Yaki Udon is a delicious and easy recipe that can be made in just 20-minutes when you need dinner on the table fast. Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.
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2 packets udon noodles - total 13 oz vacuum packed noodles; see Note 1
2½ cups stir fry vegetables - chopped (I used mushrooms, bok choy, onions)
2 stalks scallions - cut 2 inches long
½ lb ground meat - beef, chicken, turkey, pork, shrimp
1 Tablespoon avocado oil
Yaki Udon Noodle Sauce:
2½ Tablespoons dark soy sauce - see Note 2
2 Tablespoons oyster sauce - see Note 3
1 Tablespoon mirin - see Note 4
2 teaspoons brown sugar
½ teaspoon rice wine vinegar
- Udon noodles - I used vacuum packed udon noodles that are pre-cooked and sealed fresh in individual packets. You can find these in the refrigerated or frozen section of Asian grocery stores. You can also use dried udon noodles. Simply cook them according to their directions and proceed with the recipe.
- Dark soy sauce - you can substitute regular soy sauce if you don't have dark soy sauce but the color will not be as dark. Pro tip: simply reduce regular soy sauce in a sauce pan with a pinch of sugar and a small drizzle of molasses to create a homemade version. Wait for it to come to a boil then turn it off once it thickens slightly.
- Oyster sauce - contrary to it's name, oyster sauce doesn't have an overwhelming oyster flavor, bur rather a sweet, umami flavor that's similar to hoisin sauce or teriyaki sauce. Substitute with: hoisin sauce, teriyaki sauce, or any sweet & savory brown stir fry sauce.
- Mirin - mirin is a Japanese cooking wine that gives dishes that restaurant quality taste. Substitute with: cooking wine, sake, soju. Non-alcoholic substitute: stock, water with a few drops of lemon juice or vinegar.
Store leftovers in an airtight container in the fridge for up to 3 days.