If you’re anything like me, then you make some kind of stir-fry at least once a week. It’s ridiculously simple, versatile, and the perfect solution when you haven’t done any grocery shopping.

I admit that this recipe is nothing out of the ordinary – for seasoning, I use all the typical ingredients– soy sauce, oyster sauce, sesame oil. The only difference is that I added a bit of achaar – a fantastic spicy pickle often eaten alongside main dishes for people who want a little extra spice and acidity.

You can use any achaar – store-bought or homemade. Just make sure to taste adjust the seasonings of everything else accordingly since some achaars will be saltier or more sour than others.

Also feel free to use whatever veggies you have on hand – I used carrots, bell peppers, and shiitake mushrooms. Shiitakes are hands down the best mushrooms to use in a stir-fry like this; it’s got a deep woody-umami flavor that white baby bellas can’t match.

(side note – mushroom haters are complete losers with atrocious palates. Fight me.)

I love using udon here – these thick fatty noodles add a wonderful texture and an awesome bite.

Top this with some toasted sesame seeds and a poached egg – cut into that creamy runny yolk for immense satisfaction.

And there you have it! A great go-to weeknight recipe to satisfy all your carb and spice cravings!

Achaari Udon Noodles

Ingredients

16 oz udon noodles
1 cup shiitake mushrooms (julienned)
1/4 cup bell pepper (julienned) may substitute with veggies of your choice such as broccoli or snap peas
1/4 cup carrot (julienned)
2 tsp ginger-garlic paste
1/2 tsp turmeric
1 Tbsp oil

Sauce (use this as just a guide, you may have to adjust depending on how spicy, salty, and sour your achaar is)

1 1/2 Tbsp achaar (or to taste)
2 1/2 Tbsp soy sauce
1 Tbsp water
2 tsp sesame oil
1 tsp oyster sauce
1/2 tsp sugar
lime juice (to taste)

garnish

1 poached egg
1 tsp toasted sesame seeds

Instructions

Cut your veggies into thin strips. Set aside.
Combine all your sauce ingredients. Taste and adjust for seasonings. You may need more or less achaar depending on your spice level and how salty it is. Set aside.
In a hot wok, add in your oil.
Add in your shiitake mushrooms first. Cook for one minute. Now add in the rest of your veggies, ginger-garlic paste, and turmeric. Cook down for another 2-3 minutes.
Now add in your noodles and sauce. Mix well. Cook for 1-2 minutes.
Taste and adjust for seasonings. Garnish with green onion or cilantro and toasted sesame seeds. Top with poached egg.