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Yaki Udon

Yaki UdonDeciding on what to make for dinner, day in and day out, can sometimes seem monotonous.  Even for a foodie like me, I get stuck from time to time and lose the desire.  The other day, as I looked into the pantry to see what would jump out – I stood there for what seemed eternity.  I just couldn’t get into the mood to cook.  A few weeks ago I picked up a package of udon noodles and thought they would be a perfect pantry staple and they were!  I took the udon noodles out of the pantry and immediately knew what I would make for supper.  Yaki udon was a favorite of ours when we lived in Asia.  Udon are thick, chewy noodles and are perfect in a stir-fry or soup.  The ingredients for yaki udon make perfect use of whatever veggies are in your fridge.

Serves 2
2 packages of udon noodles
1 to 2 pork chops (depending on size), sliced into thin strips
4 or 5 cremini mushrooms, cleaned and sliced
1/2 red bell pepper, sliced
1/2 a small Napa cabbage, sliced
2 tablespoons soy sauce
1 tablespoon Mirin (Japanese rice wine)
1 teaspoon sugar
1 teaspoon sesame oil
2 green onions, chopped
1-inch ginger, sliced then chopped
2 carrots, cut into matchsticks
1/2 an onion, thinly sliced
Bonito flakes or strips cut from a Nori sheet (optional but good if you can buy it)

In a small bowl stir to combine soy sauce, Mirin, sugar and sesame oil.

yaki udon ingredient listIn a wok or large saucepan over medium heat, add 1 teaspoon vegetable oil and add udon noodles. Gently stir-fry to break apart noodles – try not to cut the noodles as they should be kept long. Once noodles have separated and warmed, remove from wok and place in a bowl. In the same wok, add 1 teaspoon vegetable oil and turn up the heat to medium-high. Toss in pork strips and cook; stirring frequently until meat is no longer pink. Add carrot, mushroom, red pepper, ginger, and onion and stir fry for a couple of minutes. Add cabbage and cook further until vegetables get lightly wilted. Add Udon and cook for a couple of minutes.  Pour soy sauce mixture over noodle mixture and toss to combine.  Serve immediately with chopped green onion and bonito flakes.

yakiudon ingredientsThe Culinary Chase’s Note:  Udon noodles are available at local grocery shops usually found in the Asian or International section.  Enjoy!

Yaki Udon
 
Prep time
Cook time
Total time
 
Yaki udon was a favorite of ours when we lived in Asia. Udon are thick, chewy noodles and are perfect in a stir-fry or soup. The ingredients for yaki udon make perfect use of whatever is in your fridge.
Author:
Recipe type: dinner
Cuisine: Japanese
Serves: 2
Ingredients
  • 2 packages of udon noodles
  • 1 to 2 pork chops (depending on size), sliced into thin strips
  • 4 or 5 cremini mushrooms, cleaned and sliced
  • ½ red bell pepper, sliced
  • ½ a small Napa cabbage, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon Mirin (Japanese rice wine)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • 1-inch ginger, sliced then chopped
  • 2 carrots, cut into matchsticks
  • ½ an onion, thinly sliced
  • Bonito flakes or strips cut from a Nori sheet (optional but good if you can buy it)
Instructions
  1. In a small bowl stir to combine soy sauce, Mirin, sugar and sesame oil.
  2. In a wok or large saucepan over medium heat, add 1 teaspoon vegetable oil and add udon noodles. Gently stir-fry to break apart noodles – try not to cut the noodles as they should be kept long. Once noodles have separated, remove from wok and place in a bowl. In the same wok, add 1 teaspoon vegetable oil and turn up the heat to medium-high. Toss in pork strips and cook; stirring frequently until meat is no longer pink. Add carrot, mushroom, red pepper, ginger, and onion and stir fry for a minute. Add cabbage and cook further until vegetables get lightly wilted. Add Udon and cook for a couple of minutes. Pour soy sauce mixture over noodle mixture and toss to combine. Serve immediately with chopped green onion and bonito flakes.
Notes
The Culinary Chase’s Note: Udon noodles are available at local grocery shops usually found in the Asian or International section. Enjoy!

 

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