This Udon Pepper Noodles is the perfect lazy girl dinner! Featuring soft, thick and chewy noodles, crunchy veggies, lots of pepper, and Asian sauces, this dish is loaded with flavors and textures!
Love Indo-Chinese recipes? Check out my Crispy Thread Paneer, Potli Samosa Wantons, Veg Spring Rolls, Air Fryer Mushroom Chilli recipes.
As a lover of the sweet and spicy Indo-Chinese food, these udon pepper noodles are my ultimate comfort food! It’s the kind of thing you want to eat straight out of the pan, while sitting on the couch and bingeing your fav show.
Thick and chewy udon noodles and stir-fried veggies deliver loads of texture in every bite, while the mix of Asian sauces delivers that authentic Indo-Chinese flavor and aroma. Finally, the kick of peppery heat adds the perfect finishing touch to every bite.
I like to keep this udon noodle recipe quick and simple, but you can easily add any protein of your choice to make this into a more wholesome meal!
Quick Walk Through: Udon Pepper Noodles
Ingredients You’ll Need To Make Udon Pepper Noodles
Frequently Asked Question
Udon noodles are usually made with wheat flour, salt and water. They are known for their soft, chewy texture, and for soaking up flavors without losing their springiness.
For this recipe, I have used pre-cooked udon noodles that are available in vacuum sealed pouches at stores. These noodles are super delicate and can easily break apart. If they are clumped together, simply soak them in hot water to gently break them apart without breaking them.
These udon pepper noodles is a great fridge clean out recipe. Most vegetables like mushrooms, bell peppers, cabbage, broccoli, etc. (basically anything you would use in a stir fry) would be great additions to this recipe.
Leftover black pepper udon noodles can be stored in the refrigerator in an airtight container for up to 4 days. Simply reheat it in the microwave in 30 second intervals, stirring in between until cooked through. You can also reheat it on the stove until cooked through. If the noodles feel too dry, you can always add a little water to adjust the consistency.
Richa’s Top Tips To Make This Recipe
- This recipe can be quite spicy. Adjust the amount of black pepper according to your personal spice tolerance.
- You can use any type of noodles for this recipe. However the cooking time for different noodles is different, so make sure to adjust accordingly.
- Most sauces we use for this recipe have a salt content. Taste and adjust the amount of salt you add to this dish otherwise it may end up too salty.
- You can even add chicken, shrimp, paneer, tofu, or any other protein of your choice to make this recipe more wholesome.
Serving Ideas
These udon pepper stir-fry tastes incredible just by itself. But here’s how you can make it more interesting in case you are making for a large crowd or need something more filling:
- Spring rolls
- Chicken 65
- Chilli Paneer
- Salt and pepper chicken
- Vegetarian Sweet Corn Soup
- Chicken Manchow Soup
- Stir-fried black bean lettuce cups
This is one of those comfort recipes that once you try, you’ll be making again and again. This recipe is testament to the fact that even simple, pantry staple ingredients can be used to put together a delicious, cracker of a dish! If you try this recipe, don’t forget to send me your recreations over on IG!
Watch How To Make Udon Pepper Noodles
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Black Pepper Udon Noodles
Ingredients
- 200 Grams Instant Fresh Udon Noodles See Note 1
- ½ Teaspoon Salt
- 2 Cups Boiling Water
- 1 ½ Tablespoons Cooking Oil Sunflower, Canola, Groundnut, Rice Bran All Work
- 1 Tablespoon Chopped Spring Onion Whites
- ¾ Cups Broccoli Florets 50 Grams
- 1 Cup Sliced Mushrooms 90 Grams
- 2 Teaspoon Minced Garlic
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Teaspoon Honey
- 2 Teaspoons Rice Vinegar
- 1 Teaspoon Ketchup
- 2 ½ - 3 Teaspoons Black Pepper Powder
- 2 Tablespoons Water
- 1 Tablespoon Chopped Spring Onion Greens
Instructions
-
Soak noodles in boiling water & salt for 2-3 minutes and carefully separate them if clumpy. Strain the noodles in a sieve and set aside. See note 2.200 Grams Instant Fresh Udon Noodles, 2 Cups Boiling Water
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Heat oil in a wok, add spring onions and garlic for 30 seconds. Throw in the mushrooms and broccoli and stir - fry for 2-3 minutes until they become tender.1 ½ Tablespoons Cooking Oil, 1 Tablespoon Chopped Spring Onion Whites, ¾ Cups Broccoli Florets, 2 Teaspoon Minced Garlic, 1 Cup Sliced Mushrooms
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Add noodles along with the soy sauce, oyster sauce, honey, rice vinegar, ketchup and black pepper and stir fry for a minute or two till the sauces coat the noodles. Add a splash of water if required.1 Tablespoon Dark Soy Sauce, 1 Tablespoon Oyster Sauce, 1 Teaspoon Honey, 2 Teaspoons Rice Vinegar, 1 Teaspoon Ketchup, 2 ½ - 3 Teaspoons Black Pepper Powder, 2 Tablespoons Water
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Top the noodles with chopped spring onion greens. Serve hot.1 Tablespoon Chopped Spring Onion Greens
Notes
- The udon noodles we’ve used here are pre-cooked noodles, available in vacuum sealed pouches at stores. These noodles can also easily break apart so don't force it when they're clumped together. Soaking them in hot water helps them break apart.
- The noodles in this recipe may be replaced with any noodles of your choice. Prepare the noodles according to the package instructions and set aside.
- Be cautious about adding extra salt as all sauces are loaded with salt.
- Most stir fry veggies work with these noodles. I also use them as a vehicle for using up odds and ends in my fridge.
Nutrition
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