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Heat a large pan or wok over medium-high heat. Add the cooking oil to the hot pan.

Add the sliced red onions to the pan and sauté for 2-3 minutes until they begin to soften.

Add the shredded cabbage to the pan and continue sautéing with the onions for another 3-4 minutes, stirring occasionally.

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.

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.

Add the drained udon noodles directly into the pan with the sautéed vegetables.

In a small bowl, whisk together the soy sauce, honey (or corn syrup/sugar), and sesame oil to create the sauce.

Pour the prepared sauce over the noodles and vegetables in the pan. Add the green parts of the sliced green onions.

Stir and toss all the ingredients together thoroughly until the noodles and vegetables are evenly coated with the sauce and heated through.

Transfer the Yaki Udon to serving bowls. Garnish with sesame seeds and an additional sprinkle of green onions, if desired. Serve hot.


Heat a large pan or wok over medium-high heat. Add the cooking oil to the hot pan.

Add the sliced red onions to the pan and sauté for 2-3 minutes until they begin to soften.

Add the shredded cabbage to the pan and continue sautéing with the onions for another 3-4 minutes, stirring occasionally.

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.

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.

Add the drained udon noodles directly into the pan with the sautéed vegetables.

In a small bowl, whisk together the soy sauce, honey (or corn syrup/sugar), and sesame oil to create the sauce.

Pour the prepared sauce over the noodles and vegetables in the pan. Add the green parts of the sliced green onions.

Stir and toss all the ingredients together thoroughly until the noodles and vegetables are evenly coated with the sauce and heated through.

Transfer the Yaki Udon to serving bowls. Garnish with sesame seeds and an additional sprinkle of green onions, if desired. Serve hot.
