Yaki Udon
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5.0
3 reviews
Excellent
Yaki Udon
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This easy Yaki Udon recipe is perfect for busy weeknights, with soft, chewy udon noodles coated in a simple sauce, plus protein and veggies. A fun, delicious meal for adults and kids alike, and ready in 25 minutes!
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Ingredients
For the Sauce
- ⅓ cup soy sauce (I recommend starting out with a bit less, then taste-test. Add the rest if desired. This is because different brands of soy sauce, oyster sauce and Sriracha can vary greatly in sodium content.)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon Sriracha
For the Stir Fry
- 1 pound udon noodles (see Notes)
- 1 pound ground beef
- 2 tablespoons toasted sesame oil
- 2 tablespoons unsalted butter
- 2 cups thinly sliced fresh shiitake mushrooms
- 4 ounces sugar snap peas, halved (about 1.5 cups)
- ¼ cup thinly sliced green onion
- Sesame seeds, optional garnish
Instructions
- For the sauce: Whisk together all of the sauce ingredients (soy sauce through sriracha). Set aside.
- For the stir fry: Bring a large pot of salted water to a boil. Add udon noodles and cook according to package directions. Drain noodles and rinse under cold water. Take care to not overcook the noodles, as they can become mushy!
- Heat a large skillet over medium-high heat. Add ground beef and cook, stirring occasionally, until the meat is fully browned, about 5-8 minutes. Remove beef to a bowl and discard any grease.
- Add sesame oil and butter to the skillet used to cook the beef (no need to wash it). Set the skillet over medium-high heat. When the butter has melted, add the sliced shiitake mushrooms and saute them for 2-3 minutes per side, or until they are golden brown. Remove mushrooms to the bowl with the beef.
- Add the prepared sauce to the skillet and bring it to a boil over medium-high heat. Reduce heat to medium and add the cooked udon noodles. Toss to combine (a tongs works great for this).
- Add the beef, mushrooms, snap peas, and green onions to the noodles. Toss to combine and cook for 1-2 minutes, or just until the snap peas are warmed through and the sauce evenly coats the vegetables.
- Serve immediately, garnished with sesame seeds and additional green onion. Store any leftovers in an airtight container in the fridge for up to three days.
Notes
- You can use fresh udon noodles from a local Asian market, or frozen. Just make sure to cook them according to the package directions. Aim for noodles to be just-tender.
Nutrition Information
Show Details
Serving
1
Calories
594kcal
(30%)
Carbohydrates
27g
(9%)
Protein
39g
(78%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
20g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
2146mg
(89%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 594kcal | 30% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 2146mg | 89% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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