Yaki Udon is a stir-fried noodle dish seasoned with a savory sauce. This is a traditional and classic Japanese food. Yaki Udon is great for lunch, dinner, events, home parties, and snacks!
Udon is usually a dish served with dashi tsuyu (soup) but Yaki Udon is also a classic Japanese Udon dish. It’s stir-fried noodles with some vegetables and meat and seasoned with a savory sauce. You see this at Japanese festivals(omatsuri : お祭り) in Japan. However, because of how much it is easy to make, many people love this dish because it’s a quick, tasty, and perfect meal that they can make at home.
In this recipe I use pork belly but you can use chicken, beef, or seafood. You can also make it vegetarian!
Is Sara Udon and Yaki Udon the Same?
The short answer is no. Sara Udon is characterized by its fragrant and crispy noodles. The name innclude ‘Udon’ but Sara Udon is not a dish with udon noodles on a plate. The noodles used for Sara Udon is noodles called 炸麺(Zhà miàn) which is similar to the Chinese noodles. The specific noodles are used vary depending on the regions and stores. In Nagasaki, they use the same Chinese noodles that is used for ちゃんぽん(champon) that are fried or boiled and stir-fried. Thin noodles are often fried, while thick noodles are often steamed and baked. When the noodles are thick and steamed, their appearance and texture are similar to yaki udon.
Ingredients for Yaki Udon
- udon
- pork pork belly
- carrot
- large onion
- cabbage
- shiitake mushrooms
- green onion
Sauce for Yaki Udon
- soy sauce
- sake
- sugar
- dashi powder
- freshly ground black pepper
Similar Recipes to Yaki Udon on Oishi Book
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Yaki Udon
Ingredients
- 2 pack udon
- 200 g sliced pork belly pork belly is recommended but if you can't find it, any meat can be substituted!
- 1/3 carrot 1/3 is about 55 g (Change depending on how many Serving you set)
- 1/4 large onion 1/3 is about 75-90 g (Change depending on how many Serving you set)
- 3 leaves cabbage
- 3 shiitake mushrooms
- 2 scallion (green onion)
sauce (seasoning)
topping
- freshly ground black pepper
- katsuobushi here to buy katsuobushi
Instructions
Preparation
- In a large pot add water where so it's 3/4 full. Bring it to a boil. After boiling add Udon and cook for 1 minute. Strain the water out.
Let's cook!
- Cut onion and carrot into thinly. Cut green onion 1 inch long pieces, cabbage 0.5 chunks, and shiitake mushrooms into 1 inch size pieces.
- Cut meat (I use thinly pork belly here) into 1 inch (2.5 cm) pieces.
- Use a medium sized pan and turn the heat to medium low.*1 Cook the pork belly first. Cook both sides well. Move to a side of the pan.
- Add the cut onion to the pan (empty side) and cook with medium heat until the onion gets softer and the color turns clear.
- Mix with the pork belly and stir for about 1 minute.
- Add carrot, green onion, cabbage, and shiitake mushrooms into the pan. Turn the heat to medium low and cover with a lid and cook for 5 minutes.*2
- Open the lid and turn the heat to higher. Then add Udon and the sauce ingredients (soy sauce, sake, sugar, dashi powder) and cook for 3 minutes while stirring.
- Turn the heat off!
Let's eat!
- Prepare a plate and the Serve Yaki Udon! As an option, on top of the Yaki Udon, add katsuobushi and black pepper! I think this is worth adding 🙂
Just made it and got complimented by my wife and even by my daughter – which is not easy to accomplish 😀 Thank you for the big help!
Hi Martin, Thank you so much for using my recipe and giving me a sweet comment! I am so happy that your family loved your cooking!!