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How to Make Yaki Udon - A Step-by-Step Guide

Yaki Udon is a popular Japanese stir-fry dish made with thick, chewy udon noodles and a variety of flavorful ingredients such as vegetables, meat, and a savory sauce. It's a quick and easy dish that's perfect for a weeknight dinner or a casual gathering with friends and family. The dish is known for its deliciously tender udon noodles and the bold, umami-rich flavors that come from the sauce and other ingredients.

Yaki Udon can be made with a wide range of ingredients, making it a ver...

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Ingredients

  • ¼ cup oyster sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon packed light brown sugar
  • 1 teaspoon Sriracha sauce
  • 1 medium garlic, grated
  • 1 medium (5-oz.) bunch scallions
  • 2 tablespoons canola oil
  • 12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
  • 2 medium heads baby bok choy, thinly sliced
  • 1 (10 ounce) package carrots, cut into match-stick size pieces
  • ½ cup water, divided
  • 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
  • Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning

Information

  • Cook Time: 15 mins
  • Active Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4

  • Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
  • Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
  • Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.

    • Nutrition

    212 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Sodium: 1183mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 7g
    • Protein: 10g
    • Potassium: 1552mg

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