Yaki Udon (焼きうどん, “fried udon”) is a Japanese udon noodle stir-fried with your choice of protein, vegetables, and a soy-based sauce. It is similar to yakisoba, which involves a similar stir fry technique using thinner wheat noodles. You can easily pick out udon noodles from other varieties, because of their unique bouncy texture! While udon noodles are often served in noodle soup, the thick and smooth texture makes them great for stir-fries too.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp cooking oil
- 600 g pre-cooked udon noodles
- 320 g cabbage
- 110 g carrot
- 10 shiitake mushrooms (dried)
- 60 g yellow onion
- 2 cloves garlic
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 4 tbsp black vinegar
- 2 tbsp mirin
- 2 tsp sesame oil
- 1/4 tsp ground white pepper
- 4 tbsp water from soaking mushrooms
- to taste black and white sesame seeds
- to taste shredded nori
- to taste spring onion, chopped
Directions
1. Soak shiitake mushrooms in hot water for 15 minutes, drain, and slice them. In the meantime, slice the cabbage, carrot, and onion, and chop the garlic.
2. Cook packed udon noodles in boiling water for 1–2 minutes until they are loose. Drain and set aside.
3. Heat oil in a frying pan over medium-high heat. Sauté onion, shiitake, carrot, and garlic until softened.
4. Add cabbage to the pan and 4 tbsp of the water used to soak mushrooms. Cook until cabbage is softened.
5. Add light and dark soy sauce, oyster sauce, and ground white pepper. Cook for 1–2 minutes.
6. Add noodles to the pan. Stir to coat well with sauce.
7. Add black vinegar, stir, and adjust salt to taste.
8. Finish with sesame oil, black and white sesame seeds, shredded nori, and spring onion.
*If you don’t have black vinegar, you can substitute with tomato sauce or balsamic vinegar.
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Photo: Shu-Chun Chuang
