Soy Egg Udon Stir-Fry (2024)

Ingredients

Please scroll down to below recipe card for exact measurements.

• Frozen udon or fresh udon: Frozen or fresh udon yield a most bouncy texture over shelf-stable vacuum sealed udon. Any Asian grocery store will carry these noodles.
• Chinese Broccoli: or substitute with Asian greens like yu choy sum or bok choy
• Large Eggs
• Garlic
• Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce.If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
• Sesame oil: omit if allergic
• White granulated sugar: to help balance the savory flavors
• Chinese black vinegar: aka Chinkiang vinegar or substitute with rice vinegar or white vinegar
• Cornstarch or potato starch
• Cold water
• Neutral oil:like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
• Sesame seeds: omit if allergic

Expert Tips

• Prepare the ingredients in advance as the cooking process will be super fast (less than 7 mins) and you want to avoid overcooking the noodles.
• Slice the gai-lan into 1-inch-long pieces and cut off the ends to cook them faster.
• Blanch your frozen udon noodles only just until loosened, 30-45 seconds in hot boiling water. Do not boil them or they will become soggy.
• Do not over cook the eggs. Cook just until they have formed shape and are still moist looking. Then transfer to a plate immediately. Remember these will cook again when you add them back into the noodle dish.
• Once the noodles and other ingredients are incorporated, remove the pan off the heat immediately. Your udon is already cooked so you don’t want to add more cooking time which can lead to soggy noodles.

How to make Soy Egg Udon Stir Fry

1. In a small bowl, crack and beat eggs. Set aside
2. In a separate bowl, mix the cornstarch and water. This is your cornstarch slurry. Set aside.
3. In a large bowl, place your frozen udon into it and add enough boiling hot water to cover the noodles. Let them soak for 30 seconds or just until loosened. Strain immediately.
4. Heat 1 teaspoon of vegetable oil in a large pan on medium heat. Add beaten eggs and scramble until they take shape but are still moist. Remove and set aside and break up into bite-sized pieces.
5. Add another 1 teaspoon of vegetable oil followed by Chinese Broccoli and minced garlic. Mix and cook until greens have softened. Feel free to add 3 tablespoon of cold water to help cook the gai-lan faster.
6. Push everything to the side of the pan, add another 1 teaspoon of vegetable oil and toss in udon noodles. Add dark soy sauce, regular soy sauce, Chinese black vinegar, sesame oil, white granulated sugar and cornstarch slurry. Add back in eggs. Gently toss everything together.
7. Once noodles are coated in the sauce, remove off heat and garnish with sesame seeds and enjoy!

Storage & Reheating

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.

Other udon noodles recipes you may like!

• Stir Fried Vegetable Tofu Udon
• Black Pepper Beef Udon
• Garlic Butter Shrimp Udon
• Curry Udon Noodle Stir Fry
• Garlic Shrimp Tofu Udon Noodles

Easy 20-min. Soy Egg Udon Stir Fry

Christie Lai

Soy Egg Udon Stir Fry. Bouncy udon noodles coated in a light soy based sauce with chunks of egg and Chinese broccoli. An easy meal idea made in 20 minutes!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Nutrition

Calories: 1050kcal | Carbohydrates: 178g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 3491mg | Potassium: 417mg | Fiber: 17g | Sugar: 25g | Vitamin A: 920IU | Vitamin C: 90mg | Calcium: 88mg | Iron: 2mg