Description
Yaki Udon is a quick and flavorful Japanese stir-fried noodle dish made with thick, chewy udon noodles, fresh vegetables, and a savory soy-based sauce. It’s perfect for a fast weeknight dinner and can be customized with your choice of protein like chicken, beef, shrimp, or tofu.
Ingredients
- 2 servings fresh or frozen udon noodles (if using dried, cook according to package instructions)
- 200g protein of choice (chicken, beef, shrimp, or tofu), thinly sliced
- 1 small onion, sliced
- 1 small carrot, julienned
- 1 cup cabbage, shredded
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 tablespoon mirin (optional for sweetness)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for frying)
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Pickled ginger (optional, for serving)
Instructions
-
Prepare the noodles:
If using frozen udon noodles, place them in hot water to loosen and separate. Drain and set aside. -
Cook the protein:
Heat vegetable oil in a large pan or wok over medium-high heat. Add your protein and cook until browned and cooked through. Remove from the pan and set aside. -
Sauté the vegetables:
In the same pan, add more oil if needed. Stir-fry onion, carrots, and cabbage until they start to soften. -
Combine everything:
Add the cooked noodles, protein, and green onions to the pan. Pour in soy sauce, oyster sauce, mirin, and sesame oil. Stir well to coat everything evenly. -
Finish and serve:
Cook for another 2–3 minutes until everything is well mixed and heated through. Season with salt and pepper to taste. Garnish with sesame seeds and pickled ginger, if desired.
Notes
- Use pre-cooked udon noodles for convenience.
- Customize with mushrooms, bell peppers, or bok choy for extra veggies.
- For a vegan version, swap oyster sauce with mushroom sauce and use tofu.