Yakiudon is udon noodle version of yakisoba. I think it’s one of the examples of Japanese adaptation of Chinese chow mein. My husband and son prefer substantial, thick, and chewy white udon noodles, over chow main noodles.
This is almost no-recipe recipe. Fry meat, chopped vegetables, noodles, and add yakisoba sauce. It’s that easy and quick. Just don’t forget to boil noodles in order to loosen them up and drain, before frying with the other ingredients.
Yakisoba sauce is used for flavoring, but if you can’t find it, you could substitute it with tonkatsu sosu mixed with small amount of ketchup. Some people use just soy sauce.
Almost any kind of vegetables and mushrooms can be used. Celery, carrots, scallions, onions, bell peppers, bean sprouts, cabbage, etc. Just avoid watery vegetables, such as tomatoes, and starchy vegetables, such as winter squashes.
Try to use many vegetables and use smaller amount of noodles. Preferably, all vegetables are cut long thin strips, so that chopsticks can pick them up with noodles easily.
Previous Comments (Please add new comments under the Review tab.)
Delicious Vodka DeBlair, Submitted on 2014/04/18 at 12:54 am
This looks REALLY GREAT!!! <3 <3 <3 <3
I should try this some day!
So far, I have only had ramen, which although I totally love it, can’t eat a lot of because of my weight problems.
But on occasion it would be okay. (^_^)/
Yuki, Submitted on 2014/04/18 at 9:29 am | In reply to Delicious Vodka DeBlair.
It’s pretty easy, and you can make from whatever the vegetables and meat (or chicken) you can find in your fridge.
Kappalover, Submitted on 2014/04/18 at 10:54 am
tempura recipes too please. I want to learn how to cook japanese comfort food ty^^
Yuki, Submitted on 2014/04/18 at 11:25 am | In reply to Kappalover.
Tempura is battered and fried vegetables and sea food, such as shrimp, squid, and fish (whitings, smelts, etc.). If you only use vegetables, it’s called shojin-age. You can find shojin-age recipe at http://japanese-kitchen.net/shojin-age/. The batter and the method of cooking tempura and shojin-age is the same. I will upload a shrimp tempura recipe, when I find good fresh shrimps.