Yaki Udon
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
279 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Japanese
Yaki Udon
Description
Yaki Udon highlights fresh udon noodles cooked just until loosened, then combined with vegetables sautéed over medium-high heat. The sauce balances oyster sauce, dark soy sauce, mirin, brown sugar, and chili sauce, yielding a flavorful coating that lightly envelops the noodles and vegetables. The stir-fry method allows the veggies to soften and develop a slight browning, adding texture and depth.
The dish is finished with sliced green onions for a fresh note. It's well suited as a standalone meal or a side and showcases a harmony of savory, sweet, and spicy flavors without overwhelming saltiness. Careful cooking and rinsing of the noodles avoid gumminess.
Adjust light soy sauce quantity if substituting for dark soy sauce, and avoid adding additional salt since the sauce provides ample seasoning. Fresh udon noodles are recommended and found in refrigerated grocery sections.
Ingredients
sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon light brown sugar
- 1 teaspoon chili sauce such as Sambal Oelek
noodles
- 16 ounces udon noodles fresh
- 2 tablespoons neutral oil
- 1/2 onion thinly sliced, small
- 1 carrot julienne (cut into matchsticks, small
- 2 garlic minced cloves
- 6 shiitake mushrooms stemmed and thinly sliced
- 2 baby bok choy ends removed and thinly sliced on a bias
- 2 green onions thinly sliced
Instructions
- In a small bowl whisk together sauce ingredients. Set aside.
- Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
- Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
- Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
- Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
- Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
- Remove from heat and top with green onions. Serve.
Notes
- Rinse boiled udon noodles with cool water to prevent gumminess and overcooking.
- Use fresh udon noodles from refrigerated sections for best texture.
- The sauce amount coats noodles sufficiently; avoid adding extra salt or pepper as the sauce is salty.
- If substituting light soy sauce, increase the quantity to 1 ½ to 2 tablespoons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1156mg | 48% |
| Potassium | 178mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 5131IU | 103% |
| Vitamin C | 29mg | 32% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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