Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Yaki Udon
This super simple and super customizable udon stir fry is great for when you have a bunch of little leftovers in the house or bits and pieces in the freezer. You can play with seasoning and texture and ingredients also and make it completely your own. I like to use the “fresh udon” that’s available in the refrigerated section but if you have dry udon noodles this is a great anytime pantry meal.
Yaki Udon
AuthorMabCategoryDifficultyBeginner
Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
½onion, thinly sliced
2carrots, julianned
½cabbage, cut into small 2.5cm squares
250gmushroom, destemmed and cut into slices
1red pepper, thinly sliced
200gchicken thigh, cut into bite size pieces
600gready-made udon noodles (or 200g dry)
½tspdashi powder
2tbspsoy sauce
1tspmirin
1tbspsake
oil, for frying
green onions, gari, katsuobushi (optional, for topping)
Directions
1
Prepare your udon according to package, drain and set aside.
2
Preheat a large frying pan over medium heat with about a tablespoon of oil, add the chicken and cook for 2 minutes on each side until it is no longer pink and cooked through. Remove the chicken from the pan and set aside.
3
Add the onions to the pan, adding extra oil only if needed, and cook for 3-4 minutes until they turn translucent then add the rest of the vegetables and let sit until the cabbage starts to wilt down, about 5 minutes.
4
Cook for a few more minutes until the vegetables are to your liking, then add back the chicken and add in the cooked and drained udon noodles along with all the seasonings (dashi powder, soy sauce, mirin, and sake), mix until everything is coated, remove from the heat and serve warm.
green onions, gari, katsuobushi (optional, for topping)
Directions
Directions
1
Prepare your udon according to package, drain and set aside.
2
Preheat a large frying pan over medium heat with about a tablespoon of oil, add the chicken and cook for 2 minutes on each side until it is no longer pink and cooked through. Remove the chicken from the pan and set aside.
3
Add the onions to the pan, adding extra oil only if needed, and cook for 3-4 minutes until they turn translucent then add the rest of the vegetables and let sit until the cabbage starts to wilt down, about 5 minutes.
4
Cook for a few more minutes until the vegetables are to your liking, then add back the chicken and add in the cooked and drained udon noodles along with all the seasonings (dashi powder, soy sauce, mirin, and sake), mix until everything is coated, remove from the heat and serve warm.
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