Description
Yaki Udon is a quick and delicious Japanese stir-fried udon noodle dish featuring tender ground meat, fresh vegetables, and a savory sauce made with soy, oyster sauce, and mirin. Perfect for a flavorful weeknight dinner, this recipe uses precooked udon noodles that are briefly boiled, rinsed, and then stir-fried with a mix of ingredients for a satisfying meal ready in just 15 minutes.
Ingredients
Udon Noodles
- 2 packets udon noodles (total 13 oz vacuum packed noodles)
Vegetables
- 2½ cups stir fry vegetables (chopped; mushrooms, bok choy, onions)
- 2 stalks scallions (cut 2 inches long)
Protein
- ½ lb ground meat (beef, chicken, turkey, or shrimp)
Sauce
- 2½ tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 2 teaspoons brown sugar
- ½ teaspoon rice wine vinegar
Other
- 1 tablespoon avocado oil
Instructions
- Prepare the Sauce: In a small bowl, mix together dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar until well combined. Set aside.
- Cook the Udon Noodles: Remove the udon noodles from the package. Bring a pot of water to a boil and add the noodles. Stir gently for 1-2 minutes until the noodles separate and become pliable. Since they are precooked, avoid overcooking to prevent sogginess.
- Rinse and Drain Noodles: Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. If you're not using immediately, toss with a small drizzle of oil to prevent sticking.
- Stir Fry the Meat and Vegetables: Heat a pan over high heat and add the avocado oil. Add the ground meat and stir fry until it is almost cooked through. Then add the chopped vegetables and continue stir frying until the meat is fully cooked and the vegetables have softened.
- Add Noodles and Sauce: Add the cooked udon noodles, prepared sauce, and scallions to the pan. Stir fry continuously for about 3 minutes until everything is well combined and heated through. Adjust the amount of sauce to taste if you prefer less sauce.
- Serve: Remove from heat and serve the yaki udon immediately while hot and flavorful.
Notes
- Note 1: Use vacuum-packed udon noodles which are typically precooked. Frozen udon can be added directly to boiling water.
- Note 2: Dark soy sauce adds a richer flavor and color; regular soy sauce may be substituted for a lighter taste.
- Note 3: Oyster sauce provides a savory umami element; for vegetarian versions, consider mushroom stir-fry sauce instead.
- Note 4: Mirin is a sweet rice wine used commonly in Japanese cooking, but can be substituted with a mix of sugar and a little white wine or sake.
