Black Pepper Stir Fried Udon

Black pepper stir fried udon in a delicious peppery sauce loaded with veggies is a quick & tasty meal that comes together in under 30 minutes!

My son has started a part time job and most days works right after school which leaves little time to eat anything. I cleaned out the fridge and made this black pepper stir fried udon with some broccoli, mushrooms, snow peas, bell pepper, and onions loaded with garlic and black pepper that I adapted from a recipe I found on Pinch of Yum.  My daughter and I enjoyed some for lunch and my son devoured it when I picked him up from school on his way to work and it was a big hit. I love quick and easy recipes that clean out the fridge!

How to Make Black Pepper Stir Fried Udon

Make the sauce by combining the dark soy sauce, oyster sauce, brown sugar, and rice vinegar together in a small jar; seal with a lid and shake well. Set aside until needed.

Prepare the noodles by boiling water in a large saucepan then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked. 

Make the stir fry by heating the oil in a large cast iron skillet or wok over medium-high heat. Once the oil is shimmering, add the broccoli, mushrooms, snow peas, bell pepper, onion, and green onions and cook, stirring often for 2-3 minutes, or until crisp-tender.

Add the noodles, sauce, minced garlic, and lots of freshly black pepper, to taste, then cook, tossing to coat the noodles and veggies in the sauce, for 1-2 minutes. Top with cilantro and serve with freshly cracked black pepper and fresh cilantro leaves on the side. Enjoy.

Black Pepper Stir Fried Udon

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: Asian

Servings: 2 - 3

Author: Adapted by Pam - For the Love of Cooking / Original by Pinch of Yum

Equipment

• Small glass jar
• Large saucepan
• Large Cast Iron Skillet or Wok

Ingredients

Sauce:

• 3 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1½ tbsp brown sugar
• 1 tbsp rice vinegar

Udon Stir Fry:

• 2 tbsp vegetable oil
• ½ cup broccoli florets
• ½ cup button mushrooms, sliced
• ½ cup snow peas, halved lengthwise
• ¼ cup red bell pepper, cut into thin strips
• ¼ cup yellow onion, sliced thinly
• 4 green onions, cut into 2-inch pieces
• 2 (7 oz) packages of udon noodles, precooked
• 3 large cloves of garlic, minced
• A ton of freshly cracked black pepper, to taste
• ¼ cup fresh cilantro leaves

Instructions

• Make the sauce by combining the dark soy sauce, oyster sauce, brown sugar, and rice vinegar together in a small jar; seal with a lid and shake well. Set aside until needed. 
• Prepare the noodles by boiling water in a large saucepan then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked. 
• Make the stir fry by heating the oil in a large cast iron skillet or wok over medium-high heat. Once the oil is shimmering, add the broccoli, mushrooms, snow peas, bell pepper, onion, and green onions and cook, stirring often for 2-3 minutes, or until crisp-tender.
• Add the noodles, sauce, minced garlic, and lots of freshly black pepper, to taste, then cook, tossing to coat the noodles and veggies in the sauce, for 1-2 minutes.
• Top with cilantro and serve with freshly cracked black pepper and fresh cilantro leaves on the side. Enjoy.

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