and never looks like the fresh one even it is cooked. But the shelf life is way longer.
Both fresh and dry udon can be overcooked easily. So, my recommendation is that cut the package recommended cook time into halves. This will allow room for the noodles to absorb the sauce when you stir-fry them later.
For those who live in the countryside, looking for fresh or dry udon in the grocery store could be a challenge. Bucatini, a type of pasta, has the shape and texture closest to udon. However, egg is one of the ingredients in Bucatini that udon does not have. If that's a deal breaker to you, look for other Chinese noodles without egg as ingredient.
22oz Fresh Udon
1 bag (14oz) Cole Slaw Mix (Not the kind which comes with the dressing. This should only be the shredded vegetables.)
1 Scallion (optional and chopped)
1/4 cup Extra Virgin Olive Oil
1/2 tsp Salt
2 tsp Chinese Light Soy Sauce
1 tbsp Chinese Dark Soy Sauce
Chili oil or Sriracha Sauce (optional)
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