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Yaki Udon

4

35 min

Yaki Udon

Yaki Udon Photo 1

Category

Pasta Recipes

Time

35 min

Serving

4 persons

Calories

212

Rating

4.00★ (2)

Cuisine

Japanese
Author: Victoria Buriak
Yaki Udon is a classic Japanese stir-fry dish with udon noodles and lots of vegetables in a soy-based sauce. Feel free to add meat or tofu.

Ingredients

  • oyster sauce: 0.25 cup
  • soy sauce: 3 Tbsp
  • Mirin: 2 Tbsp
  • unseasoned rice vinegar: 1 Tbsp
  • Worcestershire sauce: 2 tsp
  • sesame oil: 2 tsp (toasted)
  • packed light brown sugar: 1 tsp
  • sriracha sauce: 1 tsp
  • medium garlic: 1 piece (grated)
  • medium (5-oz.) bunch scallions: 1 piece
  • canola oil: 2 Tbsp
  • ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups): 12 piece
  • medium heads baby bok choy: 2 piece (sliced)
  • carrots, cut into match-stick size pieces: 1 pack (10 ounce pack)
  • water: 0.5 cup (divided)
  • pre-cooked udon noodles (such as KA-ME): 1 pack (14 ounce pack)
  • Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning:

Metric Conversion

Stages of cooking

Yaki Udon Photo 21
Yaki Udon Photo 32
Yaki Udon Photo 43
  1. Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
    Yaki Udon Photo 2
  2. Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
    Yaki Udon Photo 3
  3. Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.
    Yaki Udon Photo 4

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