Yaki Udon Stir-fry Noodles
Print

In our busy lives we don’t often have the time to cook healthy and tasty meals. When we run out of time (and sometimes money), pasta is usually a good call, but what about stir-fried noodles? If you regularly visit Japanese restaurants, you may have already tasted stir-fried yaki soba but what about it’s closely related cousin udon?

Udon noodles are thick wheat noodles that are delicious in a hot soup or stir-fried with meat and vegetables. Stir-fried yaki udon can be made with many types of different ingredients so are a great way to use up any leftover meat and veggies from your fridge. All you need are the udon noodles, some flavourings and your imagination. This yaki udon recipe helps you to add some authentic Japanese flavours such as mirin and soy sauce, but don’t forget to check the tips for other tasty flavourings that you can use!

1 person 10 minutes 10 minutes save

Ingredients

• Pre-Boiled Yude Udon Noodles – 1 Packet
• Mirin Sweet Cooking Sake – 2 Teaspoons
• Soy Sauce – 3 Teaspoons
• Dashi Stock – 1 Teaspoon
• Vegetable Oil – Approximately 1 Tablespoon
• Salt
• Pepper

Ideas for the toppings:
• Pork, Chicken, Prawns, Scallops, Boiled Egg, Chikuwa Fishcake
• Carrot, Cabbage, Onion, Corn, Shiitake Mushroom

How to prepare

Let’s begin preparing the toppings by cutting the vegetables, meat or fish into bite size pieces.
To cook the udon noodles, add them to boiling water for 2 or 3 minutes in a saucepan. No need to stir them or to put some oil in the saucepan beforehand, they will separate by themselves. Drain them and rinse well with cold water in a colander.
Add a little oil to a frying pan or wok and start to cook the vegetables. The secret to a delicious stir-fry is to make sure that all the ingredients have been mixed well for a few minutes.

You can now add the udon first and then the soy sauce, mirin and dashi to your pan. Continue to mix everything together so all the ingredients are well combined.
Quicker to make than pasta, and we think much more delicious too! You can also add some katsuobushi bonito flakes, QP mayonnaise and seaweed for even more Japanese authentic flavour.

Tips and information

• Use a wok if you have one as they are designed to be used for making stir-frys and you don’t need to use as much oil.

• Try replacing the combination of soy sauce, mirin and dashi with one tablespoon of tsuyu and one tablespoon of worcestershire sauce for a change of flavour.

• You can also replace the QP mayonnaise with some delicious yakisoba sauce.