Tuesday, 16 August 2011

Yaki Udon

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Yaki Udon is one of the dishes we cook quite frequently during week as it's really quick. Just right for a no fuss dinner after a long day at work. However, I usually cook it with whatever I have in the fridge so it kinda becomes a fusion style Yaki Udon which is still tasty all the same! :) Some of the non authentic ingredient's I've used includes bak choi, brown mushrooms and red peppers.

2 packs pre boiled Udon Noodles 
One onion sliced
1 red pepper sliced
1 carrot peeled and cut into small strips
3 small bak choi, stem and leaves seperated
1 tbsp oil
Sesame seeds
1 tbsp tamari sauce (or according to taste)
1.5 tbsp mirin  (or according to taste)

- Blanch the udon for about a minute to separate and remove the oiliness 
- Heat oil on a medium heat in a wok
- Stirfry onions until soft
- Add in carrots, peppers and fry for a few minutes
- Add in bak choi stems and fry for 2 mins
- Add Udon, and fry for another min before adding bak choi leaves and seasonings
- Yaki Udon is ready once leaves have wilted
- Sprinkle over sesame seeds and serve.


  1. Yummy!

    I like yakisoba better though. ;)

  2. Lovely Yaki Udon.
    I'd add in whatever vegetables I could find in fridge too.
    Simple n nice :)

  3. Lina: you know what? I haven't tried yaki soba before! haha

    Lisa: Thanks!! :)

  4. Beautiful Yaki Udon!!! Haha, every mom is probably the same, but I also put whatever veggies I find in the fridge to cook Yaki Udon and Yakisoba too, sometimes even though it's out of ordinary ingredients.... Looks delicious!


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