Yaki Udon | Stir Fried Udon Noodles Recipe | Yummly
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Yaki Udon | Stir Fried Udon Noodles

Yummly User: "This recipe is really good with a couple of modif…" Read More
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  • 2 packets udon noodles
  • 1 1/2 cups mushrooms (sliced)
  • 3 bok choy (quartered or halved)
  • 1/3 white onion (chopped)
  • 2 stalks scallions
  • 1/2 lb. beef (ground meat, chicken, turkey, pork)
  • 1 Tbsp. avocado oil
  • 2 1/2 Tbsp. dark soy sauce
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. mirin
  • 2 tsp. brown sugar
  • 1/2 tsp. rice wine vinegar
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    Yummly User 3 months ago
    Weak flavor. Wound up adding sirracha at the end. Add bok choy later when cooking or else your dish will get watered down.
    Yummly User 2 years ago
    I would rate this 1/5 for instruction quality, and 3/5 for end product; while it did turn out okay, it turned out very differently from the images. I found the mushrooms and bok choy released so much water into the frying pan that the cook times were completely wrong and the sauce ended up being somewhat thin and runny causing it to not stick to the noddles very well. I added some cornstarch to help and it did, but definitely did not result in what I was expecting.
    Yummly User 2 years ago
    This recipe is really good with a couple of modifications. First I made this following the recipe almost to a tee, except I didn't have ground beef so used slices of rib eye steak (thats used for bulgogi) and didn't have bok choy. The recipe was good, but was super salty. I made it again using sliced rib eye, shrimp for protein, and added celery and carrots (still didn't have bok choy), and used rice noodles. I modified the sauce by using cutting in half the amount of sugar, soy sauce and oyster sauce. I added in 1 tsp of garlic chili sauce. This version made for a less salty dish and the texture of the rice noodles was better, much chewier than the udon noodles in my first try.
    Yummly User 2 years ago
    Turned out great, my family loved it
    Yummly User 2 years ago
    I followed this recipe to actually cook the dish but found I didn't like the sauce so I subbed it out with a "Mongolian beef" style sauce (1/3 cup soy sauce, 1 tsp minced ginger, 2 tsp minced garlic, 1 tbsp mirin, 1 tsp of garlic chili sauce, 1/2 tsp of rice vinegar, 1/4 cup of brown sugar and a cornstarch slurry to thicken). I made it vegetarian by using a veggie ground meat substitute and added celery instead of bok choy since I had it on hand. I basically doubled the recipe- I used 2 lbs of udon noodles, 1 lb of "meat", 16 oz of mushrooms, 6 green onions, and 5 celery stalks. Overall I would still recommend this recipe since the cooktimes and everything were spot on- just try the sauce before you add it and make sure you like it!!