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yaki udon noodles

2 servings

  • udon noodles (enough to satisfy 2 people)

  • 2½ cups stir fry vegetables (chopped (bok choy, onions))

  • 2 stalks scallions (cut 2 inches long)

  • ~300g protein (tofu, egg, etc, enough for 2 people)

  • 1 tablespoon avocado oil

  • 2½ tablespoons dark soy sauce

  • 2 tablespoons worcester sauce

  • 1 tablespoon mirin

  • 2 teaspoons brown sugar

  • ½ teaspoon rice wine vinegar

Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes.

Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Heat your pan over high heat and add the oil.

Add the vegetables and stir fry until meat is fully cooked and vegetables are soft.

Add in the noodles, sauce, and scallions.

Continue stir frying for about 3 minutes or until well combined.