Description
A comforting and quick recipe for Yaki Udon, featuring tender noodles, vibrant vegetables, and savory protein, perfect for any night of the week.
Ingredients
Scale
- 200g udon noodles
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 1 cup sliced mushrooms
- 200g protein (chicken, beef, or tofu)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook udon noodles according to package instructions, then drain and set aside.
- In a large pan or wok, heat sesame oil over medium-high heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add the sliced protein to the pan and cook until browned and fully cooked through.
- Toss in the mixed vegetables and mushrooms, stirring and frying for about 5 minutes until they become just tender.
- Now, add the cooked udon noodles to the pan.
- Pour soy sauce and oyster sauce over the noodles, stirring to coat everything well.
- Season with salt and pepper to taste.
- Top your Yaki Udon with freshly sliced green onions before serving. Enjoy!
Notes
Leftovers can be stored in an airtight container for up to 2 days in the fridge. Feel free to swap out vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg