Ingredients:

  • /4 cup (60 ml) low sodium Soy Sauce
  • Tablespoons (30 ml) Oyster Sauce
  • Tablespoons (30 ml) Mirin (Sweet Rice Wine)
  • teaspoon packed Brown Sugar
  • teaspoon toasted Sesame Oil
  • g Frozen or Fresh Udon Noodles
  • g Chicken breast, pork belly, or firm tofu, cut into bite-sized pieces
  • Tablespoons Vegetable Oil (Canola or Rapeseed)
  • cloves Garlic, minced
  • teaspoon Ginger, freshly grated
  • cups packed Cabbage, thinly sliced
  • medium Carrot, julienned
  • /2 medium Onion, thinly sliced
  • /4 cup Scallions (Green onions), sliced
  • Optional: Katsuobushi (Bonito flakes) for garnish
  • Optional: Pickled Red Ginger (Beni Shoga) for garnish

Instructions:

  1. Prep the Ingredients: Whisk together the soy sauce, oyster sauce, mirin, and brown sugar in a small bowl until dissolved. Prepare all vegetables and protein. If using frozen udon, thaw/separate them according to package instructions (usually a quick rinse in hot water).
  2. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add your protein and cook thoroughly until browned. Remove the protein from the wok and set aside.
  3. Aromatics and Veggies: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and grated ginger; stir-fry quickly for about 30 seconds until fragrant.
  4. Stir-Fry Vegetables: Add the sliced onions, carrots, and cabbage. Stir-fry aggressively for 2–3 minutes until the cabbage just begins to wilt but still retains crunch.
  5. Noodle Introduction: Push the vegetables to one side of the wok. Add the drained udon noodles to the empty space. Let them sit undisturbed for about 30 seconds to slightly char before tossing them together with the vegetables.
  6. Sauce it Up: Pour the prepared Yaki Udon sauce evenly over the noodles and vegetables. Toss everything together vigorously using tongs, ensuring the noodles are evenly coated and the sauce reduces slightly (about 1–2 minutes).
  7. Final Toss: Return the cooked protein to the wok. Stir-fry for one final minute to heat everything through. Remove the wok from the heat immediately.
  8. Finish and Serve: Drizzle with the toasted sesame oil and sprinkle with sliced scallions. Serve immediately, garnished optionally with bonito flakes or pickled red ginger.