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Yaki Udon

4.0

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

1 tablespoon mirin

1 tablespoon light brown sugar

1 teaspoon chili sauce (such as Sambal Oelek)

16 ounces fresh udon noodles

2 tablespoons neutral oil

½ small onion (thinly sliced)

1 small carrot ( julienne (cut into matchsticks))

2 minced garlic cloves

6 shiitake mushrooms (stemmed and thinly sliced)

2 baby bok choy (ends removed and thinly sliced on a bias)

2 green onions (thinly sliced)

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove from heat and top with green onions. Serve.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodle Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 78 weeks ago

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