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Irresistible Yaki Udon Noodle Recipe - Tasty

Irresistible Yaki Udon Noodle Recipe

This recipe offers a quick and satisfying way to make delicious Yaki Udon noodles at home. It's perfect for busy weeknights or when you want to explore Japanese flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian, Japanese
Calories: 344
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yaki Udon
  • 2 packets udon noodles 13 oz vacuum packed noodles
  • 2.5 cups stir fry vegetables chopped (e.g., mushrooms, bok choy, onions)
  • 2 stalks scallions cut 2 inches long
  • 0.5 lb ground meat beef, chicken, turkey, pork, or shrimp
  • 1 Tablespoon avocado oil
For the Yaki Udon Noodle Sauce
  • 2.5 Tablespoons dark soy sauce
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon mirin
  • 2 teaspoons brown sugar
  • 0.5 teaspoon rice wine vinegar

Equipment

  • Pot
  • Small bowl
  • pan

Method
 

  1. Mix all the ingredients for the sauce in a small bowl and set aside.
  2. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. Avoid overcooking them as they can get too soft.
  3. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
  4. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.

Nutrition

Calories: 344kcalCarbohydrates: 12gProtein: 22gFat: 23gSaturated Fat: 9gCholesterol: 81mgSodium: 650mgPotassium: 535mgFiber: 1gSugar: 7gVitamin C: 2mgCalcium: 26mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

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