Stir-fried udon noodles with a flavorful 5-ingredient yaki udon noodle sauce are prepared in 20 minutes as the dish yaki udon.
The yaki udon noodle sauce only requires 5 ingredients, and the udon noodles are ready for stir-frying in under 5 minutes, making it one of my favorite weeknight meals to prepare. Since these stir-fried udon noodles are so adaptable, you can add any vegetables and proteins you like. They go great with just about anything. Also theyre ready in 20 minutes, start to finish!.
You can also use ground beef or pork in place of the ground chicken I used in this recipe for chicken yaki udon. Seafood would work as well.
Japanese udon noodles are stir-fried with a variety of vegetables and proteins to create the dish known as “yaki udon.” It is stir-fried in a flavorful soy sauce and mirin sauce. This is distinct from yakisoba because they use different types of noodles to make them. Another stir-fried Japanese noodle dish is yakisoba, but the noodles are much thinner. However, these should not be confused with soba noodles, which are made from buckwheat flour.
These can also go by the names glass noodles, cellophane noodles, or mung bean threads. They resemble tiny bundles of translucent, ultra-thin threads and are made of mung bean starch. These noodles taste great when used in place of vermicelli rice noodles in Vegetable and Mint Summer Rolls.
Angel hair pasta and vermicelli noodles are both made from rice flour and have a similar texture. The dried noodles are packaged in translucent, long, very thin threads. Try using them in place of bean threads in Bun Chay (Vietnamese vegetarian noodle salad).
We typically buy dried soba in packets, but keep an eye out at Asian markets for fresh soba (or make your own!) The color of dried soba, which resembles flat spaghetti and ranges from light beige to dark brown-gray, Try soba in these dishes: Cold Soba, Sesame, and Carrot Salad; Sesame-Garlic Soba Noodles with Fried Egg
Previously, you had to locate your closest Asian grocery store in addition to the recipe if you wanted to prepare soba, udon, or any other type of Asian noodle. Thankfully, finding these noodles has gotten much simpler in recent years. Here’s a quick guide to the most common kinds!.
These Asian noodles are typically prepared in the same way as other pasta: in a sizable amount of salted boiling water until the pasta is al dente. The exceptions are rice noodles and cellophane noodles, which are so thin and delicate that all that is required to make them soft is a quick soak in hot water.
How to Make Homemade Udon Noodles
Making udon noodles is very easy, both in terms of ingredients and procedure!
Since flour will be absorbed into the noodle dough, it is best to substitute potato starch or cornstarch in order to prevent the dough from sticking to one another.
Therefore, it is as straightforward as:
200 g all-purpose flour plus 100 g salted water (10 g salt plus 90 g water) equals two servings.
400 g all-purpose flour plus 200 g salted water (20 g salt plus 180 g water) equals 4 servings.
For the best result, please use a kitchen scale. I didnt include a “cup” measurement (Im sorry!) as 1 cup of flour varies depending on how you measure it. The flour is compressed while you scoop, so it will not be accurate.
Tip #4: Try not to add more water
This is probably the MOST IMPORTANT TIP. Remember that the udon dough is hard and brittle. If you feel that you can knead with a rolling pin or your hands, you probably added more water than necessary.
You can carefully add a very small amount of water if you really struggle to form the dough mixture into a ball. Avoid adding more if possible.
FAQ
Are udon noodles healthy?
If the noodles are properly portioned and combined with a decent amount of protein, udon can be very healthy. A serving of udon noodles contains about 310 calories, 7 grams of protein, 1 gram of fat, and 69 grams of carbohydrates.
Are udon noodles healthier than regular noodles?
There are 210 calories in 4 ounces of udon noodles. Since they are typically refined and traditionally made from durum flour, their nutritional profile is comparable to that of conventional Western pastas, according to Gross. In other words, they don’t boast that much added nutrition.
Are udon noodles egg or rice?
The main distinction between lo mein and udon is that the former uses egg noodles while the latter uses wheat noodles. Most udon noodles are wider than lo mein egg noodles. Lo mein noodles are more resilient in pasta dishes than udon because eggs are added to them, making them chewier.
Is udon healthier than ramen?
While both dishes are bursting with flavor, udon might be the healthier of the two noodle dishes because it frequently uses simpler, cleaner toppings and has less sodium because it doesn’t use kansui (the alkaline solution that gives ramen its distinctive flavor).
