This quick & easy Yaki Udon Noodle Stir Fry recipe is a quick Japanese Stir Fried Noodles for dinner. Coated in a delicious savory Stir Fry sauce, it's vegetarian but you can easily make this Asian noodle recipe with chicken, beef, tofu, egg, pork or shrimp.
🥘 Ingredients
You will need a few simple ingredients:
- udon noodles: I used 500g fresh udon. There is also frozen and dried udon. Cooks Illustrated recommends fettuccini but I find Italian pici a better substitute (albeit hard to find.)
- 2 cloves fresh garlic
- ½ an onion
- 2 leaves of green or Napa cabbage
- 1 small carrot: about 3-4 inches long, julienned -> we used 2 inches in first test
- 2 Tablespoons light soy sauce
- 2 teaspoon dark soy sauce: this is for color (the noodles looks more appetising when it's darker. I'd say 2 teaspoon is the minimum for a palatable color.)
- 2 Tablespoons oyster sauce: Oyster sauce isn't that commonly used in Japanese cooking (compared to Chinese) and many yaki udon recipes use dashi powder. However, dashi powder isn't the easiest to find outside of a Japanese supermarket so I substitute with oyster sauce instead. Initially I used 1 Tablespoon but the taste and color were a bit light, increasing to 2 Tablespoons made the dish more yummy and more attractive (see below.)
- 2 Tablespoons sake or mirin (if using mirin, omit the sugar, unless you like it very sweet)
- 1 teaspoon white sugar
- 2 teaspoons sesame oil (optional)
🔪 Step-by-Step Instructions
1a. Cook the udon as per the instructions on the packet.
1b. Heat 1 Tablespoon oil till shimmering then stir fry the onion for 1-2 minutes.
2. Once the onion is fragrant, add the green onion. Stir fry for 30 seconds
3. Add the cabbage and carrot, then cover the pan for 2- 3 minutes, till the cabbage is wilted.
4. Add the udon, sauce and mix then switch off the fire. Be quick as we don't want the noodles to clump.
🥡 How to Store
I do not recommend storing and reheating as the texture of the udon suffers.
🥗 Suggested Accompanying Recipes
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Yaki Udon Noodle
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: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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