Vegetable Yaki Udon: Japanese Stir Fried Noodles with Veggies

cooked yakisoba stir fry is ready to eat

Vegetable Yaki Udon: Japanese Stir Fried Noodles with Veggies

Course: dinner, lunch

Cuisine: Japanese

Keyword: japanese noodles, noodle stir fry, yaki udon

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 312kcal

Author: Sharon Wong

Cost: $10

This Japanese inspired stir fried noodle dish is packed with veggies and made with a homemade yakisoba sauce using ingredients that you probably already have.

Print Recipe

Ingredients

4 tablespoons worcestershire sauce
4 teaspoons ketchup
4 teaspoons oyster sauce
4 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 teaspoon paprika
9 ounce package of dry Japanese noodles (udon, soba, somen, or ramen) cooked according to package
8 ounces cabbage sliced into 2x1 inch pieces (approximately 4 cups)
2 medium carrots sliced (approximately 1 cup)
4 ounces mushrooms sliced (approximately 1.5 cups)
2 shallots or 1/2 sweet onion sliced (approximately 1 cup)
2 stalks scallions chop whites into 1 inch pieces, chop greens into 1/4 inch pieces
2 teaspoon olive oil

Instructions

Combine the sauce ingredients (worcestershire sauce, ketchup, oyster sauce, rice vinegar, soy sauce, sugar, garlic powder, ginger powder, and paprika) and whisk, set aside.
Boil water in a medium sized (4 qt) pot and cook the dry udon according to package. Drain in a colander, rinse with cold water, and set aside. If the noodles are stuck together when you are ready to add them to the vegetable stir fry, rinse and drain again.
Preheat a large non-stick frying pan at medium heat for a few minutes until a sprinkle of water on the pan sizzles. Add oil and swirl to coat.
Add the cabbage, mushroom, carrots, shallot, and scallion whites and stir fry until they start to brown slightly (about 4 minutes).
Add the cooked noodles and drizzle the sauce over the noodles and vegetables and stir to toss the noodles and vegetables in the sauce until everything is evenly cooked. Garnish with the remaining scallions and serve.

Notes

Nutrition facts are an approximation.

Nutrition