You will love this vegetable stir-fried udon noodles dish. Sweet carrots, fresh spring onions, sweet corn, chewy noodles and soft boiled egg all rounded up with a touch of lightly spicy coconut milk. I can say, it will be on your table all the time.
Do you still remember my last recipe with udon noodles? Roasted Brussels sprouts udon noodles are another lovely combination, which makes a satisfying and comforting meal. These chewy, thick white noodles really got me. I like them a lot. Also, I will say it again. They are fun to eat, too. Slurping, splashing drops of coconut milk around the table and your mouth sounds like extreme fun. Wink.
Just like in the previous recipe, I used also this time the pre-cooked udon noodles. The pre-cooked noodles come in a vacuumed package and are a bit “glued” together in a square shape. Therefore, cooking them in some liquid (in this recipe it’s coconut milk) for a couple of minutes is a great idea. Long enough to get them warm and “loosen up”.
In this recipe, the udon noodles, after being cooked, are stir-fried in peanut oil with carrots and spring onions. Of course, you can use any vegetables you like most. Really, pick any vegetable. You can’t go wrong. Wink.
Peanut oil
Yummy, peanut oil. It is used especially for stir-frying, sauteing and deep-frying, because it doesn’t absorb the flavours of other foods. In fact, peanut oil adds a slightly nutty flavour. That being said, you can substitute it with olive oil, too.
More, peanut oil is rich in vitamin E. This antioxidant offers many protective benefits against chronic disease. Also, peanut oil can be a great addition to your diet, as long as you, just like any other healthy fat, consume it in moderation. Wink.
Since this dish doesn’t have any protein in it, I added a spoon of edamame and an egg. I love soft boiled eggs and I find them just perfect for a great dish like this vegetable stir-fried udon noodles. Just for the record, I think it’s delicious without it, as well! But, if you’re looking to make this recipe even more satisfying, toss in poultry, beef, fish or anything else.
Ingredients for two portions of vegetable stir-fried Udon noodles:
- 2 carrots
- 1-2 Tbsp peanut oil
- 2 spring onions
- 150 ml white wine
- 2 servings of pre-cooked or fresh udon noodles
- half of the sweet corn on the cob
- 500 ml coconut milk (canned)
- 1/2 tsp of green curry paste (or more if desired)
- 2 boiled eggs
- 2 tbsp of edamame
- fresh parsley for garnish
To begin, wash the carrots and slice them into round slices. Wash, trim and chop the spring onions, too.
In a larger pan, add the peanut oil and heat it up. Then, add the carrots and 2/3 of the onions to the pan and stir-fry them for a couple of minutes. Pour in the wine, cover, reduce the heat to medium-low and cook for a couple of minutes. Cut the corn cob in half and place it in the pan until slightly browned.
Afterwards, place two eggs in a pot, cover them with water and bring to a boil. Cook for 4 minutes.
At the same time, in a small pot, heat up the coconut milk. Add the first serving of Udon noodles to it and let them simmer for 3 minutes or until the noodles loosen up. Using pasta tongs, transfer them to the pan with carrots. Do the same with the second serving of noodles.
Drizzle some more peanut oil into the pan and stir-fry until glossy and well combined. If you like to add some spiciness to your dish, then stir half of a teaspoon of green curry paste into the coconut milk.
Only in the end, add the edamame and fresh parsley to the noodles. Toss to combine.
Finally, divide the vegetable stir-fried udon noodles between the bowls, add a small ladle of coconut milk and top with sweet corn and halved boiled eggs. Season with pepper and garnish with more parsley.
Enjoy.
