Vegetable Yaki Udon Noodles
What is Yaki Udon?
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.
Why You’ll Like It
- Quick and Easy: Yaki Udon is a weeknight savior. It comes together in a flash, making it perfect for those busy days when you crave something homemade but don’t have hours to spare.
- Japanese Umami Flavor: The umami-rich sauce is a symphony of savory and slightly sweet notes. It coats each noodle and veggie, ensuring every bite is bursting with flavor.
- Comforting: Yaki Udon delivers comfort in a bowl. The chewy noodles, combined with the heartiness of the veggies and protein, will leave you feeling happily satisfied.
For the Perfect Yaki Udon Noodles
- Opt for pre-cooked Udon noodles for the easiest and quickest preparation. They require minimal cooking time, making them perfect for quick stir-fries or soups. Simply add them directly to your dish for a perfect texture every time. Pre-cooked noodles help you achieve a delicious meal with minimal effort.
- Prep Ahead: Have all your ingredients prepped and ready to go before you start stir-frying. The cooking process is fast, so you won’t have time to chop as you go.
- Stir-Fry Vigorously: Don’t be shy about using high heat and stirring energetically. You want to achieve that lovely caramelization on the noodles and veggies.
- Customize Your Protein: Yaki Udon can accommodate your protein preference.
What You Need
Udon Noodles, Soy Sauce, and some veggies are all you need. But if you have the time to plan this meal, I 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, fresh or prepacked choices are equally great.
- 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 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.
How to Cook Vegetable Yaki Udon Noodles
STEP 1: SAUCE
Combine all sauce ingredients in a small bowl.
STEP 2: NOODLES
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: STIR FRY PROTEIN
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: STIR FRY VEGETABLES
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.
STEP 5: MIX
Now return your cooked tofu (or shrimp), vegetables, and udon noodles back to the wok
STEP 6: POUR THE SAUCE
Add the sauce, and toss them together until the noodles are evenly coated and caramelized.
STEP 7: GARNISH
Garnish with sesame seeds and green onions and enjoy!
Saving Yaki Udon Noodles For Later
Store any leftover Udon Noodles in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat or a microwave, adding a splash of water or broth to maintain moisture. Avoid freezing, as the noodles may become soggy and lose their original texture when thawed.
Serving Yaki Udon Noodles
After cooking, garnish with freshly chopped green onions and a sprinkle of sesame seeds and serve the Udon Noodles immediately. Don’t miss the sesame seeds as they give a nice touch to the dish.
These noodles pair well with a crisp salad, a bowl of miso soup, or some steamed vegetables, making it a satisfying and balanced meal.
Health Info
| Calories: | 1022.75 |
| Sugar: | 11.24 |
| Sodium: | 1588.42 |
| Fat: | 24.29 |
| Carbohydrates: | 160.95 |
| Fiber: | 6.98 |
| Protein: | 38.62 |
More Noodle Dishes:
- Chicken Satay Noodle Salad with Peanut Sauce
- Thai Green Chicken Noodle Soup – a soup good for beginners
- Beef Bulgogi Udon Noodles – udon with Korean BBQ marinated beef
- Chicken Yock a Mein Noodles
- Cold Spicy Noodles – another quick recipe! No wonder Bibim Myeon is so popular in Korea. It’s both easy to make and addictive (at least for me it was).
Vegetable Yaki Udon Noodles Recipe
Description
Ingredients
- 2 (or 400g) packets udon noodles frozen or pre-cooked
- 2 tbsp vegetable oil divided
- ½ lb tofu or protein of your choice
- ½ yellow onion sliced
- 1 cup cabbage shredded
- 2 cloves garlic minced
- ¼ cup carrot cut in matchsticks½
- 3 (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!
Recipe Notes:
- Use Pre-Cooked Noodles: Opt for pre-cooked udon for quick and easy preparation with perfect texture.
- Prep Ahead: Have all ingredients ready before starting; cooking is fast-paced.
- High Heat & Stir-Fry: Use high heat and stir vigorously for caramelized noodles and veggies.
- Storage: Store leftovers in the fridge for up to 3 days; avoid freezing. Reheat with a splash of water or broth.
- Serving: Garnish with green onions and sesame seeds, and pair with salad, miso soup, or steamed veggies for a balanced meal.
- Udon noodles: Fresh, frozen, or pre-cooked (400g)
- Tofu or protein of choice: Traditionally shrimp or meat
- Yellow onion: Sliced
- Cabbage: Shredded
- Garlic: Minced (2 cloves)
- Carrot: Cut into matchsticks
- Shiitake mushrooms: Sliced (3-4 mushrooms)
- Green onions: Chopped, some reserved for garnish
- Soy sauce: 2 tbsp dark soy sauce or tamari
- Vegan oyster sauce: 2 tbsp
- Mirin or sake: 1 tbsp
- Brown sugar: Optional, 1 tbsp
- Water: 2 tbsp
- Sesame seeds: Toasted, for garnish
- Red pepper flakes: Optional, 1 tsp for spice
- Chili sauce or Sriracha: Optional, for a spicy kick
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