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For the yaki udon, you need: - 300g udon noodles - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 medium onion, thinly sliced - 1 large carrot, julienned - 1 bell pepper, thinly sliced - 200g shiitake mushrooms, thinly sliced - 2 garlic cloves, minced - 1 cup fresh baby spinach - 2 tablespoons soy sauce - 1 tablespoon teriyaki sauce - 1 teaspoon freshly grated ginger - Salt and freshly ground black pepper, to taste - Chopped scallions and toasted sesame seeds for garnish The recipe uses two types of oil: - Sesame oil adds a nutty flavor. - Vegetable oil helps with cooking and browning. These oils work together to create a rich taste and a great texture in your dish. You can mix and match veggies to suit your taste. Here are some options: - Onion for sweetness. - Carrot for color and crunch. - Bell pepper for a fresh bite. - Shiitake mushrooms for umami flavor. - Fresh baby spinach adds nutrients and color. For protein, you can use tofu, chicken, or shrimp. Just cook them before adding to the mix. {{ingredient_image_2}} To start, you will cook the udon noodles. Use 300g of udon noodles for this recipe. Boil water in a pot. Add the noodles and follow the package instructions. This usually takes about 8-10 minutes. Once cooked, drain the noodles and set them aside. They should be tender but not mushy. This step is key. It allows the noodles to soak up all the flavors later. Next, you will sauté the vegetables. In a large wok or deep pan, heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil over medium-high heat. Wait until the oil shimmers. Then, add 1 medium onion, thinly sliced. Stir and sauté for 2-3 minutes until the onion becomes soft and translucent. This brings out its sweet flavor. Now, add 1 large carrot, julienned, and 1 bell pepper, thinly sliced. Cook these for 3-4 minutes. You want them to soften but still have a slight crunch. This keeps your dish vibrant and interesting. After that, toss in 200g of thinly sliced shiitake mushrooms and 2 minced garlic cloves. Stir-fry them for about 2 more minutes. The mushrooms should be tender and fragrant. Now it’s time to bring everything together. Add the cooked udon noodles to your pan with the vegetables. Pour in 2 tablespoons of soy sauce, 1 tablespoon of teriyaki sauce, and 1 teaspoon of freshly grated ginger over the top. Toss everything together well. Make sure the noodles and veggies mix evenly. The noodles should become glossy from the sauce. To finish, fold in 1 cup of fresh baby spinach. Stir just until it wilts. This adds color and nutrients. Season with salt and freshly ground black pepper to your taste. Remove from heat and serve hot. For a nice touch, garnish with chopped scallions and toasted sesame seeds. Enjoy your vibrant yaki udon! To make yaki udon shine, focus on texture. First, cook the udon noodles until just tender. If overcooked, they become mushy. You want them soft but firm, so they hold their shape. Next, choose fresh vegetables for crunch. Thinly slice your onion, bell pepper, and carrots. This lets them cook evenly. Shiitake mushrooms add a nice umami flavor and a chewy texture. Finally, add the soy sauce and teriyaki sauce toward the end. This preserves their bold taste and enhances the dish's flavor. Managing heat is key to a great stir-fry. Start with medium-high heat to get your oils hot. This helps sear the veggies and brings out their sweetness. When adding the garlic, lower the heat slightly. Garlic burns quickly and can taste bitter. Keep stirring as you cook to prevent anything from sticking. After adding the noodles, increase the heat again. This helps the noodles absorb the flavor from the sauces. A hot pan gives a nice, glossy finish to your yaki udon. Presentation matters, even for simple dishes. Serve yaki udon in shallow bowls for a lovely look. Arrange the vegetables on top of the noodles. This makes your dish colorful and appealing. Sprinkle chopped scallions and toasted sesame seeds on top. These add a bright flavor and a nice crunch. You can also add a wedge of lime for a zesty kick. This dish pairs well with a light salad or some steamed dumplings. Enjoy your meal and impress your friends! Pro Tips Perfect Noodle Texture: Ensure the udon noodles are cooked al dente according to package instructions. This prevents them from becoming mushy when stir-frying. Vegetable Searing: Sear the vegetables over high heat to enhance their flavors. This creates a beautiful char and retains their crunchiness. Flavor Boost: For an extra umami kick, consider adding a splash of oyster sauce or a sprinkle of shiitake mushroom powder when tossing the noodles. Garnish Wisely: Use fresh herbs like cilantro or basil alongside scallions for a vibrant finish that adds freshness and complexity to each bite. {{image_4}} You can change the protein in yaki udon to suit your taste. Some great options include: - Chicken: Thinly slice cooked chicken for added flavor. - Shrimp: Toss in shrimp for a seafood twist. - Tofu: Use firm tofu for a vegetarian option. - Beef: Sauté thin slices of beef for a rich taste. Each protein adds its own unique flavor. Feel free to mix and match! Yaki udon is flexible with vegetables. You can add or swap any of these: - Broccoli: Add small florets for crunch. - Snap peas: Toss in snap peas for a sweet bite. - Zucchini: Use thin slices or ribbons for a light touch. - Cabbage: Shred cabbage for added texture. Adding more veggies boosts the nutrition and flavor. You can customize it based on what you like. If you want to switch up the taste, try these sauce options: - Hoisin sauce: A sweet and savory twist. - Chili paste: For a spicy kick, mix in some chili paste. - Miso paste: Adds umami and depth. - Oyster sauce: Brings a rich flavor to the dish. Experimenting with sauces can change the whole vibe. It’s fun to find your favorite! To keep your yaki udon fresh, cool it down quickly. Place it in a shallow dish. Cover the dish tightly with plastic wrap or a lid. Store it in the fridge for up to three days. This helps to keep the noodles and veggies safe. Check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to throw it away. If you want to save yaki udon for later, freezing is a great option. Allow the dish to cool completely before freezing. Portion it into airtight containers or freezer bags. Make sure to remove as much air as possible. Yaki udon can last in the freezer for up to three months. When you're ready to eat, just thaw it overnight in the fridge. Reheating yaki udon is simple. For the best results, use a pan. Heat it on medium-low and add a splash of water or broth. This keeps it moist and prevents sticking. Stir often until it’s hot throughout. You can also use the microwave. Place it in a safe dish, cover it, and heat in short bursts. Stir between bursts to ensure even heating. Enjoy your delicious yaki udon just like it was fresh! To make yaki udon vegetarian, simply skip any meat. You can use the same vegetables. For protein, add tofu or tempeh. Both options soak up flavor well. Choose your favorite veggies like bell peppers, carrots, and spinach. Season with soy sauce and teriyaki sauce for taste. This way, you still enjoy a satisfying meal without meat. Yes, you can use other types of noodles. Soba noodles or rice noodles are great choices. Just make sure to adjust cooking times. Soba noodles cook faster than udon. Rice noodles need soaking, so check the package instructions. The key is to keep some chewiness. This keeps the dish enjoyable and delicious. If you don’t have teriyaki sauce, use soy sauce mixed with honey. Mix one part soy sauce to one part honey or maple syrup. This gives a sweet and savory taste. Another option is hoisin sauce, which adds a rich flavor. Adjust the amount to fit your taste. These substitutes will keep your yaki udon tasty and flavorful. In this post, we covered making yaki udon step by step. We explored the key ingredients, like noodles, vegetables, and protein. You also learned how to cook and combine everything for the best taste. I shared tips to improve texture and heat control. Variations let you mix and match ingredients easily. Finally, storage tips help keep your meal fresh. Enjoy cooking and customizing your yaki udon for every meal! Your creativity makes this dish truly yours.

