5 from 18 votes
Yaki Udon
Yaki Udon is a stir-fried noodle dish featuring thick udon noodles tossed with sautéed vegetables like onion, carrot, shiitake mushrooms, and bok choy in a savory sauce made from oyster sauce, soy sauce, mirin, brown sugar, and chili. This combination yields tender noodles with a slightly sweet, mildly spicy, and umami-rich flavor.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
279 kcal
Course:
Side Dish, Main Course, Dinner
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 279
% 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.