Yaki Udon
Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodl
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 28 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.
Ingredients
- Udon Noodles250 g
- Sesame Seed Oil30 ml
- Onion1
- Kimchi¼
- Mushrooms10
- Spring onion4
- Mirin59 ml
- Soy sauce30 ml
- Sugar1
- Worcestershire Sauce1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil some water in a large saucepan. Add 250ml cold water and the udon noodles.
Step 2
(As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.
8 minStep 3
Drain and leave in the colander. Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened.
5 minStep 4
Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles.
Step 5
If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
mirin (dry sherry or sake + sugar) → dry sherry or sake + sugar
1 tbsp mirin ≈ 1 tbsp dry sherry or sake plus ½ tsp sugar. Not a drinking substitute.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Yaki Udon take?
28 min all in — 15 min prep, 5 min cook, 8 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Sesame, Fish, Shellfish, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Kimchi — ¼; Soy sauce — 2 tbsp. Taste at the end rather than adding a number we did not write.
How much kimchi?
¼ of Kimchi.
How much mirin?
4 tbsp of Mirin.
How much soy sauce?
2 tbsp of Soy sauce.
How much sugar?
1 of Sugar.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. mirin (dry sherry or sake + sugar) → dry sherry or sake + sugar. 1 tbsp mirin ≈ 1 tbsp dry sherry or sake plus ½ tsp sugar. Not a drinking substitute.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.