Yaki Udon Delight

A delicious stir-fried udon noodle dish with colorful vegetables and savory sauces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 400 kcal

Ingredients
  

  • 300 g udon noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 large carrot, julienned
  • 1 bell pepper thinly sliced (any color for visual appeal)
  • 200 g shiitake mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup fresh baby spinach
  • 2 tablespoons soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 teaspoon freshly grated ginger
  • to taste salt and freshly ground black pepper
  • for garnish chopped scallions and toasted sesame seeds

Instructions
 

  • Begin by cooking the udon noodles according to the package instructions. Once cooked, drain the noodles well and set them aside.
  • In a large wok or a deep frying pan, add both the sesame and vegetable oils. Heat over medium-high until shimmering.
  • Add the sliced onion to the pan, sautéing for about 2-3 minutes or until they become soft and translucent.
  • Next, stir in the julienned carrot and sliced bell pepper. Cook for an additional 3-4 minutes.
  • Incorporate the shiitake mushrooms and minced garlic into the pan, stir-frying for another 2 minutes.
  • Add the cooked udon noodles directly into the vegetable mixture. Drizzle the soy sauce, teriyaki sauce, and grated ginger over the top.
  • Gently fold in the fresh baby spinach, stirring just until it wilts down. Adjust the flavor with salt and freshly ground black pepper.
  • Remove the pan from heat and serve the yaki udon hot. Garnish each plate with chopped scallions and toasted sesame seeds.

Notes

For an attractive presentation, serve the yaki udon in shallow bowls, arranging the vegetables artfully on top of the noodles, and creating a color contrast with the garnishes.
Keyword quick meal, stir-fry, udon, vegetables