A classic Japanese stir-fried noodle dish featuring thick udon noodles tossed with fresh vegetables and tofu. Seasoned with a balanced sauce of soy sauce, mirin, and rice vinegar, with optional gochujang for a subtle spicy depth.
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Adapted from a video by Morgane Recipes
Fried UDON Noodles: YAKI UDON | Perfect Sauce Balance | Bonus: How to make udon noodles
pre-cooked udon noodlesabout 7 oz per pack, totaling about 2 lb4 packs
firm tofu½ lb
button mushrooms½ lb
carrot1
bell pepperhalf green and half red1
celery stalk1
green onionseparate white and green parts1
onion1
garlic cloves3
grated ginger
1 tbsp
vegetable oil3 tbsp
sesame oil1 tbsp
toasted sesame seeds~1½ tbspest.
ground pepper½ tsp
light soy sauce1 tbsp
dark soy sauce1 tbsp
oyster sauce1 tbsp
mirin2 tbsp
white rice vinegar1 tbsp
salt½ tsp
sugar1 tsp
gochujang chili pasteoptional; can substitute with 1 tsp chili powder or sriracha1 tsp
Steps
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1
Prepare all vegetables: cut carrot diagonally into thin strips, slice bell pepper, mushrooms, and celery, separate green and white parts of green onion, and crush garlic cloves.
2
Grate ginger and pat tofu dry on paper towels to remove excess moisture.
3
Whisk together sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, mirin, white rice vinegar, salt, sugar, and optional gochujang until sugar dissolves completely.
4
Soak udon noodles in cold water for 2 minutes to separate the blocks, then drain.
5
Heat wok over high heat with vegetable oil and pan-fry tofu blocks for 8 minutes, turning occasionally to achieve a golden, uniform crust on all sides.
6
When tofu is golden, add a pinch of salt, toss briefly, then remove tofu from pan while keeping the oil.
7
Keep heat high, add remaining vegetable oil, stir-fry garlic and ginger until fragrant, stirring constantly.
8
Add carrot and a pinch of salt, stir-fry for 1 minute. Add vegetables in order of cooking time (longest first), maintaining crispness and flavor.
9
Add onion and white part of green onion, stir-fry for 30 seconds.
10
Add mushrooms and stir-fry for 3 minutes until water evaporates and flavor intensifies.
11
Add bell pepper and celery, stir-fry for 1 minute.
12
Add drained udon noodles and the prepared sauce, toss for 2 minutes until noodles are thoroughly coated with sauce.
13
Return the pan-fried tofu blocks and toss gently for about 40 seconds.
14
Drizzle sesame oil around the edge of the wok to release its aroma when it hits the hot surface, toss for 1 minute.
15
Add green part of green onion and toss quickly. Dish is ready.
16
Plate individual servings and top with toasted sesame seeds. Optionally sprinkle with shichimi togarashi (Japanese 7-spice powder) if desired.
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