Easy 20-min. Soy Egg Udon Stir Fry
Bouncy udon noodles stir-fried in a savory sauce with scrambled eggs and Chinese broccoli. This quick and easy soy egg udon stir-fry is made in 20 minutes with simple ingredients! A great main or meal for the family and udon-lovers!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.2 lb frozen udon noodles (or sub with fresh udon)
- 6 large eggs (beaten)
- 4 cups Chinese Broccoli (chopped into 1-inch long segments and stalks sliced thinly)
- 4 cloves garlic (minced)
- 1 tbsp vegetable oil (or any neutral oil)
- 1 tsp sesame seeds (optional garnish)
- 2 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp Chinese black vinegar (or rice vinegar or apple cider vinegar)
- 1 tbsp sesame oil
- 1 tsp white granulated sugar
- ½ tbsp cornstarch (or potato starch)
- 1 tbsp water (cold)
Instructions
- 1
In a separate bowl, combine noodle sauce ingredients. Set aside.
- 2
In a large bowl, soak frozen udon noodles for 30 seconds or until loosened in enough boiling hot water. Strain noodles in a colander.
- 3
Heat 1 tbsp or 15 ml of vegetable oil in a large pan on medium heat. Cook beaten eggs and scramble them breaking them into bite-sized pieces. Remove and set aside.
- 4
Add Chinese Broccoli and minced garlic into the pan. Stir fry until greens are softened.
- 5
Push everything to the side of the pan, toss in udon noodles with noodle sauce. Mix until combined.
- 6
Toss in cooked eggs with noodles.
- 7
Remove noodles off heat and garnish with sesame seeds. Enjoy!