Udon noodles are one of my favourite types of noodles. They’re starchy and filling. They’re also the one noodle that I’ll willing eat with soup as I’m not a big fan of soup and noodles. But Udon in a warm miso based soup is simply divine. They’re my asian version of spaghetti. After going to sakura and tasting their Yaki-udon, I decided it couldn’t be too hard to make my own just the way I like it so I experimented. I don’t know how authentic it is but it’s definitely delicious to me.
1 package of udon noodles
1+ carrots, julliened
1/3 of a cucumber, julienned
4+ button mushrooms, sliced
1 onion, sliced
2+ cloves of garlic, finely chopped
few tsps of oil
a few tbsps of soy sauce
1/4 tsp of sesame oil
1/4 tsp of chili oil
salt & pepper to taste
sesame seeds, garnish
- Boil a pot of water, add the noodles and cook for 3 minutes (or according to the packaging)
- Heat pan to medium-high. Add oil. Add onions until translucent. The add garlic, and vegetables. Toss until tender.
- Add cooked noodles. Then add all the sauces and spices. Adjust to your liking.
- garnish with sesame seeds and cilantro if you like.
I also cooked and fried some frozen dumplings for something meaty on the side. I love crispy fried dumplings. The contrasts in texture are very playful.
The final meal looked like this.
I ended up adding a little more chili oil than what I would have liked (I’ve adjusted it in the recipe) so it ended up a little spicier than I would have liked and overtook the flavour a little bit. But overall, it was warm and delicious. The noodles were slippery and well seasoned and the vegetables were cooked to perfection. The dumplings on the side were a perfect accompaniment to the noodles. It was a lot of food and I didn’t get to eat it all in one sitting. It’s definitely a hearty meal.