Japanese · Vegetarian
Yaki Udon
A quick Japanese stir-fried noodle dish with thick udon noodles, fresh vegetables, and savory seasonings. This satisfying meal combines cabbage, mushrooms, and spring onions with sesame oil for authentic flavors.
The Method
Instructions
Start by bringing a large saucepan of water to a rolling boil. Once it's bubbling away nicely, add about 250ml of cold water along with your udon noodles. This little trick with the cold water is great because udon noodles are pretty thick, and the cold water helps them cook more gently, giving the middle enough time to cook through without the outside getting too soft or mushy. If you're using fresh or frozen noodles, cook them for around 2 minutes until they're just tender but still have a nice bite, or al dente. Dried noodles will need a bit longer, usually around 5 to 6 minutes. When they're done, drain them well and set them aside in a colander to keep any extra water from making your dish soggy.
Next, grab a large frying pan or wok and heat 1 tablespoon of sesame seed oil over medium high heat. When the oil shimmers and smells nutty, toss in the chopped onion and cabbage. Let them sauté together for about 5 minutes, stirring occasionally, until the veggies start to soften and become a little translucent. The cabbage should still have a slight crunch to it, adding a lovely texture to your dish. Then, add the shiitake mushrooms and a handful of spring onions. Keep everything moving in the pan and sauté for another minute so the mushrooms start to release their lovely earthy aroma and the spring onions soften just a bit.
Now, pour in the remaining sesame seed oil and add your cooked udon noodles to the pan. If your noodles were chilled or cold, give them a minute or two to warm up in the pan before adding the sauce ingredients. This helps them get to the perfect temperature and absorb the flavors better. If your noodles are still warm from cooking, you can pour the sauce in straight away. Keep stir frying everything together, making sure the noodles get nicely coated in that glossy, sticky sauce and become piping hot throughout. The magic moment is when all the flavors come together and the noodles have a slight char, giving you that delicious, savory bite.
Finally, sprinkle the remaining chopped spring onions over the top for a fresh burst of color and flavor before serving. Enjoy your homemade yaki udon fresh and hot, knowing you've made a dish packed with comforting, rich Japanese flavors.
Next, grab a large frying pan or wok and heat 1 tablespoon of sesame seed oil over medium high heat. When the oil shimmers and smells nutty, toss in the chopped onion and cabbage. Let them sauté together for about 5 minutes, stirring occasionally, until the veggies start to soften and become a little translucent. The cabbage should still have a slight crunch to it, adding a lovely texture to your dish. Then, add the shiitake mushrooms and a handful of spring onions. Keep everything moving in the pan and sauté for another minute so the mushrooms start to release their lovely earthy aroma and the spring onions soften just a bit.
Now, pour in the remaining sesame seed oil and add your cooked udon noodles to the pan. If your noodles were chilled or cold, give them a minute or two to warm up in the pan before adding the sauce ingredients. This helps them get to the perfect temperature and absorb the flavors better. If your noodles are still warm from cooking, you can pour the sauce in straight away. Keep stir frying everything together, making sure the noodles get nicely coated in that glossy, sticky sauce and become piping hot throughout. The magic moment is when all the flavors come together and the noodles have a slight char, giving you that delicious, savory bite.
Finally, sprinkle the remaining chopped spring onions over the top for a fresh burst of color and flavor before serving. Enjoy your homemade yaki udon fresh and hot, knowing you've made a dish packed with comforting, rich Japanese flavors.
Pairs Well With
