Yaki Udon
Yaki Udon Noodle Recipe combines chewy udon, vibrant vegetables, and a savory-sweet sauce for a quick and satisfying meal.
Ingredients
Main Ingredients
- 400 g udon noodles Fresh or frozen udon is ideal for best chew.
- 1 tablespoon vegetable oil For cooking.
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup bean sprouts Add towards the end for crunch.
- 2 green onions, chopped Reserve some for garnish.
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce Use a halal-certified variety.
- 1 tablespoon mirin (optional) Use a halal-friendly substitute if desired.
- Salt and pepper to taste
Instructions
Cooking the Noodles
- Cook the udon noodles according to package instructions, then drain and set aside.
- Tip: Rinse frozen udon under warm water after draining to loosen strands.
Stir-Frying the Vegetables
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the julienned carrot and sliced bell pepper, and stir-fry for 2–3 minutes until slightly tender.
- Add in the bean sprouts and green onions, and stir-fry for another minute.
Combining Ingredients
- Add the cooked udon noodles to the skillet and pour in the soy sauce, oyster sauce, and mirin-style substitute.
- Stir everything together until well combined and heated through.
- Season with salt and pepper to taste, and serve hot.
Notes
Leftover yaki udon can be refreshed by reheating in a skillet with a splash of water. Customize with additional proteins or seasonal vegetables as desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 700mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!