What is Yaki Udon?
When it comes to Japanese noodles, there are the big three: ramen, soba, and udon. Udon (うどん) noodles are thick and white, made with wheat flour and salted water.
One of the best way sto eat udon is Yaki Udon or stir-fried udon noodles, which is commonly made into pork or chicken yaki udon and shrimp yaki udon. In this easy yaki udon recipe, I will teach you how to make a classic yaki udon with pork, shrimp and vegetables.
Udon noodles are available in Japanese or Asian food stores, or regular supermarkets with an Asian ingredients section. As with any noodles, you can find fresh, dried, or frozen udon.
Fresh udon is ideal but dried or frozen udon noodles are quite good as long as you follow the cooking instructions. Udon is prized for its chewy texture yet totally smooth mouthfeel, so don’t overcook the udon noodles.
One of the most common yaki noodles (means fried noodles) recipes is yaki udon, which is stir-fried udon, a dish that constantly reminds me of my first trip to Tokyo, where I had a serving of authentic yaki udon at a mom-and-pop eatery right beside my train station.
Topped with some shaved bonito flakes and freshly pickled beni-shoga (Japanese pickled ginger), the taste of the yaki noodles still lingers in my mouth.
Other Japanese Noodles Recipes:
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Yaki Udon Recipe
Udon noodles are popular Japanese noodles and widely eaten. You can use udon noodles to make yaki udon-fried udon noodles with veggies and meat.
- 2 tablespoons oil
- 1/2 small onion thinly sliced
- 4 oz pork or chicken cut into small pieces
- 5 peeled and deveined shrimp
- 2 oz cabbage shredded
- 1/2 carrot peeled and cut into matchstick strips
- 12 oz udon
- 1 stalk scallion cut into 2-inch lengths
- 2 tablespoons Mizkan Bonito Flavor Soup Base or soy sauce
- 1 teaspoon Mirin
- 1 teaspoon Worcestershire sauce
Combine all the ingredients in the Seasonings in a small bowl. Set aside.
Boil the udon per the packet instructions. Make sure not to overcook the udon. Rinse the udon with cold running water, making sure that there is no excess starch clinging to the noodles. Drain and set aside.
Heat up a wok or skillet with the oil. Add the onion and sauté briefly, follow by the pork and shrimp.
Add the cabbage, carrot, and stir a few times before adding the udon noodles. Add the Seasonings into the wok or skillet, stir continuously to combine well with all the ingredients. Add the scallions, stir a few more times, and transfer the yaki udon into a serving bowl. Top the yaki udon with some shaved bonito flakes, beni-shoga, and serve immediately.
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