Yaki Udon
- 2 packages fresh udon noodles about 16 ounces
- 1 tablespoon neutral oil such as vegetable, grapeseed or avocado
- 1 small onion sliced, yellow, sweet or red
- 2 carrots peeled, cut on the bias
- 1 zucchini cut on the bias
- 1 small head broccoli chopped into bite-sized pieces
- 8 ounces mushrooms sliced
- 1 jalapeño sliced thin, on the bias
- 2 scallions sliced thick, on the bias
Sauce
- ¼ cup soy sauce
- ¼ cup water
- ½ tablespoon neutral oil such a vegetable, grapeseed or avocado
- ½ tablespoon mirin
- ½ tablepsoon sake
- ½ tablespoon rice wine vinegar unseasoned
- ½ tablespoon brown sugar
- 1 inch ginger peeled and minced or grated
- 2 to 4 cloves garlic 4 small or 2 large
Prep
Group the vegetables by their cook time.
Group 1: Onion.
Group 2: Carrot, zucchini, broccoli and jalapeño.
Group 3: Mushrooms and scallions.
Stir-Fry
Heat the wok over high heat. Add the neutral oil. Add the onion and stir-fry until slightly softened and golden.
Add the carrot, zucchini, broccoli and jalapeño. Stir-fry for 1-2 minutes.
Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
Add noodles and the remaining sauce and stir-fry for 3 more minutes, add the shrimp back in, stir to coat and serve immediately in bowls or on plates.
General
- Feel free to use different vegetables you have on hand in place of or in addition to the vegetables listed here. Try bell peppers, celery, eggplant, cabbage or edamame.
- You can double the marinade and marinate some firm tofu for 30 minutes to a few hours to add some protein to this dish.
- If you cannot find fresh udon noodles, you can use dried or frozen udon noodles. Cook according to package directions.
- If the ingredients stick while cooking, feel free to add a tiny bit of oil.
- If you omit the jalapeño and still want a bit of heat, some sriracha or sambal oelek would be an excellent addition.
Storage
- Fridge All components of this dish can be stored for 3-4 days in the fridge.
- Freezer You can freeze the leftovers of this dish for 2 months, defrost in the refrigerator overnight and heat in a pan or wok with a bit of oil when ready to eat.
- To reheat Add the leftovers to a wok or pan over high heat with a bit of oil, stirring often, until heated through.
Calories: 302kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 914mg | Potassium: 986mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6234IU | Vitamin C: 155mg | Calcium: 108mg | Iron: 2mg