Yaki Udon Noodle

No ratings yet

This easy Yaki Udon Noodle recipe is a quick Japanese Stir Fried Noodles. Coated in a delicious Stir Fry sauce, you can make this Asian noodle bowl with chicken, beef, shrimp, vegan, or vegetarian.

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 575kcal

Author: Zen

Ingredients

1 lb frozen udon noodles Cooks Illustrated recommends fettuccini but I find Italian pici a better substitute (albeit hard to find.) Cook as per the instructions on the packet.
2 cloves fresh garlic minced
½ onion sliced thinly
2 green or Napa cabbage leaves sliced thinly
1 carrot about 3-4 inches long, julienned

Sauce

2 Tablespoons light soy sauce
2 teaspoons dark soy sauce This is to make the noodles look more appetising
2 tablespoon oyster sauce
2 Tablespoons sake or mirin (if using mirin, omit the sugar, unless you like it very sweet)
1 teaspoon white sugar Omit if you use mirin instead of sake
2 teaspoons sesame oil optional

Instructions

Cook the udon as per the instructions on the packet.
Heat 1 Tablespoon oil till shimmering then stir fry the onion for 1-2 minutes.
Once the onion is fragrant, add the green onion. Stir fry for 30 seconds
Add the cabbage and carrot, then cover the pan for 2- 3 minutes, till the cabbage is wilted.
Add the udon, sauce and mix then switch off the fire. Be quick as we don't want the noodles to clump.

Notes

Note: This serves 2 people as is or 4 people with side dishes.

Nutrition