Yaki Udon

Yaki Udon

Yield: 2 serving
Cook Time: 30 minutes
Total Time: 30 minutes


  • 2 packets Udon noodles*
  • Cabbage, roughly chopped
  • Shimeji or any mushrooms, cut in edible length
  • Carrots, thinly sliced
  • 1 sheet Abura-age (deep-fried tofu)
  • 1 Tbsp Sake
  • 1 Tbsp Shoyu Koji**
  • 1 Tbsp Olive oil, Sesame oil, or vegetable oil
  • (optional) Furikake seasoning, bonito flakes, or black pepper


  1. Boil water (not listed in the list) in a pot for noodles.
  2. Chop vegetables and mushrooms as instructed. Cut Abura-age in half, stack them together and cut in half lengthwise, then slice them in 1/2 inch.
  3. Add oil in a pan, place all the vegetables, with harder ones on the bottom and softer ones on the top and cover with the lid on medium heat.
  4. When water starts boiling, cook noodles according to the package instruction.
  5. When vegetables are slightly soft, add Sake and cover with the lid for about 5 minutes. Add 1/3 Tbsp of Shoyu Koji and stir vegetables.
  6. Drain water from the noodle pot. Add the noodles to the pan and stir with 2/3 Tbsp of Shoyu Koji.
  7. Garnish with your choice of seasoning.


* You can also use yakisoba (thin Chinese noodles).

** Other alternatives are Shio Koji, soy sauce, Tamari, oyster sauce, Teriyaki sauce, etc. You can get Shoyu Koji or Shio Koji from a Japanese grocery store.