Yaki Udon Recipe Video

Yaki Udon @ Japanese Seafood Noodle Stir-fry Yakiudon are thick, smooth, white Japanese Noodles eaten with a special sauce, meat and vegetables. It is simple and fresh to make and a popular dish in Japan

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings1
CuisineCourse
TasteMethod

Ingredients

 Cabbage1 Cup (16 tbs), chop
 Green bell pepper1⁄4 Cup (4 tbs), julienned
 Carrots1⁄4 Cup (4 tbs), julienned
 Chicken boneless1⁄2 Cup (8 tbs), chop
 Onion1⁄2 Small, slice
 Udon noodles3 Ounce
 Cooking oil1 Tablespoon
 Tongkatsu sauce1 Teaspoon
 Shoyu sauce1 Teaspoon
 Salt and pepper To Taste
 Bean sprouts1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 634 Calories from Fat 214

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 95.2 mg

Sodium 1151 mg48%

Total Carbohydrates 78 g26%

Dietary Fiber 6.3 g25.1%

Sugars 9.5 g

Protein 30 g59.6%

Vitamin A 111% Vitamin C 105.2%

Calcium 6% Iron 11.5%

*Based on a 2000 Calorie diet

Things You Will Need

Wok
Strainer

Directions

GETTING READY
1. Slice the onions, cut the carrots and green bell pepper into julienne.
2. Roughly chop the cabbage, set aside.
3. Chop the chicken into small bite size pieces.

MAKING
4. Bring water to a boil and cook the udon noddle for 7-15 minutes.
5. Once done rinse under cold water and drain.
6. In the wok pour oil and sauté the onions and chicken until the chicken is cooked.
7. Add the cabbage, carrots and green bell pepper, stir fry everything until the vegetables is crisp tender.
8. Add the udon noodle and stir fry for few minutes until everything is mixed.
9. Add tongkatsu sauce and shoyu, season with salt and pepper to taste, stir fry everything.
10. Add bean sprout, give one last stir and it’s ready.

SERVING
11. Serve the yaki udon hot.

Comments

Anonymous

Anonymous says :

What is tongkatsu sauce? Thanks Dozo
Posted on: 19 August 2010 - 6:21pm
Prezi profile page

Prezi says :

As far as I know, it is a thicker variety of Worcestershire Sauce, mostly used in Japan as an accompaniment for meat cutlets, preferably pork!
Posted on: 19 August 2010 - 8:43pm
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