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Yaki Udon

Yaki Udon
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Yaki udon (焼きうどん, “fried udon”) is a Japanese stir fry dish consisting of thick, smooth, white udon noodles mixed with a soy based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir fry technique using soba noodles. Yaki udon is relatively simple to make, and popular as a staple of Japan’s izakaya, or pubs, eaten frequently as a late night snack.

Yaki Udon

Stir-frying at home can be challenging. This cooking technique relies on the kind of fierce heat that domestic gas or electricity supplies struggle to deliver - if you try to wok-cook too much food at a time, it often ends up stewing, not frying. For that reason, this recipe is designed to serve 2. If you want to feed 4, just double the amounts and cook a second batch.
5 from 2 votes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Main Dish, Snacks
Cuisine: Japanese
Servings: 2 servings
Calories: 1174kcal
Author: The Cook

Equipment

  • Wok
  • Large Bowl

Ingredients

  • 400 g pre-cooked udon noodles
  • tablespoons vegetable oil
  • 400 g chicken breast fillets, about 2, roughly diced to 2-3cm pieces
  • 1 large carrot, cut into fine matchsticks
  • 3 baby bok choy, leaves removed and washed
  • 2 spring onions (scallions), trimmed and cut into 4 cm pieces
  • toasted sesame seeds, to serve
  • bonito flakes, to serve

For the sauce ;

  • 2 tablespoons soy sauce
  • 2 ½ tablespoons yakisoba sauce, (see Note 1)
  • 1 teaspoon grated ginger
  • 1 clove garlic, very finely chopped
  • 2 tablespoons mirin
  • 1 teaspoon sesame oil

Instructions

  • For the sauce, combine all the ingredients in a bowl and stir to mix well. Set aside.
  • Place the udon noodles in a bowl, add enough boiling water to cover generously then stand for 3 minutes or until softened, using chopsticks to carefully separate them. Drain well and set aside.
  • Heat half the oil in a wok over high then add the chicken and stir fry for 5 minutes or until cooked through. Remove chicken to a bowl, reserving the wok. Add the remaining oil to the wok with the carrot and bok choy and cook, stirring, for 1-2 minutes or until the vegetables are just cooked but still a little crisp.
  • Add the noodles to the wok with the chicken, spring onion and sauce mixture and cooking, tossing the wok often, for 3 minutes or until the noodles are coated well and everything is heated through. Divide the yaki udon among bowls and serve sprinkled with sesame seeds, to taste.
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Notes

  1. Yakisoba sauce is a combination of Worcestershire, soy and oyster sauces, ketchup and sugar. You can buy commercially made Japanese yakisoba sauce from Asian, or Japanese, food stores.

Nutrition

Serving: 1serving | Calories: 1174kcal | Carbohydrates: 151g | Protein: 77g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 3907mg | Potassium: 926mg | Fiber: 14g | Sugar: 26g | Vitamin A: 13735IU | Vitamin C: 83.5mg | Calcium: 227mg | Iron: 2.8mg
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Yaki Udon Origins

It originated in Kokura, Fukuoka Prefecture in southern Japan after the Pacific War. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations because the proper noodles were not available.

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Yaki Udon

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Yaki Udon

Yaki Udon

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