How To Make Yaki Udon (japanese Stir-fried Udon Noodles) (recipe) 焼きうどんの作り方 (レシピ)

Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. This recipe is easily vegetarian or vegan adaptable. It’s ready in 25 minutes and incredibly delicious!

PRINT RECIPE ▶ https://www.justonecookbook.com/yaki-udon/

INGREDIENTS

½ onion (3.5 oz, 100 g for 2 servings)
2-3 leaves cabbage (8 oz, 227 g for 2 servings)
2 inches carrot (1.8 oz, 50 g for 2 servings)
2 shiitake mushrooms (0.7 oz, 20 g for 2 servings)
2 green onions/scallions
6 oz sliced pork belly (use your choice of meat or seafood; omit for vegetarian/vegan and use tofu, mushrooms, or extra vegetables instead)
2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking)
⅛ tsp kosher salt (Diamond Crystal; use half for table salt) (plus more to taste)
⅛ tsp freshly ground black pepper (plus more to taste)

For the Seasonings Option A
½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)
2 Tbsp soy sauce
1 Tbsp sake
1 tsp mirin (or a pinch of sugar)

For the Seasonings Option B
3 Tbsp mentsuyu/tsuyu (concentrated noodle soup base) (the mentsuyu I use is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; here's my Homemade Mentsuyu recipe)
1 tsp soy sauce
For the Garnish (Optional)
3 Tbsp katsuobushi (dried bonito flakes) (or 1-2 small packages of katsuobushi; skip for vegetarian/vegan)
2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/yaki-udon/

#yakiudon #udon #justonecookbook


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How to Make Yaki Udon (Japanese Stir-Fried Udon Noodles) (Recipe) 焼きうどんの作り方 (レシピ)