Yaki Udon is a classic Japanese stir-fly dish with udon noodles and lots of vegetables in a soy-based sauce. Feel free to add meat or tofu.

15 mins

20 mins

35 mins

Ingredients

1/4 cup of oyster sauce
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon unseasoned rice vinegar
2 teaspoons worcestershire sauce
2 teaspoons toasted sesame oil
1 teaspoon packed light brown sugar
1 teaspoon sriracha sauce
1 medium garlic,grated
1 medium (5-oz) bunch scallions
2 tablespoons canola oil
12 ounces sliced mixed wild mushroom (such as cremini, oyster, and shiitake)(about 6 cups)
2 medium heads baby bok choy, thinly sliced
1 (10 ounces) package carrots, cut into match-sticks size pieces
1/2 cup water, divided
1(14 ounces) package pre-cooked udon noodles(such as KA-ME)
Optional garnishes:thinly sliced nori, cilantro, lime wedges, furikake seasoning

Directions

Step 1

Whisk together oyster sauce, soy sauce, mirin, ricevinegar, worcestershire, sesame oil, sugar, sriracha, and garlic in a small bawl; set aside.

Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside.

Step 2

Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes.

Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes.

Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms.

Step 3

Add udon noodles and remaininf 1/4 cup water and cook, gently separating noodles with tongs or spoon.

Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute.

Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.