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Yaki Udon (Japanese Stir-Fried Udon Noodles)

Name: Yaki Udon (Japanese Stir-Fried Udon Noodles)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: ½ onion (3.5 oz, 100 g); 2–3 leaves green cabbage (8 oz, 227 g); 2 inches carrot (1.8 oz, 50 g); 2 shiitake mushrooms (2/3 oz, 20 g); 2 green onions/scallions; 6 oz sliced pork belly (or use your choice of meat or seafood; substitute tofu, mushrooms, or extra vegetables for vegetarian/vegan); 2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles); 1 Tbsp neutral oil (for cooking); ⅛ tsp Diamond Crystal kosher 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 (concentrated noodle soup base) (for mentsuyu that is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; you can make my Homemade Mentsuyu); 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)

Prep Time

10m

Cook Time

15m

Total Time

25m

This flavorful Yaki Udon recipe features stir-fried udon noodles combined with a variety of vegetables, your choice of meat or seafood, and savory seasonings. The dish is garnished with katsuobushi and pickled red ginger for added flavor and texture. A delicious and satisfying Japanese noodle dish!

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

½ onion (3.5 oz, 100 g)

2–3 leaves green cabbage (8 oz, 227 g)

2 inches carrot (1.8 oz, 50 g)

2 shiitake mushrooms (2/3 oz, 20 g)

2 green onions/scallions

6 oz sliced pork belly (or use your choice of meat or seafood; substitute tofu, mushrooms, or extra vegetables for vegetarian/vegan)

2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles)

1 Tbsp neutral oil (for cooking)

⅛ tsp Diamond Crystal kosher salt (plus more to taste)

⅛ tsp freshly ground black pepper (plus more to taste)

½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)

1 tsp mirin (or a pinch of sugar)

3 Tbsp mentsuyu (concentrated noodle soup base) (for mentsuyu that is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; you can make my Homemade Mentsuyu)

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)

Yaki Udon (Japanese Stir-Fried Udon Noodles)

Ingredients

For The Seasonings Option A

For The Seasonings Option B

For The Garnish (optional)

Steps

Nutrition Facts

Yaki Udon (Japanese Stir-Fried Udon Noodles)

Ingredients

For The Seasonings Option A

For The Seasonings Option B

For The Garnish (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts