Yaki Udon
Yaki Udon
Ingredients
- 2 tablespoons avocado oil, or other high-heat oil
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 cup shiitake mushrooms, sliced
- 1/2 cup enoki mushrooms, trimmed and separated
- 2 cups baby bok choy, chopped
- 1/4 teaspoon salt, or to taste
- 2.75 lbs udon noodles, frozen
- 2 tablespoons oyster sauce, or to taste
- 2 tablespoons soy sauce, or to taste
- 2 tablespoons rice vinegar, or mirin, or to taste
- 1 tablespoon honey, or to taste
- 2 scallions, chopped, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the frozen udon noodles and cook according to package directions until tender, typically 2-3 minutes. Drain well and set aside.
⏱️ 5 min
- 2
While the noodles are cooking, heat the avocado oil in a large skillet or wok over medium-high heat. Add the chopped shallot and garlic and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the sliced shiitake mushrooms, enoki mushrooms, and chopped baby bok choy to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 4
Season the vegetables with 1/4 teaspoon of salt, or to taste.
⏱️ 1 min
- 5
Add the cooked and drained udon noodles to the skillet with the vegetables.
⏱️ 1 min
- 6
Pour in the oyster sauce, soy sauce, rice vinegar (or mirin), and honey. Stir everything together thoroughly, ensuring the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 7
Taste and adjust seasonings as needed. If desired, add a splash more soy sauce, honey, or rice vinegar to achieve your preferred balance of sweet, savory, and tangy.
⏱️ 1 min
- 8
Serve the Yaki Udon hot, garnished with fresh chopped scallions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yaki Udon
- 2 tablespoons avocado oil, or other high-heat oil
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 cup shiitake mushrooms, sliced
- 1/2 cup enoki mushrooms, trimmed and separated
- 2 cups baby bok choy, chopped
- 1/4 teaspoon salt, or to taste
- 2.75 lbs udon noodles, frozen
- 2 tablespoons oyster sauce, or to taste
- 2 tablespoons soy sauce, or to taste
- 2 tablespoons rice vinegar, or mirin, or to taste
- 1 tablespoon honey, or to taste
- 2 scallions, chopped, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the frozen udon noodles and cook according to package directions until tender, typically 2-3 minutes. Drain well and set aside.
⏱️ 5 min - 2
While the noodles are cooking, heat the avocado oil in a large skillet or wok over medium-high heat. Add the chopped shallot and garlic and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the sliced shiitake mushrooms, enoki mushrooms, and chopped baby bok choy to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 4
Season the vegetables with 1/4 teaspoon of salt, or to taste.
⏱️ 1 min - 5
Add the cooked and drained udon noodles to the skillet with the vegetables.
⏱️ 1 min - 6
Pour in the oyster sauce, soy sauce, rice vinegar (or mirin), and honey. Stir everything together thoroughly, ensuring the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 7
Taste and adjust seasonings as needed. If desired, add a splash more soy sauce, honey, or rice vinegar to achieve your preferred balance of sweet, savory, and tangy.
⏱️ 1 min - 8
Serve the Yaki Udon hot, garnished with fresh chopped scallions and toasted sesame seeds.
⏱️ 1 min