Try making this popular Japanese restaurant classic at home, and I guarantee you’ll want to add it to your regular rotation of nightly dinners!
Have you ever had yakiudon at Japanese restaurants before? Similar to yakisoba, it’s another type of stir-fry noodle dish made with thick, chewy wheat noodles. Japanese stir-fry noodles which can be prepared very quickly, making it a perfect a weeknight dinner. The key to success is to make sure you have all of the ingredients ready before you add anything to the wok. Once you start cooking, you should not have to turn the heat down and pause to gather ingredients. The wok or skillet should be hot, hot, hot! (I use this wok or a large cast iron skillet)
There are different versions out there, and I like to make mine with beef. You can also use shrimp, chicken, pork, and even a mix of seafood like scallops and calamari. As for the vegetables, the choice is entirely up to you. I used cabbage, green onion, and bean sprouts this time, but often times I would add sliced mushrooms and shredded carrots.
Also, I know this isn’t traditional, but I always add a bit of dark soy sauce to give the noodles a nice color. Dark soy sauce doesn’t actually impart much flavors to the dish, and if you don’t add it, your noodles will be just a bit paler. Either way, it’s still delicious, easy, and quick!
- 2 8-oz packages fresh udon noodles
- 1 tbsp vegetable oil, divided
- 8 oz beef chuck, thinly sliced
- 1 cup napa cabbage, shredded
- 1 cup bean sprouts
- 2 stalks scallions, cut into 2 inch pieces
- 2 tbsps low-sodium soy sauce, or more to taste
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp mirin
- ¼ tsp sesame oil
- Add udon noodles to a pot of boiling water, and let it separate by themselves (do not stir and try to break apart), about 3 minutes. Drain and rinse well with cold water in a colander. Set aside.
- Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Transfer to a plate.
- Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender.
- Add udon noodles, scallions, and the rest of the seasonings, and mix well.
- Return cooked beef to the pan to heat through before serving.