Yaki Udon – Stir Fried Udon Noodles Recipe is one of my favorite dishes to whip up on a busy weeknight. It’s quick, delicious, and can be customized with whatever vegetables or proteins I have on hand. I remember the first time I tried Yaki Udon at a local Japanese restaurant. The rich flavors and chewy noodles captivated me instantly. Since then, I have made it countless times at home, and I’m excited to share my recipe with you.
What is Yaki Udon?
Yaki Udon is a Japanese stir-fried noodle dish made with thick, chewy udon noodles. It usually includes a mix of vegetables, protein, and a savory sauce. The beauty of Yaki Udon lies in its versatility. You can use chicken, beef, shrimp, or tofu as your protein, and any combination of vegetables you like.
Ingredients for Yaki Udon Recipe
Here are the ingredients I use for my Yaki Udon. Feel free to adjust them according to your taste:
Udon Noodles:
- 12 oz udon noodles (fresh or frozen)
Vegetables:
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 green onions, chopped
Protein:
- 1 cup chicken breast, sliced (or tofu, shrimp, or beef)
Sauce:
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce (optional)
- 1 Tbsp sesame oil
- 1 Tbsp mirin (sweet rice wine)
- 1 tsp garlic, minced
- 1 tsp ginger, minced
How to Prepare Yaki Udon Recipe
1: Cook the Udon Noodles
I always start by cooking the udon noodles. If I’m using fresh noodles, they usually take just a few minutes in boiling water. For frozen noodles, I follow the package instructions. Once cooked, I drain and rinse them under cold water to stop the cooking process. This step helps to keep the noodles from getting mushy.
2: Prepare the Sauce
While the noodles are cooking, I mix up the sauce in a small bowl. I combine soy sauce, oyster sauce, sesame oil, mirin, garlic, and ginger. This sauce is the key to delicious Yaki Udon, and I love how the flavors blend together.
3: Stir Fry the Protein
In a large skillet or wok, I heat a tablespoon of oil over medium-high heat. I add the sliced chicken (or my chosen protein) and stir-fry until it’s cooked through. This usually takes about 5-7 minutes. The aroma fills my kitchen, and I can hardly wait to add the rest of the ingredients.
4: Add the Vegetables
Once the chicken is cooked, I toss in all of the vegetables. I like to start with the harder vegetables like carrots and broccoli, allowing them to cook for a couple of minutes before adding the softer ones like bell peppers and snap peas. Stir-frying keeps the veggies crunchy and vibrant.
5: Combine Noodles and Sauce
After the vegetables are tender, I add the cooked udon noodles to the skillet. Then, I pour the sauce over everything. I gently toss everything together, ensuring that the noodles and vegetables are well coated. The colors are so inviting, and the smell is heavenly!
6: Serve and Enjoy
Once everything is heated through, I take the skillet off the heat. I serve the Yaki Udon hot, garnishing it with chopped green onions. Sometimes, I sprinkle sesame seeds on top for added crunch. It’s a comforting meal that feels like a warm hug.
Tips
- Use Fresh Ingredients: Fresh vegetables and proteins make a big difference in flavor and texture. I always try to use seasonal produce when possible.
- Don’t Overcrowd the Pan: Stir-frying needs space. If the pan is too crowded, the ingredients will steam instead of fry. I usually cook in batches if needed.
- Adjust the Sauce: If you like it spicier, you can add chili flakes or sriracha to the sauce. If you prefer a sweeter taste, a little more mirin does the trick.
- Experiment with Proteins: I love switching between chicken, shrimp, and tofu. Each protein brings its unique flavor to the dish.
Variations
Yaki Udon can easily be customized based on what you have at home. Here are a few variations I enjoy:
- Seafood Yaki Udon: Swap chicken for shrimp or mixed seafood. The ocean flavors are delightful.
- Vegetarian Yaki Udon: Omit the protein and add more vegetables like mushrooms, zucchini, or baby corn.
- Spicy Yaki Udon: Add some chili paste or slices of fresh chili for a spicy kick.
- Yaki Udon with Egg: I often add a fried egg on top for extra richness. The runny yolk adds a wonderful creaminess.
Nutritional Benefits
Yaki Udon is not only delicious but also nutritious. Here are some benefits:
- Balanced Meal: With protein, vegetables, and carbohydrates, it’s a well-rounded dish.
- Vitamins and Minerals: The variety of vegetables provides essential vitamins and minerals.
- Customizable: You control the ingredients, making it easy to cater to dietary needs.
Storing Leftover Yaki Udon
If I happen to have leftovers, I store them in an airtight container in the fridge. They usually last for about 2-3 days. When reheating, I add a splash of water or soy sauce to keep the noodles from drying out.
Enjoying Your on Yaki Udon Recipe
Yaki Udon has become a staple in my home. It’s quick to make, versatile, and always satisfying. Whether I’m cooking for myself or hosting friends, this dish never disappoints. I love how I can adjust it to fit my mood or what I have on hand. So, if you’re looking for a comforting meal that’s packed with flavor, give my Yaki Udon recipe a try. I promise you won’t regret it.