Yaki Udon

How to Make Yaki Udon

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1. Stir the soy sauce, oyster sauce, mirin, sugar, sesame oil and water together in a small bowl.

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2. Loosen the noodles by running them under hot water, or microwaving the blocks for 2 minutes, then pull the strands apart and drain.

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3. Heat 1 tbsp of the oil in a large frying pan or wok over high heat and fry the pork for 2 minutes, until browned.

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4. Add the onion, carrot, shiitake and cabbage and stir-fry for 3 minutes, until the cabbage starts to wilt.

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5. Add the remaining oil and the noodles and stir-fry for 2 minutes.

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6. Pour the sauce around the edge of the pan, so it sizzles, and toss for 2 minutes more, until every strand is coated and glossy.

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7. Stir in half the spring onions, then divide between bowls and top with the rest of the spring onions, the bonito flakes and the pickled ginger.

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Tips for Making Yaki Udon

• Loosen the noodles before they go in. Fresh udon comes in a tight block, and if it goes in whole the sauce coats only the outside.
• Pour the sauce in around the edge of a hot pan. It sizzles and caramelises on contact, instead of pooling and stewing the noodles.
• Keep the heat high and the tossing constant. Udon is soft and sticks easily, and a hot, busy pan stops it breaking.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Yaki Udon

• Miso soup
• Cucumber salad
• Pickled ginger

Storing & Reheating Yaki Udon

Best eaten straight away. Keeps in the fridge for up to 2 days and reheats in a pan with a splash of water for 2 minutes.

Yaki Udon FAQ: Common Questions

Yaki Udon Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.