Easy Yaki Udon

Name: Easy Yaki Udon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: ¼ onion ((roughly 2 oz, 57 g)); 2 inches carrot ((roughly 1.7 oz, 48 g)); 2 leaves cabbage ((roughly 2 oz, 57 g)); 1 g reen onion; 1 boneless, skinless chicken thigh; 1 Tbsp neutral oil; 1 serving udon noodles; 2 Tbsp water ((for steaming)); freshly ground black pepper; 1½ Tbsp mentsuyu (concentrated noodle soup base); 1 tsp soy sauce; 1½ Tbsp katsuobushi (dried bonito flakes) ((optional; skip for vegan))

This Easy Yaki Udon recipe will be your go-to on your busiest days! Slippery, chewy noodles cooked in a savory sauce with crisp veggies and your choice of protein—it's quick, comforting, and guaranteed to be delicious and filling.

⏱️ 20 menit 🔪 Persiapan: 5 menit 🔥 Masak: 15 menit 📊 Mudah 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

1 porsi

¼ onion ((roughly 2 oz, 57 g))
2 inches carrot ((roughly 1.7 oz, 48 g))
2 leaves cabbage ((roughly 2 oz, 57 g))
1 g reen onion
1 boneless, skinless chicken thigh
1 Tbsp neutral oil
1 serving udon noodles
2 Tbsp water ((for steaming))
freshly ground black pepper
1½ Tbsp mentsuyu (concentrated noodle soup base)
1 tsp soy sauce
1½ Tbsp katsuobushi (dried bonito flakes) ((optional; skip for vegan))

Langkah-langkah

Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
Cut ¼ onion into thin slices.
Peel and cut 2 inches carrot into thin slabs.
Remove the tough core of 2 leaves cabbage. Then, cut the leaves into bite-size pieces about 1 inch (2.5 cm) square.
Thinly slice 1 green onion diagonally. Keep the green and white parts in separate piles. Set aside the green part for garnish.
Cut 1 boneless, skinless chicken thigh into bite-size pieces. I recommend cutting it diagonally (this cutting technique is called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster.
Heat the pot on medium-high heat or Mode II (600W) on the electric pot. Once it's hot, add 1 Tbsp neutral oil and distribute it to coat the cooking surface.
When the oil is hot, add the chicken.
Cook until it's no longer pink, 3–4 minutes.
Next, add the onion and stir-fry with the chicken.
When the onion is tender, add the carrot, cabbage, and white part of the green onion to the pot. Do not mix yet.
Place 1 serving udon noodles (no need to defrost) in the pot, then add 2 Tbsp water. Reduce to medium or Mode I (250W).
Cover the pot with the lid and steam over medium heat or Model I until the frozen udon thaws and loosens, about 8 minutes.
Flip the block of frozen udon at the halfway mark. Do not mix yet with the veggies and chicken.
Cover with the lid and continue to steam.
Open the lid and toss all the ingredients together. Season with freshly ground black pepper.
Add 1½ Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce. Toss everything together to distribute the seasonings well.
Serve the noodles on an individual plate. Sprinkle with the reserved green onions and 1½ Tbsp katsuobushi (dried bonito flakes). Serve immediately.
Transfer any leftovers to an airtight container and keep in the refrigerator up to one day. I don't recommend freezing the leftovers.