Yaki Udon

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Yield: 4 servings

prep time: 10

cook time: 15

total time: 25

This easy Yaki Udon recipe is perfect for busy weeknights, with soft, chewy udon noodles coated in a simple sauce, plus protein and veggies. A fun, delicious meal for adults and kids alike, and ready in 25 minutes!

Ingredients

For the Sauce

⅓ cup soy sauce (I recommend starting out with a bit less, then taste-test. Add the rest if desired. This is because different brands of soy sauce, oyster sauce and Sriracha can vary greatly in sodium content.)
2 tablespoons seasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon Sriracha

For the Stir Fry

1 pound udon noodles (see Notes)
1 pound ground beef
2 tablespoons toasted sesame oil
2 tablespoons unsalted butter
2 cups thinly sliced fresh shiitake mushrooms
4 ounces sugar snap peas, halved (about 1.5 cups)
¼ cup thinly sliced green onion
sesame seeds, optional garnish

Instructions

For the sauce: Whisk together all of the sauce ingredients (soy sauce through sriracha). Set aside.
For the stir fry: Bring a large pot of salted water to a boil. Add udon noodles and cook according to package directions. Drain noodles and rinse under cold water. Take care to not overcook the noodles, as they can become mushy!
Heat a large skillet over medium-high heat. Add ground beef and cook, stirring occasionally, until the meat is fully browned, about 5-8 minutes. Remove beef to a bowl and discard any grease.
Add sesame oil and butter to the skillet used to cook the beef (no need to wash it). Set the skillet over medium-high heat. When the butter has melted, add the sliced shiitake mushrooms and saute them for 2-3 minutes per side, or until they are golden brown. Remove mushrooms to the bowl with the beef.
Add the prepared sauce to the skillet and bring it to a boil over medium-high heat. Reduce heat to medium and add the cooked udon noodles. Toss to combine (a tongs works great for this).
Add the beef, mushrooms, snap peas, and green onions to the noodles. Toss to combine and cook for 1-2 minutes, or just until the snap peas are warmed through and the sauce evenly coats the vegetables.
Serve immediately, garnished with sesame seeds and additional green onion.
Store any leftovers in an airtight container in the fridge for up to three days.

Notes

You can use fresh udon noodles from a local Asian market, or frozen. Just make sure to cook them according to the package directions. Aim for noodles to be just-tender.

Nutrition Information:

Serving: 1 Calories: 594kcal Carbohydrates: 27g Protein: 39g Fat: 36g Saturated Fat: 13g Polyunsaturated Fat: 20g Trans Fat: 1g Cholesterol: 116mg Sodium: 2146mg Fiber: 4g Sugar: 3g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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