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Yaki Udon

(recipe, Matthew Amster-Burton)


In Japanese, yaki means "grilled" or "sautéed." So yaki udon basically means "stir-fried udon noodles."


    Yaki udon
    1. 2 Tbsp. light sesame oil or peanut oil
    2. 8 oz. crimini mushrooms, sliced
    3. ½ medium Napa cabbage (about 8 ounces), shredded
    4. 1 tsp. minced or grated fresh ginger
    5. 1 clove garlic, minced
    6. 8 oz. cooked chicken, sliced or shredded
    7. ½ recipe homemade udon noodles (about 1 pound), reheated if necessary
    8. 2 Tbsp. soy sauce
    9. 1 Tbsp. mirin
    10. 1 tsp. rice vinegar
    Garnishes (optional)
    1. Toasted sesame seeds
    2. Shaved bonito flakes (hanakatsuo)
    3. Sliced scallion greens
    4. Shichimi togarashi
    5. Japanese pickles


    1. 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.
    2. 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."