Wednesday, January 4, 2012

Yaki Udon

yaki udon noodles recipe

Last week, I had a rough day.  Seriously rough.  It was non-stop drama from the time I left work to about 9:30 pm, so by the time I ate dinner, it was nearly 10:15!  Luckily, I had decided to make myself a quick and easy dinner anyways, and though I got to it late, I was really glad that I chose to make this Yaki Udon for dinner.  It was quick, and to me, it was the definition of comfort food.  After a long day, the deep flavours and noodles soothed my soul.  The leftovers for lunch the next day were absolutely perfect too.

Yaki Udon
From Serious Eats

2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon Worcestershire sauce
2 tablespoons canola oil
1/2 onion, thinly sliced
6 ounces pork, thinly sliced
2 ounces shredded Savoy cabbage
1 large carrot, end trimmed, peeled, cut into matchsticks
12 ounces fresh or frozen udon noodles
1 scallion, chopped

Combine soy sauce, rice vinegar, and Worcestershire sauce.

Bring a large pot of water to a boil. Add the noodles and cook according to the directions on the packaging (my udon took 2 minutes).  Drain in a colander, and then rinse under cold water.  Set aside in the colander to drain.

Pour the oil into a large wok (or pan) set over high heat. When just starting to smoke, add the onion. Stir-fry until onion is soft, about one minute. Add the pork and cook, stirring occasionally, until it is no longer pink. Add the cabbage and carrot. Stir-fry until the cabbage is starting to soften, one to two minutes.

Add the noodles, and stir-fry for a minute. Pour in the sauce and stir well. Stir-fry until the sauce has been absorbed, one to two minutes. Add the scallions, stir well, and then turn off the heat.


  1. I love udon! We'll have to try this soon!

  2. Thanks for the add on foodbuzz! I checked out your photos on the blog, mouthwatering! This Udon looks restaurant quality, so yummy looking. I am pinning this!

  3. Thanks for stopping by April! This Yaki Udon was definitely drool worthy!


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