Step 1

First, prepare the ingredients for your stir-fried udon. Rinse the bean sprouts thoroughly under running water and drain. Slice the ham or bacon into bite-sized pieces. Thinly slice the onion into strips, and diagonally chop the scallions to add aroma.

*Tip: Mung bean sprouts (sukju namul) can be used instead of regular bean sprouts for an equally delicious result. If you have them on hand, feel free to substitute!

Step 2

Boil water in a pot and briefly blanch the udon noodles for about 1-2 minutes. Be careful not to overcook them, as they can become mushy. Drain the blanched udon noodles well using a colander. This step helps prevent the noodles from clumping together and ensures they absorb the sauce evenly when stir-fried.

Step 3

Heat 2 tablespoons of cooking oil in a wide pan over medium heat. Once the pan is sufficiently hot, add 1 tablespoon of minced garlic and stir-fry until fragrant, about 30 seconds to 1 minute. Keep an eye on the garlic to prevent it from burning; adjust the heat as needed.

Step 4

When the garlic is lightly golden and fragrant, add the sliced ham or bacon. Stir-fry until the meat is cooked through and renders some of its fat. Then, add the sliced onions and sauté until they become translucent. This process deepens the flavor of the dish.

Step 5

Now it’s time to add the delicious seasonings. Pour in 3 tablespoons of cooking wine, 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, and 1.5 tablespoons of oligosaccharide (or corn syrup). Stir-fry everything together with the ingredients for a minute or two. Since oyster sauce can vary in saltiness depending on the brand, it’s a good idea to taste and adjust the amount to your preference.

Step 6

Add the blanched udon noodles to the pan. Use chopsticks to gently loosen any clumps of noodles and stir them to coat evenly with the sauce and other ingredients. Rinsing the noodles briefly in lukewarm water and draining them thoroughly before adding them to the pan will help keep them separated and retain their chewy texture.

Step 7

Add the washed bean sprouts to the pan along with the udon noodles. The bean sprouts will add a refreshing crunch and make the dish more substantial.

Step 8

*Tip for cooking bean sprouts: Bean sprouts take a little longer to cook than mung bean sprouts (sukju namul). If you are using mung bean sprouts, they will cook very quickly, so adjust your cooking time accordingly. When cooking with regular bean sprouts, you can cover the pan for a short time to help them steam and cook through while maintaining some crispness. If using mung bean sprouts instead of regular bean sprouts, briefly blanching them beforehand can shorten the cooking time and preserve their crisp texture. Please adjust your cooking method based on these tips.

Step 9

Continue to stir-fry everything until well combined and the bean sprouts are tender-crisp. Once the bean sprouts are cooked to your liking, add the chopped scallions and stir-fry for another minute. Just before turning off the heat, drizzle in 0.5 tablespoon of sesame oil and a pinch of ground black pepper for extra flavor, and give it a final mix. Your delicious stir-fried udon is ready!

Step 10

Serve the perfectly cooked stir-fried udon in a bowl. For an extra touch of flavor and presentation, sprinkle some bonito flakes on top if desired. Enjoy this hearty and satisfying noodle dish with your whole family!