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Yakiudon – Traditional or Purple!

Oh, how unfortunate it is that so many Asian restaurants use MSG. I once worked for a Chinese/Japanese/Thai restaurant that was completely MSG free, bless them. Sadly, not everyone fashions their restaurant that way. Instead of trying to avoid this chemical additive next time you want some of that extraordinary cuisine, try to make it yourself! This recipe for Yakiudon is very simple – you don’t have to be a culinary expert to make it – you just need to be able to chop vegetables, and boil water.

You should have heard of udon noodles before – they are a thick, smooth wheat noodle common in Japanese food. When you are looking at a menu in a Chinese/Japanese eatery, if you see the word udon alone, you are looking at a soup using udon noodles. The prefix “yaki-” means “grilled/pan fried” so if you see the term “yakiudon” you are looking at stir-fried udon noodles.

For this recipe, you have the choice of using normal savoy cabbage, for a more traditional looking yakiudon, or red cabbage, for a purple one!

Yaki Udon – Traditional, or Purple!

Ingredients for main stir fry

1 cabbage, savoy or red
4 medium carrots, grated
1 large red bell pepper
1 16oz package of mushrooms, preferrably shiitake or baby bella
3 green onions, finely chopped
1 inch grated ginger
1/2 inch grated galangal, more as needed
5 cloves garlic, grated
1-2 large stalks of lemongrass, cut into small sticks
Optional: bok choy, broccolette, onion, zucchini, etc

Ingredients for sauce

nama shoyu or soy sauce (make sure it’s organic!)
sake
vegan worcestershire sauce
all in a 1:1:1 ratio, with a little bit less worcestershire

Other ingredients:

at least one package of Hakubaku organic udon
and water!

Instructions:

Prepare all vegetables while boiling water in a medium size pot. Put vegetables in a large pot on medium high heat with a drop of water in the bottom. Cover and let steam. Add liquid as they continue to steam. If you have leafy greens, like bok choy, wait near to the end to add. You have the option of cooking mushrooms on a separate pan so that there is less liquid with the vegetables.

When the vegetables are about halfway cooked, maybe less, add the udon to the water and stir. They should take around 5 minutes to cook. They will be nice and thick when they are done, and float freely on the bubbles in the pot. Taste test before straining. After straining, pour a bit of olive oil on the noodles and stir in thoroughly so that they do not stick together.

Add the noodles to the vegetables. The goal is to time everything so that you add the noodles before the vegetables are done, so that after the noodles have cooked with the vegetables, the veggies aren’t overdone. Slowly add sauce to the noodle and vegetable combination, and stir. You want all of the noodles to be covered in this sauce. If there is liquid still at the bottom, cover and stir every few minutes until the vegetables look cooked and there is no liquid remaining.

Serve with chilled or hot sake, and enjoy.

Yaki Udon – Traditional, or Purple!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 people

Yaki Udon – Traditional, or Purple!

You too, can make a perfect yaki udon - prepare to have a sensational dish in no time at all.

Ingredients

    Ingredients for main stir fry:
  • 1 cabbage, savoy or red
  • 4 medium carrots, grated
  • 1 large red bell pepper
  • 1 16oz package of mushrooms, preferrably shiitake or baby bella
  • 3 green onions, finely chopped
  • 1 inch grated ginger
  • 1/2 inch grated galangal, more as needed
  • 5 cloves garlic, grated
  • 1-2 large stalks of lemongrass, cut into small sticks
  • Optional: bok choy, broccolette, onion, zucchini, etc
    Ingredients for sauce:
  • nama shoyu or soy sauce (make sure it's organic!)
  • sake
  • vegan worcestershire sauce
  • all in a 1:1:1 ratio, with a little bit less worcestershire
    Other ingredients:
  • at least one package of Hakubaku organic udon
  • and water!

Instructions

  1. Prepare all vegetables while boiling water in a medium size pot. Put vegetables in a large pot on medium high heat with a drop of water in the bottom. Cover and let steam. Add liquid as they continue to steam. If you have leafy greens, like bok choy, wait near to the end to add. You have the option of cooking mushrooms on a separate pan so that there is less liquid with the vegetables.
  2. When the vegetables are about halfway cooked, maybe less, add the udon to the water and stir. They should take around 5 minutes to cook. They will be nice and thick when they are done, and float freely on the bubbles in the pot. Taste test before straining. After straining, pour a bit of olive oil on the noodles and stir in thoroughly so that they do not stick together.
  3. Add the noodles to the vegetables. The goal is to time everything so that you add the noodles before the vegetables are done, so that after the noodles have cooked with the vegetables, the veggies aren't overdone. Slowly add sauce to the noodle and vegetable combination, and stir. You want all of the noodles to be covered in this sauce. If there is liquid still at the bottom, cover and stir every few minutes until the vegetables look cooked and there is no liquid remaining. Serve with chilled or hot sake!

https://freespiritpress.com/yaki-udon-traditional-or-purple/

2016-12-10T21:49:07+00:00

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