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10 Minute Meal – Yaki Udon
This Yaki Udon recipe will be your go-to on your busiest days! Slippery, chewy noodles cooked in a savory sauce with crisp veggies and your choice of protein—it's quick, comforting, and guaranteed to be delicious and filling.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
1
Calories:
836 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- ¼ onion (roughly 2 oz, 57 g)
- 2 inches carrot (roughly 1.7 oz, 48 g)
- 2 leaves cabbage (roughly 2 oz, 57 g)
- 1 green onion
- 1 chicken thigh 4 oz, 113 g; substitute with tofu, mushrooms, or more vegetables for vegan/vegetarian, boneless, skinless
- 1 Tbsp neutral oil
- 1 erving udon noodles (frozen, about ½ lb/250 g; I like to use frozen Sanuki udon from Asian/Japanese markets)
- 2 Tbsp water (for steaming)
For the Seasonings
- black pepper freshly ground
- 1½ Tbsp mentsuyu substitute with 1 Tbsp soy sauce and ½ Tbsp mirin for vegan/vegetarian, concentrated noodle soup base
- 1 tsp soy sauce
- 1½ Tbsp katsuobushi optional; skip for vegan, dried bonito flakes
Instructions
- Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
Cup of Yum
To Prepare the Ingredients
- Cut ¼ onion into thin slices.
- Peel and cut 2 inches carrot into thin slabs.
- Remove the tough core of 2 leaves cabbage. Then, cut the leaves into bite-size pieces about 1 inch (2.5 cm) square.
- Thinly slice 1 green onion diagonally. Keep the green and white parts in separate piles. Set aside the green part for garnish.
- Cut 1 boneless, skinless chicken thigh into bite-size pieces. I recommend cutting it diagonally (this cutting technique is called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster.
To Cook the Yaki Udon
- Heat the pot on medium-high heat or Mode II (600W) on the electric pot. Once it's hot, add 1 Tbsp neutral oil and distribute it to coat the cooking surface.
- When the oil is hot, add the chicken.
- Cook until it's no longer pink, 3–4 minutes.
- Next, add the onion and stir-fry with the chicken.
- When the onion is tender, add the carrot, cabbage, and white part of the green onion to the pot. Do not mix yet.
- Place 1 serving udon noodles (no need to defrost) in the pot, then add 2 Tbsp water. Reduce to medium or Mode I (250W).
- Cover the pot with the lid and steam over medium heat or Model I until the frozen udon thaws and loosens, about 8 minutes.
- Flip the block of frozen udon at the halfway mark. Do not mix yet with the veggies and chicken.
- Cover with the lid and continue to steam.
- Open the lid and toss all the ingredients together. Season with freshly ground black pepper.
- Add 1½ Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce. Toss everything together to distribute the seasonings well.
To Serve
- Serve the noodles on an individual plate. Sprinkle with the reserved green onions and 1½ Tbsp katsuobushi (dried bonito flakes). Serve immediately.
To Store
- Transfer any leftovers to an airtight container and keep in the refrigerator up to one day. I don't recommend freezing the leftovers.
Nutrition Information
Calories
836kcal
(42%)
Carbohydrates
117g
(39%)
Protein
39g
(78%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
108mg
(36%)
Sodium
1233mg
(51%)
Potassium
684mg
(15%)
Fiber
12g
(48%)
Sugar
11g
(22%)
Vitamin A
8255IU
(165%)
Vitamin C
30mg
(33%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 836
% Daily Value*
| Calories | 836kcal | 42% |
| Carbohydrates | 117g | 39% |
| Protein | 39g | 78% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1233mg | 51% |
| Potassium | 684mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
| Vitamin A | 8255IU | 165% |
| Vitamin C | 30mg | 33% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.