Yaki Udon (Wok-Charred Thick Sanuki Udon Noodles with Shiitake, Cabbage & Soy-Mirin) – Authentic Japan Recipe
Born in Kokura: bouncy udon noodles seared in a hot skillet with mushrooms, cabbage, and smoky soy glaze.
- Country of Origin
- 🇯🇵 Japan (East Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thick chewy udon noodles, Sliced shiitake mushrooms, Crisp cabbage, Dark and light soy sauce, Mirin
Ingredients for Yaki Udon (Wok-Charred Thick Sanuki Udon Noodles with Shiitake, Cabbage & Soy-Mirin) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick chewy udon noodles, prepped into bite-sized pieces
- 1.5 cups sliced shiitake mushrooms, washed and trimmed
- 1 cup crisp cabbage
- 1 medium onion and 3 cloves garlic, finely minced with dark and light soy sauce
- 1.5 tbsp traditional Japan seasoning (mirin, toasted sesame oil, ginger, seven-spice (shichimi))
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, dark and light soy sauce, and mirin, toasted sesame oil, ginger, seven-spice (shichimi) for 30 seconds.
- Add thick chewy udon noodles and sliced shiitake mushrooms, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Japan sauce clings glossily to every strand.
- Finish with crisp cabbage and serve piping hot.