This quick and easy Stir Fried Soy Sauce Udon noodles make for the perfect weeknight meal as it comes together within 25 minutes! Inspired by the KL Hokkien Mee, this dish is of chewy udon noodles stir fried in a glossy and umami-rich, soy sauce based sauce.
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To wrap up my 5-With-1 Series: Udon Edition, I wanted to incorporate a taste of Malaysia with this KL Hokkien Mee inspired noodle dish. It’s not only incredibly delicious and savory, but also a super quick recipe to put together, within just 25 minutes!
What Is KL Hokkien Mee?
Hokkien mee is a dish that’s enjoyed all over Southeast Asia, including Malaysia and Singapore. There are a few variations available, but for this recipe, it’s based on the Kuala Lumpur (KL) Hokkien mee.
It’s of chewy Hokkien noodles (thick, yellow noodles) drenched in a slightly sweet and savory sauce, and usually packed with ingredients such as sliced pork, shrimp, cabbage, and pork lard.
However, this udon version is a quicker, beginner-friendly take on the well-loved dish. It swaps in udon for a similar thick and chewy noodle texture. This version is also halal, as we’re skipping the traditional use of pork in this recipe.
Moonlight Hokkien Mee
Some hawker stalls and restaurants top their Hokkien mee with an egg yolk. Once you mix it into the noodles, it creates a creamy and buttery texture which (in my opinion) takes the dish to the next level.
This is not only done for Hokkien mee, but also to other noodle dishes as well, such as moonlight hor fun and moonlight chow fun.
The name “moonlight” refers to the egg yolk that resembles the moon at night.
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Udon: You can usually find udon in dried, fresh, or frozen varieties. Frozen udon has a longer shelf life and quick cooking time (usually 1-2 minutes). I prefer frozen over dried as it has a chewier and bouncier texture once cooked.
- Bok choy
- Fish cakes
- Garlic
- Chicken bouillon powder
Sauce
- Dark soy sauce
- Oyster sauce
- Sweet soy sauce: Aka ‘kecap manis’.
- Water
- Cornstarch
- Rice vinegar
- Sesame oil
- Pepper
Optional
- Egg yolk
- Green onions
How To Make Stir Fried Soy Sauce Udon Noodles
1. Soak frozen udon in warm water or boil for 1-2 minutes. Drain and set aside for later. Make the sauce with the ingredients listed and set aside.
2. In a pan over medium heat, add oil. Once it’s hot enough, add minced garlic and sauté for 30 seconds. Add chicken bouillon and sauté for another minute.
3. Add fish cakes and continue cooking for another minute (see notes). Add udon, bok choy and pour the sauce on top. Stir until the noodles are coated with the sauce and the bok choy is cooked. Continue cooking until almost all the sauce has evaporated. Taste for seasoning and adjust accordingly. Turn off heat.
4. Optional: Serve with an egg yolk on top and garnish with green onions. Best served while hot. Enjoy!
Notes For Easy Stir Fried Udon With Soy Sauce
- Protein add ons: Feel free to add any choice of protein you want but make sure to cook it for longer.
- “Moonlight” egg yolk: The egg yolk is optional but helps make the noodles more luscious.
More Quick and Easy Udon Recipes
- Chicken Udon Stir Fry
- Chili Oil Miso Udon (15 minutes)
- Easy Curry Udon (20 Minutes)
- Creamy Tom Yum Udon (20 minutes)
- Spicy Chili Garlic Oil Udon Noodles (10 Minutes)
Recipe Video
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Stir Fried Soy Sauce Udon (KL Hokkien Mee Inspired)
Ingredients
- 2 servings udon
- 1 handful bok choy rinsed and the bottom removed
- 1/2-1 cup fish cakes sliced
- 1/2 tbsp garlic minced
- 1/2 tbsp chicken bouillon powder
Sauce
- 1 1/2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet soy sauce
- 1/4 cup water
- 1 tsp cornstarch
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp pepper
Optional
- 1 egg yolk for serving
- diced green onions for garnishing
Instructions
- Soak frozen udon in warm water or boil for 1-2 minutes. Drain and set aside for later. Make the sauce with the ingredients listed and set aside.
- In a pan over medium heat, add oil. Once it's hot enough, add minced garlic and sauté for 30 seconds. Add chicken bouillon and sauté for another minute.
- Add fish cakes and continue cooking for another minute (see notes). Add udon, bok choy and pour the sauce on top. Stir until the noodles are coated with the sauce and the bok choy is cooked. Continue cooking until almost all the sauce has evaporated. Taste for seasoning and adjust accordingly. Turn off heat.
- Optional: Serve with an egg yolk on top and garnish with green onions. Best served while hot. Enjoy!
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