Enjoy a tropical moment with this hawaiian glaze over stir fried udon noodles topped with turkey kielbasa and pineapples. Say “Aloha” to this Hawaiian Kielbasa Stir Fry Udon Noodles!
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HAWAIIAN KIELBASA STIR FRY UDON NOODLES OVERVIEW
Remember when JSL Foods sent me a wonderful package full of udon noodles. I entered two of my recipes – Black Magic Mushroom Udon Noodles Soup and my Hatch Chile Chicken Udon Soup a few months ago. These two recipes have been Big Poppin’ during the winter Soup Sessions season that just passed.
Anyway, I had a few more udon noodle packages left over so I figured I would create another stir fry recipe. I used the Shoyu to compliment the saltiness flavor. It totally paired well with the pineapples to give a sweet and tangy taste to the palate.
You probably seen my Chicken Tocino Calamansi Stir Fry Noodles using their Gluten Free noodles. This time, I want to take you on a tropical food adventure by making this easy sweet Hawaiian Kielbasa stir fry in our own kitchens.
THE BREAKDOWN
{{ SHAKE IT ONE TIME FOR ME! }}
These are simple ingredients that you may have in your pantry. If not, go ahead and screen shot this part for your next grocery trip!
You’ll need the following:
- Turkey Kielbasa
- Pineapple Chunks
- Coconut Sugar or Brown Sugar
- Maple Syrup
- The OG’s (chopped onions & garlic)
- Green Onions
- Cornstarch
- Fortune Udon Noodles in Shoyu Flavor
You can always substitute the ingredients if you don’t have any.
- If you don’t have brown sugar, you can use white sugar, stevia, honey, or maple syrup.
- Don’t like turkey keilbasa? Then use hot dogs, polish dogs, or longanisa.
- No udon noodles? Cup of Noodles, Ramen Noodles, Angel Hairs, or Spaghetti can be used. Just note that cooking times vary so pay attention to the directions on the packages.
HOW TO MAKE THE HAWAIIAN STIR FRY
This is super easy to make. You’ll need to cook the udon noodles according to the package. I simply microwaved mine in a bowl. Once that was done, drain the soup and save about 2 teaspoon of the soup and set the noodles aside. You will use the saved soup to make a slurry with the cornstarch.
In a deep skillet or frying pan, add oil over medium heat. Fry about 1 cup of the turkey kielbasa. I cut a few kielbasa into pieces too. Set the sliced kielbasas aside. You’ll place this on top of the onion pod later on. Leave the kielbasa bits and pieces in the pan. While you’re frying the kielbasas, mix the soup and cornstarch. Let it sit until ready.
With the same frying pan over medium high heat, saute the onions until they are tender. Throw the garlic in and saute for about 2 minutes.
SLURRY TIME
Gently pour in your stir fry slurry. Add the pineapple chunks with the juice. When it starts to bubble turn down the heat. Give or take 5 minutes or less. [[I have an electric stove from the early 2000’s.]]
Next, add the noodles and mix everything. When the liquids evaporates and thickens, then you’ll know it’s done. Turn the heat off.
PREPARING THE DISH
Get your fancy bowls out to impress your Tootz. Scoop out the noodles from the pan and place in the bowls equally. Take each onion pods and place it on top of the noodles. Add the kielbasas and pineapples. Sprinkle green onions on top and serve immediately.
WHAT IS AN ONION POD?
I thought it would be cute to have a little cup-like to hold the kielbasa and a few pieces of pineapples so they wouldn’t be drenched in the sauce. I just used the second layer of an onion. The first layer is usually the layer that is discarded and not edible. It does take skills to skin the layer of an onion without tearing it. Normally, I squeeze a knife in between the second layer and pop it out.
After making this for dinner, you’ll want to have dessert like my No Bake Pineapple Pudding Pie.
HAWAIIAN KIELBASA STIR FRY UDON NOODLES
Ingredients
- 1 cup sliced Turkey Kielbasa or Polish Sausage
- 1 clove Garlic (minced)
- 1/2 small Yellows Onions (slivered or diced)
- 2 Onion pods
- 1 stalk of Green Onions (chopped)
- 1 8oz can Pineapple chunks with juice
- 1 tbsp Maple Syrup
- 1 tbsp Liquid Aminos
- 1 tbsp Cornstarch + 2 tsp Shoyu Soup
- 1 7oz package Fortune Udon in Shoyu Flavor
- 1 tsp of #ALOHA
Instructions
- Cook your udon noodles according to the instructions on the package. Drain the soup and save about 2 teaspoon of the soup and set the noodles aside. You will use the 2 tsp of soup to make a slurry with the cornstarch
- In a deep skillet or frying pan, add oil over medium heat. Fry about 1 cup of the turkey kielbasa. I cut a few kielbasa into pieces too. Set the sliced kielbasa aside. You'll place this on top of the onion pod later on. Leave the kielbasa bits and pieces in the pan. While you're frying the kielbasas, mix the soup and cornstarch. Let it sit until ready.
- With the same frying pan over medium high heat, saute the onions until they are tender. Throw the garlic in and saute for about 2 minutes.
- Gently pour in your stir fry slurry. Add the pineapple chunks with the juice. When it starts to bubble turn down the heat. Give or take 5 minutes or less.
- Next, add the noodles and mix everything. When the liquids evaporates and thickens, then you'll know it's done. Turn the heat off.
- Scoop out the noodles from the pan and place in the bowls equally. Take each onion pods and place it on top of the noodles. Add the kielbasas and pineapples. Sprinkle green onions on top and serve immediately.
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