yaki udon

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Yaki Udon | Stir Fried Udon Noodles

udon noodles

mushrooms (sliced)

bok choy (quartered

onion

scallions

½ lb ground meat (beef, chicken, turkey, pork)

avocado oil

2½ Tablespoons dark soy sauce

Tablespoons oyster sauce

mirin

brown sugar

rice wine vinegar

Mix all the ingredients for the sauce in a small bowl and set aside.

Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.

Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Cook the Udon Noodles

Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.

Stir Fry

https://content.jwplatform.com/videos/27Jk98AI.mp4

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce perfect for a quick weeknight meal!

Delicious and easy Yaki Udon recipe with step by step photos, and a video, including tips to make Japanese fried Udon noodle successfully.

Yaki Udon

Frozen Udon Noodles (or 440 grams)

pork fillet

sake

soy sauce

tsp grated ginger

g cabbages

carrot

onion (or 60 grams)

green capsicum (or 80 grams)

tbs sesame oil

tbs sugar

tbs oyster sauce

tbs sake

garlic

ginger

Bonito flakes and red pickled ginger

Slice the pork fillet thinly and place in a mixing bowl.

Add sake, soy sauce and ginger into the mixing bowl to marinate the pork for 10 minutes.

Cut all the vegetables into bite size pieces and set aside.

Mix all the sauce ingredients (soy sauce, sugar, oyster sauce, sake, mashed garlic, and grated ginger) in a small bowl and set aside.

Cook the udon noodles in boiling water for a couple minutes and drain the cooking water well.

Heat sesame oil in a large frying pan over high heat and add finely chopped garlic and ginger till it aroma.

Add the pork fillet and cook till it&#x27;s colour changed to grayish colour.

Add the vegetables and stir fry for a couple minutes.

Add the udon noodle and toss all together.

Pour over the sauce mixture and mix them together well.

Serve on a plate and top with bonito flakes and red pickled ginger.

https://content.jwplatform.com/videos/WojhY6wE.mp4

This Yaki udon recipe is open to adaptation. Replace the pork with chicken/beef/tofu, and use vegetables you have on hand! Just don&#x27;t skip the first step!

udon noodles ((450 grams,

butter ((30 grams))

garlic ((minced))

dashi powder

pork shoulder ((115 grams, julienned; can substitute chicken, beef, seafood, pressed tofu,

oyster or shiitake mushrooms ((115 grams, thinly sliced))

cabbage ((shredded))

black pepper

water

scallions ((julienned))

Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds - 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.

Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.

Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.

Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add the mushrooms and mirin, and cook until caramelized.

Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for another minute. Serve!

How to make delicious, quick and easy Japanese Yaki Udon. Chicken breast cooked in fragrant garlic and butter, then stir fried with fresh vegetables, thick chewy udon noodles and drizzled with soy sauce and mayonnaise.

Garlic &amp; Butter Soy Sauce Chicken Yaki Udon (ガリバタ焼きうどん)

Ready

Chicken breast

Green Cabbage

Onion

Bell Pepper

Garlic paste

Unsalted butter

tbsp Oyster sauce

tbsp Soy sauce

Black pepper

tbsp Mayonnaise

tbsp Chopped spring onion

If you're using dry udon, boil them first following the instructions on the packaging. If you're using soft udon you can skip this step.

Cut 200g of chicken breast into bite size pieces. Cut against the grain so that it's more tender when cooked.

Cut the bell pepper into length way strips.

Heat the frying pan on a medium-high heat with 1 tsp unsalted butter and 1 tsp garlic paste.

Once the butter and garlic paste and melted, add the chicken pieces and fry until the surfaces are sealed.

Add the cabbage, onion, bell pepper, 1 tbsp oyster sauce and 1 tbsp soy sauce. Stir fry until vegetables are softened slightly. (Approx 4 minutes)

Next, add the udon noodles and mix, fry for about 3 minutes.

Add one more tbsp of soy sauce and a pinch of black pepper. Mix again and fry for 1 more minute.

