Asian Fries - Pan Fried Noodles

"This simple udon noodle recipe makes perfect, thick and delicious, a little bit crunchy, a little bit chewy udon noodles that have an amazing taste even when served by them self! If you cook them just right, they can be served alone, kind of like crunchy/chewy asian french fries. These noodles are so versatile almost any veggie, meat or seafood can be added. Its a staple for people who love big ole fat delicious noodles! If you like spicy, add in some fresh organic cayenne pepper, or even the classic chili garlic sauce. Just a touch of either one will transform it into a spicy lovers dream. I left this recipe basic so that it is more versatile."
photo by CareyJamesBalboa photo by CareyJamesBalboa
photo by CareyJamesBalboa
photo by CareyJamesBalboa photo by CareyJamesBalboa
photo by CareyJamesBalboa photo by CareyJamesBalboa
photo by CareyJamesBalboa photo by CareyJamesBalboa
photo by CareyJamesBalboa photo by CareyJamesBalboa
Ready In:


  • 8 ounces udon noodles (frozen is ok, they usually come in 5 packs)
  • 1 teaspoon garlic (fresh minced or in a jar)
  • 2 tablespoons soy sauce
  • 2 tablespoons grapeseed oil
  • 1 tablespoon butter (I use real salted butter, no light or diet here!)
  • 1 teaspoon sea salt (pink himalayan sea salt grinder)


  • To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
  • Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
  • Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
  • When the noodles are thawed gently pull them apart with your fingers.
  • When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
  • After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
  • If you don't like garlic, just leave it out.
  • *stay with it constantly and gently stir the noodles or they will burn*.
  • Gently stir and flip the noodles, after each flip, spread them out gently again.
  • The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
  • Keep stirring it gently.
  • Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
  • During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
  • If you want it spicy, add it in now and be subtle.

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