Yaki Udon (焼きうどん)
Yaki Udon (焼きうどん)
Ingredients
For the Stir-fry
- 4 udon noodles, blocks (from a 5-serving package)
- 2 tablespoons cooking oil
- 1/2 cup red onion, sliced
- 1/2 head cabbage, shredded
- 3 garlic, cloves, minced or grated
- 1 teaspoon ginger, minced or grated
- 2 carrots, shredded
- 3 green onions, stalks, sliced, white and green parts separated
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey, or corn syrup or granulated sugar
- 1 tablespoon sesame oil
For Garnish
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Heat a large pan or wok over medium-high heat. Add the cooking oil to the hot pan.
⏱️ 1 min
- 2
Add the sliced red onions to the pan and sauté for 2-3 minutes until they begin to soften.
⏱️ 3 min
- 3
Add the shredded cabbage to the pan and continue sautéing with the onions for another 3-4 minutes, stirring occasionally.
⏱️ 4 min
- 4
Add the minced garlic, minced ginger, and shredded carrots to the pan. Stir and sauté all the vegetables together for 2-3 minutes until they are tender-crisp.
⏱️ 3 min
- 5
While the vegetables are cooking, bring a separate pot of water to a boil. Add the udon noodles to the boiling water. Cook just until the noodles separate, about 1-2 minutes. Do not overcook. As soon as they loosen, immediately drain the noodles.
⏱️ 5 min
- 6
Add the drained udon noodles directly into the pan with the sautéed vegetables.
⏱️ 1 min
- 7
In a small bowl, whisk together the soy sauce, honey (or corn syrup/sugar), and sesame oil to create the sauce.
⏱️ 1 min
- 8
Pour the prepared sauce over the noodles and vegetables in the pan. Add the green parts of the sliced green onions.
⏱️ 1 min
- 9
Stir and toss all the ingredients together thoroughly until the noodles and vegetables are evenly coated with the sauce and heated through.
⏱️ 2 min
- 10
Transfer the Yaki Udon to serving bowls. Garnish with sesame seeds and an additional sprinkle of green onions, if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yaki Udon (焼きうどん)
For the Stir-fry
- 4 udon noodles, blocks (from a 5-serving package)
- 2 tablespoons cooking oil
- 1/2 cup red onion, sliced
- 1/2 head cabbage, shredded
- 3 garlic, cloves, minced or grated
- 1 teaspoon ginger, minced or grated
- 2 carrots, shredded
- 3 green onions, stalks, sliced, white and green parts separated
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey, or corn syrup or granulated sugar
- 1 tablespoon sesame oil
For Garnish
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Heat a large pan or wok over medium-high heat. Add the cooking oil to the hot pan.
⏱️ 1 min - 2
Add the sliced red onions to the pan and sauté for 2-3 minutes until they begin to soften.
⏱️ 3 min - 3
Add the shredded cabbage to the pan and continue sautéing with the onions for another 3-4 minutes, stirring occasionally.
⏱️ 4 min - 4
Add the minced garlic, minced ginger, and shredded carrots to the pan. Stir and sauté all the vegetables together for 2-3 minutes until they are tender-crisp.
⏱️ 3 min - 5
While the vegetables are cooking, bring a separate pot of water to a boil. Add the udon noodles to the boiling water. Cook just until the noodles separate, about 1-2 minutes. Do not overcook. As soon as they loosen, immediately drain the noodles.
⏱️ 5 min - 6
Add the drained udon noodles directly into the pan with the sautéed vegetables.
⏱️ 1 min - 7
In a small bowl, whisk together the soy sauce, honey (or corn syrup/sugar), and sesame oil to create the sauce.
⏱️ 1 min - 8
Pour the prepared sauce over the noodles and vegetables in the pan. Add the green parts of the sliced green onions.
⏱️ 1 min - 9
Stir and toss all the ingredients together thoroughly until the noodles and vegetables are evenly coated with the sauce and heated through.
⏱️ 2 min - 10
Transfer the Yaki Udon to serving bowls. Garnish with sesame seeds and an additional sprinkle of green onions, if desired. Serve hot.
⏱️ 1 min