Yaki Udon (Stir Fried Udon Noodles)
Yaki Udon is a Japanese stir-fried noodle dish made with thick udon noodles, pork or prawns, mushrooms, and vegetables coated in a flavorful soy and sesame sauce. Quick, easy, and satisfying!
Equipment
- 1 Large pan or wok for stir frying
Ingredients
Main Ingredients
- 200 g Pork thinly sliced into bite-size pieces
- 100 g Fresh prawns peeled and deveined
- 200 g Udon noodles cook according to package then drain
- 60 g Cabbage cut into large bite-size pieces
- 25 g Carrot thinly sliced diagonally
- Shiitake and king oyster mushrooms two stalks combined, thinly sliced
- Shallots or scallions cut to about 5cm
- 2.5 tablespoon Soy sauce
- 2.5 tablespoon Sesame oil
- 1 teaspoon Cooking sake
- 1 tablespoon Mirin
- 0.5 tablespoon Oil
- 1 tablespoon Bonito flakes
- 1 tablespoon Benishōga (pickled red ginger) optional
Instructions
Instructions
- Cook the udon noodles as per package instructions. Drain and set aside.
- Heat oil in a large pan or wok over medium-high heat. Stir-fry pork slices until mostly cooked through.
- Add prawns and stir-fry until they turn pink and opaque.
- Move meat and prawns to one side. Add cabbage, carrot, and mushrooms on the other side and stir-fry for 2–3 minutes.
- Add cooked udon noodles and pour in soy sauce and sesame oil. Stir-fry everything together to coat well.
- Mix in scallions and cook for 1 more minute. Remove from heat and serve hot.
- Top with bonito flakes. Add benishōga (pickled red ginger) on the side, if using.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to keep noodles moist. You can freeze portions and thaw overnight before reheating.