A delicious fusion of cuisines, pan-fried udon noodles are served with flavorful garlic and rapini, or broccoli rabe.
Things started out like many Sunday meals in my life: pasta would be served. I had rapini (also known as broccoli rabe) to use – and I can’t make rapini without garlic – so mealtime was clearly leaning toward Italian.
Then I remembered that I had udon noodles on hand. Udon noodles are thick and chewy, and cook so quickly. Yea, they’re pretty much my favorite type of noodle. (Please keep that nugget of info to yourself. I mean, what would my Italian mom think if she found out about my love for udon noodles above all others?) This is when things turned toward a Japanese-inspired meal. 
You’ll love this noodle dish! The sauce turns the noodles sticky, with some bits that get a little crispy from cooking them in the skillet. The slightly bitter rapini and the zesty garlic mix well with the oyster sauce for a quick and fabulous dish.
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Garlic and Rapini Udon Noodles
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Pan-fried udon noodles tossed with
garlicky rapini and a savory sauce.
Ingredients
- 6 tbsp water
- 3 tbsp oyster sauce
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 1 lbs (454 g) rapini
- 3 cloves garlic
- 0.5 tsp ground black pepper
- 15 oz (425 g) package Udon noodles
- Toasted sesame seeds
Instructions
- Whisk together water, oyster sauce, and brown sugar in a small bowl. Set aside.
- Add sesame oil to a large wok or nonstick skillet over medium heat. When hot, add rapini stems and cook for 2 minutes. Add remaining rapini and cook for a few more minutes. Add garlic and cook for 30 seconds.
- Add about half the liquid to the skillet, season with black pepper, and toss to combine.
- Add noodles to the skillet and increase heat to high. Cook, stirring occasionally, for about 5 minutes. Add remaining liquid and cook for a few more minutes, or until the liquid cooks down and noodles are sticky and coated in sauce.
- Toss and serve immediately, garnished with sesame seeds.
Notes
- For extra flavor, lightly toast the sesame seeds before garnishing.
- If rapini is unavailable, substitute with broccoli or bok choy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I substitute another type of green for rapini in this recipe?
Yes, you can use other greens like kale or spinach, but keep in mind that they may alter the flavor profile slightly.
What can I do if my udon noodles are too sticky after cooking?
If the udon noodles are too sticky, try tossing them with a little oil after cooking to separate them, or cook them slightly less next time.
How can I adjust the flavor if I don’t have oyster sauce?
You can substitute oyster sauce with soy sauce mixed with a bit of sugar to mimic the sweetness and umami, although the flavor will be different.
