This simple yaki udon formula will give you thick and chewy udon noodles folded over fresh still somewhat firm vegetables, succulent pork gut strips, and coated in a sweet and flavorful soy sauce base. In the event that you appreciate lo mein, you will need to attempt one of Japan’s most well known dishes–yaki udon.
On the off chance that you’ve never had udon noodles, I would state these are generally like Vietnamese bánh canh in that they are thick and marginally chewy. Though bánh canh is made of custard starch and rice flour, udon noodles are essentially made of wheat flour, salt, water, and now and then custard starch. It’s thick and chewy consistency makes it a pleasant expansion to a sautéed dish like yaki udon.
A little background
First showing up in the Fukuoka Prefecture in Japan around World War II, yaki udon was made because of the lack of ramen noodles in the mainstream yakisoba. Yaki udon consequently has a comparative readiness style to yakisoba, aside from it utilizes udon noodles.
Yaki udon is loaded up with so numerous textural encounters: fresh bok choy stems, still somewhat firm carrots, delicate and substantial mushrooms, succulent pork paunch, and delicate and chewy udon noodles. Nowadays, you can discover yaki udon in numerous Japanese cafés (I like Honda Ya and Taiko close by). Nonetheless, it’s truly simple to make at home.
WHAT IS YAKI UDON MADE OF?
Yaki udon is made utilizing Japanese udon noodles. Udon noodles are a thick, chewy wheat noodles made with wheat flour, water, and salt. Notwithstanding, it’s not gluten free like the rice noodles you see in many sautés. Udon noodles are veggie lover and dairy free, yet consistently check the fixings as there can be various added substances that fluctuate per brand.
Udon noodles make up the greater part of this formula. As a child (and grown-up), I’ve purchased premade solidified and fridged udon noodles from the supermarket at my neighborhood Japanese market. The guidelines are anything but difficult to follow and you can have udon whenever. The vast majority like to utilize these premade noodles for yaki udon in light of the fact that it’s brisk and quick.
In any case, in the event that you need to go all the way, you can utilize my formula to make your own udon noodles without any preparation. With new, high quality noodles, you can alter the chewy surface by including custard starch in the mixture and furthermore change the thickness of your udon. You can even make multiple servings of udon noodles and freeze the rest for a future feast.
To cook the high quality udon noodles, fill a huge pot with eight cups of water and heat to the point of boiling. Include around two teaspoons of salt and mix to break up. Cautiously lower one serving of udon noodles, whirling them around to keep them from staying, and afterward cook for around 12 to 15 minutes.
The completed noodles ought to be delicate and equally cooked all through the noodle, yet somewhat chewy in surface. Promptly move the noodles into an ice shower for a moment to stop the cooking cycle and move them onto a spotless bowl until you’re prepared to sauté.
Yaki udon has a soy sauce base that is coated over the noodles, vegetables, and meat. There’s a great deal of variety with this sauce as much as there is with the diverse include ins, however soy sauce is the fundamental fixing. I’ve seen occasions of individuals utilizing kombu, Worcestershire sauce, and the sky is the limit from there.
In this formula, I utilize a mix of soy sauce, mirin, clam sauce, and dull earthy colored sugar to get a decent sweet and appetizing sauce that adds a pleasant parity to all the fixings. What’s incredible about this formula is that you can alter this sauce dependent on your inclination a few variations may incorporate sesame oil or rice vinegar to give the sauce an alternate bend.
What makes yaki udon an extraordinary dish is on the grounds that it’s so flexible and it additionally enables that you to can include various sorts of vegetables as include ins–otherwise known as this is a decent formula for wiping out your refrigerator of the apparent multitude of small amounts of veggies or meat you have to go through.
For this formula, I had extra bok choy, carrots, green onions, garlic, and catch mushrooms close by. Generally, you will see varieties of cabbage, onions, shiitake mushrooms, broccoli, and different vegetables in yaki udon plans.
Remember that specific vegetables will cook in an unexpected way, for instance, carrots are cut excessively slender while mushrooms are cut into thicker cuts so they can cook equally in the dish. For example, I cut my carrots into overly slim cuts since they will in general take more time to cook, and I cut my mushrooms somewhat thicker than expected. I additionally isolated my bok choy leaves and cut them down the middle for simpler cooking and eating. Nobody needs to whittle down one portion of a bok choy piece.
Since this is additionally an “alcoholic food” dish, meat is likewise a key fixing. Generally in Japan, numerous eateries include daintily cut pork paunch, however you can likewise include any meat or fish you have available, similar to ground meat or chicken. I love pork midsection, so I cut it into strips and seared them to get an additional fresh surface.
- 250g dried udon noodles (400g frozen or fresh)
- 2 tbsp sesame oil
- 1 onion, thickly sliced
- ¼ head white cabbage, roughly sliced
- 10 shiitake mushrooms
- 4 spring onions, finely sliced
For the sauce
- 4 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp Worcestershire sauce (or vegetarian alternative)
- STEP 1
Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
- STEP 2
Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.