Easy Fried Udon Yaki Udon Recipes

YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
• Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
• Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
• If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
• If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
• Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
• After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
• Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
• Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
• Serve immediately.

YAKI UDON | STIR FRIED UDON NOODLES

Steps:

• Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

EASY FRIED UDON (YAKI UDON)

Steps:

• To thaw the noodles, either place them in the fridge overnight, boil them for about 3 minutes, or microwave until just thawed. If the noodles have completely thawed you do not need to boil them. If using dried noodles, follow the instructions on the package. When you're ready to cook, rinse the noodles with tap water as you gently separate them by hand, and drain.
• Mix the sauce ingredients in a medium-sized bowl.
• Heat a large nonstick pan (or cast iron pan, or carbon steel pawith 1/2 tablespoon of oil until hot. Add the eggs. Cook until the bottom turns golden, the egg white is cooked, and the yolk is still runny. You can also cook the eggs to your desired doneness.
• Add the remaining 1 tablespoon of oil into the pan. Add the ground beef. Cook and break it apart using your spatula. Cook until the meat is lightly browned.
• Add the carrot and napa cabbage. Stir and cook for 1 minute. Add a bit more oil if the pan looks dry.
• Add the green onion and ginger. Stir for 30 seconds or so, to release the fragrance.
• Add back the noodles and pour in the sauce. Stir and mix until the sauce is absorbed. Transfer everything to serving plates. Top with the cooked egg and garnish with sesame seeds and nori.
• Serve hot as a main dish. (This dish keeps well and you can definitely use it for meal prep. Store in an airtight container in the fridge up to 4 days.)

YAKI UDON

Steps:

• Mix the stir fry sauce ingredients together. Set aside.
• Heat the vegetable oil in a large skillet over medium-high heat then add the scallions and garlic and let cook for 1 minute.
• Next add the shitake mushrooms and bok choy and mix together, letting cook for 3-4 minutes until the vegetables are tender. (The bok choy will shrink down a lot as it cooks.
• Next add the udon noodles and stir fry sauce and mix evenly together to evenly coat the noodles. Let cook for at least 30 seconds without touching to let the noodles brown slightly on the bottom.
• Remove from heat and serve immediately.