This Yaki Udon or Japanese Stir-Fried Udon has thick and chewy noodles, seared beef slices, and crisp vegetables with a savory sauce; it's a one-pan meal ready in less than 30 minutes!
You may also like Pancit Canton (Filipino Stir-Fried Noodles) with a different type of wheat noodles.
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Ingredients you'll need
Notes and substitutions
- Udon noodles: These are thick, chewy noodles made of wheat flour. Fresh or frozen udon noodles are best; dried ones lack the same texture.
- Beef: Sirloin, boneless short ribs, and flank steak are good choices. Inexpensive but less tender cuts like chuck or top round steaks with sufficient marbling (white streaks of fat) will also work. Slice them thinly across the grain to make them more flavorful and tender.
- Mirin: A sweet Japanese rice wine that adds sweetness and depth. You can use "aji mirin" or "sweet cooking rice seasoning," a commercialized version you're likely to find in the US. It has a lower alcohol content and corn syrup to mimic the taste of real mirin (hon mirin). In a pinch, you can combine sake and sugar. Use water and sugar if you can't consume alcohol.
- Sake: An alcoholic drink made from fermented rice that enhances flavors. You can use inexpensive sake or "cooking sake" with added salt. In a pinch, substitute with Chinese cooking wine or dry sherry. The alcohol content burns off during cooking; if you can't consume alcohol, replace it with water.
- Oyster sauce: It is a thick, umami-rich brown sauce with a mild briny flavor like oysters.
- Sesame oil: It has a strong nutty flavor and aroma; use the dark-colored variety made from toasted sesame seeds.
How to make this recipe
(1)Make the sauce by combining 2 tablespoons soy sauce, 3 tablespoons mirin, 3 tablespoons sake, 1 tablespoon oyster sauce, and 1 tablespoon sesame oil. Set it aside.
(2)Soak 2 bricks of frozen udon noodles in hot water for about a minute to separate the strands. Drain and set aside. If using dried shiitake mushrooms, soak them in hot water until tender and remove the tough stems.
(3)Slice 8 ounces of beef thinly and across the grain. (4)Season lightly with salt and pepper, then add a tablespoon of sauce. Mix together.
(5)Set your wok over high heat. Add a bit of oil and brown the beef quickly for about 3 minutes. Avoid over-stirring to get a good sear.
Push the meat aside, then sear 6 to 8 shiitake mushrooms for about a minute.
(6)Reduce the heat to medium. Add 2 garlic cloves, ½ onion, and 1 carrot. Sauté them for about a minute, adding more oil as needed.
(7)Add 2 cups of cabbage and let it cook for another minute.
(8)Add the noodles and sauce. Toss them together until the noodles are heated through, and the sauce is mostly absorbed.
(9)Add the scallions and turn off the heat.
Top your Yaki Udon (Stir-Fried Udon) with more scallions, togarashi, and bonito flakes.
Frequently asked questions
Udon noodles are sold as dried, fresh, or frozen. The fresh and frozen ones are thick and have the best chewy texture. They are hearty and neutral in taste, absorbing flavors without becoming soggy. Dried udon noodles are thinner, dense, and have a slightly different texture.
Udon noodles are thick, white, and made of wheat flour. Soba noodles are made of buckwheat flour or combined with wheat flour; they are thin and brown-gray in color.
Udon noodles have a neutral flavor and a chewy texture, while soba noodles have a nutty taste and a slightly chewy texture. They are both enjoyed in stir-fries, hot soups, and cold dishes.
Udon and ramen noodles are made with wheat flour and have a chewy texture. Udon noodles are white, thick, and straight.
Ramen noodles contain egg, can be straight or wavy, and are yellow in color. They are typically served in soups with a rich and thick broth; udon noodles have a lighter broth and a mild flavor.
Other noodles and pasta recipes you may like
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📖 Recipe
Yaki Udon (Stir-Fried Udon)
Equipment
- Wok or a large skillet or sauté pan
Ingredients
For the stir-fry:
- 2 bricks frozen udon (about 1 pound) sub:fresh udon
- 8 ounces beef sliced thinly (see note)
- 6 to 8 shiitake mushrooms fresh or dried, sliced
- 2 cloves garlic minced
- ½ yellow onion sliced
- 1 medium carrot julienned
- 2 cups shredded cabbage
For the sauce:
- 2 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake sub:Chinese cooking wine or dry sherry
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Garnishes:
- Scallions sliced (optional)
- Togarashi (optional)
- Bonito flakes (optional)
Instructions
- Soak the frozen udon noodles in hot water for about a minute to separate the strands. Drain and set aside.If using dried shiitake mushrooms, soak them in hot water until tender and remove the tough stems.
- Make the sauce by combining soy sauce, mirin, sake, oyster sauce, and sesame oil. Set it aside.
- Slice the beef thinly and across the grain. Season lightly with salt and pepper, then add a tablespoon of sauce. Mix together.
- Set your wok over high heat. Add a bit of oil and brown the beef quickly for about 3 minutes. Avoid over-stirring to get a good sear.
- Push the meat aside, then sear the mushrooms for about a minute.
