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5 from 2 votes

Yaki Udon

Servings: 1
Author: Chris Joe

Ingredients

  • 1 lb frozen udon noodles

Chicken

Homemade Teriyaki Sauce

Vegetables & Seasonings

  • 1 medium carrot cut into 2" sticks
  • 4 scallions cut into 2" sticks
  • 5 shiitake mushrooms cut into 2" sticks
  • 4 napa cabbage leaves cut into 2" sticks
  • 2 cloves garlic chopped
  • 1 tbsp ginger chopped
  • white pepper to taste
  • salt to taste

Instructions

  • Cut chicken to 1/2" pieces and marinate for 15 minutes with light soy sauce, sake, white pepper, salt and sesame oil.
  • SKIP THIS STEP IF YOU ARE USING STORE BOUGHT TERIYAKI SAUCE - Prepare your teriyaki sauce by combining light soy, mirin, sake, and sugar in a bowl and set aside.
  • Cut carrot, scallions, mushrooms, and cabbage to similar size pieces along with garlic and ginger and set aside.
  • In a pot of boiling water, cook udon noodles 2 minutes less than package directions and immediately drain and rinse with cold water.
  • Over high heat, cook chicken in 1 tbsp oil until cooked through and set aside.
  • Fry garlic and ginger for 15 seconds then add your vegetables and mix. Season with salt and continue cooking for another 1-2 minutes or until the vegetables are slightly wilted but still crisp.
  • Add back your chicken, udon noodles, and add your sauce and white pepper to taste. Continue cooking for 3-4 minutes over high heat until the sauce has thickened slightly. Top with sesame seeds and enjoy!