Yaki Udon

  • Ready in: 35 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 476
Yaki Udon


  • 2 bundles of udon noodles
  • 2 tbsp of sesame oil
  • 2 cloves of garlic, peeled & chopped
  • 1 tbsp of rice vinegar
  • 2 fingers of ginger, peeled & grated
  • 1 orange capsicum, deseeded & sliced
  • 250g of chicken, meat or seafood, coarse chopped
  • 1 onion peeled & chopped into small pieces
  • 1 carrot, peeled & sliced
  • 3 cabbage leaves, washed & chopped
  • 2 shiitake mushrooms chopped
  • 1 spring onion sliced
  • 2 tbsp of Mentsuyu sauce for seasoning
  • 1 tbsp of soy sauce for seasoning
  • 1 packet of bonito flakes
  • 1 tbsp red pickled ginger
  • SIDS SALT & PEPPER to taste


  1. Run water through the noodles to separate them.
    Sauté the onions (pre heat oil in a pan, then add the chopped onions, lower heat to a simmer, cover and let them cook for around 10 minutes until they brown and become tender).
    Add more oil if necessary and in a wok or large frying pan, stir fry the meat until it is almost cooked. Add the ginger and season with
    SIDS SALT & PEPPER. Add the chopped carrots, pepper, mushrooms, spring onions and fry for a couple of minutes. Add the noodles and around 3 tablespoons of water. Cook and cover for 2 minutes.
    Mix in the Mentsuyu sauce
    and soy sauce, then serve on a plate and sprinkle with the bonito flakes, spring onions and pickled ginger on top.
    Yaki udon is a main dish by itself and goes very well with a chilled or heated saké.
    And remember when eating your noodles to slurp away as loud as you can to show your appreciation! This is considered good manners in Japan.