- Reduce the heat to medium. Add garlic, onions, and carrots. Sauté them for about a minute, adding more oil as needed.
- Combine the cabbage and let it cook for another minute.
- Add the noodles and sauce. Toss them together until the noodles are heated through, and the sauce is mostly absorbed.
- Add the scallions and turn off the heat.
- Garnish with more scallions, togarashi, and bonito flakes.
Video
Notes
- Beef: Sirloin, boneless short ribs, and flank steak are good choices. Inexpensive but less tender cuts like chuck or top round steaks with sufficient marbling (white streaks of fat) will also work.
RahasiaEnak
Resep Makanan Enak
Batagor adalah makanan khas Bandung. Batagor mirip dengan siomay yang digoreng. Batagor sendiri singkatan dari Bakso Tahu Goreng. Bahan utamanya mirip siomay, yakni adonan ikan tenggiri dan tepung tapioka. Lalu digoreng. Begitu juga dengan tahu-nya juga digoreng.
Menu pendukung batagor biasanya bumbu kacang, kecap manis, sambal, dan air perasan jeruk nipis sebagai pelengkap. Batagor ini jajanan yang populer di Indonesia. Terkadang pedagang siomay juga berjualan batagor. Bila siomay dikukus maka batagor digoreng. Bila siomay bentuknya “gepeng” maka batagor bentuknya bulat seperti bakso. Batagor dapat ditemukan di kaki lima atau warung. Batagor ada beberapa variasi, antara lain batagor kuah (yang penulis suka) dan batagor pangsit.
Cara Masak
Batagor mulai terkenal sejak tahun 1980. Menurut salah satu kisah, asal mula batagor adalah hasil dari kreativitas pedagang bakso tahu di daerah Bandung yang berpikir mau diapakan bakso tahu yang tak laku terjual. Akhirnya daripada dibuang, bakso tahu digoreng dan jadilah batagor. Itulah sebabnya batagor sangat terkenal di Bandung dan sudah dianggap sebagai salah satu kekayaan kuliner daerah Sunda.
Batagor lebih dianggap sebagai jajanan bukan makanan utama. Nutrisi batagor sendiri cukup banyak, Salah satu bahan yang biasa digunakan untuk membuat adalah ikan tenggiri. Ikan tenggiri mengandung protein dan Omega 3, bagus untuk menurunkan darah tinggi dan menjaga kesehatan jantung.
Resep Batagor
Bahan:
• Siapkan beberapa lembar kulit pangit.
• Siapkan beberapa tahu putih ukuran kecil, dan dibelah dua segitiga,dikeruk tengahnya
• Minyak untuk menggoreng
Daftar Resep Makanan
Bahan:
• 300 gram ikan tenggiri dan dihaluskan
• 3buah daun bawang di iris tipis
• 3 siung bawang putih dan dihaluskan
• ½ sendok the menyedap rasa
• 1 sendok the garam
• ¼ sendok the merica bubuk
• 2 sendok the gula pasir
• 3 putih telur
• 150 gram tepung sagu
• 25 gram tepung terigu protein sedang
Bahan Sambal Kacang:
• 200 gram kacang tanah kulit goreng
• 5siung bawang putih dan di goreng
• 6 buah cabai merah keriting dan di goreng
• 5 sendok makan gula merah
• ½ sendok makan garam
• 650 ml air hangat
• 2 sendok makan air asam jawa ( dari 1 sendok makan asam jawa di larutkan dalam 2 sendok makan air )
Bahan Pelengkap:
• 4 sendok makan kecap manis
• 2 buah jeruk limau di belah 2 bagian
Cara Membuat Batagor:
1. Campur ikan tenggiri yang sudah dihaluskan dengan daun bawang, bawang putih, penyedap rasa, garam, merica bubuk, dan gula pasir. Masukkan dalam chopper. Blender supaya lebih halus dan tercampur rata.
2. Masukkan putih telur dan air es. Blender kembali. Lalu tambahkan tepung sagu dan tepung terigu. Blender sampai tercampur rata.
3. Bagi menjadi 2 adonan. Satu bagian isi ke dalam tahu putih. Sisanya masukkan dalam kulit pangsit. Rekatkan sisi kulit pangsit dengan air. Bentuk segi empat.
4. Panaskan kukusan. Kukus adonan selama 30 menit dengan api sedang sampai matang. Dinginkan.
5. Setelah dingin, goreng siomay dan batagor dalam minyak yang sudah dipanaskan dengan api sedang sampai matang. Tiriskan.
6. Sambal kacang: haluskan kacang tanah, bawang putih, cabai merah keriting, gula merah, dan garam. Tambahkan air hangat dan aduk rata. Lalu masak sambal kacang sambil diaduk sampai kental. Setelah mengental, tambahkan air asam Jawa. Aduk rata. Matikan api.
7. Sajikan batagor dengan siraman sambal kacang dan bahan pelengkapnya
Lara
Really delicious, thank you! I made it vegetarian with plenty of mushrooms.
Nora Rey
Great idea, Lara! Mushrooms are my favorite, too. Thanks!!!