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.