Yaki udon is a Japanese stir-fried udon noodle cooked with vegetables, proteins, and a simple, flavorful sauce. This is a delicious, easy, and quick udon noodle recipe.
Yaki udon is stir-fried noodles that take 30 minutes or less to prepare. This is a must if you are looking for some quick dinner recipes for your weeknights. I would love to add this to my lazy vegan recipes.
Add any vegetable of choice and some proteins for a wholesome meal. I usually add broccoli, bok choy, mushrooms, peppers, and cabbage to the yaki udon noodles.
For protein, I love to add tofu chunks or crumbles, soy meat, textured vegetable proteins, etc. These are my favorite go-to add-ons, and they give a perfect taste along with udon noodles.
Here, I'm using dry udon noodles to make my yaki udon. You can also use pre-cooked and frozen noodles. Pre-cooked fresh or frozen noodles help enhance the chewy texture of the noodles.
However, I also love it when made from scratch. The noodles take 7 - 8 minutes more to cook since they are thicker and need to be cooked at a low temperature. Simmer until these are cooked.
I use these udon noodles. Though thick, it also comes out a little flat when cooked.
What is udon noodles?
Udon noodles are the thickest Japanese special noodles made with wheat flour. This is a popular comfort food in Japanese cuisine. It has a subtle flavor, and it quickly absorbs the flavors.
Udon noodles are more filling because of their thickness. Also, this calls for lesser toppings than thin noodles like ramen noodles. You can make it in many ways, like soup, curry, stir-fry, etc. Udon noodles are always vegan, whereas ramen noodles may contain eggs.
What is yaki udon?
The stir-fried version of udon noodles is known as yaki udon. Yaki refers to stir-fry in Japanese. However, this is different from yakisoba noodles. Yakisoba is prepared by frying ramen-style wheat noodles, whereas soba noodles are buckwheat flour noodles.
But make sure to check the labels before buying. Soba noodles (buckwheat flour noodles) are healthier than udon noodles since they're completely gluten-free. If you have celiac disease or gluten resistance, go for 100% buckwheat noodles.
Is yaki udon noodles healthy for you?
Yes, yaki udon is not only delicious but also healthier. Udon is a wheat flour noodle. If you check the packet, the ingredient list contains only two ingredients: wheat and salt. Though it's not good for people with celiac disease, it's way better than pasta. Also, unlike ramen noodles, these are naturally egg-free and vegan.
How to make Yaki Udon?
Ingredients -
Udon noodles can be dry or cooked (Cookedโfresh or frozen). Frozen udon is recommended since it gives the noodles a nice chewiness, which is a distinct specialty of udon noodles.
Toasted sesame oil + canola oilโToasted sesame oil has a strong aroma, which adds a classic Asian flavor. However, it can be neutralized with canola oil, olive oil, or any vegetable oil.
Vegetables: Onion, garlic, broccoli, mushrooms, bok choy. You can also add other veggies like cabbage and carrots.
Protein: Here, I have taken Tofu for vegan. To make your crispy tofu, you can season and shallowly fry, bake, or air fry. While choosing tofu, if it is not vegan, you can add your favorite proteins.
Stir-fry sauce: dark soy sauce + hot sauce (chili sauce/ sriracha) + brown sugar + Rice wine vinegar + Worcestershire sauce (or vegan Worcestershire sauce). Other alternatives are mirin and oyster sauce.
Instructions -
To make this yaki udon, the method is to prepare the udon noodles, stir fry the veggies and protein, then assemble them with stir-fry sauce and stir fry for 3 - 4 minutes till the udon noodles absorb the flavors of spices.
To make the tofu crispy, marinate it with a little soy sauce and cornstarch. Then, shallow fry until it's cooked. You can also crumble the tofu roughly to add smaller bites.
Udon noodles (Dry and Fresh/ Frozen)
You can make dry or fresh udon. If you buy fresh udon from the market, it is normally available as frozen noodles.
You can also make them at home and freeze them for some time before use. This adds a more chewy texture to the noodles. However, you can also make your stir-fried yaki udon without freezing.
These fresh and frozen noodles are slightly pre-cooked before being vacuum-packed, so they take slightly less time to cook than the dry noodles.
How to cook Udon noodles?
Fill ยพth water in a large stockpot. Add salt and bring it to a boil. Now, add the dry noodles to the bowl. Then simmer for 7 - 8 minutes or until the noodles are cooked perfectly and al dente (Koshi in Japanese).
Check the doneness of noodles by plucking a noodle from the pot, then dropping it in cold water and taking a bite. The noodles should be tender with no hard bite of the center (since these are thick noodles). It should be soft but not of a mushy texture.
If you are using pre-cooked noodles (fresh or frozen), cook for 2 - 3 minutes in hot water. When we add frozen noodles, the boiling point drops, but it's okay to cook these thick noodles.
Once cooked, strain out using a sieve or colander. Then rinse under cold running water to prevent overcooking and remove the surface starch. Drizzle 1 tbsp oil over the noodles and lightly mix them so they won't be sticky and clump together.
Stir-fry the udon noodles.
Press the tofu hard using a tofu press to release excess water. Dice the block into bite-sized pieces. Place them in a bowl. Add soy sauce and cornstarch. Marinate the tofu cubes in soy sauce and cornstarch. Heat oil in a pan and pan-fry till all sides are cooked nicely. This may take an additional 7 - 8 minutes.
Heat oil in a pan. Add chopped onions and garlic, and sautรฉ for 10 seconds. Add chopped vegetables and mushrooms. Sautรฉ for 4 - 5 minutes or till it's cooked soft. Next, add the crispy tofu or baked tofu to the pan.
Now add the cooked udon noodles and the stir-fry sauce. Give them a nice stir to combine all the ingredients.
Yaki Udon (Stir-fried Udon)
Yaki Udon (Stir-fried Udon Noodles)
Ingredients
- 200 gms dry udon or 400gms fresh or frozen
- 2 tbsp toasted sesame oil
- 1 onion
- 3 garlic cloves
- 1 small broccoli head cut into bite sized pieces
- 100 gms tofu pressed and diced
- 200 gms mushrooms
- 2 - 3 bak choy
- 2 green onion strings
- 1 tsp sesame seeds
Stir fry sauce
- 3 tbsp dark soy sauce
- 1 tsp rice wine vinegar (or mirin)
- 1 tsp brown sugar
- 1 tsp hot sauce
- ยผ tsp black pepper powder
- 1 tsp worcesteshire sauce (vegetarian or vegan)
Instructions
- Take water in a bowl.
- Add salt to this & bring it to boil.
- Add dry or cooked noodles.
- Bring it to a boil and simmer for sometime.
- Cook for 6 - 8 minutes or till its cooked al dente.
- Fresh or frozen udon will take 3 - 4 minutes.
- When cooked, drain out using a sieve or colander.
- Take out the tofu block and press hard using a tofu press or any heavy object.
- Then dice the tofu into small pieces or roughly break into bite-sized chunks.
- Place the tofu in a bowl. Add 2 tbsp soy sauce and 1 tbsp corn starch.
- Stir thoroughly so that all chunks are nicely coated.
- In a skillet heat mix of canola oil.
- Add chopped onions, garlic and saute for 10 - 15 seconds.
- Then add diced vegetables and marinated tofu.
- You can crumble the tofu or dice in small cubes.
- Saute veggies for 4 minutes or till cooked soft. Flip the tofu on all sides.
- Then add the cooked udon noodles.
- In a small bowl, add all the ingredients mentioned above in the list for stir fry sauce.
- Add the stir fry sauce and give them a nice stir.
- Saute for 2 minutes. Turn off heat.
- Garnish with spring onions and toasted sesame seeds.
Video
Nutrition
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