Yaki Udon comes together in just 15-minutes for a quick and easy dinner!
- 2 tbsp vegetable oil
- 4 scallions, chopped
- 4 garlic cloves, chopped
- 1 cup sliced shitake mushrooms
- 3 cups chopped baby bok choy
- 500 grams udon noodles, cooked according to package directions
Stir fry sauce
- Mix the stir fry sauce ingredients together. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat then add the scallions and garlic and let cook for 1 minute.
- Next add the shitake mushrooms and bok choy and mix together, letting cook for 3-4 minutes until the vegetables are tender. (The bok choy will shrink down a lot as it cooks.
- Next add the udon noodles and stir fry sauce and mix evenly together to evenly coat the noodles. Let cook for at least 30 seconds without touching to let the noodles brown slightly on the bottom.
- Remove from heat and serve immediately.
Store leftovers in the fridge in a sealed container for up to 4 days
Prepare the stir fry sauce in advance. This will make it easier when it’s time to add the sauce to the udon noodles so you won’t have to individually add all the sauces.
Separate the noodles before adding them to the stir fry. Packaged noodles can often be clumped together, so it’s best to separate them before adding them to your stir fry. Adding the noodles to a pot of hot water is the easiest way to separate your noodles.
If you have a Wok, use it! This is the best for making stir-fry noodles and will give you an even heat and help you get that crispy char on your stir fried noodles.
Serve immediately. Noodles are always best enjoyed fresh. Prep this stir fry right before serving.
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 2.4g
- Protein: 5g
Keywords: Yaki Udon, udon noodles, stir fry udon noodles, vegetarian udon noodles