Can I use regular soy sauce instead of dark soy sauce?

Yes, but your dish will be lighter in color and slightly saltier. If using regular soy sauce, reduce the amount to 2 tablespoons and consider adding a teaspoon of molasses or additional brown sugar for color and richness.

What type of udon noodles work best for this recipe?

Look for vacuum-sealed packages of pre-cooked, thick udon noodles. They're often labeled as "fresh" udon and have a soft, chewy texture. Dried udon will work too, but cook them just shy of package directions as they'll continue cooking in the stir-fry.

Is this recipe spicy?

The black pepper provides warmth rather than heat. You can adjust the amount to your preference - less for milder taste, more for a spicier kick. The dish isn't traditionally spicy but has a pleasant peppery warmth.

Can I make the sauce ahead of time?

Absolutely! The sauce keeps well in the refrigerator for up to two weeks in a sealed container. Having it ready to go makes this already quick meal even faster to prepare.

Black Pepper Stir Fried Udon Recipe

Name: Black Pepper Stir Fried Udon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 tablespoons dark soy sauce (see FAQs if using regular soy sauce); 2 tablespoons oyster sauce; 1 1/2 tablespoons brown sugar; 1 tablespoon rice vinegar; A little bit of neutral oil; 2 cups of stir fry veggies (I use about half of a bag of a frozen stir fry veggie blend); Two 7-ounce packages of udon noodles (the cooked, fat, squishy ones, like this – see post for more noodle options); 1–2 cloves fresh garlic, minced; A ton of freshly ground black pepper

Description

A quick and delicious black pepper stir-fried udon recipe featuring savory sauces, caramelized noodles, fresh veggies, and bursts of garlic and black pepper flavor, perfect for a satisfying meal in under 20 minutes.

Ingredients

Units Scale

Sauce:

- 3 tablespoons dark soy sauce (see FAQs if using regular soy sauce)
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon rice vinegar

Udon Stir Fry:

- A little bit of neutral oil
- 2 cups of stir fry veggies (I use about half of a bag of a frozen stir fry veggie blend)
- Two 7-ounce packages of udon noodles (the cooked, fat, squishy ones, like this – see post for more noodle options)

Finishing Touches:

1–2 cloves fresh garlic, minced
A ton of freshly ground black pepper

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Instructions

Sauce: Shake up all the sauce ingredients in a jar.
Noodles: Heat a nonstick skillet over medium-high heat. Add a swish of neutral oil. Add the udon noodles and enough sauce to coat them. Stir-fry until the noodles are caramelized and nicely browned. Let them sit for a minute or two undisturbed for maximum caramelization.
Veggies: Add the stir fry veggies to the skillet and pour a little more sauce over everything. Toss and stir-fry for 2-3 minutes until the veggies are fork-tender and everything looks browned, sticky, and pan-fried perfectly. It’s okay if there’s leftover sauce—it can be stored for a second batch later.
Finish: Remove from heat and stir in some freshly minced garlic and a generous amount of freshly ground black pepper. (For less spice, pull some out for the kids first before adding the pepper.) Enjoy the fresh garlic aroma and steamy noodle pulls—this is the moment you’ve been waiting for.

Notes

Adjust the quantity of black pepper depending on your spice tolerance.
Use fresh or frozen vegetables as per preference.
Leftover sauce can be stored in the refrigerator for future use.
Experiment with other noodles if udon is not available.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 950mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 8g
Cholesterol: 10mg