Yaki Udon is a stir-fried udon noodles dish with meat and vegetables. It’s simple to make and a very popular dish in Japan. It’s a dish I usually order at Japanese Izakaya restaurants, but you can make it at home for a fraction of the price.
Having bricks of frozen udon in the freezer can be a life saver if you need a quick and simple meal. There are no right and wrong ingredients you can put into the dish. People tend to add whatever left over meat and vegetables they have in the fridge.
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- A pack of shredded beef
- 1 shallot, sliced
- 1/2 a carrot, shredded
- 7 mushrooms, sliced
- 3 garlic cloves, sliced
- 1 onion, sliced
- 2 bricks of udon
- splash of mirin
- splash of soy sauce
- salt
- pepper
Garnish:
- Seaweed
- bonito flakes
- sliced green onions
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After you prep all your ingredients, soak your udon in warm water until all the strands of noodles separate. Then just drain it until its time to add it into the other items.
Heat up your pan with a splash of oil on medium heat and add in your carrots, mushrooms, onions, shallots, until they are a bit softened. Then add in your meat.
Once the ingredients are ready, add in the udon with soy sauce and mirin. Mix until its nicely combined. You can then add salt and pepper to enhance the taste.
Once you have it all ready and plated, sprinkle bonito flakes, green onions and seaweed on top. You’re ready to go! I shredded my carrot too small, so its barely even visible. I think I need to get a new grater with larger holes. It also makes for great leftovers for the next day.
From start to finish, you recipe should only take 30 minutes or less.
