Yaki Udon Recipe (One-Pan Stir Fried Udon Noodles)
Crispy greens, tender and juicy meat and al dente Udon noodles. This recipe for yaki Udon is perfect for hectic weeknight meals where you want a tasty and quick dinner!
Ingredients
UDON NOODLES
- 300g udon noodles (or two servings) my handmade udon recipe makes this amount
- 8 c water
- 2 tsp salt
ICE WATER BATH
- 1-2 c ice
- water
FILLINGS
- 1 tsp garlic minced
- 1 tbsp vegetable oil
- ½ lb pork belly or meat of your choice
- 1 medium carrot julienned
- 6 white mushrooms sliced
- ¾ lb Shanghai bok choy (about 3 heads) peeled, seperated & cut in half lengthwise
- 1 green onions sliced
SAUCE
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp oyster sauce
- 1 ½ tbsp dark brown sugar
Instructions
UDON NOODLES
- If you purchased fresh or frozen udon at a shop Follow the cooking directions on the bag for making your noodles of udon.
- It is also possible to follow my recipe for making udon noodles made from scratch. To make noodles at home, simply fill a large pot with at least 8 cups of water. Bring to an even boil. Add salt and stir until it disintegrates. Place one serving of udon noodles to the pot and swirl it around to prevent sticking. The noodles should cook for between 12 and 15 minutes, or till they are cooked evenly all over but still soft.
- Take the noodles out of the oven and immediately plunge them into an ice-cold water bath for one minute to end your cooking. Remove the noodles from the water and put them into a bowl till ready to cook the noodles. Repeat this process for your next set of noodles.
YAKI UDON
- Prepare all the ingredients by washing and cutting the vegetables mince garlic, cut bacon into half inch by 2 inches pieces Julienne the carrots, cut the mushrooms into slices that are 1/8 inches thick Separate the bok choy leaves/stems and cut them in half and then cut the green onions with thin bias cuts.
- On a saute pan large enough to hold set over medium-high heat, add vegetable oil as well as the minced garlic. Cook for around 30 seconds or so until it becomes fragrant, but not before it begins to turn brown.
- Then add the bacon strips to the pan and cook for approximately 3 minutes or until it gets crispy and begins to brown. Stir often. Once the pork belly has cooked, drain the any excess oil by using the help of a spoon.
- Add the chopped carrots, mushrooms and bok choy into the large pan , and stir.
- A small dish mix oyster sauce, soy sauce, mirin as well as the dark brown sugar. Sprinkle this sauce over the large skillet and stir until the meat and vegetables are completely covered with the sauce. Turn the heat down to medium and cover it with lid and cook for 2 or three minutes. Take off the lid and look for signs that the vegetables have been softened.
- Mix in the cooked noodles, and cook for a further minute, so that the noodles get warm. Add the chopped green onions on top of the yaki udon.
- Serve immediately.