Black Pepper Stir Fried Udon
Ingredients
- 3 tablespoons 3 tablespoons dark soy sauce (see FAQs if using regular soy sauce)
- 2 tablespoons 2 tablespoons oyster sauce
- 1 1/2 tablespoons 1 1/2 tablespoons brown sugar
- 1 tablespoon 1 tablespoon rice vinegar
- neutral oil a little bit of
- 2 2 stir fry veggies of (I use about half of a bag of a frozen stir fry veggie blend)
- 7 udon noodles two -ounce packages of (the cooked, fat, squishy ones, like this – see post for more noodle options)
- 12 fresh garlic – cloves , minced
- groundblack pepper a ton of freshly
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Instructions
- Sauce: Shake up all the sauce ingredients in a jar.
- Noodles: Heat a nonstick skillet over medium high heat. Add a swish of oil. Add the noodles and enough sauce to coat. Stir-fry until nice and yummy. (They’ll get kind of caramelized if you leave them undisturbed for a minute or two – so good.)
- Veggies: Add the veggies and pour a little more sauce over everything (it’s okay if you don’t use all of it -it’ll keep in the fridge for a second batch later). Toss it around for 2-3 minutes until the veggies are fork-tender and everything is looking browned and sticky and pan-fried to perfection.
- Finish: Remove from heat and stir in some freshly grated garlic and A TON of freshly ground black pepper. (I mean, yes, pull some out for the kids first so it’s not too spicy, but then PEPPER THAT UP.) The smell of the fresh garlic hitting the pan. The steamy noodle pulls. This is the moment you’ve been waiting for.
Source
Original recipe: View Original
