Yaki Udon Stir Fry Food

YAKI UDON NOODLES | JAPANESE STIR FRY NOODLES

Steps:

• Mix all the ingredients for the sauce together and set it aside.
• Boil and cook your udon noodles.
• Heat a pan or wok over high heat and add the oil.
• When you see it sizzle, add the optional garlic and the ground meat.
• Stir fry for about 3 minutes or until you see some browning.
• Add the carrots and onions.
• Stir fry for about 2 minutes before adding the rest of the vegetables. Reserve some of the lettuce and scallions for garnish.
• Add the sauce and scrape the surface of the pan or wok.
• Immediately after scraping for around 30 seconds, add the noodles.
• Cook and stir the yaki udon until it is well combined.
• Serve your yaki udon noodles garnished with the reserved scallions and thinly sliced lettuce. You may also add bonito flakes, red pickled ginger and seaweed if you would like.

YAKI UDON | STIR FRIED UDON NOODLES

Steps:

• Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
• Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
• Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
• If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
• If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
• Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
• After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
• Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
• Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
• Serve immediately.

STIR-FRIED UDON WITH CHICKEN AND VEGETABLES

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
• Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
• Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.

YAKI UDON STIR FRY

Steps:

• Season the chicken as desired. Heat the oil in a large, deep non-stick skillet or wok over medium-high heat. Stir-fry the chicken and mushrooms 10 minutes until lightly browned.
• Add the cabbage, garlic and ginger; stir-fry for 2 minutes.
• Meanwhile, combine broth, cornstarch and sugar until cornstarch is dissolved. Add to pan. Gently separate udon noodles and add to pan. Cook, stirring, until veggies are tender-crisp, sauce is thickened and noodles are coated, about 3 minutes.

VEGGIE YAKI UDON

Steps:

• Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
• Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

YAKI STIR-FRIED UDON NOODLES (VEGAN) RECIPE BY TASTY

Steps:

• First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
• Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
• In a frying pan on medium-heat, saute brown onion, shiitake mushrooms, carrot, and garlic until soft. Then, add cabbage and mushroom-soaking liquid and cook until cabbage is softened. Then, add light and dark soy sauce, oyster sauce, and ground white pepper and cook for 1-2 minutes.
• Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
• Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
• Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
• Serve warm.