Dish up, drizzle with mayonnaise and garnish with chopped spring onion.

https://www.youtube.com/watch?v=YfyJTZTJaAA

Not Yakisoba? No, udon noodles can be "yaki-ed (my made up word)" as well. Udon noodles are delicious and versatile, you can use them for stir-frys too!



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【Related Recipes】
This video's recipe: https://sudachirecipes.com/chicken-yakiudon/
Yakisoba video: https://www.youtube.com/watch?v=f0cIDZDFmQM

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【Ingredients】

    540g Ready to use udon noodles (or 300g dry udon)
    200g Chicken breast
    130g Green Cabbage
    ½ Onion
    60g Bell Pepper
    1 tsp Garlic paste
    1 tsp Unsalted butter
    1 tbsp Oyster sauce
    2 tbsp Soy sauce
    1 pinch Black pepper
    1 tbsp Mayonnaise
    1 tbsp Chopped spring onion


#Udon #Japaneserecipe #Yakiudon

Garlic and Butter Chicken Yakiudon Recipe (ガリバタ焼うどん)

Yaki Udon is an easy &amp; delicious one-pan meal loaded with vegetables, mushrooms, and your choice of protein, all coated in an incredibly flavorful sauce that will have you craving for more. This recipe calls for a handful of ingredients to make the best stir-fried udon noodles in just 15 minutes! 

15-Minute Yaki Udon (Stir-Fried Udon Noodles)

servings (17-oz./500 grams) udon noodles (preferably frozen (see notes below))

tbsp vegetable oil (divided, add more if needed)

shrimp

cabbage (shredded)

garlic (minced)

carrot (cut in matchsticks)

green onions (chopped, some reserved for garnish)

sesame seeds, green onions,

tbsp dark soy sauce

tbsp oyster sauce

tbsp honey (or brown sugar)

tsp Gochugaru (or red pepper flakes, optional)

Season the shrimp with salt and pepper. Combine all sauce ingredients in a small bowl.

To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat a wok or a large pan over medium heat and add vegetable oil and shrimp. Cook for about 2-3 minutes until pink. Remove and set aside.

In the same wok, add vegetable oil, onion, and cabbage, and sauté for a few minutes until the edges are golden brown, for about 3-4 minutes. Add garlic, carrot, and mushrooms, and continue to cook for about 1 minute.

Add the cooked shrimp, udon noodles, and sauce, and toss them together until the noodles are evenly coated and caramelized. Add green onions and mix to combine. Garnish with sesame seeds and green onions and enjoy!

This easy bulgogi beef udon stir fry features thinly sliced beef, vegetables, and udon noodles coated in an incredibly flavorful marinade that will have you craving for more. This dish comes together in a hot wok in just a few minutes, making it the ideal meal for any time of the day. 

Easy Bulgogi Beef Udon Stir Fry

packs (17-oz./500 grams) udon noodles (preferably frozen (see notes below))

vegetable oil

300 g sliced beef (rib eye

g carrot (julienned)

g shiitake mushrooms (or any mushroom of choice, sliced)

green onions (chopped)

tbsp oyster sauce (or

sesame seeds and green onion (for garnish)

tbsp sesame oil

tbsp honey

tsp black pepper

Combine all marinade ingredients in a small bowl.

In a medium bowl, add sliced beef, onion, carrot, mushrooms, and green onions, and pour the marinade on top. Mix to combine and set aside for at least 10 minutes, or overnight.

Heat oil in a wok or a pan over medium-high heat, and add the bulgogi mixture. Cook for about 2-3 minutes until the vegetables are tender and the beef is browned.

Add noodles and oyster sauce. Stir fry everything together for about 1-2 minutes. Garnish and enjoy!

This easy kimchi udon is loaded with kimchi, onion, pork belly, and udon noodles, all coated in an intensely flavorful sauce to pamper your tastebuds. This one-pan meal is incredibly quick to make and calls for simple ingredients from your fridge to make the best stir fried udon noodles in just 15 minutes. 

