15-Minute Yaki Udon (Stir-Fried Udon Noodles)
Yaki Udon (焼きうどん) Noodle Stirfry is an easy one-pan meal loaded with mushrooms, stir-fried veggies, and choice of protein all coated in a mixture of flavorful soy-based sauce.
Ingredients
- 17 oz Udon Noodles, frozen or pre-cooked (or 500g)
- 2 tbsp Vegetable oil divided
- 1/2 lb Tofu or protein of your choice
- 1/2 Yellow onion, sliced
- 1 cup Cabbage shredded
- 2 cloves Garlic, minced
- 1/4 cup Carrot cut in matchsticks½
- 3-4 Shiitake mushrooms, sliced rinse them in water before using
- 2 Green onions, chopped some reserved for garnish
- ½ tbsp Sesame seeds, toasted green onions, and/or bonito flakes for garnish, optional
Sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Vegan oyster sauce
- 1 tbsp Mirin or sake
- 1 tbsp Brown sugar optional
- 2 tbsp Water
- 1 tsp Red pepper flakes optional
Instructions
- Combine all sauce ingredients in a small bowl.
- To prepare your noodles from frozen, soak them in hot water for about a minute, and carefully loosen the noodles. Otherwise if you want to use packed udon noodles, then put in a pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
- Heat a wok or a large pan over medium heat and add vegetable oil together with the tofu, shrimp or any protein source that you prefer. Cook well and set aside.
- In the same wok, add vegetable oil, onion, and cabbage, and sauté for a few minutes until the edges are golden brown, for about 3-4 minutes.
- Add garlic, carrot, and mushrooms, and continue to cook for about 1 minute.
- Now return your cooked tofu (or shrimp) and the udon noodles back in the wok
- Add the sauce, and toss them together until the noodles are evenly coated and caramelized.
- Garnish with sesame seeds and green onions and enjoy!