Yaki Udon (Stir Fry Udon Noodles)

One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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Ingredients

Cook/boil the noodles by following the instructions on the package. Drain and set aside.

In a small bowl: combine all the sauce ingredients and mix. Set aside.

Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

Place the meat in and cook for 2 minutes or until no longer pink.

Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

Add cabbage and cook for 1 minute.

Place the cooked noodles in the wok/skillet.

Pour sauce on top of the noodles and mix until well coated.

Add green onions and mix.

Optional: add chili oil.

Mix well.

Transfer to a plate/bowl.

Serve immediately and enjoy!

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Yaki Udon (Stir Fry Udon Noodles)

Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Japanese
Servings 4
Calories

Ingredients
  

  • 2 packs pre-cooked udon noodles vacuum-packed
  • ½ lb ground meat pork, beef, chicken, shrimp or vegan
  • 2 cups sliced napa cabbage substitute with green cabbage
  • 1 cup sliced mushrooms white, cremini, shiitake or oyster
  • 2 tbsp canola, vegetable or peanut oil
  • 3 scallions cut into 2" long
  • ½ onion sliced
  • 1-3 tbsp chili oil (to taste) optional

Sauce

  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce substitute with vegan oyster sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
  • 1 tsp rice vinegar substitute with white vinegar

Instructions
 

  • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
  • In a small bowl: combine all the sauce ingredients and mix. Set aside.

Stir Fry

  • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
  • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
  • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

Serve immediately and enjoy!

    Video

    Keyword best yaki udon recipe, easy yaki udon recipe, japanese noodles, japanese stir fry udon noodles, stir fry udon recipe, stir fry yaki udon recipe, yaki udon
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