. Brown the pork until crisp on the edges. Enter your email address to follow this blog and receive notifications of new posts by email. Thank you. will change the nutritional information in any recipe. My kids asked for it for breakfast the morning after they had it the first time, and they are fussy eaters. Since we live in a small remote Alberta town where some of the ingredients are hard to get, my son now brings me Shaoxing Rice Wine & Dashi granules as a gift when he is on leave from the military. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Boil for 30 seconds - 1 minute to loosen them. Change ). This dish is popular in Japan’s izakaya’s or pubs where it is served as a late-night snack or a hangover cure. Tap here to receive our FREE top 25 recipe book! At this point, the butter should be a light brown color. Add the udon noodles. Mix well, tossing all of the ingredients together in the wok. Thank you for an awesome recipe! Learn how your comment data is processed. Use a spatula and push the onions to the sides of the pot and add another tablespoon of oil and stir fry beef until almost all browned (2-3 minutes). Traditionally yaki udon uses pork, either ground or pork belly, as the protein. Boil for 30 seconds – 1 minute to loosen them. Regular spaghetti and meatballs is 10x better when you prep the noodles this way, but I just don’t cook them to the crispy point. Boil for 30 seconds – 1 minute to loosen them. Start by bringing a large pot of water to a boil. Next time you’re at the Asian market, head for the freezer section to find udon noodles. This site uses Akismet to reduce spam. Change ), You are commenting using your Google account. Easy Beef Udon Packed with Flavors. The refrigerated udon noodles are  less elastic than their frozen counterparts, making them prone to breakage while stir-frying. Dried udon noodles would be the best backup option if you can’t find frozen noodles, but it’s important to keep in mind that the dried versions aren’t quite as “bouncy” in texture. Serve! The tips on how to prepare the dishes are what has been missing in our cooking, so thank you for sharing your expertise in a way that makes it feasible to have fantastic authentic dishes on a regular basis at home! There’s actually a similar dish in Chinese cuisine––Shanghai Cu Chao Mian, or “thick fried noodles.” The thickness of the noodles gives them a pleasantly chewy texture, and also lets them cling to sauces and seasonings! In fact, my mom wrote a whole article on the technique here: https://thewoksoflife.com/keep-food-from-sticking-wok-pan/. Had bean sprouts been available at my local grocer – I’m beginning to realize the shortcomings of that place – I would have included some as well, tossing them in at the same time as the coleslaw mix and extra carrots. :). Just don't skip the first step! Remove the cover, stir fry the noodles to distribute sauce evenly. coconut oil over medium/high heat (oil will liquefy as it heats up). Start by bringing a large pot of water to a boil. You can use whatever veggies you have on hand in yaki udon. Add the noodles to the pot and allow to cook for 3 minutes; the noodles should separate on their own during this time. Sorry, your blog cannot share posts by email. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. You may also garnish the dish with. Beef udon (Niku Udon) is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth. I love this noodle dish! Now I know that “Turning Japanese” is just a song and that one can’t actually change ethnicities (nationalities, yes; ethnicities, no), but if there were a way, I’m sure he would find it, pulling off a transformation that would make Rachel Dolezal jealous. Regardless, it still came out wonderfully and will be added to my rotation. Our partner in public broadcasting: Cook udon in boiling water according to package, drain and set aside. Basically, a similar dish to Yakisoba cooked in a similar manner using different noodles. ( Log Out /  (The one exception seems to be the brand we used in our Shanghai Fried Noodle Recipe, Twin Marquis. Twin Marquis makes a variety of Chinese-style noodles, as well as a Japanese udon product. Required fields are marked *. Recipe is republished with permission from Sharon Wong/Nut Free Wok. Before doing anything else, mix together the soy sauce, rice vinegar, brown sugar, peanut oil, and white wine. Add lower heat more oil in your wok if needed then sauté garlic, ginger and onion, sauté for a minute. If using dried noodles, cook according to package instructions. Yaki udon is filled with so many textural experiences: crisp bok choy stalks, al dente carrots, soft and meaty mushrooms, juicy pork belly, and tender and chewy udon noodles. Dashi powder (AKA dashi granules) is kind of like chicken powder or other bouillon-like ingredients. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Add the cabbage, carrot, pepper, soy sauce, and water. You can easily pick out udon noodles from other varieties, because they are very thick! (Check out our Chicken Yakisoba and Vegetable Yakisoba recipes for more details.). Add a tablespoon of oil to the pot, along with the pork shoulder. Also, in our experience, their udon can be hard to find in stock.). Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Thanks for the feedback and so glad you liked it. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Since Yaki Udon is a type of Udon dish, as with other Udon noodle soups, various forms of Udon noodles, such as fresh, dried, chilled, or flat, can be prepared for Yaki Udon. ), Dashi powder (AKA dashi granules) is kind of like chicken powder or other bouillon-like ingredients. I added an extra step to this recipe that you won’t necessarily find in other Japanese yaki udon recipes. Change ), You are commenting using your Facebook account. We’ve been using it a fair amount lately, especially Kaitlin, who has been using it to make quick bowls of seaweed egg drop soup! (The one exception seems to be the brand we used in our, , Twin Marquis. In a heavy wok heat oil in high heat until it smokes. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Sarah is the older daughter/sister in The Woks of Life family. Excerpts and links may be used, provided that full and clear credit is given to "Ang Sarap" with appropriate and specific direction to the original content. Add the mushrooms and mirin, and cook until caramelized. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window). :). If you come up empty, try the dried noodle aisle. Set noodles aside for later. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. While udon noodles are often served in soup, their thickness makes them great for stir-fries as well. It may seem like a trivial thing, but not according to my mild, self-diagnosed OCD. Return the beef back to the wok, along with half of the juice, mixing well to incorporate. But it's also common to see beef, chicken, seafood, or even tofu as options for the dish. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You’re welcome, Alani! The husband just brought home 2 packs of udon noodles so this is on the menu. It’s basically the concentrated, powdered version of dashi stock, made with kombu (dried kelp) and katsuobushi (dried smoked bonito flakes). Yaki Udon is Japanese dish of udon noodles stir fried with tender beef slices with carrots and onions over sweet soy sauce mixture. However, I think it really makes these noodles even tastier! Serve immediately. Pour all sauce ingredients then add the noodles in its frozen state, spring onions and carrots, lower heat to medium, cover the wok. Add the beef back and stir fry for one more minute. You may also garnish the dish with katsuobushi (dried bonito flakes). Yaki Udon is Japanese dish of thick, smooth, white udon noodles stir fried with tender meat slices like beef, pork and/or chicken with vegetables such as carrots, spring onions, onions and ginger over sweet soy sauce mixture. Trust me on this one. Then, you let the udon noodles fry in the garlic/dashi butter until they crisp up a bit on the outside. (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables). I can’t wait for my brother-in-law to turn fully Japanese, and then I can ask him important Japanese-related questions like this (for reference, among other things, he: is a Slovak/Croat; was raised in Croatia, the Czech Republic and England; is attending university in Wales; and he’s studying to become a Japanese business man). You’re so welcome, Sherri! Add the udon noodles. Add beef in batches and flash fry beef pieces for 3 to 4 minutes or until brown on all sides. Add udon, soup base*, and green onions and gently stir fry, using a spatula to lift the meat and vegetables up to allow the noodles to heat thoroughly and cook in the sauce. Heat up wok or 6-8 qt stock pot on medium high heat and when a drop of water sizzles, add 1 tablespoon oil. Your email address will not be published. Start by bringing a large pot of water to a boil. Replace the pork with chicken/beef/tofu, and use vegetables you have on hand! Basically, a similar dish to Yakisoba cooked in a similar manner using different noodles. Then you proceed with the regular steps to put together the recipe. This stir-fry (stir fry?) When everything is brought back to a satisfying temperature for serving (essentially, the meat and noodles aren’t still cold from being off the heat), the dish is ready. Add the mushrooms and mirin, and cook until caramelized. The minute the concentrated dashi powder hits the butter, a smoky umami aroma fills the air. Boil for 30 seconds - 1 minute … However, it’s also a regional brand based in New York (meaning you might not find this brand in your area). On the other hand, the noodles used in Yaki Soba aren’t buckwheat noodles, but usually oil-coated steamed wheat noodles. If using dried noodles, cook according to package instructions. Add the beef and cook until no pink remains, stirring often. Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. Udon Noodle Soup with Chicken & Mushrooms, https://thewoksoflife.com/keep-food-from-sticking-wok-pan/. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. This Yaki udon recipe is open to adaptation. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.

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