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Yaki Udon / Stir Fried Noodles With Vegetables

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Serves 4-6 | Prep Time | Cook Time

Why I Love This Recipe

FEATURING: Pac choi, sweet peppers, onion and garlic. 

An easy meal that is very palatable and versatile. 

Ingredients You'll Need

6 x 200g packets udon noodles (You can use vacuum packed udon noodles that are pre-cooked and sealed fresh in individual packets or frozen udon noodles. You can also use dried udon noodles; simply cook them according to their directions and proceed with the recipe)
2 teaspoon of sesame oil (or sunflower oil)

2 teaspoons of sesame oil
1 medium onion, chopped
2 garlic cloves, minced
1 inch piece of ginger, peeled and minced
2-4 carrots, chopped (you can also use a Y-peeler to get long thin carrot strips)
1 pepper, chopped (optional)
1/2 zucchini, chopped (or 2-3 rabioles, cubed or 1 celery stick, sliced or any other vegetable you want)
1 pac choi, stem chopped in thin sticks, lengthwise and the leaves chopped in ribbons

5 Tablespoons soy sauce (ex: Kikkoman) or Tamari
4 Tablespoons vegetarian oyster sauce (or simply substitute with soy sauce, hoisin sauce or teriyaki sauce)
2 Tablespoons mirin (or substitute with 1/2 teaspoon rice vinegar or 2 Tablespoons vegetable stock)
4 teaspoons brown sugar
1 teaspoon rice vinegar

2 teaspoons of sesame oil
1 x 454 g block of firm tofu (or you could use the protein of your choice, ex: 1 lb ground meat - beef, chicken, turkey, pork, shrimp, etc.)
A bit of soy sauce

FOR GARNISH (optional)
A bit of Sriracha sauce or red hot pepper flakes
A bit of sesame seeds
A few scallions (or onion chopped finely)


COOK THE NOODLES: Remove the udon noodles from its package. Heat sesame oil in a pan. When hot, add the noodles and fry, stirring, gently, from time to time, to separate the noodles without breaking them, and fry until the noodles are reheated, approx. 3-5 min (alternatively, you can cook them in water. Add the vacuum or frozen noodles to a pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking). Avoid overcooking them as they can get too soft. Remove from heat, put in a large bowl or plate and set aside.

STIR FRY THE VEGETABLES: Heat your pan again over high heat and add the sesame oil. Add onions and fry 1-2 min, stirring frequently. Now add the garlic and ginger and fry with the onion, 1 -2 min, stirring from time to time. Now add the carrots, peppers (if using) and zucchini (if using) and fry 1-2 min. Now add the Pac Choi and stir fry until vegetables are cooked but still have a hint of crispness. Remove from heat, put in a bowl or plate and set aside.

MAKE THE SAUCE: Mix all the ingredients for the sauce in a small bowl and set aside.

MAKE YOUR PROTEIN & ASSEMBLE: Heat the sesame oil in your pan. When hot, add in the cubed tofu (or protein of your choice). Stir fry and mix frequently, to make sure that the tofu does not burn, and do so until the tofu turn slightly golden, approx. 5-7 min (for ground meat or other meat, stir fry until almost cooked). Add a few drizzle of soy sauce and stir fry until the soy sauce is absorbed, approx. 1-2 min. Next add in the noodles, vegetables and sauce. Add less sauce if you prefer. Continue stir frying for about 1-3 minutes or until well combined. Add garnishes (ex: Sriracha, sesame seeds, scallions/onions, if using). Serve immediately.

NOTE: You can store leftovers in an airtight container in the fridge for up to 3 days.

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