Think udon is only for soup? Think again. These thick, wheat-based noodles are a stir-fry revelation. They’re like little pillows that soak up flavor without falling apart.
Fat udon noodles need a different approach: parboil them, then pan-fry them until golden on one side. The result is a noodle that’s crispy on the outside, bouncy on the inside. Pair them with a ginger-soy glaze, and you’ve got a weeknight win.
A Warning: Don’t Overcrowd the Pan
Udon can clump together if you’re not careful. Use a high-smoke-point oil like avocado or peanut, and keep the heat raging. Stir them less than you think you should—let them get those crispy bits.
Rice Noodle Stir-Fry Recipe | Full Guide
