Vgetable Yaki Udon Noodles
This Japanese stir-fry dish, Vegetable Yaki Udon Noodle Bowl, can be prepared in just 20 minutes. It features thick, chewy noodles that absorb the savory and slightly sweet sauce, along with shiitake mushrooms, onions, and bok choy, resulting in a dish with bold richness and flavor.
Servings 2 people
Calories 527kcal
Ingredients
- 2 packets Udon noodles fresh or frozen
- 3-4 Small bok choy trimmed and leaves separated
- 10 oz Shiitake mushrooms sliced
- ¾ cup Brown onion chopped roughly or sliced thin
- 1 ½ teaspoon Garlic minced
- 2 tablespoon Soy sauce
- 4 tablespoon Oyster sauce
- 1 tablespoon Mirin
- 2 teaspoon Honey
For Serving (Optional)
- 1 teaspoon Black or white sesame seeds
Instructions
- In a small bowl or mason jar whisk sauce ingredients.1 ½ teaspoon Garlic, 2 tablespoon Soy sauce, 4 tablespoon Oyster sauce, 1 tablespoon Mirin, 2 teaspoon Honey
- Cook the udon noodles as per package instructions (2-3 minutes). Separate the nodules with chopsticks to prevent sticking. Rinse the cooked noodles under cold water and drain.
- In a large pan or wok over medium-high heat, saute onion and mushrooms until softened. Add in garlic, and bok choy and saute further for 30 seconds.10 oz Shiitake mushrooms, ¾ cup Brown onion
- Stir in the sauce, remove from heat, and toss the noodles until fully covered in the sauce.
- Taste for seasoning and serve with sesame seeds.1 teaspoon Black or white sesame seeds
Notes
- Fresh Udon Noodles: These are firmer and have a more chewy texture. They can take cooking on higher heat and are perfect if you like to get a little char on your noodles to add some natural smokiness to the dish. There is a bit more prep if using these noodles as they are not pre cooked like the shelf stable ones.
- Shelf-Stable Udon Noodles: these have a softer texture and are round and fat. They generally don’t tolerate the high heat as well and if you’re trying to get some char on the noodle they may break. These noodles are what I use most often and are great for the convenience and I love the soft chewiness, as opposed to the firm chewiness.
- Miren: This provides a seasoning element to the sauce. It’s similar to Japanese sake although much lower in alcohol. It can be found in the Asian grocery aisle of the supermarket. Alternatively Rice Vinegar can be used although Miren is not as tart as rice vinegar so you may need to add extra sweetness.
- Mushroom Substitutes
- Enoki Mushrooms: long, thin and delicate with a mild flavor
- Oyster Mushrooms: round and soft with a mild flavor
- Cremini Mushrooms: most similar to shitake mushrooms as they have a meaty texture and earthy flavor
- Button Mushrooms: small, round and firm with a meaty texture and mild flavor
- Serve with sesame seeds, and green onions. Any leftovers can be stored in the fridge for up to 3-4 days.
Nutrition
Calories: 527kcal | Carbohydrates: 106g | Protein: 20g | Fat: 3g | Fiber: 10g | Sugar: 7g
