YAKI UDON
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium
YAKI UDON RECIPE
Yaki udon is the Japanese version of the stir-fried noodles, using the udon noodles with a unique flavor Japanese flavor. This is the yaki udon recipe with simples ingredients with some Japanese seasoning.
Provided by KP Kwan
Categories Recipes
Time 20m
Number Of Ingredients 20
Steps:
- Cut the meat to bite size, preferably into thin slices. Mix with 1/2 tsp of salt. Marinate for 30 minutes.
- Soak the dry Shiitake mushrooms until fully hydrated.
- Cut the capsicum into strips, mushrooms into quarters, carrot into matchsticks, onion into thin slices and cabbage into roughly into one-inch square pieces.
- Mix all the ingredients in (B). Set aside.
- Heat the vegetable oil in the wok, saute the garlic over low heat.
- Put the chicken slices and stir fry until it cooks. Dish out.
- Add the onion and use medium heat to saute until it turns aromatic and soft.
- Add the cabbage and carrots. Continue stir-frying until the cabbage starts to wilt.
- Put back the chicken into the wok.
- Add the mushrooms and udon. Loosen the noodles and mix well with the vegetables.
- Add the seasoning B. Add the capsicum. Mix well.
- Stir fry over high heat to generate the wok aroma for a short while, about half a minute.
- Add some ground black pepper and sesame oil, mix and dish out.
- Garnish with chopped scallions and topped with katsuobushi.
Nutrition Facts : Calories 924 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 172 milligrams cholesterol, Fat 54 grams fat, Fiber 5 grams fiber, Protein 57 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1953 grams sodium, Sugar 14 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 39 grams unsaturated fat
YAKI UDON (STIR-FRIED UDON NOODLES)
Yaki Udon (焼きうどん) is a Japanese undon noodles stir-fried with your choice of protein and vegetables. Your protein can be thinly sliced meat or any seafood suitable for stir-frying. This is a very quick and simple udon recipe and so delicious.The recipe is written to make either Pork Yaki Udon or Prawn Yaki Udon. The only differences are the choice of protein, i.e. pork slices or prawns, and the way the prawns are stir-fried with other ingredients.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 17m
Number Of Ingredients 15
Steps:
- Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
- Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
- Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
- If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
- If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
- Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
- After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
- Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
- Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
- Serve immediately.
CHICKEN YAKI UDON
This delicious stir-fry is similar to yakisoba, but is made with thick, white udon noodles and tossed with a much simpler sauce. Often used in soups, udon noodles are also delicious fried--the texture is just awesome because they are chewy. Try to find frozen or fresh udon noodles. Dried udon noodles will work, too, but you'll lose some of the signature texture.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
- Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and saute until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
- Pour soy sauce over vegetables and chicken; saute 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 6 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 0.9 g, Sodium 792.1 mg, Sugar 3.7 g
More about "yaki udon recipes"
YAKI UDON (STIR-FRIED UDON NOODLES) 焼きうどん • JUST …
From justonecookbook.com
4.6/5 (138)Calories 976 per servingCategory Main Course
- Gather all the ingredients. I like using frozen Sanuki udon noodles, which require blanching in boiling water for just 1 minute before using. If you use dried udon noodles, boil them according to the package instruction.
- Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot into 2” (5 cm) long strips.
- Discard the tough shiitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnish). Cut the rest of the scallion into 2” (5 cm) pieces.
YAKI UDON: EASY ONE-PAN MEAL - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 40 minsCategory NoodlesCalories 312 per serving
- Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds - 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.
- Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.
- Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.
- Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add the mushrooms and mirin, and cook until caramelized.
YAKI UDON NOODLES RECIPE FOR JAPANESE STIR FRIED UDON NOODLES
From grantourismotravels.com
20 BEST UDON NOODLE RECIPES TO SLURP TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
YAKI UDON - TRADITIONAL JAPANESE RECIPE | 196 FLAVORS
From 196flavors.com
YAKI UDON (QUICK & EASY STIR FRIED NOODLES) - CHOOSING CHIA
From choosingchia.com
YAKI UDON RECIPE | QUICK & EASY VEGAN UDON NOODLE STIR FRY
From runningonrealfood.com
YAKI UDON RECIPE | OLIVEMAGAZINE
From olivemagazine.com
YAKI UDON | STIR FRIED UDON NOODLES - DRIVE ME HUNGRY
From drivemehungry.com
YAKI UDON RECIPE | PBS FOOD
From pbs.org
YAKI UDON RECIPE (焼きうどん) JAPANESE STIR-FRIED UDON …
From norecipes.com
GROUND BEEF YAKI UDON MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
YAKI UDON (STIR-FRIED UDON NOODLES) RECIPE - PETITE GOURMETS
From petitegourmets.com
CHICKEN YAKI UDON (GARLIC & BUTTER SOY SAUCE FRIED NOODLES)
From sudachirecipes.com
YAKI UDON RECIPE - KEEPING IT RELLE
From keepingitrelle.com
15 RECIPES WITH UDON NOODLES - SELECTED RECIPES
From selectedrecipe.com
YAKI UDON RECIPE | HOW TO MAKE ONE OF JAPAN’S FAVORITE NOODLE …
From bitemybun.com
GOUSTO'S WAGAMAMA YASAI YAKI UDON | JAPANESE RECIPES | GOODTO
From goodto.com
YAKI UDON - SPOON FORK BACON
From spoonforkbacon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love