Where can I find udon noodles?

You can find udon noodles at your local Asian grocery store in the fridge or freezer section. You can also find packaged udon noodles at most large grocery stores in the Asian section.

What is udon made from?

Udon noodles are made of wheat flour and are thick and chewy. This gives them a delicious texture in stir-fries.

Are udon noodles gluten-free?

Traditional udon noodles are not gluten-free, however, you can find some gluten-free versions of udon noodles at specialty stores. You can also substitute the noodles in this recipe for your favourite gluten-free noodles if needed.

What's the difference between Yaki Udon and Yakisoba?

Udon noodles and yakisoba noodles are two different types of noodles. They are both made with wheat flour, but yakisoba noodles are thinner and similar to Chinese Lo Mein noodles.

What is Yaki Udon sauce made of?

You'll see a few different variations of Yaki Udon sauce. This recipe uses light and dark soy sauce, vegetarian oyster sauce, mirin, honey and sriracha.

Is udon better than ramen?

Both are delicious! I personally prefer udon noodles because I love the thick and chewy texture of them. But if you prefer ramen noodles you can use them in this recipe.

What can I substitute for mirin?

If you don't have any mirin, you can substitute for dry sherry, white wine or rice vinegar. If using rice vinegar make sure to only use 1 tsp in the recipe.

Quick & Easy Yaki Udon (15-minute Stir Fried Recipe!)

Description

Yaki Udon comes together in just 15-minutes for a quick and easy dinner!

Ingredients

Units Scale

Stir fry

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

2 tbsp vegetarian oyster sauce (or regular if you aren’t vegetarian)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp mirin (can substitute 1 tbsp dry sherry or 1 tsp rice vinegar)
1 tbsp honey or agave
1 tsp sriracha

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Instructions

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.

Notes

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.

Nutrition

Serving Size: 1/4 of recipe
Calories: 260
Sugar: 5g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 36g
Fiber: 2.4g
Protein: 5g