Yaki Udon Stir Fried Udon Noodles Recipes

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YAKI UDON | STIR FRIED UDON NOODLES



Yaki Udon | Stir Fried Udon Noodles image

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Provided by Jamie

Categories     Main Course

Time 15m

Number Of Ingredients 10

2 packets udon noodles (total 13 oz vacuum packed noodles; see Note 1)
2½ cups stir fry vegetables (chopped (I used mushrooms, bok choy, onions))
2 stalks scallions (cut 2 inches long)
½ lb ground meat (beef, chicken, turkey, pork, shrimp)
1 Tablespoon avocado oil
2½ Tablespoons dark soy sauce (see Note 2)
2 Tablespoons oyster sauce (see Note 3)
1 Tablespoon mirin (see Note 4)
2 teaspoons brown sugar
½ teaspoon rice wine vinegar

Steps:

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

Nutrition Facts : Calories 344 kcal, Carbohydrate 12 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

YAKI UDON (STIR-FRIED UDON NOODLES)



Yaki Udon (Stir-fried Udon Noodles) image

Yaki Udon (焼きうどん) is a Japanese undon noodles stir-fried with your choice of protein and vegetables. Your protein can be thinly sliced meat or any seafood suitable for stir-frying. This is a very quick and simple udon recipe and so delicious.The recipe is written to make either Pork Yaki Udon or Prawn Yaki Udon. The only differences are the choice of protein, i.e. pork slices or prawns, and the way the prawns are stir-fried with other ingredients.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories     Main

Time 17m

Number Of Ingredients 15

2 servings udon noodles ((360g/0.8lb, note 1))
200g/7oz pork (, thinly sliced into bite size pieces (note 2))
200g/7oz fresh prawns (small to medium size) (, peeled and deveined)
100g/3.5oz cabbage (, cut into large bite size pieces)
60g/2.1oz carrot (, thinly sliced diagonally (note 3))
25g/0.9oz each shiitake and king oyster mushrooms (, thinly sliced (note 4))
2 stalks shallots/scallions (, cut to 5cm/2" long)
1 tbsp oil
½ tbsp sesame oil
2.5 tbsp soy sauce
2.5 tbsp cooking sake
1 tsp mirin
1 tbsp sesame oil
6g/0.2oz bonito flakes ((note 5))
1 tbsp benishōga (pickled red ginger) ((optional))

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.

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