15-Minute Kimchi Udon Stir Fry

servings (17-oz/500 grams) udon noodles (preferably frozen (see notes below))

onion (sliced)

100 g pork belly (sliced,

(200 grams) aged kimchi (diced)

tbsp kimchi juice

tsp sugar

tbsp Gochugaru (Korean chili flakes) (or to taste)

tbsp oyster sauce (or soy sauce)

tbsp sesame oil (to finish)

sesame

Heat oil in a pan over medium heat, and add pork belly. Fry both sides until golden brown, add onion and green onion, and cook until aromatic.

Add kimchi and sugar and cook until the kimchi is cooked through, about 2 minutes. Add gochugaru, oyster sauce, kimchi juice, and water, mix to combine, and cook for an additional minute until the sauce is slightly thickened.

Add udon noodles and toss together until the noodles are evenly coated. Season with salt if needed, and add sesame oil to finish. Garnish and enjoy!

Yaki Udon comes together in just 15-minutes for a quick and easy dinner!

scallions, chopped

garlic cloves, chopped

mushrooms

baby bok choy

udon noodles,

tbsp vegetarian oyster sauce (or regular if you aren’t vegetarian)

tbsp light soy sauce

mirin (can substitute 1 tbsp dry sherry rice

tsp sriracha

Mix the stir fry sauce ingredients together. Set aside.

Heat the vegetable oil in a large skillet over medium-high heat then add the scallions and garlic and let cook for 1 minute.

Next add the shitake mushrooms and bok choy and mix together, letting cook for 3-4 minutes until the vegetables are tender. (The bok choy will shrink down a lot as it cooks.

Next add the udon noodles and stir fry sauce and mix evenly together to evenly coat the noodles. Let cook for at least 30 seconds without touching to let the noodles brown slightly on the bottom.

This was SO good and easy to follow! I didn't have mirin so I used rice vinegar instead and it still turned out delicious! Will definitely make again.

Best udon noodles!! I've been adding these to my weekly rotation and they're so easy to make!

My boyfriend and I had a blast making this. We didn’t have all the ingredients for the sauce so we improvised with (hella) sambal, soy sauce, oyster sauce, minced ginger, rice vinegar, and honey. It was HOT and delicious. We also used frozen udon noodles. Can’t recommend this recipe enough. So easy. 

https://content.jwplatform.com/videos/5f94SuqG.mp4

aki Udon is a delicious and easy recipe that can be made in just 15-minutes when you need dinner on the table fast.

Yaki Udon.mp4

Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot

Veggie yaki udon

1½ tbsp sesame oil

red onion

mangetout

baby corn

baby pak choi

spring onions

½ tbsp mild curry powder

tsp low-salt soy sauce

ready-to-cook udon noodles

tbsp pickled sushi ginger

Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.

Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

Noodles tossed with simple vegetables and chicken are flavoured by a savoury sauce that is so easy to put together. 

Chicken Yaki Udon

pre-cooked Udon noodles

chicken breasts

salt and pepper

100 grams/1 cup white cabbage (sliced)

grams/1 cup shiitake mushrooms or button mushrooms

carrot (julienned)

green onions

tsuyu/dashi stock

tsp sesame oil (optional)

Prepare the vegetables by finely slicing the cabbage, cutting the carrot into thin matchsticks.  Remove the stems from large shiitake mushrooms as they tend to get a bit woodsy and trim the stem for the small ones, then cut the mushrooms into bite-sized pieces or leave the small ones whole. Finally, cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Cook the udon noodles according to package instructions if using dry noodles. Rinse after cooking. If using pre-cooked noodles, skip this step.

Meanwhile in a wok or a large pan, heat the oil and cook the chicken until sealed on the outside, then add the vegetables together with the sliced white parts of the green onions and continue stir frying for 5-7 minutes until cooked but still firm to the bite.  The vegetables will reduce in volume by a half.

Add the udon noodles and the green onions to the pan, then add in the soy sauce, mirin and the dashi stock, toss to combine and heat through for 2-3 minutes.  Drizzle with sesame oil before serving.

This chicken yaki udon recipe is a quick and delicious stir fry recipe that is packed with fresh vegetables. It is super easy to make, has tons of flavor, and is simply perfect for dinner!

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