10 Minute Yaki Udon Noodles (Easy!)
A quick, savory yaki udon made with chewy noodles, crisp vegetables, and a glossy stir fry sauce—ready in just 10 minutes.
Servings: 2
Ingredients
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 tsp sriracha
- 1 tsp rice vinegar
- 1 tbsp ginger crushed
- 1 tbsp garlic finely chopped
- 1 tsp cashew butter
- 1/4 bunch scallions
- 2 tsp sesame oil
- 1-2 tsps canola oil
- 8 ounces frozen udon
- 1/2 c red cabbage shredded
- 1/4 c carrots shredded
Instructions
- Make the sauce: Whisk together dark soy sauce, rice vinegar, sriracha, brown sugar, and cashew butter until smooth and fully combined.
- Prepare the noodles: Boil frozen udon noodles according to package instructions, usually about one minute. Drain well and set aside.
- Start the stir fry: Heat sesame oil and canola oil in a skillet over medium-high heat. Add scallions and cook briefly until fragrant.
- Bloom the aromatics: Add ginger and garlic and cook for about 30 seconds, stirring constantly to prevent burning.
- Cook the vegetables: Add red cabbage and carrots and cook for 1–2 minutes until slightly softened but still crisp.
- Finish the noodles: Add the cooked udon noodles and prepared sauce. Toss continuously until the noodles are evenly coated and glossy.
- Serve: Remove from heat and garnish with additional scallions if desired.
Notes
- Storage: Best eaten fresh, but leftovers keep for up to 2 days refrigerated.
- Reheating: Reheat in a skillet with a splash of water or oil to loosen the noodles.
- Substitutions: Peanut butter can replace cashew butter; regular soy sauce works if dark soy isn’t available.
- Variations: Add mushrooms, bell peppers, snap peas, or chili crisp for extra heat.
Nutrition
Calories: 265kcal | Carbohydrates: 40g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1133mg | Potassium: 182mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2955IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg
