This recipe keeps things simple and flexible, making it easy to whip up with whatever veggies you have on hand.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy days, this dish comes together in just 20 minutes.
- Customizable: Use your favorite vegetables and proteins to make it your own.
- Rich, Umami Flavors: Thanks to soy sauce, sesame oil, and a hint of garlic, every bite is packed with flavor.
Ingredients You’ll Need
- Udon Noodles: Thick, chewy, and the star of this dish. Fresh or frozen udon noodles work best, but you can also use dried.
- Vegetable Oil: For stir-frying.
- Garlic: Adds a flavorful base.
- Onion: Sweetens the dish and adds texture.
- Carrot: Cut into thin matchsticks for color and crunch.
- Cabbage: Adds heartiness; green cabbage or Napa cabbage both work well.
- Bell Pepper: Choose any color for a touch of sweetness and a pop of color.
- Soy Sauce: The primary seasoning in Yaki Udon; choose low-sodium for a less salty dish.
- Oyster Sauce: Adds depth and a slight sweetness (optional).
- Sesame Oil: A small amount goes a long way in adding a nutty aroma.
- Green Onions: For garnish and a mild, oniony kick.
- Optional Toppings: Toasted sesame seeds, seaweed flakes, or a sprinkle of red pepper flakes for a bit of heat.
How to Make Yaki Udon
Making Yaki Udon is a straightforward process, requiring just a few minutes of stir-frying and a quick toss in sauce. Here’s how to make it step-by-step.
Step-by-Step Instructions
- Prepare the Noodles: If using fresh or frozen udon noodles, place them in boiling water for about 1-2 minutes to separate them. If using dried noodles, cook according to package instructions until just tender, then drain and set aside.
- Prep the Vegetables: Slice the onions, carrots, cabbage, and bell pepper into thin, even pieces. This will help them cook evenly and quickly.
- Stir-Fry the Garlic and Onion: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sliced onion, stirring frequently until the garlic is fragrant and the onion begins to soften.
- Add the Vegetables: Add the carrots, cabbage, and bell pepper to the skillet. Stir-fry for about 3-5 minutes, until the vegetables are slightly tender but still crisp.
- Add the Noodles: Add the cooked udon noodles to the skillet. Using tongs or a spatula, gently toss the noodles with the vegetables.
- Add the Sauce: Drizzle the soy sauce, oyster sauce (if using), and a small splash of sesame oil over the noodles. Continue to toss everything together, coating the noodles evenly with the sauce.
- Garnish and Serve: Remove the skillet from heat, sprinkle with chopped green onions and any desired toppings like sesame seeds or seaweed flakes, and serve immediately. Enjoy your Yaki Udon warm!
Helpful Tips
- Don’t Overcook the Noodles: Udon noodles are best when they’re chewy, so take care not to overcook them.
- Use High Heat: Cooking over high heat helps the vegetables retain their crispness and gives a nice char to the noodles.
- Customize Your Vegetables: Add any stir-fry-friendly vegetables you have on hand, like snap peas, mushrooms, or bok choy, for extra flavor and variety.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese-Inspired
- Diet: Vegetarian-Friendly (adjust for dietary needs)
Notes
- Protein Additions: This recipe works well with additions like tofu, chicken, or shrimp if you want a protein boost.
- Spicy Variation: Add a small amount of chili paste or sriracha to the sauce for a spicy kick.
- Gluten-Free Option: Use gluten-free tamari in place of soy sauce, and check that your noodles are gluten-free.
Nutritional Information (per serving)
- Calories: 350
- Protein: 8g
- Fat: 10g
- Carbohydrates: 52g
- Fiber: 5g
- Sugars: 4g
Frequently Asked Questions
Can I use different noodles for Yaki Udon?
Yes, if you don’t have udon noodles, you can substitute with ramen or even spaghetti, though the texture will differ slightly.
Is Yaki Udon spicy?
Traditionally, it’s not a spicy dish, but you can add a pinch of red pepper flakes or chili paste for heat if you like.
Can I make this dish vegan?
Absolutely! Simply omit the oyster sauce or replace it with a vegan alternative.
Storage Instructions
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to help the noodles soften without drying out.
Related Recipes
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Conclusion
With its tender noodles, crisp vegetables, and savory sauce, Yaki Udon is a fantastic way to bring Japanese flavors to your table in just minutes. This recipe is perfect for those nights when you crave something comforting, flavorful, and quick to make. Once you try it, Yaki Udon might just become a regular in your dinner rotation!
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Yaki Udon Recipe: Japanese Stir-Fried Noodles
Description
There’s something truly satisfying about a bowl of stir-fried noodles. Yaki Udon, a popular Japanese noodle dish, brings together hearty udon noodles with an umami-rich sauce, fresh veggies, and a touch of spice, creating a deeply comforting and flavorful meal. Originating from Japan’s bustling izakayas (Japanese pubs), Yaki Udon has quickly become a favorite around the world, and it’s not hard to see why. This recipe keeps things simple and flexible, making it easy to whip up with whatever veggies you have on hand.
Ingredients
- Udon Noodles: Thick, chewy, and the star of this dish. Fresh or frozen udon noodles work best, but you can also use dried.
- Vegetable Oil: For stir-frying.
- Garlic: Adds a flavorful base.
- Onion: Sweetens the dish and adds texture.
- Carrot: Cut into thin matchsticks for color and crunch.
- Cabbage: Adds heartiness; green cabbage or Napa cabbage both work well.
- Bell Pepper: Choose any color for a touch of sweetness and a pop of color.
- Soy Sauce: The primary seasoning in Yaki Udon; choose low-sodium for a less salty dish.
- Oyster Sauce: Adds depth and a slight sweetness (optional).
- Sesame Oil: A small amount goes a long way in adding a nutty aroma.
- Green Onions: For garnish and a mild, oniony kick.
- Optional Toppings: Toasted sesame seeds, seaweed flakes, or a sprinkle of red pepper flakes for a bit of heat.
Instructions
- Prepare the Noodles: If using fresh or frozen udon noodles, place them in boiling water for about 1-2 minutes to separate them. If using dried noodles, cook according to package instructions until just tender, then drain and set aside.
- Prep the Vegetables: Slice the onions, carrots, cabbage, and bell pepper into thin, even pieces. This will help them cook evenly and quickly.
- Stir-Fry the Garlic and Onion: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sliced onion, stirring frequently until the garlic is fragrant and the onion begins to soften.
- Add the Vegetables: Add the carrots, cabbage, and bell pepper to the skillet. Stir-fry for about 3-5 minutes, until the vegetables are slightly tender but still crisp.
- Add the Noodles: Add the cooked udon noodles to the skillet. Using tongs or a spatula, gently toss the noodles with the vegetables.
- Add the Sauce: Drizzle the soy sauce, oyster sauce (if using), and a small splash of sesame oil over the noodles. Continue to toss everything together, coating the noodles evenly with the sauce.
- Garnish and Serve: Remove the skillet from heat, sprinkle with chopped green onions and any desired toppings like sesame seeds or seaweed flakes, and serve immediately. Enjoy your Yaki Udon warm!
Notes
- Protein Additions: This recipe works well with additions like tofu, chicken, or shrimp if you want a protein boost.
- Spicy Variation: Add a small amount of chili paste or sriracha to the sauce for a spicy kick.
- Gluten-Free Option: Use gluten-free tamari in place of soy sauce, and check that your noodles are gluten-free.