Quick Asparagus Udon Stir-Fry

Quick Asparagus Udon Stir-Fry

Based on 28 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Crispy asparagus and soft udon covered in a gorgeous glossy sauce, also known as your new go-to spring recipe. Also, it’s ready in 20 minutes which is perfect for after work or a quick lunch! If I had to pick my favorite vegetables, green asparagus would easily make it to top 5. When the season comes, I eat it almost every day. It goes so well with golden hollandaise, in salads, or with pasta. This spring however, it’s time to try new things with asparagus, and I have just the thing. What sounds better than an aromatic, super-quick, stir-fry recipe that’s on the table in just 20 minutes? The soft texture of the udon pairs in a beautiful contrast with the crispy textures of asparagus and carrot. Cover it all in a tangy, creamy lemon-butter-soy sauce and finish off with sesame seeds and spring onions on top. You can even have extra protein and add tofu, chicken, shrimp, or a soft-boiled egg."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
1 clove
garlic
2 tbsp
butter
2 tbsp
agave nectar
4 tbsp
soy sauce
oil (for frying)
sesame seed (for garnish)

Utensils

cutting board, knife, peeler, citrus press, bowl, sieve, frying pan, wok (optional), cooking spoon, chopsticks (optional)

Nutrition per serving

Cal1066
Fat25 g
Protein33 g
Carb179 g
  • Step 1/3

    Cut off the woody bottoms of the asparagus and cut the remaining pieces diagonally into bite sized pieces. Peel the carrot and cut into thin strips. Finely chop the garlic. Slice the white part of the scallion to fine rings and set aside the green part, thinly slicing them for garnishing. Juice the lemon.
    • 250 g green asparagus
    • 1 carrot
    • 1 clove garlic
    • 2 scallions
    • ½ lemon
    • cutting board
    • knife
    • peeler
    • citrus press

    Cut off the woody bottoms of the asparagus and cut the remaining pieces diagonally into bite sized pieces. Peel the carrot and cut into thin strips. Finely chop the garlic. Slice the white part of the scallion to fine rings and set aside the green part, thinly slicing them for garnishing. Juice the lemon.

  • Step 2/3

    In a heatproof bowl, cover the udons with boiling water. Let them soak for approx. 2 min. until they are loosened. Then drain and set aside or prepare according to package instructions. Heat oil in a large frying pan or wok over medium heat. Add garlic, white part of scallions, and asparagus. Stir-fry for approx. 3 min. over medium heat with chopsticks or a spoon. Then add carrots and continue stir-frying for approx. 3 more min.
    • 400 g udon noodles
    • oil (for frying)
    • bowl
    • sieve
    • frying pan
    • wok (optional)
    • cooking spoon
    • chopsticks (optional)

    In a heatproof bowl, cover the udons with boiling water. Let them soak for approx. 2 min. until they are loosened. Then drain and set aside or prepare according to package instructions. Heat oil in a large frying pan or wok over medium heat. Add garlic, white part of scallions, and asparagus. Stir-fry for approx. 3 min. over medium heat with chopsticks or a spoon. Then add carrots and continue stir-frying for approx. 3 more min.

  • Step 3/3

    Add the loosened udon noodles and stir-fry for approx. 3 min. Add butter, lemon juice, agave nectar, and soy sauce and mix everything well until it’s all coated with the sauce. Garnish with sesame seeds and green part of the scallion. Serve immediately.
    • 2 tbsp butter
    • 2 tbsp agave nectar
    • 4 tbsp soy sauce
    • sesame seed (for garnish)

    Add the loosened udon noodles and stir-fry for approx. 3 min. Add butter, lemon juice, agave nectar, and soy sauce and mix everything well until it’s all coated with the sauce. Garnish with sesame seeds and green part of the scallion. Serve immediately.

  • Enjoy your meal!

    Quick Asparagus Udon Stir-Fry
FAQ

When green asparagus is out of season, you can replace them with sugar snaps, green beans, peas or zucchinis. Adding other vegetable combinations can also open up a whole new world of flavors.

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