I am in disbelief that my last post was almost 6 months ago, but I guess that proves that major home renovations are pretty disruptive. š¤¦āāļø It is not that I haven’t been cooking, but being in rental house kitchens or an under construction kitchen didn’t inspire me to try a lot of new recipes. Now that my dream kitchen is (almost!) complete, I’m hoping to get on a more regular posting schedule again. We’ll see if that actually happens or not! š
My first recipe back after the break is an easy one that is open to a lot of flexibility. These Yaki Udon Stir Fried Noodles are from a website called Drive Me Hungry. The site is new to me, but the ease and deliciousness of these noodles definitely makes me want to try more of Jamie’s recipes, many of which are Asian!
I have made this recipe multiple times, and I have always done it vegetarian, with whatever mix of veggies I have on hand. I increase the amount from the 2 1/2 cups in the recipe to account for the 1/2 lb of meat that I am leaving out, probably to about 4 cups or so. My favorite veggies to use are onions, scallions, red peppers, mushrooms and cabbage, but feel free to adapt to what you prefer. The sauce is really what makes this dish, and it is easy to whip up in about a minute. As with most Asian recipes, make sure to have everything prepped beforehand because things move fast once you get started! I love to garnish with some toasted sesame seeds, chili crunch and some raw scallions/green onions. If you are lucky enough to have them, leftovers make a great lunch the next day, too.
I have an easier time finding frozen udon noodles here in Florida, but the fresh kind were readily available in the refrigerated section of every grocery store when I lived in Asia.
Here is another link to the Yaki Udon Stir Fried Noodles recipe, and also a few photos from my own cooking experience with this delicious dish.
