Best Yaki Udon Recipes

YAKI UDON

Steps:

• Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

CHICKEN YAKI UDON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
• Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and saute until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
• Pour soy sauce over vegetables and chicken; saute 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

VEGGIE YAKI UDON

Steps:

• Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
• Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

YAKI STIR-FRIED UDON NOODLES (VEGAN) RECIPE BY TASTY

Steps:

• First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
• Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
• In a frying pan on medium-heat, saute brown onion, shiitake mushrooms, carrot, and garlic until soft. Then, add cabbage and mushroom-soaking liquid and cook until cabbage is softened. Then, add light and dark soy sauce, oyster sauce, and ground white pepper and cook for 1-2 minutes.
• Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
• Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
• Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
• Serve warm.

YAKI UDON

Steps:

• Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes. Drain the liquid and set aside.
• Set a large sauté pan over high heat. Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke. Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through. Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
• With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms. Add the remaining 1 tablespoon oil, if necessary. Cook until the vegetables are tender, 2 to 4 minutes.
• Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables. Cook for 2 minutes longer, or until most of the liquid has evaporated.
• Place a large pot of water over high heat and bring to a boil. Add the noodles and cook for 1 minute, just long enough to heat through. Drain well.
• Add the noodles to the pan with the vegetables, then add the pork and shrimp. Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft. Season with the salt and black pepper.
• To serve, divide the noodles between 2 plates. Garnish with the katsuobushi.

CHICKEN YAKI UDON

Steps:

• First, prepare the sauce by mixing all sauce ingredients in a small bowl. Then set the sauce aside.
• Next, preheat oil in a large pan or pot over medium-high heat. Add the onion, garlic, and chicken breast pieces to the pan and sauté everything until the chicken breast has some color.
• Add the cabbage, carrots, and mushrooms to the pan. Sauté for a few minutes.
• Now add the udon noodles to boiling water and cook over medium heat until al dente. The frozen udon noodles take 2-3 minutes, the vacuum-sealed udon noodles take around 1 minute. Then drain, rinse and set aside.
• When the vegetables are tender, add the udon noodles to the pan. Pour the sauce over the stir fry, toss, and sauté until the noodles are evenly coated with the caramelized sauce.
• Garnish with sliced green onions and enjoy!