Yaki Udon is a classic Japanese stirfry dish with udon noodles and lots of vegetables in a soybased sauce Feel free to add meat or tofu
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Whisk together oyster sauce
soy sauce
mirin
rice vinegar
Worcestershire
sesame oil
sugar
Sriracha
and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook
undisturbed
until browned on first side
about 3 minutes. Stir and continue to cook
stirring occasionally
until mushrooms are tender and golden brown on both sides
about 4 more minutes. Add bok choy
carrots
sliced whites and light greens of scallions
and 1/4 cup water to pan with mushrooms. Cook
stirring occasionally
until vegetables are just tender
about 3 minutes.
Add udon noodles and remaining 1/4 cup water and cook
gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook
stirring constantly
until noodles and vegetables are well-coated
about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.
