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(recipe, Matthew Amster-Burton)
In Japanese, yaki means "grilled" or "sautéed." So yaki udon basically means "stir-fried udon noodles."
- 2 Tbsp. light sesame oil or peanut oil
- 8 oz. crimini mushrooms, sliced
- ½ medium Napa cabbage (about 8 ounces), shredded
- 1 tsp. minced or grated fresh ginger
- 1 clove garlic, minced
- 8 oz. cooked chicken, sliced or shredded
- ½ recipe homemade udon noodles (about 1 pound), reheated if necessary
- 2 Tbsp. soy sauce
- 1 Tbsp. mirin
- 1 tsp. rice vinegar
- Toasted sesame seeds
- Shaved bonito flakes (hanakatsuo)
- Sliced scallion greens
- Shichimi togarashi
- Japanese pickles
- Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook until well-browned, about 6 minutes. Add the cabbage and cook, stirring frequently, until dramatically reduced in volume and beginning to brown, about 3 minutes. Add the garlic and ginger and cook until fragrant, stirring constantly, about 30 seconds.
- Add the udon and chicken and stir to heat through. Add the soy sauce, mirin, and rice vinegar, and stir well to coat the noodles. Transfer to a large serving bowl and top with sesame seeds, bonito flakes, and scallions to taste. Serve with shichimi togarashi and Japanese pickles.
Read more about Asian noodles in Matthew Amster-Burton's "Use your noodle."