Yaki Udon
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10 Ingredients
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22 min total
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Serves Serves 2
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Easy
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Japanese
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Thick udon noodles stir-fried with cabbage, shiitake and spring onion in a sweet-savoury soy and mirin sauce. Quick Japanese comfort food.
Yaki udon is the sort of thing you throw together when you want something hot, savoury and filling in under fifteen minutes. Thick, bouncy noodles soak up a sticky soy and mirin sauce that lands somewhere between sweet and salty, and the vegetables stay with a bit of bite. Use whatever veg is lurking in the fridge; it rarely lets you down.
Jump to recipe
Prep 10 min
Cook 12 min
Total 22 min
Easy
Scale:
- 250g Udon Noodles
- 2 tbs Sesame Seed Oil
- 1 sliced Onion
- 0.25 Cabbage
- 10 Shiitake Mushrooms
- 4 Spring Onions
- 4 tbsp Mirin
- 2 tbs Soy Sauce
- 1 tblsp Caster Sugar
- 1 tblsp Worcestershire Sauce
Nutrition (per serving)
700
kcal
25g
Protein
120g
Carbs
15g
Fat
Estimated per serving. How we calculate this.
Tags:
LowCalorie
Preparation
- Bring a large saucepan of water to the boil. Add 250ml of cold water along with the udon; the cold water slows things slightly so the thick noodles cook evenly to the centre. Fresh or frozen noodles need about 2 minutes to reach al dente, while dried take roughly 5 to 6. Drain and leave sitting in the colander.
- Heat 1 tbsp of the oil, then add the onion and cabbage and cook for 5 minutes until they soften. Stir in the mushrooms and a few of the spring onions and give it another minute. Pour in the rest of the sesame oil and the noodles. If your noodles have gone cold, let them warm through before the sauce goes in; otherwise add the sauce straight away and keep frying until everything turns sticky and piping hot. Finish with the remaining spring onions.
Tips from the ZestyPlate Kitchen
- Stop cooking the udon while they still have a bit of spring; mushy noodles ruin the dish.
- Mix the sauce before you start frying, because the cooking happens fast and you won't have time to measure later.
- Get the pan properly hot and keep tossing so things colour rather than stew.
- Carry on until the noodles look glossy and everything is sizzling, not just warm.
Frequently Asked Questions
They are thick, chewy Japanese wheat noodles. Fresh or frozen give you that lovely springy texture, though dried will do at a pinch.
Of course. Chicken, prawns, pork or tofu all suit it. Cook them off first, set aside, then return them to the pan with the noodles.
Yes, with one thing to watch: some Worcestershire sauce contains anchovy, so reach for a vegan bottle and the rest is already plant based.
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