Yaki Udon
Try this Yaki Udon recipe, or contribute your own.
Try this Yaki Udon recipe, or contribute your own.
- 1 tbsp. oil
- freshly ground black pepper
- 1 carrot
- 2 packages udon noodles (i like frozen sanuki udon) (note 1)
- 1/2 large onion
- 2-3 cabbage leaves
- 2 shiitake mushrooms
- 2 scallions/green onions
- 1/2 lb. (227 g) sliced pork belly or your choice of meat, seafood and vegetables
- 3 tbsp. mentsuyu (noodle soup base) (homemade recipe) (not
- 1 tsp. soy sauce
- 1 pkg (about 3 tbsp) katsuobushi (dried bonito flakes)
- 1 tbsp. picked red ginger (beni shoga) (optional)
- Carbohydrate 5.75924208333333 g
- Cholesterol 0 mg
- Fat 0.1326525 g
- Fiber 1.43752083555857 g
- Protein 1.17368125 g
- Saturated Fat 0.0261608333333333 g
- Serving Size 1 1 Serving (149g)
- Sodium 16.7485 mg
- Sugar 4.32172124777476 g
- Trans Fat 0.0478025 g
- Calories 26 calories
Step-by-step
- If the udon noodles are frozen, boil them until loosened. Drain and rinse off the starch. Drain well and set aside.
- Slice onion and cut cabbage into 1 (2.5 cm) square pieces.
- Julienne the carrot (cut into 2 (5 cm) matchsticks).
- Discard the tough shitake stems and slice the mushroom tops.
- Thinly slice the top 2 (5 cm) green part of scallions and set aside (for garnish).
- Cut the rest of scallion into 2 (5 cm) pieces.
- Cut the pork belly slices into 1 (2.5 cm) pieces.
- In a frying pan, heat oil over medium-high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.
- Add cabbage and carrots and stir-fry until coated with oil. Then add shiitake mushrooms and scallion. Stir-fry until vegetables are lightly wilted.
- Add udon noodles and using tongs, combine well with all the ingredients.
- Add seasonings (Freshly ground black pepper, 3 Tbsp. Mentsuyu, and 1 tsp. soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.
- Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.
My Favorite Weeknight Dinner: Yaki Udon
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending to-do list, whipping up something elaborate just isn't always feasible. That's why I've become a huge fan of quick, easy recipes that still deliver on flavor and nutrition. And nothing hits the spot quite like a comforting bowl of Yaki Udon. This recipe is my go-to when I need a satisfying and relatively quick dinner that the whole family enjoys.
The beauty of this dish lies in its versatility. You can easily adapt it to whatever ingredients you have on hand. Don't have pork belly? Chicken, shrimp, or even tofu work wonderfully. Feeling adventurous? Throw in some extra vegetables like broccoli, bell peppers, or spinach. The possibilities are truly endless. This recipe is a testament to the fact that delicious food doesn't have to be complicated. It's all about finding simple, flavorful combinations that work together seamlessly. The simple act of stir-frying the noodles and vegetables creates a beautiful harmony of tastes and textures, something my entire family appreciates. Plus, the leftovers are even better the next day!
What I particularly love about this Yaki Udon is the balance of savory and slightly sweet flavors. The mentsuyu, a Japanese noodle soup base, provides a depth of umami that is simply irresistible. Combined with the subtle sweetness of the carrots and the salty kick of soy sauce, every bite is a burst of deliciousness. The addition of bonito flakes (katsuobushi) adds a wonderful smoky aroma and a delicate, savory finish. And don't even get me started on the textural contrast between the chewy udon noodles, the crisp vegetables, and the tender pork belly. It's the perfect combination of comfort and excitement, satisfying my cravings without adding extra burden to my already busy day.
Beyond its convenience and deliciousness, this recipe is also incredibly satisfying. The udon noodles provide a good source of carbohydrates for sustained energy, while the vegetables contribute essential vitamins and minerals. The lean protein from the pork belly (or your chosen protein) keeps me feeling full and energized throughout the evening. This is why this Yaki Udon dish has become a true staple in our weekly meal rotation, appreciated for its simplicity, versatility, and overall deliciousness. It’s a testament to the fact that healthy, delicious, and convenient meals are not an unrealistic expectation—they're entirely achievable, even for a busy mom like myself.
Ingredient Notes: The recipe calls for mentsuyu, a Japanese noodle soup base. You can often find this at Asian grocery stores, or you can easily make your own. The addition of bonito flakes (katsuobushi) is optional but highly recommended for its unique flavor and aroma. And if you want an extra touch of zing, try adding a tablespoon of pickled red ginger (beni shoga).
Tips for Success: Be sure to cook the udon noodles according to package directions. Don't overcook them, or they'll become mushy. When stir-frying, work quickly to prevent the vegetables from becoming overcooked. And finally, don't be afraid to adjust the seasonings to your liking. Every palate is different, and the beauty of this dish lies in its adaptability.
Making this Yaki Udon is a true testament to the fact that even on the busiest of days, it is possible to create a delicious and wholesome meal that the entire family will savor. It's not just dinner; it's a moment of connection and shared enjoyment. And that, to me, is priceless.
