Yaki Udon Recipe (Japanese Noodle Recipe)

• 3 tbsp Oil
• 200 grams Extra Firm Tofu (crumbled)
• 2 tbsp Garlic (peeled & chopped)
• 1 medium Onion (peeled & sliced thinly)
• 1 cup Mushroom (chopped)
• 400 grams Fresh Udon Noodles

Vegetables

• 1 medium Carrots (julienned)
• 1 cup Cabbage (sliced thinly)
• 1 cup Bok choy (chopped roughly)
• 1 medium Bell pepper (Capsicum) (sliced thinly)

Seasonings and Spices

• 1 tsp Salt (to taste)
• 1 tsp Black Pepper powder
• 1 tbsp Gochugaru or Red Chilli powder

For Sauce

• ¼ cup Dark soy sauce
• 2 tbsp Vegetarian Oyster sauce (or Hoisin Sauce)
• 2 tbsp Brown sugar
• 2 tbsp Vinegar
• ¼ cup Water

For Garnishing

• 3 no Spring onions (roughly chopped)

1. 1

   Yaki Udon Sauce - For Making yaki udon sauce, you need dark soy sauce, mirin, vinegar, oyster sauce (check above for substitution) water and brown sugar. Mix all the ingredients together in a bowl and set aside.

2. 2

   Sear Tofu - Heat 2 to 3 tablespoon of oil in a wok. Add in crumbled tofu. Instead of tofu you can use minced chicken also. Pour in 2 tablespoon of the yaki udon sauce over the tofu. Fry on high heat till tofu is browned and seared in the sauce.

3. 3

   Fry Aromatics - Now add in sliced onions, sliced mushrooms and chopped garlic into the tofu and stir fry on high for a minute. The onions and mushrooms should be cooked for a couple of minute.

4. 4

   Cook Vegetables - Add in sliced bell peppers, carrots, cabbage, bok choy and stir fry on high heat for 6 to 8 minutes. The vegetables should be cooked down and seared for 3 to 4 minutes.

5. 5

   Make Yaki Udon - Add in fresh udon noodles into the vegetables. Since I am using fresh udon, I can directly add it into the vegetables. Pour in the yaki udon sauce over the noodles. Add in salt, black pepper powder and red chilli powder and toss on high heat for 4 to 5 minutes.

6. 6

   Garnishing - Add in spring onions and toss to combine. Serve hot.