Easiest Way to Make Vietnamese Beef Stir Fry Noodles

Spicy Stir-Fried Udon Noodles

Add the oil and swirl to coat the bottom.

Recipe Summary Spicy Stir-Fried Udon Noodles

The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.

Ingredients | Vietnamese Beef Stir Fry Noodles

½ cup soy sauce

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

2 tablespoons brown sugar

1 ½ tablespoons Sriracha sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon garlic powder

1 teaspoon freshly ground black pepper

3 boneless pork loin chops, cut into bite-sized pieces

2 (7 ounce) packages fresh udon noodles

2 cups chopped broccoli florets

1 tablespoon olive oil, or more as needed

½ onion, finely chopped

4 cloves garlic, finely chopped, or more to taste

3 tablespoons bean sprouts, or to taste (Optional)

3 tablespoons julienned carrot, or to taste (Optional)

2 tablespoons diced green onion, or to taste (Optional)

Directions

Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.

Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

Also great to use chicken or beef in this recipe. Add extra chile sauce to individual portions if you like it extra spicy like me!

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Vietnamese Beef Stir Fry Noodles

prep: 20 mins cook: 20 mins additional: 4 hrs total: 4 hrs 40 mins Servings: 4 Yield: 4 servings

TAG : Spicy Stir-Fried Udon Noodles

World Cuisine Recipes, Asian,

Images of Vietnamese Beef Stir Fry Noodles

Vietnamese Beef Stir Fry Noodles : In a medium bowl, stir together the cornstarch, 1/2 tablespoon of the soy sauce, and the rice wine until the cornstarch is dissolved.