Udon Noodles Recipe (Yaki Udon)

Bowl of stir-fried udon noodles with chopsticks.

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This udon noodles recipe, also known as yaki udon, is a Japanese stir-fried dish made with thick and chewy noodles, vegetables, shiitake mushrooms and a savory sauce. This recipe uses a mix of soy sauce, red miso, sriracha, mirin and sesame oil for balanced flavor. The vegetables and mushrooms make it a wholesome and filling meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese, World

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 481kcal

Author: Dassana Amit

Ingredients

For Cooking Udon

200 grams udon noodles – dried
½ teaspoon salt
4.5 cups water

For Sauce Mixture

2 tablespoons soy sauce
1 tablespoon red miso
1 tablespoon sriracha sauce
1 tablespoon sugar or brown sugar
1 tablespoon mirin
1 tablespoon cooking sake
1 tablespoon toasted sesame oil

For Stir Frying

2 tablespoons oil – any neutral tasting oil
1 teaspoon garlic – finely chopped
2 teaspoons ginger – finely chopped
1 cup onions – sliced, can use spring onion whites instead
1 cup cabbage – shredded
1 cup shiitake mushrooms thinly sliced – fresh or 10 dried shiitake mushrooms (for dried shiitake mushrooms soak in hot water for 30 to 40 minutes before slicing)
½ cup carrots – finely chopped or shredded
½ cup bell pepper – sliced, green or red or yellow bell pepper
1 cup fresh spinach – chopped or ½ cup frozen spinach
½ teaspoon ground white pepper or ground black pepper
salt according to taste
2 to 3 tablespoons spring onion greens

US Customary - Metric

Instructions

Cook Udon Noodles

Boil water and salt in a pot or a saucepan.
Add the udon noodles.
Cook the noodles in the salted water until soft and chewy.
Drain and keep aside.
Prepare the sauce by mixing soy sauce, red miso, sriracha, sugar, mirin, cooking sake and toasted sesame oil until well combined.
Keep this sauce mix aside.

Make Yaki Udon

Heat oil in a wok and stir fry onions, ginger and garlic on high heat for 2 minutes.
Add cabbage, mushrooms, carrots and bell peppers.
Stir fry on high heat for 3 to 4 minutes until the vegetables are slightly tender yet crisp.
Add spinach, pepper and salt. Cook until the spinach wilts.
Lower the heat and add the cooked noodles along with the prepared sauce.
Gently mix to coat the noodles evenly and heat through for 2 to 3 minutes.
Finish with spring onion greens. Mix and serve hot sprinkled with some sesame seeds.

Notes

Do not overcook the udon noodles as they can become sticky.
Rinse dried shiitake mushrooms thoroughly and then soak in hot water for 30 to 40 minutes until softened. Remove stems and thinly slice before using.
If shiitake mushrooms are not available, use button mushrooms, oyster mushrooms or cremini mushrooms.
You can add your choice of vegetables as per preference. Spinach is optional and can be skipped.
You can use red chili sauce, chili garlic sauce or even a bit of red chili flakes for heat.
Stir fry the vegetables and mushrooms on high heat for best texture.
Mix the udon noodles gently to avoid breaking.
Adjust the sauce ingredients and seasonings as per taste.

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