Description
Yaki Udon Noodles: My irresistible recipe brings savory, chewy noodles with veggies & protein. Your ultimate comfort food Japanese stir-fry for any night.
Ingredients
Scale
- Noodle & Protein Base:
- 16 oz (450g) fresh udon noodles
- 8 oz (225g) pork belly, thinly sliced (or chicken/shrimp)
- 2 cups green cabbage, chopped
- Flavorful Sauce Essentials:
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- Fresh Veggies & Aromatics:
- 1/2 yellow onion, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 3 green onions, chopped (white and green parts separated)
- Finishing Touches:
- 1 tsp toasted sesame oil
- Cooking oil (vegetable or canola)
Instructions
- Prep Your Ingredients & Sauce:: First things first, get everything chopped and ready. This is where I always tell myself, ‘mise en place, Mama Tessa!’ because a stir-fry moves fast. Whisk together the soy sauce, mirin, sake, oyster sauce, and sugar in a small bowl. This sauce is the heart of your Irresistible Yaki Udon Noodle, so taste it and adjust if you need a tiny bit more sweetness or saltiness. Don’t be afraid to tweak it a little to your liking!
- Cook the Udon Noodles:: Bring a pot of water to a boil and add your fresh udon noodles. Cook them according to package directions, usually just 2-3 minutes until they’re tender but still chewy. The trick here, and I learned this the hard way, is to immediately drain them and rinse them under cold water to stop the cooking and prevent them from sticking. Give them a good shake to remove excess water; soggy noodles are a no-go!
- Sear the Pork Belly (or Protein):: Heat a large wok or a heavy-bottomed skillet over medium-high heat. Add a tiny bit of oil, then toss in your pork belly slices. Cook until they’re beautifully browned and crispy, about 5-7 minutes. If you’re using chicken, cook until it’s golden and cooked through. Remove the protein from the pan and set it aside, leaving any rendered fat in the wok – that’s flavor!
- Sauté the Aromatics & Veggies:: Into that glorious wok, add the chopped onion, carrots, garlic, and ginger. Sauté for about 3-4 minutes until the onion softens and you can really smell that amazing aroma filling your kitchen. Oh, it’s just wonderful! Then, toss in the cabbage and the white parts of your green onions. Stir-fry for another 2-3 minutes until the cabbage starts to wilt but still has a bit of a bite.
- Combine with Noodles & Sauce:: Now for the fun part! Add your cooked udon noodles back into the wok with the veggies. Pour in your prepared sauce. Toss everything together vigorously, making sure those thick noodles get coated evenly. This is where the magic really starts to happen, seeing all those colors and textures come together. Keep it moving so nothing sticks!
- Finish & Serve Your Irresistible Yaki Udon Noodle:: Return the seared pork belly (or your chosen protein) to the wok. Toss for another minute or so, just to heat everything through and let the flavors meld. Remove from the heat, drizzle with a touch of toasted sesame oil, and sprinkle with the green parts of your green onions. The final result should look vibrant, smell absolutely divine, and taste like pure comfort. Serve immediately, because this Irresistible Yaki Udon Noodle is best when hot!