Yaki Udon
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
312 kcal
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Course
Main Course
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Cuisine
Japanese
Yaki Udon
Description
This Yaki Udon recipe begins by briefly boiling udon noodles to loosen them, then draining and rinsing to remove excess starch. The noodles are then stir-fried with butter, garlic, and dashi powder until slightly crisped and coated with a light, flavorful glaze. Pork shoulder is browned separately with oyster mushrooms and mirin to add caramelized richness.
Shredded cabbage and julienned carrot are added along with soy sauce, black pepper, and a splash of water to create a balanced stir-fry with a mix of textures: tender vegetables, crisp edges on noodles, and savory meat. The dish finishes with fresh scallions for a mild sharpness.
Yaki Udon serves as a quick, filling main dish with a savory, slightly sweet profile from mirin and umami notes from dashi and soy sauce. Variations include substituting protein or adding more vegetables to suit taste or dietary needs.
Ingredients
- 1 pound Udon Noodle 450g, or 200g dry udon noodles, frozen
- 2 tablespoons butter (30g)
- 1 clove garlic (minced)
- 2 teaspoons dashi powder
- 1 tablespoon neutral cooking oil generic cooking oil
- 4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)
- 4 ounces oyster mushroom 115g, thinly sliced, or shiitake mushroom
- 2 tablespoons mirin
- 2 cups cabbage (shredded)
- 1 carrot julienned, medium
- 1/8 teaspoon black pepper
- 2 tablespoons soy sauce low sodium
- 1 tablespoon water
- 2 scallions (julienned)
Instructions
- Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds - 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.
- Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.
- Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.
- Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add the mushrooms and mirin, and cook until caramelized.
- Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for another minute. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 562mg | 23% |
| Potassium | 284mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2817IU | 56% |
| Vitamin C | 15mg | 17% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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