Yaki Udon – Japanese Stir Fried Udon Noodles
why make this recipe
Yaki Udon is a delicious and satisfying dish that brings a taste of Japan to your kitchen. It’s quick to make and perfect for busy weeknights or a special occasion. The combination of savory pork, fresh vegetables, and chewy udon noodles makes each bite a delight. Plus, you can easily adjust the ingredients based on what you have on hand, making it a versatile meal option.
how to make Yaki Udon
Ingredients :
- 400 g udon noodles (ready to eat noodles, sub with homemade, frozen or 280 g / 10 oz dried)
- 200 g pork belly (thinly sliced and chopped, sub bacon, chicken thigh, beef, prawn or tofu)
- 1 carrot (thinly sliced into half moons)
- 1 onion (thinly sliced into strips)
- 4 cabbage leaves (roughly cut into small square chunks, 150 g / 5.3 oz, sub bok choy)
- 2 garlic (chopped finely)
- 2 tbsp water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp cooking sake
- 1 tsp dashi powder
- 1 tbsp bonito flakes / katsuobushi
- 2 tbsp vegetable oil
- Kewpie mayonnaise
- Bonito flakes / katsuobushi
- Seaweed flakes / aonori
- Shichimi togarashi
- Beni shoga / red pickled ginger
Directions :
- To make the yaki udon savory sauce, combine the soy sauce, mirin, cooking sake, dashi powder, and water in a bowl. Mix until well blended.
- In a large frying pan, heat half of the vegetable oil over medium-high heat. Add the chopped garlic and sauté for a minute before adding the pork belly. If desired, add a pinch of salt and pepper over the pork. Cook until browned, then remove it from the pan.
- Add the remaining vegetable oil to the same pan, and toss in the onion and carrot. Cook for about 3 minutes until the onion is translucent and the carrot has softened.
- Add the cabbage pieces and continue cooking for another 1-2 minutes. Return the pork and garlic to the pan.
- Pour the seasoning mix and bonito flakes over the ingredients, then add the udon noodles. Cover the pan with a lid and let it steam for 1-2 minutes to soften the noodles. Carefully stir to loosen the noodles without breaking them. If they are still clumped together, add an extra tablespoon of water and steam for another minute or two.
- Once the sauce has thickened and clung to the noodles (around 2-3 minutes), turn off the heat and serve.
- Garnish your dish with kewpie mayonnaise, katsuobushi, egg yolk, and shichimi togarashi for an extra burst of flavor.
how to serve Yaki Udon
Yaki Udon can be served hot directly from the frying pan. Divide the noodles among plates or bowls and top with your chosen garnishes like kewpie mayonnaise, bonito flakes, and shichimi togarashi. You can also serve some red pickled ginger on the side for added flavor.
how to store Yaki Udon
If you have leftovers, let the Yaki Udon cool down before placing it in an airtight container. Store it in the refrigerator for up to 2-3 days. To reheat, simply warm it on the stove or in the microwave until heated through.
tips to make Yaki Udon
- Ensure the udon noodles are fully cooked and separated before adding them to the pan to avoid clumping.
- Experiment with different proteins like chicken or tofu based on your dietary preferences.
- Don’t skip the bonito flakes, as they add an authentic umami flavor to the dish.
variation (if any)
Feel free to customize your Yaki Udon by adding other vegetables like bell peppers, snap peas, or mushrooms. You can also make it a vegetarian dish by using vegetable broth instead of dashi powder and replacing the meat with a plant-based protein.
FAQs
1. Can I use dried udon noodles instead of fresh?
Yes, you can use dried udon noodles! Just follow the package instructions to cook them before adding to the stir-fry.
2. What is dashi powder?
Dashi powder is a Japanese soup stock that adds umami flavor to dishes. You can find it in most Asian grocery stores.
3. Can I make Yaki Udon ahead of time?
Yes, you can prepare the ingredients ahead of time and stir-fry them when you are ready to eat. Just keep the noodles and vegetables refrigerated until you’re ready to cook.