Stir-Fried Udon Noodles


For a Taste of: JapanTry this book: Takashi's NoodlesIn this cookbook, top Chicago chef Takashi Yagihashi divulges his best recipes for ramen, soba, udon, rice noodles and more.

Stir-Fried Udon Noodles
Photo: © Lucy Schaeffer
Total Time:
45 mins


  • 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


  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.

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