Description
Pan-fried udon noodles tossed with
garlicky rapini and a savory sauce.
Ingredients
Units
Scale
- 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