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. The thick Udon noodles with their unique bouncy texture soaking up all the flavors take this delicacy to another culinary level and the dish is ready in 15 minutes! It also saves you money spent on takeaways.
Yields: 2 portion
Prep Time: 5 mins Cook Time: 10 mins Total: 15 mins
WHAT IS YAKI UDON?
It’s a simple one-pan meal perfect for a quick weeknight dinner but is comforting and scrumptious making it also perfect for the weekend!
Yaki Udon is an incredibly popular Japanese street food and is gaining popularity all around the world. The dish translated to “fried udon” which basically means Fried Udon Noodles. This dish is similar to the Yakisoba (“Fried Soba Noodles”, another well-known Japanese noodle dish using soba noodles using buckwheat flour.
Traditionally the dish uses meat, stir-fried veggies covered in this slightly sweet tangy sauce. The Udon noodles are usually served in ramen but if you try this dish you’ll see how their thick smooth texture can be used to accompany stir-fries.
WHAT DO I NEED TO MAKE YAKI UDON?
The best part about this dish is that you’ll certainly find most of the ingredients in your pantry and if something is missing the recipe is easily altered with other meat or veggies.
Udon Noodles, Soy Sauce, and some veggies are all you need. But if you have the time to plan this meal, then I would recommend trying the recipe with all our ingredients.
Udon noodles: Fresh, frozen, or prepacked. I love using the frozen kind as they’re great for stir-fries but if you don’t have enough space in your freezer then fresh or prepacked are equally great choices.
Protein: Traditionally it is cooked with meat, it’s very popular using shrimp but I usually love my noodles with tofu. You can also mix tofu with shrimp to get acquainted with vegan protein sources.
Veggies: Onion, cabbage, garlic, carrot, mushrooms, and green onions. In fact for stir-fries, you can really be creative and use up any leftover vegetables from your fridge.
Sauce: The sauce is a mix of soy sauce (which I tend to replace with tamari), oyster sauce, mirin (or sake), brown sugar, and water. If you like a hint of spice then add some red pepper flakes to your liking.
Garnish: Use green onions and sesame seeds sparingly.
YAKI UDON NOODLES RECIPE
STEP 1
Combine all sauce ingredients in a small bowl.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
Add garlic, carrot, and mushrooms, and continue to cook for about 1 minute.
STEP 6
Now return your cooked tofu (or shrimp) and the udon noodles back in the wok
STEP 7
Add the sauce, and toss them together until the noodles are evenly coated and caramelized.
STEP 8
Garnish with sesame seeds and green onions and enjoy!
15-Minute Yaki Udon (Stir-Fried Udon Noodles)
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!