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Yaki Udon

Dinner is on the table in 30 minutes or less with this quick and easy Japanese stir fry with pork, veggies, and udon noodles in a savory & slightly sweet sauce. 

Yaki Udon

I found this recipe on Drive Me Hungry a few years ago and it has become one of our favorite easy dinner recipes. It’s a great recipe because I can throw this meal together quickly and use up whatever meat or veggies I have on hand. Mixing the sauce together beforehand and having all of the veggies cleaned & prepped before you start cooking makes this recipe simple enough to make on a busy weeknight. My entire family loves this yaki udon and we never have leftovers because it always gets devoured.

Yaki Udon

How to Make Yaki Udon

Make the sauce by combining the soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar together in a small glass jar. Seal & shake to combine; set aside until needed.

Boil water in a pot then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked. 

Heat a large wok or deep cast iron skillet over high heat until HOT. Add the oil and pork then cook, breaking up the meat with a spatula into crumbles, for 1 minute. Add the bok choy, mushrooms, onion, and white portion of the green onion then cook, stirring often, for 2 minutes.  Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the drained noodles to the wok or cast iron skillet along with the sauce. Toss using tongs until well combined. Continue to cook, tossing occasionally for 3-4 minutes.

Top with the green portion of the green onions, fresh cilantro, and toasted sesame seeds. Serve immediately with sriracha on the side. Enjoy.

Yaki Udon

Yaki Udon

Yaki Udon

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Drive Me Hungry

Ingredients

Sauce:

  • 5 tbsp dark soy sauce **You can also use regular soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp mirin
  • 4 tsp brown sugar
  • 1 tsp rice wine vinegar

Stir fry:

  • 4 packets of udon noodles **Par-cooked udon noodles--discard the seasoning packet if included.
  • 2 tbsp vegetable oil
  • ¾ lb ground pork **You can also use chicken, turkey, beef, or shrimp
  • 2 heads of baby bok choy, separated & ends removed
  • 8 oz button mushrooms, quartered
  • ½ small yellow onion, chopped
  • 2 green onions, chopped, whites & dark green separated, divided
  • 2 cloves of garlic, minced

Other Ingredients:

  • Fresh cilantro
  • Toasted sesame seeds
  • Sriracha Sauce

Instructions

  • Make the sauce by combining the soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar together in a small glass jar. Seal & shake to combine; set aside until needed. 
  • Prepare the noodles by boiling water in a pot then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked. 
  • Make the stir-fry by heating a large wok or deep cast iron skillet over high heat until HOT. Add the oil and pork then cook, breaking up the meat with a spatula into crumbles, for 1 minute.
  • Add the bok choy, mushrooms, onion, and white portion of the green onion then cook, stirring often, for 2 minutes.  Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the drained noodles to the wok or cast iron skillet along with the sauce. Toss using tongs until well combined. Continue to cook, tossing occasionally for 3-4 minutes. 
  • Top with green portion of the green onions, fresh cilantro, and toasted sesame seeds. Serve immediately with sriracha on the side. Enjoy.
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