Yaki Udon (Stir Fried Udon Noodles): An Easy 15-Minute Japanese Recipe (2024)

FAQs

How to make the udon stir-fry noodles from Costco? ›

Pulmuone Teriyaki Stir-fry Udon is available at Costco. Add 1 tbsp of oil, 4 tbsp of water, vegetable topping and Udon Noodles into a sauce pan. Then turn on the heat and stir fry 1-2 minutes over hight heat 2. Add Teriyaki Seasoning and stir fry for another minute over low heat.

Udon is a Japanese noodle made of wheat. Yaki udon is a stir fried dish that includes udon noodles along with meat and vegetables mixed in a soy based sauce.

I've had countless yaki udon dishes from those in convenience stores in Japan all the way to my favourite Japanese restaurants in Manila. It's has a distinct sweet and slightly sour note in terms of flavour due to its use of Bulldog sauce or tonkatsu sauce.

If you have freshly made or dried udon noodles, cook them according to the packet directions but subtract 1 minute since you'll be cooking them more in the stir fry. Be sure to rinse them in cold water afterwards and drizzle on a little oil if you're not using them right away.

Add the scallions and scatter a generous amount of black pepper over the noodles (use as much pepper as you like, but this dish is intended to be very peppery). Finish with a little drizzle of sesame oil and sprinkle with sea salt. If you like spicy, stir in a spoonful of Sambal Oelek or hot sauce of choice.

What's the healthiest? While both dishes brim with flavor, Udon could be considered the healthier of the two noodle type dishes as it tends to have cleaner, simpler toppings and has lower sodium as it doesn't use kansui (the alkaline solution that gives ramen its unique flavor).

Ramen or Udon Noodles

They have less fiber and protein than plain pasta and, unless they're enriched, fewer nutrients. Udon is thick and chewy, while ramen is thinner and springier. Serving suggestions: Instant soups can be ultraprocessed, and often loaded with sodium and unhealthy fat.

Which is Healthier, Udon or Soba? With its wholegrain like appearance and buckwheat heavy base, Soba is the healthier choice when it comes to your Asian noodle game. This is because buckwheat is lower in carbohydrates and lower in calories so it's a good choice for those trying to cut back.

Yaki udon (焼きうどん, "fried udon") is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir-frying technique using ramen-style wheat noodles.

Sour taste

May not be an accurate indication as malic acid is a common additive added to food to regulate the product's acidity to prolong the shelf life. It is commonly used in shelf stable long shelf life udon sold in supermarkets. Hence it is common to hear that udon tastes sour even though it is not spoiled.

Why is my udon chewy? ›

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

Once the noodles are done, turn off the heat and carefully drain the water using a colander or strainer. Rinse the noodles under cold running water to stop the cooking process and remove any excess starch. This step is important, as it will prevent the noodles from becoming gummy or sticky.

If you are referring to regular Lo mein or udon noodle which is made from wheat, then it is healthier than rice. If you are referring to “ho fun”(flat rice Noodle) or “"mei fun” (angel hair) , they are both made of rice, hence you know the answer.

If you're using dried udon noodles, be sure to soak them in warm water for at least 20 minutes before cooking. Udon noodles can be cooked in a variety of ways - boiling, stir-frying, or even deep-frying. Be sure to add some sort of flavouring to your udon noodles, whether it's a sauce, broth, or seasonings.

COOKING STORE-BOUGHT UDON NOODLES

If cooking semi-dried (slightly flexible, shelf stable) udon, boil for 6-7 minutes before testing for tenderness; if cooking dried (brittle, shelf stable) udon, boil for 9-10 minutes. Test by plucking a noodle from the pot, plunging it in cold water, then biting.

Using a large saute pan, heat pan to medium high and add 2 oz oil. Add the vegetables and cook for 2 minutes. Add the chicken and cook for 2 minutes. Add the noodles and sauce and cook for 1 minute until the internal temperature reaches 165 degrees as read by a thermometer.

Microwave Directions – Place udon noodles, teriyaki sauce, topping & 1/4 cup of water in a microwave safe dish. Cover and heat on high for 3-4 minutes. Stir well and enjoy.

Once the water is boiling, add the udon noodles to the pot. If you're using fresh udon noodles, they will only need to cook for 2-3 minutes. Dried udon noodles will take around 8-10 minutes. Stir the noodles occasionally to prevent them from sticking together.