Teriyaki sauce is so versatile that it can be used in so many different ways. Since we’ve made a delicious homemade teriyaki sauce, why don’t we make something different besides chicken teriyaki? 🙂
Yaki Udon (1 serving)
Ingredients:
- 1/4 yellow onion
- 1 green onion
- 1 cup green cabbage (or baby bak choy, Napa cabbage)
- 0.8 oz (25g) carrot
- 2-3 Vietnamese dried chilies (optional)
- 1 udon noodles (200g)
Sauce:
- 2 tbsp homemade TERIYAKI SAUCE
- 1 tbsp oyster sauce (optional)
To serve (optional):
- 1 TERIYAKI CHICKEN
- kewpie mayo
- dried bonito flakes
- green onion
- Japanese pickled ginger (beni shoga)
Instructions:
PREP VEGETABLES
1. Slice the onion, not too thin, not too thick.
2. Thinly slice the green onion.
3. Cut the cabbage and carrot into bite-sized pieces.
MAKE SAUCE & COOK NOODLES
1. In a small bowl, mix together homemade teriyaki sauce and oyster sauce (if using).
2. Cook the noodles according to the package instructions. Drain.
MAKE YAKI UDON
1. In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the green onion and dried chilies (if using). Saute for 1 minute or until fragrant.
2. Change the heat to high heat. Add all the vegetables. When the veggies are halfway cooked, add the cooked noodles and the sauce. Stir-fry it for about 2 minutes. Transfer it to a serving plate.
3. On top of the noodles, place your TERIYAKI CHICKEN (if using). Top it off with kewpie mayo, dried bonito flakes, green onion, and Japanese pickled ginger. Enjoy~!
WATCH FULL VIDEO
Yaki Udon
(Japanese Stir-Fried Udon Noodles)
1
servingsIngredients
1/4 yellow onion
1 green onion
1 cup green cabbage (or baby bak choy, Napa cabbage)
0.8 oz (25g) carrot
2-3 Vietnamese dried chilies (optional)
1 udon noodles (200g)
- Sauce:
2 tbsp homemade teriyaki sauce
1 tbsp oyster sauce (optional)
- To Serve (optional):
Teriyaki chicken
Dried bonito flakes
green onion
Japanese pickled ginger (beni shoga)
Directions
- Slice the onion, not too thin, not too thick. Thinly slice the green onion. Cut the cabbage and carrot into bite-sized pieces.
- In a small bowl, mix together homemade teriyaki sauce and oyster sauce (if using).
- Cook the noodles according to the package instructions. Drain.
- In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the green onion and dried chilies (if using). Saute for 1 minute or until fragrant.
- Change the heat to high heat. Add all the vegetables. When the veggies are halfway cooked, add the cooked noodles and the sauce. Stir-fry it for about 2 minutes. Transfer it to a serving plate.
- On top of the noodles, place your teriyaki chicken (if using). Top it off with kewpie mayo, dried bonito flakes, green onion, and Japanese pickled ginger. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
3 Comments
I will be doing this with rice noodles soon. Made the teriyaki sauce tonight. Thanks for all you do with these recipes, they are excellent and easy to follow. You both rock!
Yay!!! Can’t wait! 😆
Hi, Aaron and Claire! We recently saw this episode and are excited to make the sauce! Would you please let me know where to buy sauce bottles like that! It’s lovely!