Ingredients
• 8 oz (225g) fresh or frozen udon noodles
• 2 tbsp vegetable oil
• 1 cup (150g) thinly sliced onion
• 1 cup (150g) thinly sliced cabbage
• 1 cup (150g) thinly sliced carrots
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup (60ml) soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
Instructions
- Cook the Udon Noodles: Bring a large pot of salted water to a boil. Add the udon noodles and cook according to the package instructions, usually 5-7 minutes, until they are tender but still have a slight bite. Drain the noodles and set them aside.
- Prepare the Vegetables: While the noodles are cooking, thinly slice the onion, cabbage, and carrots. Mince the garlic and grate the ginger.
- Stir-Fry the Vegetables: Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced onions and stir-fry for 2-3 minutes until they start to soften. Add the cabbage and carrots, and continue stir-frying for another 2-3 minutes, until the vegetables are crisp-tender.
- Add the Garlic and Ginger: Push the vegetables to the side of the pan and add the minced garlic and grated ginger to the empty space. Cook for 1 minute, stirring constantly, until fragrant.
- Combine the Noodles and Sauce: Add the cooked udon noodles to the pan. Pour in the soy sauce, mirin, brown sugar, and sesame oil. Use tongs or chopsticks to toss the noodles and vegetables together, coating everything evenly with the sauce. Cook for 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly.
- Finish with Seasoning: Remove the pan from the heat and season the Yaki Udon with black pepper. Taste and adjust the seasoning as needed.
- Garnish and Serve: Transfer the Yaki Udon to a serving plate or bowl. Garnish with sliced green onions and a sprinkle of sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Authentic Yaki Udon Recipe