Udon Noodles Recipe (Yaki Udon)

Bowl of stir-fried udon noodles with chopsticks.

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Yaki Udon is a Japanese stir-fried noodle dish made with thick and chewy udon noodles, vegetables, shiitake and a savory sauce. This recipe uses a mix of soy sauce, red miso, sriracha, mirin and sesame oil for balanced flavor. Mushrooms and vegetables make it wholesome and filling. It is quick to prepare and works well for a simple 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
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 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 the udon noodles in salted water until soft yet chewy. Drain and keep aside.
Prepare the sauce by mixing soy sauce, red miso, sriracha, sugar, mirin, cooking sake and sesame oil until well combined.
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 or until the vegetables are slightly tender but still 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.

Notes

Do not overcook the udon noodles as they can become sticky.
Soak dried shiitake mushrooms well before using.
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.

Nutrition