20-Minute Udon Noodle Stir Fry with Sausage
- Large skillet
- Chef's knife
INGREDIENTS
- 12 ounces/340 grams merguez sausage, sliced
- 4 tablespoon oil
- 5 garlic cloves, thinly sliced
- 8 ounces/225 grams mushrooms, trimmed and halved
- 2 red bell peppers, cut into large pieces
- 4 ounces/115 grams baby corn, sliced
- 14 ounces/400 grams fresh udon noodles
- ½ cup teriyaki sauce
- 3 tablespoons chili sauce
- Salt and black pepper
INSTRUCTIONS
- Heat a large skillet over medium-high heat. Add the merguez and cook until deeply browned, 4 to 5 minutes. Transfer to a plate.
- Add olive oil to the skillet, then garlic, mushrooms, bell peppers, and baby corn. Stir-fry until vegetables soften and take on color, about 3 minutes.
- Return the merguez to the pan. Add udon noodles, teriyaki sauce, chili sauce, salt, and pepper. Toss until noodles are coated and heated through, 2 to 3 minutes. Serve immediately.
FAQ
What type of udon noodles should I use for this recipe?
For this udon noodle stir fry, fresh or refrigerated udon noodles are ideal because they have a soft, chewy texture that absorbs sauces well without breaking apart during stir-frying. Dried udon noodles can be used, but they must be boiled until just tender and drained carefully to prevent sticking.
Fresh udon noodles typically require less cooking time and integrate seamlessly with quick-cooking vegetables and sausage. Avoid instant or pre-seasoned noodles, as they often contain additives or flavor packets that could overpower the balance of the stir-fry. Properly handling the noodles ensures even coating with teriyaki and chili sauce, resulting in a flavorful, cohesive dish.
How do I make sure the noodles don’t stick together?
First separate them gently before adding to the skillet. If using fresh or refrigerated udon noodles, rinse briefly under warm water and toss with a small amount of oil before stir-frying. Cook over high heat and avoid overcrowding the pan, which can trap moisture and cause clumping. Stir continuously once the noodles are added, ensuring even coating with the sauce. Using tongs or a spatula to toss the noodles and vegetables helps maintain separation.
What can I substitute the merguez sausage with?
The merguez sausage in this udon noodle stir fry can be substituted with other proteins, such as chicken thighs, pork sausage, or firm tofu. Chicken thighs offer a juicy, tender alternative that absorbs the sauce flavor effectively, while pork sausage provides a similar savory, spiced profile. Tofu is ideal for a vegetarian version; press it to remove excess moisture and lightly pan-fry until golden to maintain texture.
When substituting, adjust cooking times according to the protein: thinly sliced meats cook quickly, whereas tofu may require extra browning. The key is to maintain high heat for stir-frying, ensuring the noodles and vegetables integrate evenly with the chosen protein for consistent flavor and texture.
How do I prevent the vegetables from becoming soggy?
It is important to use high heat and cook in small batches if necessary. Cut vegetables into uniform sizes to ensure even cooking, and avoid overcrowding the skillet, which traps steam and causes soft, watery vegetables. Stir-fry the garlic first to release flavor, then add harder vegetables like bell peppers and mushrooms before softer ones. Cooking each vegetable until it is just tender with a slight bite preserves texture and color. Additionally, adding the sauce toward the end and tossing quickly ensures the noodles and vegetables absorb flavor without becoming overly soft or mushy.
Can I make this udon noodle stir fry ahead of time?
You can make this udon noodle stir fry ahead of time, but it is best eaten fresh for optimal texture. If preparing in advance, store the stir-fry in an airtight container in the refrigerator for up to 24 hours. When reheating, use a skillet or wok over medium-high heat, adding a small amount of oil to prevent sticking and to refresh the flavors. Gently toss the noodles and vegetables while reheating to maintain the integrity of the texture. Avoid using a microwave for long periods, as it can make the udon noodles chewy and the vegetables soggy.
What sauces or seasonings work best in an udon noodle stir fry?
In an udon noodle stir fry, savory, slightly sweet, and spicy sauces work best to complement the chewy noodles and vegetables. Teriyaki sauce provides sweetness and umami that balances the spice of chili sauce. Soy sauce, oyster sauce, and sesame oil can also be used to deepen flavor complexity. When seasoning, add sauces toward the end of cooking to coat the noodles evenly without oversaturating the vegetables. Fresh garlic, ginger, or sliced chilies can enhance aroma and heat. Adjust salt and pepper to taste, remembering that many prepared sauces are already salty.
How can I make this noodle stir fry gluten-free?
Traditional udon noodles are made from wheat flour, so substitute them with rice noodles, gluten-free udon, or shirataki noodles for a similar chewy texture. For sauces, ensure that the teriyaki and chili sauces are labeled gluten-free, or make a homemade version using tamari instead of soy sauce. Stir-fry the vegetables and protein over high heat as usual, adding the gluten-free noodles last. This way, you maintain the signature texture and flavor balance of the udon noodle stir fry while keeping it safe for those avoiding gluten.
How do I get a good sear on the sausage without overcooking the vegetables?
Cook the protein first over medium-high heat in a dry or lightly oiled skillet until browned on all sides, then remove it from the pan. Using the same pan, quickly stir-fry the vegetables over high heat in small batches to avoid steaming. Once the vegetables have softened slightly but still have bite, return the sausage to the pan and add the noodles and sauce. This method ensures the sausage develops a rich, caramelized flavor without making the vegetables soggy.
