Japanese Yaki Udon. Savoury with a hint of tang and a little kick! This noodle dish is absolutely delicious and is perfect for dinner or lunch. It’s also made in 25 minutes!
I love this noodle dish so much! It’s one of my favourites to make when I want something quick but hits every taste bud in my mouth!
It’s a great dish as leftovers too. Perfect for that office lunch that doesn’t emit bad food odours!
Udon is a great noodle to cook with. It cooks very quick and to cook it you don’t even need to fully boil it because you’re going to fry it with your veggies and proteins later. This is how you keep those noodles chewy and delicious!
For this recipe
You will need the following ingredients:
1 shallot, chopped
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
6 shiitake mushrooms, thinly sliced
4 napa cabbage leaves, chopped
5 pieces pork belly, sliced
2 Tbsp avocado oil
4 frozen udon cakes, soaked in hot water and loosened
2 tsp cane sugar
2 tsp soy sauce
4 tsp oyster sauce
4 tsp organic ketchup
4 Tbsp Worcestershire sauce
Tips to make a good Yaki Udon
- As mentioned above, do not boil your noodles. Instead soak your frozen udon cakes in hot boiling water and allow them to loosen. Once loosened, strain right away.
- Pre-cut your veggies into thin or matchstick like shapes. This blends with the noodles more easily because they’re relatively the same thickness. It’s also easier to eat.
- Pre-mix your sauce so the sugar dissolves well.
- I recommend using a fattier meat, like chicken thigh, pork belly or a steak with marbling running through it. It offers a nice taste to this noodles especially with the acidity from the Worcestershire sauce and ketchup.
- Do not over cook your veggies and protein. I find because the noodles are chewy and more on the softer side, you need some crunch from the veggies and chew from the meat.
- Once your noodles have been coated in the sauce along with the veggies and protein, there’s no need to continue cooking it for 5 minutes. Thanks to the high heat, only 2 minutes is suffice as you’ve already cooked your veggies and protein prior too and you’ve blanched your noodles too.
Give it a try!
Well I hope you give my Japanese Yaki Udon recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Japanese Yaki Udon
- 1 shallot chopped
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 6 shiitake mushrooms thinly sliced
- 4 napa cabbage leaves chopped
- 5 pieces pork belly sliced
- 2 Tbsp avocado oil
- 4 frozen udon cakes soaked in hot water and loosened
- 2 tsp cane sugar
- 2 tsp soy sauce
- 4 tsp oyster sauce
- 4 tsp ketchup
- 4 Tbsp Worcestershire sauce
- In a small bowl, mix together the sauce ingredients.
- In a large mix filled with hot boiling water, soak your frozen udon noodles until they’ve loosened. Strain immediately.
- In a hot pan set over medium high heat, add avocado oil followed by pork belly. Fry until they’re browned.
- Add shallot and mix in with pork belly.
- Then add in chopped bell peppers and saute for 1 minute until soft.
- Next add shiitake mushrooms and napa cabbage. Cook until leaves have softened a bit. Push everything to the side and add your noodles, followed by sauce.
- Mix everything together and cook for 1-2 minutes. Serve and enjoy!