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Yaki Udon Recipe

Japanese · Main course · 20 min total

A quick and savory Japanese stir-fried udon noodle dish with vegetables and protein, perfect for a weeknight dinner.

Ingredients

• 2 packs (about 400g) fresh or frozen udon noodles
• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 1 carrot, julienned
• 1/2 bell pepper, thinly sliced
• 100g sliced mushrooms (shiitake or shimeji)
• 150g protein (sliced chicken, beef, or tofu)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (or water)
• 1 teaspoon sugar
• 1/2 teaspoon dashi powder (optional)
• 2 green onions, sliced
• Beni shoga (pickled ginger) for garnish (optional)

Instructions

1. Cook udon noodles according to package directions, then drain and rinse under cold water. Set aside.
2. Heat oil in a large skillet or wok over high heat. Add onion, carrot, bell pepper, and mushrooms; stir-fry for 2 minutes.
3. Add protein and cook until browned and cooked through.
4. Add noodles and toss to combine with vegetables and protein.
5. In a small bowl, mix soy sauce, mirin, sake, sugar, and dashi powder (if using). Pour over noodles and stir-fry for 1-2 minutes until sauce is absorbed and noodles are heated through.
6. Remove from heat. Garnish with green onions and beni shoga if desired. Serve immediately.

Tips

• Use frozen udon noodles for best texture; fresh ones work too.
• Customize with any vegetables or protein you have on hand.
• Add a sprinkle of shichimi togarashi for heat.
• Leftovers can be reheated in a skillet.

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