Okay, so this isn’t the most traditional/authentic yaki udon recipe out there, I’ve made a few tweaks to suit what’s available and what I like (a richer sauce, more veggies, and a little flexibility in ingredients). But I think the spirit’s still there; chewy udon noodles stir-fried hot and fast with veggies and a delicious savoury, glossy sauce.
1. Place the udon in a heat-safe bowl and cover with just-boiled water. Let them sit for 7 minutes, then drain and rinse with cold water to stop the cooking and separate them. Set aside. 2. Get your wok/pan ripping hot. You want water droplets to *sizzle and dance* (Leidenfrost effect). That’s when it’s ready. Add 3 tbsp oil and spread it around. 3. Add onions and garlic with a tiny pinch of black crushed pepper. Sauté on medium-high for about 30 seconds or until the onions soften. Add the garlic-ginger paste and stir immediately for 10–15 seconds (don’t let it burn). 4. Add sliced bell pepper and stir-fry for 1–2 minutes. 5. **Add noodles + sauce + veg:** * Add the drained udon to the pan, turn up the heat slightly, and gently toss to coat them in the oil and aromatics for 30–60 seconds. * Pour in half the sauce, stir well, then add half of the veg mix from the colander. Stir-fry everything for about 2 minutes. * Add the remaining sauce and the rest of the veg, continuing to toss until the sauce is glossy and everything’s well-coated and hot, so another 2 minutes or so. * Optional: squeeze in a bit of lime or lemon juice at the end to brighten the flavours, and a small knob (10g) of butter for richness. 6. **Garnish & serve:** Top with sliced spring onions and sesame seeds. Serve immediately while hot and glossy.
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Okay, so this isn’t the most traditional/authentic yaki udon recipe out there, I’ve made a few tweaks to suit what’s available and what I like (a richer sauce, more veggies, and a little flexibility in ingredients). But I think the spirit’s still there; chewy udon noodles stir-fried hot and fast with veggies and a delicious savoury, glossy sauce.
Full recipe with more detailed steps, photos and extra troubleshooting!
👉 [Easy & Delicious Vegetable Yaki Udon](http://www.deejahdishes.com/recipes/easyanddeliciousvegetableyakiudon)
# Ingredients (serves 2-3):
* 2 packs (400g total) udon noodles
* **Veg mix (prepped and set aside in a colander):**
* 80g baby corn, halved
* 80g sugar snaps or mangetout
* 150g beansprouts
* 61g carrot (1 medium), julienned or thinly sliced
* 20g napa cabbage (or white cabbage, large chunks)
* 40g shiitake mushrooms, sliced
* 1 bell pepper, sliced
* 1 medium onion (or 2 small)
* 2 garlic cloves, sliced
* 1 spring onion/scallion, sliced
* 1 tsp garlic ginger paste
* 3 tbsp oil (sunflower, veg, etc)
**Sauce:**
* 2 tbsp dark soy
* 3 tbsp light soy
* 1 tbsp oyster sauce (or veg oyster sauce)
* 1 tsp garlic paste
* 1 tsp brown sugar or honey
* 1 tsp ketchup (balances, thickens, yes really)
* ¼ tsp mixed herbs
* ½ tsp *freshly* crushed black pepper
* 1 tsp rice vinegar
* Optional: 1 tbsp sesame seed paste or tahini
# Steps:
1. Place the udon in a heat-safe bowl and cover with just-boiled water. Let them sit for 7 minutes, then drain and rinse with cold water to stop the cooking and separate them. Set aside.
2. Get your wok/pan ripping hot. You want water droplets to *sizzle and dance* (Leidenfrost effect). That’s when it’s ready. Add 3 tbsp oil and spread it around.
3. Add onions and garlic with a tiny pinch of black crushed pepper. Sauté on medium-high for about 30 seconds or until the onions soften. Add the garlic-ginger paste and stir immediately for 10–15 seconds (don’t let it burn).
4. Add sliced bell pepper and stir-fry for 1–2 minutes.
5. **Add noodles + sauce + veg:**
* Add the drained udon to the pan, turn up the heat slightly, and gently toss to coat them in the oil and aromatics for 30–60 seconds.
* Pour in half the sauce, stir well, then add half of the veg mix from the colander. Stir-fry everything for about 2 minutes.
* Add the remaining sauce and the rest of the veg, continuing to toss until the sauce is glossy and everything’s well-coated and hot, so another 2 minutes or so.
* Optional: squeeze in a bit of lime or lemon juice at the end to brighten the flavours, and a small knob (10g) of butter for richness.
6. **Garnish & serve:** Top with sliced spring onions and sesame seeds. Serve immediately while hot and glossy.
OP can I hire you 😁?