Hey guys, Yuto here (@sudachi.recipes)
Not Yakisoba? No, udon noodles can be “yaki-ed (my made up word)” as well.
What Is Yakiudon?
Yakisoba VS Yakiudon
When you think of Japanese fried noodles (including myself and most Japanese people too), first thing comes up would be Yakisoba.
That’s a completely normal way of thinking.
There’s no doubt that Yakisoba is the most popular dish in the scene. And when you think of udon, soupy dishes usually come to mind first. But udon noodles are delicious and versatile, you can use them for stir-frys too!
Only noodles are different? No
So you use egg noodles for yakisoba and udon noodles for yaki udon. Is that it?
The way of being cooked are essentially the same, stir-frying, plus the vegetables are often the same as well.
But the big difference is, the sauce that is used for each dish.
For yakisoba (in this case ソース焼きそば), Worcestershire sauce based sauce are preferred, but for yaki udon, soy sauce base and mayonnaise tend to be preferred (of course it depends on the region and family though).
Soy sauce + Butter = Japanese Favourite
In this recipe, I use soy sauce, butter and garlic as sauce base.
Did you know soy sauce and butter combination is one of the most loved condiments combos in Japan?
I mean you can find soy sauce and butter flavoured things everywhere, like crisps (chips).
And I add garlic for the golden combo (Drooling as I write quite literally)
National Yakiudon Summit (Annual Event)
I have to admit that one of my favourite things about food communities in Japan is they make everything sound big deals and create competitions nationwide.
Yaki udon is not an exception.
Now a lot of regions in Japan are creating their own ways to make yaki udon such as:
- Iwatemachi Yaki udon (いわてまち焼うどん) : Iwate Prefecture
- Hatogayashi Sauce Yaki udon (鳩ケ谷市ソース焼うどん） : Saitama Prefecture
- Kameyama Miso Yaki udon (亀山みそ焼うどん) : Mie Prefecture
- Horumon Yaki udon (ホルモン焼うどん) : Hyogo Prefecture
- Kim Toma Yaki udon (キムトマ焼うどん) : Gunma Prefecture
And since 2011, there is an event called “National Yaki udon Summit (全国焼うどんサミット)” where yaki udons from different regions compete.
Sounds a bit silly but it’s quite serious at the same time and that’s literally why I love the street food scene in Japan!
Frequently Asked Questions
What does Yaki Udon mean?
Yaki (Fried/Cooked)+Udon (Udon noodles), same as Yakisoba.
Is Yaki Udon healthy?
I personally don’t consider Yaki Udon dish as healthy because it’s stir-fried with oil and usually uses mayonnaise. But you can put many different kinds of vegetables so I won’t call it unhealthy either.
It’s just a normal lunch meal in a Japanese home in my opinion.
What’s the difference between Yaki Udon and yaki soba?
Yakiudon uses udon noodles and Yakisoba uses Chinese-style egg noodles (not soba noodles). Udon noodles are a lot thicker and a bit chewy, they are well loved. Yakisoba and yaki udon also use difference sauces.
Do Yakiudon and Yakisoba taste similar?
It depends on what you use as sauce but generally speaking, no they don’t taste any similar.
For example, comparing my recipes of Yakisoba and Yakiudon. The ingredients to make each sauce are:
- Oyster sauce
- Soy sauce
- Black pepper
- Sesame oil
- Garlic paste
- Unsalted butter
- Oyster sauce
- Soy sauce
- Black pepper
Let’s get started!Print
How to make Japanese Yaki Udon
- 540g Ready to use udon noodles (or 300g dry udon)
- 200g Chicken breast
- 130g Green Cabbage
- 1/2 Onion
- 60g Bell Pepper
- 1 tsp Garlic paste
- 1 tsp Unsalted butter
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 pinch Black pepper
- 1 tbsp Mayonnaise
- 1 tbsp Chopped spring onion
- If you’re using dry udon, boil them first following the instructions on the packaging. If you’re using soft udon you can skip this step.
- Cut 200g of chicken breast into bite size pieces.
- Roughly cut 130g of green cabbage and slice half an onion.
- Cut the bell pepper into length way strips.
- Heat the frying pan on a medium-high heat with 1 tsp unsalted butter and 1 tsp garlic paste.
- Once the butter and garlic paste and melted, add the chicken pieces and fry until the edges are sealed.
- Add the cabbage, onion, bell pepper, 1 tbsp oyster sauce and 1 tbsp soy sauce. Mix and fry until vegetables are softened.
- Next, add the udon noodles and mix, fry for about 3 minutes.
- Add one more tbsp of soy sauce and a pinch of black pepper. Mix again and fry for 1 more minute.
- Dish up and drizzle with mayonnaise.
You can change the vegetables or vegetable quantities to suit your own tastes.
- Category: Noodles
- Method: Stir-fry
- Cuisine: Japanese
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