Yaki Udon Recipe – Japanese Special
Yaki Udon is a traditional Japanese stir-fry featuring udon noodles and an assortment of vegetables, all tossed in a savory soy-based sauce. Customize it by adding your choice of meat or tofu.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Yaki Udon Ingredients :
- ¼ cup oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon packed light brown sugar
- 1 teaspoon Sriracha sauce
- 1 medium garlic, grated
- 1 medium (5-oz.) bunch scallions
- 2 tablespoons canola oil
- 12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
- 2 medium heads baby bok choy, thinly sliced
- 1 (10 ounce) package carrots, cut into match-stick size pieces
- ½ cup water, divided
- 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
- Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning
How To Make Yaki Udon :
In a small bowl, whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire sauce, sesame oil, sugar, Sriracha, and garlic; set aside. Remove and discard the root ends of the scallions. Cut the whites and light greens into 2-inch pieces, then quarter them lengthwise; set aside. Thinly slice the remaining dark green parts of the scallions and reserve for garnish.
Heat oil in a large skillet or wok over medium-high heat. Arrange mushrooms in a single layer and cook without stirring until browned on one side, about 3 minutes. Stir and continue cooking, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to the pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
Add udon noodles and remaining 1/4 cup water to the pan. Gently separate noodles with tongs or a spoon. Pour in the reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are thoroughly coated, about 1 minute. Divide into serving bowls and garnish with reserved sliced green scallions and optional toppings. Serve immediately.
