Stir-Fried Udon With Bacon, Parmesan & Gochujang Recipe on Food52 (2024)

FAQs

How to cook udon stir fry from Costco? ›

Pulmuone Teriyaki Stir-fry Udon is available at Costco. Add 1 tbsp of oil, 4 tbsp of water, vegetable topping and Udon Noodles into a sauce pan. Then turn on the heat and stir fry 1-2 minutes over hight heat 2. Add Teriyaki Seasoning and stir fry for another minute over low heat.

If you have freshly made or dried udon noodles, cook them according to the packet directions but subtract 1 minute since you'll be cooking them more in the stir fry. Be sure to rinse them in cold water afterwards and drizzle on a little oil if you're not using them right away.

COOKING STORE-BOUGHT UDON NOODLES

If cooking semi-dried (slightly flexible, shelf stable) udon, boil for 6-7 minutes before testing for tenderness; if cooking dried (brittle, shelf stable) udon, boil for 9-10 minutes. Test by plucking a noodle from the pot, plunging it in cold water, then biting.

To cook udon noodles, add noodles to a pot of boiling water and bring back to the boil. Stir noodles, add more cold water to the pot and bring back to boil again. Turn down the heat and cook noodles until tender. Drain noodles and run under cold water.

Take the Frozen Udon noodle directly from the freezer, do not defrost, and place the noodle in the boiling water. Cook on medium heat for approximately 40-60 seconds or until al dente. Stir-fry: Heat 1 tablespoon of oil in a large wok or skillet and stir-fry with desired meat or vegetables. Product from Japan.

The beauty of the sanuki udon blocks—in addition to their unmatched texture, of course—is that they're ready in a flash. They're pre-cooked, so all they need is a gentle zhush-ing in hot water, straight from frozen, to release them from their caked state.

To check if the noodles are done, take one out of the pot and taste it. The noodle should be tender but still slightly chewy. If it's too hard, continue to cook for another minute or so. It's important not to overcook the noodles, as they can become mushy and lose their texture.

They can also be used as stir-fry noodles or served cold with a healthy dip like miso sauce. However you want to use them, udon noodles made from whole wheat flour are very satisfying, and in moderation, they provide a healthy dose of carbohydrates and fiber as well as several nutrients to benefit your health.

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

If cooking semidried udon, boil 8 to 9 minutes before testing; if cooking dried, boil 10 to 12 minutes. Test by plucking a noodle from pot, plunging it into cold water, then biting. Noodle should be tender with no hard core; outer surface should be slippery but not overly soft.

How do you get rid of the sour taste in udon? ›

Jam, honey, syrup, anything like that will take away the sour bite.

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

Udon noodles are made out of wheat flour; they are thick and white in color. Best as fresh, they are soft and chewy. Due to their neutral flavor, they are able to absorb strong-flavored ingredients and dishes.

Microwave Directions – Place udon noodles, teriyaki sauce, topping & 1/4 cup of water in a microwave safe dish. Cover and heat on high for 3-4 minutes. Stir well and enjoy.

These udon noodles are almost too easy! Add one packet of noodles per person to a pot of boiling water (approx. 500ml per packet). Cook for 2-3 minutes before draining.

Using a large saute pan, heat pan to medium high and add 2 oz oil. Add the vegetables and cook for 2 minutes. Add the chicken and cook for 2 minutes. Add the noodles and sauce and cook for 1 minute until the internal temperature reaches 165 degrees as read by a thermometer.

Add 1 cup water to skillet and bring to a boil. Tear off tab "B" to open package and add to water vegetable side down. Cook approximately 6 minutes, stirring occasionally, then flip noodles. Cook an additional 3-4 minutes, adding an additional ¼ cup water if needed to get the center-most noodles warmed through.