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Clean recipe · cooking.nytimes.com

Yaki Udon

Pleasantly chewy udon noodles are tossed with a mix of vegetables and meat, then coated in a salty-sweet combination of soy and oyster sauce, mirin, rice vinegar and sugar in this version of yaki udon, the Japanese stir-fry dish. Using precooked frozen udon noodles, available at Asian markets in vacuum-sealed bags, ensures that they don’t overcook and fall apart. Keep them on hand for a fast meal: Just give them a quick bath in boiling water before stir-frying alongside just about any meat and vegetables. While using dark soy sauce (see Tip) and oyster sauce is not traditional, this variation combines them for a thicker and slightly sweeter sauce.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
10 min
Cook:
30 min
Total:
40 min
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Ingredients

  1. 2 tablespoons dark soy sauce
  2. 2 tablespoons low-sodium soy sauce
  3. 2 tablespoons oyster sauce
  4. 1 tablespoon mirin
  5. 1 tablespoon rice vinegar
  6. 1 tablespoon granulated sugar
  7. 1 pound frozen udon noodles
  8. Toasted sesame oil, for drizzling
  9. 2 tablespoons vegetable oil
  10. ½ pound ground pork, or beef, chicken or turkey
  11. 1 small yellow onion, thinly sliced
  12. 4 ounces white or cremini mushrooms, thinly sliced (about 1 cup)
  13. 1 large carrot, scrubbed or peeled, cut into thin 3-inch-long sticks
  14. 1 medium bok choy, sliced into ½-inch pieces
  15. 3 large garlic cloves, chopped
  16. 3 scallions, sliced into 2-inch pieces, plus more for serving
  17. Crushed red pepper, to taste
  18. Sesame seeds, furikake or chile oil, for serving (optional)

Instructions

  1. In a medium bowl, combine the dark soy sauce, low-sodium soy sauce, oyster sauce, mirin, rice vinegar and sugar. Taste a little and balance salty, acidic and sweet flavors, if needed.
  2. Bring a medium pot of water to boil over medium-high. Add the frozen noodles and cook, gently nudging them apart, until they separate and are pleasantly chewy, about 2 minutes. Drain, quickly rinse with cold water to stop the cooking, transfer to a medium bowl and drizzle with a little sesame oil (about 1 teaspoon) so they don’t stick to each other.
  3. In a wok or a large pan, heat 1 tablespoon of oil over medium-high. Add the pork and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Using a slotted spoon, transfer the meat to a small bowl.
  4. Pour the remaining 1 tablespoon of oil into the wok. Add the onion and mushrooms, and stir-fry, tossing frequently, until fragrant and the vegetables take on a little color, 2 to 3 minutes. Add the carrot, bok choy and garlic; constantly stir until the vegetables cook but still have a crunch, about 3 minutes. Stir in the scallions and cooked pork; stir-fry for 1 minute. Add the noodles and sauce, tossing until the noodles are coated and glossy. Taste and adjust any seasonings, if needed.
  5. Transfer yaki udon to bowls, and top each serving with chopped scallion and crushed red pepper, to taste. Serve with sesame seeds, furikake and chile oil, if you like.