Ginger Soy Udon from Wok Box features chewy udon noodles tossed in a savory ginger-soy sauce, complemented by crisp vegetables and tender slices of protein, delivering a flavorful and satisfying Asian-inspired dish.
Equipments
- Wok
- Large pot
- Colander
- Chef’s knife
- Cutting board
- Mixing bowl
- Tongs
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
Ingredients
- 14 oz (400g) fresh udon noodles
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 cup snap peas
- 1 cup julienned carrots
- 1 cup sliced bell pepper
- 1 cup broccoli florets
- 6 oz (170g) chicken breast, thinly sliced (or tofu for vegetarian)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
- 1 tablespoon mirin (or rice wine)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Fresh udon noodles provide the chewy texture essential to this dish, so avoid using dried noodles which can alter the final mouthfeel. Use fresh vegetables like snap peas, carrots, and bell peppers for a crisp, vibrant bite that balances the soft noodles and tender protein. Choosing chicken breast or tofu allows you to customize the dish to your dietary preference without compromising flavor. Combine soy sauce, oyster or mushroom sauce, mirin, sesame oil, and sugar precisely to replicate the signature savory and slightly sweet ginger-soy sauce. You can recreate the Ginger Soy Udon from Wok Box copycat menu at home by following these ingredient choices carefully for authentic taste and texture.
Instructions
- Bring a large pot of water to a boil.
- Cook udon noodles according to package instructions; drain and set aside.
- Heat 1 tablespoon vegetable oil in wok over medium-high heat.
- Add sliced chicken (or tofu); stir-fry until cooked through. Remove and set aside.
- Add remaining 1 tablespoon oil to wok.
- Sauté minced ginger and garlic until fragrant.
- Add onion, snap peas, carrots, bell pepper, and broccoli; stir-fry until crisp-tender.
- Return cooked chicken (or tofu) to the wok.
- In a mixing bowl, combine soy sauce, oyster sauce, mirin, sesame oil, and sugar.
- Pour sauce over stir-fry; toss to coat evenly.
- Add cooked udon noodles; toss with tongs to combine and heat through.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Substitution
Ginger Soy Udon from Wok Box copycat menu captures the perfect balance of chewy udon noodles and a robust ginger-soy sauce that infuses every bite with savory depth. If fresh udon noodles are unavailable, you can substitute with frozen or dried udon, adjusting cooking times accordingly to avoid overcooking. When chicken breast is not preferred, firm tofu provides a great plant-based alternative that soaks up the flavorful sauce well. If oyster sauce is not accessible, vegetarian mushroom sauce works as a suitable replacement without compromising taste. Use a wok or a large skillet to ensure high heat and quick cooking, preserving the texture of the vegetables and protein in your dish.
Tips
Make sure to cook the udon noodles just until tender and not overdone to maintain their chewy texture. When stir-frying vegetables, keep the heat high to achieve crisp-tender results without losing their vibrant color and nutrients. Use tongs to gently toss the noodles and sauce in the wok, ensuring even coating without breaking the noodles. Remember to add delicate ingredients like green onions and toasted sesame seeds at the very end to preserve their fresh flavor and crunch for your dish.
Nutritions
Ginger Soy Udon from Wok Box provides a balanced combination of macronutrients with chewy udon noodles delivering complex carbohydrates for sustained energy. The lean chicken breast or tofu adds a significant source of protein essential for muscle repair and satiety. Crisp vegetables like snap peas, carrots, bell pepper, and broccoli contribute fiber, vitamins A and C, and antioxidants that support immune health. Your meal is enhanced with heart-healthy fats from sesame oil and sesame seeds while the savory ginger-soy sauce adds flavor without excessive calories.
Storage
Store Ginger Soy Udon in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. To reheat, microwave or stir-fry gently using a wok with a splash of water or soy sauce to restore moisture. Avoid freezing as it can change the texture of udon noodles and vegetables, reducing overall quality.
Variation or Alternatives
For a different protein option, substitute chicken breast with thinly sliced beef or shrimp to add variety and maintain high protein content. Instead of oyster sauce, try a combination of hoisin sauce and a splash of lime juice to introduce a sweeter, tangier flavor profile. To enhance texture, lightly blanch the broccoli florets before stir-frying to keep them bright and crisp. You can also sprinkle crushed red pepper flakes over the finished dish if you prefer a spicier ginger soy udon experience.
Allergies
The Ginger Soy Udon contains common allergens such as soy from the soy sauce and oyster sauce, as well as sesame from sesame oil and toasted sesame seeds. Those with gluten sensitivities should be cautious, as udon noodles and soy sauce often contain wheat. If you have allergies to shellfish, be aware that traditional oyster sauce may trigger reactions, so confirm the use of vegetarian mushroom sauce if needed.
Why this recipe?
The Ginger Soy Udon from Wok Box offers a perfect balance of savory soy sauce and zesty ginger, enhancing the thick, chewy udon noodles for a satisfying texture and burst of flavor. Fresh vegetables and quality ingredients complement the dish, making it both nutritious and delicious. Its unique combination of Asian-inspired tastes appeals to a wide range of palates, ensuring a memorable dining experience. You will find making the copycat version rewarding as it allows you to customize flavors while recreating a beloved, restaurant-quality meal at home.