Japanese Cuisine

Yaki Udon Recipe – Japanese Special

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Yaki Udon Recipe – Japanese Special

Yaki Udon is a beloved Japanese stir-fried noodle dish that combines thick, chewy udon noodles with a medley of vegetables like bok choy, carrots, and mushrooms. Tossed in a savory sauce made from soy sauce, oyster sauce, and mirin, this dish offers a delightful balance of flavors and textures. Whether you prefer chicken, beef, tofu, or enjoy it as a vegetarian meal, Yaki Udon is a versatile and satisfying choice for any occasion.

  • 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 :

1

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.

2

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.

3

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.

Recipe Notes

Protein Options: Feel free to add your choice of protein such as chicken, beef, pork, shrimp, or tofu to make the dish heartier.

Vegetable Variations: Other vegetables like bell peppers, zucchini, or snap peas can be added for extra crunch and flavor.

Sauce Adjustments: For a spicier kick, increase the amount of Sriracha sauce.

Make-Ahead Tips: Prepare the sauce ahead of time and store it in the refrigerator for up to a week.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving Suggestions: Garnish with sliced nori, cilantro, or a squeeze of lime juice for added freshness.

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