I am trying not to spend more $$$ on groceries, so I tried to make a yaki udon with what I had. Some key missing ingredient here are shitake mushrooms and green onions! I’ll add them to the list anyway, though. This is one of my favorite foods to make on the fly, just because it’s like fried rice but with udon and to make it even quicker, you can just use already-cooked/instant udon without even boiling. Also, usually it is with pork, but I only had chicken.
- Ground White Pepper
- Sesame Oil
- Soy Sauce
- Chicken or Pork, cut into small slices
- 1 Celery stick sliced thin
- 1 Green Onion
- Carrot (1) sliced thin
- 1 clove of garlic, minced
- 1 small piece of ginger, minced
- Broccoli, just because
- 1/4 of sweet onion, big or small pieces, up to you.
- 1 pack of instant udon!
- Shitake mushrooms
First, marinate chicken in a mixture of soy sauce, ground white pepper, and sesame oil. Mix and allow to sit at room temp. for about 10-15 minutes while you are busy chopping up the rest of the veggies.
Then, put 2 tbsp of canola oil in pan. Put in garlic and ginger first, about 2-3 minutes. Then put in chicken. When Chicken is medium cooked, put in carrots, sweet onions, and broccoli. Then, add udon noodles and celery, mushrooms. Because noodles might be stiff at first, use a flat wooden spatula or regular spatula to “flatten” noodles until they loosen up. Meanwhile, also add 1 tbsp soy sauce and 1 tbsp mirin, as well as a dash of sugar. Mix it up well, about 5-6 minutes. Enjoy! Wasn’t that easy? Oh! Add the green onion last! Delicious 🙂