We just can’t talk about Japanese cuisine without mentioning the Yaki Udon noodles Recipe. It’s one of the most popular Japanese dishes. To put it simply, udon is a type of thick noodles used in different types of dishes. You can prepare it stir-fried, as a soup, or eat it with an Asian steak, or pieces of chicken/beef/pork. In this article, we’ll show you how to prepare this delicious Japanese culinary masterpiece. We had a few unsuccessful attempts at the start but after a long process of trial and error, we have crafted the perfect stir-fried udon noodles recipe.
What Is Yaki Udon?
In this recipe, we’ll focus on Yaki Udon noodles or stir-fried noodles. Yaki Udon is made of wheat flour, prepared in a savory sauce in which the main ingredients are dashi, soy sauce, and mirin with vegetables and (optionally) chunks of meat.
What Do You Need To Make Yaki Udon?
You might think that making these ultra-thick noodles requires a lot of work and ingredients but that’s actually not true. All you need is wheat flour water, and salt, and you can prepare it in less than 30 minutes! Another great thing about these noodles is that you don’t require any kind of special kitchen gadget that you would need for making homemade pasta. All you need is your hands and a sharp knife.
Is This Udon Noodles Recipe Healthy?
Yaki Udon noodles are not gluten-free but are vegan (unless of course, you combine them with meat). The original Udon noodles recipe is prepared with an assortment of vegetables and proteins which makes this dish quite healthy. If you want to see the detailed nutrition information, you can find it at the bottom of the recipe card below.
A Few Additional Tips
- Just like when baking bread, the dough needs to rest to relax the gluten.
- Traditionally, the dough is kneaded with feet because the dough is quite hard to knead just with your hands but if you don’t mind putting in some extra effort, you can easily prepare this udon noodle recipe by using your hands.
- If the dough is still too hard, you can always cover it with a plastic wrap and let it sit out for another 10-15 minutes.
- After the noodles are done, soak them in ice. This removes excess starch and gives the noodles more ‘bounce’.
- If you’re cooking the noodles for soup, cook the noodles and the broth separately because too much starch will be released during the preparation.
- If you still want to use a pasta-making machine, check out this hand-crank pasta maker and roll out the noodles to 1/8″ thick.
- Don’t use udon noodles from Asian markets. Most of the time, these noodles aren’t of very good quality. You can easily make them at home!
And when you think you mastered udon noodles and are looking for a new challenge, try out our Laghman noodles recipe.
Coloring Udon Noodles
If you like experimenting with food, you should definitely experiment with color, especially if you have kids. You can make a natural, organic food coloring by frying some beets, purple cabbage, and a few optional vegetables. You can make them on special occasions such as Valentine’s Day or Japanese Girl’s Day.
- 500 grams of wheat flour
- 1 Tablespoon of Salt
- 1/2 Cup of Water
- 2 Tablespoons of Oyster Sauce
- 3 Tablespoons of Soy Sauce
- 3 Teaspoons of Mirin
- 1/2 Teaspoon of Vinegar (preferably rice wine vinegar)
- 2 Teaspoons of Brown Sugar
Vegetables for the Stir-Fry
- 6 Bok Choy (halved)
- 1 Medium-sized Onion (chopped)
- 1 Tablespoon of Avocado Oil
- 100g of Mushrooms (chopped)
- 4 stalks scallions
1. In a mixing bowl, add flour, salt, and add 1 1/4 cups water.
2. Mix with your hands until the dough starts to come together.
3. Press and knead the dough, and if necessary, add a little more water (1 tablespoon at a time).
4. Dust your work surface with some flour. Fold and firmly press the dough for 5-6 minutes.
5. When you notice the dough starts to feel fairly smooth, start shaping it into a ball.
6. Let the dough rest at room temperature for 2-4 hours.
7. Knead the dough for a few minutes and divide it into 4 balls.
8. Roll out the dough with a rolling pin. Use flour if the dough is starting to stick to the pin. If the dough is too sticky to be rolled out, cover it for another 10 minutes and try again.
9. Fold the dough into thirds and slice it width-wise into long noodles that are around 1/8".
10. Boil some water and add the noodles once the water starts boiling.
11. Stir frequently and adding some water if the water is bubbling over. Cook for around 10-15 minutes.
12. Drain the noodles and put them in icy water (this will make them less sticky). Rub with your hands to remove some of the starch.
13. Heat your pan and add some oil.
14. Pour the chopped vegetables in the pan.
15. Stir-fry for around 5 minutes before adding the sauce.
16. Stir-fry for another 3 minutes until the mix is well combined.
17. Serve while it’s still hot.
Amount Per Serving: Calories: 270Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 35mgSodium: 1270mgCarbohydrates: 41gNet Carbohydrates: 29gFiber: 2gSugar: 11gProtein: 18g
A Few More Things You Could Use
Did you like this udon noodle recipe? What are some of your favorite tricks for cooking udon noodles? Feel free to share your thoughts in the comments and don’t forget to give this recipe a review if you found it helpful.
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