In this video, I am showing how to make Yaki-Udon (Stir Fried Udon noodle) using Teutchi-Udon (Home-made Udon), which I made in my previous video: https://youtu.be/XR1gLbhcIX4 This Yaki-Udon is usually eaten in lunch, but also suitable for Bento box.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Yaki Udon (Stir fried udon): Udon noodle (fresh, dried or frozen) 100 g Meat of your choice 50 g Vegetable of your choice: Onion, Scallion (green onion), carrot, cabbage, sprouts, different kinds of mushrooms, zucchini, bell pepper, etc. Frying oil 1 Tbsp Salt 1/4 Tsp Soy sauce 1 Tbsp
Welcome to Taj's Kitchen.
Today I'm going to show you how to make yaki udon or fried udon noodles.
So in the last video I made udon from scratch and today I'm going to make another udon
recipe using this handmade udon noodles.
But don't worry you can of course make this yaki udon using just regular dry udon noodles.
So if you didn't make the udon noodles yourself you can still make this.
But this will be more authentic when you use the handmade udon noodles.
So I think this recipe of yaki udon, this is kind of considered more like a really low
grade food but it's still very delicious.
And also it's got a lot of veggies in them and meat and the korbo.
So it's very balanced and very easy to make so I hope you give this a try yourself.
Then let's get started.
Here are the ingredients for yaki udon or fried udon noodles.
Today I'll be using a frozen udon noodle that I made from scratch in another video.
If you haven't seen that please watch that first.
Or you can just use a regular dried udon noodle or you can buy these frozen udon noodles as
well.
Today I'll be using sliced pork meat but you can make this with any other meat, chicken
or beef.
Or you can also make it without any meat.
Then you have a vegetarian yaki udon.
Then a little bit of frying oil.
And for the vegetable I have today, carrot, green onion, regular onion, and a little cabbage.
But you can make this with any other vegetable, whatever you have available in that season
is fine.
And for the seasoning I have soy sauce and salt.
Now let's get into it.
I'm going to first cut up the vegetables.
So the green onion I'm going to take the top and bottom off.
Then just slice this in however ways you want it.
I just kind of like to cut a diagonal like this.
And then I'm going to separate the top and the bottom because the bottom will take longer
time to cook.
And then the onion, I'm probably just going to need half of this and then cut this up
in slices.
And then I'm going to put it with the bottom of the green onion.
And then the carrot, I probably also need just half of this.
Now I'm going to cut this in so-called tanzaku giri, which are kind of just like strips.
And then the cabbage, I probably just need two leaves of this.
I'm going to separate this stem part because it takes longer time to cook.
Then the stem part I'm going to cut into thin slices.
These I'm going to put it with the onions because they'll take also longer time to cook.
And the leafy part of the cabbage I'm going to cut into also slices, just like this.
And put it with the onion because it's probably going to take about the same time to cook.
And that's finished cutting up all the vegetables.
So as the next thing we're going to boil the udon noodles.
So today like I said I'm using this frozen handmade udon noodle, but whatever udon noodle
you have is fine.
And if you're using a frozen udon noodle like me today, you want to kind of like shake it
a little bit so that it'll break apart like this.
Make sure you don't have like a clump, but also make sure you don't shake it too hard
because it might break up the udon noodles.
Just kind of shake it like this gently.
Then once it gets to boiling, I'm going to turn the heat to low or medium.
Then we're going to cook this for 10 minutes.
Then you just kind of want to shake it up like this every now and then.
Then we're going to wait 10 minutes.
So 10 minutes has passed, let's take it out.
Then I'm going to cool this with cold running water.
Otherwise it gets cooked further and it gets too soggy.
We're going to kind of rub against each other and wash this in order to get rid of the gooeyness
of the udon noodle.
Then the udon noodle is ready for the next step.
Now everything is ready to be fried.
Then I'm going to heat the frying pan with high heat.
Then once the frying pan is heated, I'm going to turn the heat to medium.
Then here I'm going to put in some frying oil, about a tablespoon.
Then here I'm going to put in pork meat.
Then once it gets a little cooked, I'm going to put in the carrot, onion, and bottom part
of this cabbage.
So after about two minutes of frying and the vegetables have been kind of halfway cooked,
I'm going to put in the rest of the vegetables.
Then here I'm going to put in one tablespoon of water.
This will kind of steam the vegetables.
Then here I'm going to put in about two pinches of salt, just about that much.
And as the cabbage has been salted like this, then here I'm going to put in the udon noodle.
Then mix this up.
Then after about one or two minutes of mixing, I'm going to put in the soy sauce, about one
tablespoon.
And then mix it up.
Then after about another minute of mixing like this, this is finished, I'm going to
turn the heat off, and then put this on a plate.
Then this is finished, let's eat.
Oh, it smells so great, now let's eat.
Itadakimasu.
Okay, let's dig in.
So I'll be slurping, so please be aware.
If you don't like the sound of slurping, please skip to the end.
Oh yeah, this is so good.
Itadakimasu.
Oh, this is so tasty.
This is so delicious.
The sweetness of the vegetable, combined with the flavor of the soy sauce and the noodle,
it's just a great combination.
And if you want to make it spicy, you can also add a little bit of chili to it.
Definitely the chili will add a little kick to the flavor.
Delicious.
Oh, that was so delicious, so satisfying.
Gochisousamadeshita.
Oh, that was so savory.
So as you saw, making this yaki udon, or fried udon noodle, is really quite easy.
And it's also quite very balanced, with a lot of vegetable, protein, and also the carbohydrates.
For me, this is a very lunch recipe, but of course you can make it for dinner, and this
is also perfect for a bento box.
And so I hope you give it a try, and enjoy yourself as well.
If you enjoyed what you saw, I'd love it if you could hit the like button for me, so this
video can be spread out to more people.
Or if you have any questions or any requests, please feel free to write anything in the
comments below.
And I'd also love it if you could write where you're watching this video from, because I
see a lot of comments from many different places in the world, so it's very interesting
for me to read that.
Then, I look forward to seeing you in the next video.
Bye.
