Udon Noodle Stir Fry

Greens with a Japanese-flair


Serves 2


½ of the SE recipe



4 cauliflower or broccoli leaves (side-shoots also work great here!)

1 head bok choi or pak choi

2-3 heads of tatsoi

4-6 mustard leaves (red or green)

Chard & Kale also work great - pretty much any green in your garden is a good candidate

8-10 Sugar Snap Peas - cut into bite-size pieces



1/2 cup mirin

1/2 cup soy sauce

1 tbsp bonito (Japanese fish flakes)



1/2 red onion (diced)

2 cloves garlic (minced)

1 tbsp olive oil

We are really enjoying this homemade ramen noodle recipe from Serious Eats and while we made it initially for a full-scratch ramen meal, one of our favorite uses is adding the noodles to a hearty green stir-fry.

The noodle recipe is fairly simple, but it does call for making it 24 hours before you plan on using them. Our version uses Central Milling’s whole wheat flour (all purpose or type 85) for little more depth & nutrition. We’ve found using a pasta roller mixer attachment gives more consistency with much less effort - highly recommended!

Once the noodles are ready, here’s how we put it all together:  


Cook the noodles until they have the right texture, drain and set aside.

Make the dashi -  combine the mirin, soy sauce and bonito flakes into a pan and bring  the mixture to a boil. Simmer for 5 minutes then remove from heat, strain out the fish flakes and discard them.

Heat your pan again and add the olive oil, onion & garlic over medium heat

Shred all of the greens into ribbons that are 1/4 - 1/2 inch wide and add once the onions have started to become translucent. Add 1/2 cup of the dashi to the greens and place a lid over the pan and let them steam for 2 minutes. 

*note - you may need to add the greens in batches depending on your pan size

Once the greens have reduced by at least 50%, add the noodles to the pan and mix until well combined. Serve immediately and enjoy!