Yaki Udon
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
| Serves | 4 |
Introduction
In Japanese, yaki means “grilled” or “sautéed.” So yaki udon basically means “stir-fried udon noodles.”
Ingredients
Yaki udon
| 2 | Tbsp. light sesame oil or peanut oil | |
| 8 | oz. crimini mushrooms, sliced | |
| ½ | medium Napa cabbage (about 8 ounces), shredded | |
| 1 | tsp. minced or grated fresh ginger | |
| 1 | clove garlic, minced | |
| 8 | oz. cooked chicken, sliced or shredded | |
| ½ | recipe homemade udon noodles (about 1 pound), reheated if necessary | |
| 2 | Tbsp. soy sauce | |
| 1 | Tbsp. mirin | |
| 1 | tsp. rice vinegar |
Garnishes (optional)
| ~ | Toasted sesame seeds | |
| ~ | Shaved bonito flakes (hanakatsuo) | |
| ~ | Sliced scallion greens | |
| ~ | Shichimi togarashi | |
| ~ | Japanese pickles |
Steps
- Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook until well-browned, about 6 minutes. Add the cabbage and cook, stirring frequently, until dramatically reduced in volume and beginning to brown, about 3 minutes. Add the garlic and ginger and cook until fragrant, stirring constantly, about 30 seconds.
- Add the udon and chicken and stir to heat through. Add the soy sauce, mirin, and rice vinegar, and stir well to coat the noodles. Transfer to a large serving bowl and top with sesame seeds, bonito flakes, and scallions to taste. Serve with shichimi togarashi and Japanese pickles.
Notes
Read more about Asian noodles in Matthew Amster-Burton’s “Use your noodle.”
This content is from the Matthew Amster-Burton collection.