Low Waste Yaki Udon Recipe

Name: Low Waste Yaki Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee or vegetable oil; 1 pound boneless skinless chicken thigh meat, thinly sliced; 2 tablespoons sake; 1 onion, thinly sliced; 2 medium carrots, tops removed, scrubbed, and sliced into matchsticks (no need to peel!); 5 shiitake mushrooms, stems included (ends removed), thinly sliced; green tops of carrots, roughly chopped; 1/2 small cabbage sliced thinly; 1 packet udon noodles; 3 tablespoons mentsuyu or soy sauce (mentsuyu will give you much more depth of flavor!); 2 green onions, chopped; 2 tablespoons sesame seeds

Servings: persons

2 tablespoons ghee or vegetable oil
1 pound boneless skinless chicken thigh meat, thinly sliced
2 tablespoons sake
1 onion, thinly sliced
2 medium carrots, tops removed, scrubbed, and sliced into matchsticks (no need to peel!)
5 shiitake mushrooms, stems included (ends removed), thinly sliced
green tops of carrots, roughly chopped
1/2 small cabbage sliced thinly
1 packet udon noodles
3 tablespoons mentsuyu or soy sauce (mentsuyu will give you much more depth of flavor!)
2 green onions, chopped
2 tablespoons sesame seeds

1
Place chicken in a bowl with sake. Mix well and set aside for 40 minutes.
2
Boil a large pot of water for the udon noodles.
3
Chop and slice all vegetables, set aside.
4
Heat oil in a large frying pan over medium-high heat. Add the onions and a sprinkling of salt. Continue to mix well for 5 minutes- until they are translucent and starting to brown. This will give you dish a nice layer of flavor.
5
Add the chicken to the pan with a bit of salt and mix until it's almost cooked through, but not quite.
6
Add the vegetables in the order above, one at a time, mixing continuously.
7
When the water for the udon comes to a boil add the udon. It will take about 3-5 minutes to cook- check for doneness and strain into a colander.
8
Throw the udon into the pan with the vegetables and add the mentsuyu. Toss until everything is mixed in and evenly coated with the sauce.
9
Serve in bowls topped with some chopped green onion and sesame seeds. Serve immediately and enjoy!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee or vegetable oil, 1 pound boneless skinless chicken thigh meat, thinly sliced, 2 tablespoons sake, 1 onion, thinly sliced, and more.

Yes, Low Waste Yaki Udon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Waste Yaki Udon

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