Yaki Udon is a dish that effortlessly blends savory, smoky flavors with a satisfying, hearty texture, making it a beloved comfort food for many. The thick, chewy udon noodles take center stage, absorbing the rich flavors of the stir-fry, creating a delightful contrast with the slightly charred edges that develop during the cooking process. As the noodles mingle with a medley of vegetables and tender proteins, the dish comes alive with a balance of umami and subtle sweetness, all heightened by the hint of smokiness from the stir-frying technique. Whether enjoyed on a chilly evening or as a quick weeknight dinner, Yaki Udon offers a comforting and deliciously satisfying experience that leaves you craving more. Its versatility allows it to adapt to different tastes, making it a timeless favorite in many kitchens.
Yaki Udon
Ingredients
- ¼ cup oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon packed light brown sugar
- 1 teaspoon Sriracha sauce
- 1 medium garlic, grated
- 1 medium (5-oz.) bunch scallions
- 2 tablespoons canola oil
- 12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
- 2 medium heads baby bok choy, thinly sliced
- 1 (10 ounce) package carrots, cut into match-stick size pieces
- ½ cup water, divided
- 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
- Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning
Instructions
- In a small bowl, whisk together the oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire sauce, sesame oil, sugar, Sriracha, and grated garlic until well combined. Set the sauce mixture aside. Next, trim the root ends off the scallions and discard. Chop the white and light green parts into 2-inch pieces and then quarter each piece lengthwise. Set these aside for cooking. Thinly slice the remaining dark green tops of the scallions and set them aside to use as a garnish. This preparation ensures both the sauce and scallions are ready to be incorporated into the dish at the right stages.
- Heat oil in a large skillet or wok over medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, for about 3 minutes, or until they are browned on one side. Stir the mushrooms, then continue cooking, stirring occasionally, for another 4 minutes until the mushrooms are golden and tender. Next, add the bok choy, carrots, chopped white and light green parts of the scallions, and ¼ cup of water to the pan. Stir everything together and cook for about 3 minutes, or until the vegetables are just tender. This method ensures the mushrooms are nicely browned and the vegetables are cooked to the perfect texture without becoming overcooked.
- Add the udon noodles and the remaining ¼ cup of water to the skillet, gently separating the noodles with tongs or a spoon. Pour in the reserved oyster sauce mixture and stir constantly for about 1 minute, ensuring the noodles and vegetables are evenly coated with the sauce. Once well combined, divide the dish into serving bowls and garnish with the reserved sliced green scallions and any optional garnishes. Serve immediately for a fresh, flavorful dish. This step ensures that the noodles are heated through and absorb all the delicious flavors from the sauce.
