Stir-Fried Udon Noodles

For a Taste of: Japan
Try this book: Takashi's Noodles

In this cookbook, top Chicago chef Takashi Yagihashi divulges his best recipes for ramen, soba, udon, rice noodles and more.


Slideshow:More Fast Asian Dishes


  • Total Time:
  • Servings: 4

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  • 3 tablespoons vegetable oil
  • 1/2 pound large shrimp, shelled and deveined
  • 1/4 pound skinless, boneless chicken breast, thinly sliced
  • 2 1/2 cups chopped Napa cabbage
  • 1 small onion, thinly sliced
  • 1 carrot, thinly sliced on the bias
  • 7 ounces enoki mushrooms
  • 4 ounces oyster mushrooms
  • 1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained
  • 1/2 cup chicken stock
  • 3 tablespoons soy sauce
  • 1 teaspoon Asian sesame oil
  • 18 ounces frozen precooked udon noodles, thawed
  • Kosher salt and freshly ground pepper
  • Chopped scallions, for garnish

How to make this recipe

  1. In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.

  2. Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.

  3. Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.

Suggested Pairing

Crisp, citrus-inflected Italian Pinot Bianco.

Contributed By Photo © Lucy Schaeffer Published January 2009

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