Tuesday, 8 July 2014

Caramelized Green Onion & Udon Noodle Stirfry

It's finally been HOT here in Alberta.  And for lengthy periods of time.  Which is super-cool. 
And in celebration of the awesome temperatures we're seeing - I wanted to share some super-easy, really quick, not-a-lot-of-heat-involved dishes.
This recipe totally fits the bill and just 5 ingredients turns into a smoky-flavoured stirfry.
In a large frying pan or wok, heat the vegetable oil and throw in the chopped green onions.  

Cook the green onions until browned and add the raw sugar.

 Pour in the soy sauce and cook until thick and syrupy.  (Syrupy is a word - in my little corner of the world anyway)

Cook the udon noodles according to the package directions and once the soy sauce has thickened, add the noodles to the pan.

Stir the noodles around to coat with the soy sauce syrup and then serve.

I was pleasantly surprised at this quick dish!  It's tangy and smoky flavoured and filling - although not heavy.

It's also fairly versatile - so you could throw in some shrimp, chicken, or even some scrambled egg.
If you're watching your salt intake, make sure you're using a low-sodium soy sauce.
And if you're not a fan of tangy, dark flavoured foods - I would recommend adding more sugar.  You may have to play around a little bit.
I really liked that this was so quick and simple.  And the leftovers were pretty darn good too!
Summer for us is really starting to kick off - enjoy and have fun with your food!
xoxo - Heather

Caramelized Green Onion & Noodle Stirfry
1 package Udon Noodles
2 tablespoons vegetable oil
7 green onions
3/4 cup soy sauce
3 Tablespoons raw sugar
  1. Cook udon noodles according to package directions, drain, and set aside.
  2. Heat oil in a frying pan over medium-high heat.  Cut the green onions into 2-inch pieces.  Once the oil is shimmering and hot, add the green onions.
  3. Fry the onions in the pan until browned, then add the raw sugar.  Stir to combine.
  4. Pour in the soy sauce and stir.  Cook until the soy sauce mixture has thickened and sticks to the back of a spoon.
  5. Add the udon noodles to the soy sauce mixture and stir to coat the noodles.

Source:  Fuss Free Cooking


  1. Looks yummy. You do know your dad would never go for this except as a side dish for his T-bone steak!!! I, on the other hand, would be very happy with it. :)

  2. Also, what is the raw sugar you are using???

    1. Just go to the baking aisle and look for raw sugar. Any type is fine.