Yaki Udon (Figi)
Submitted by beckelly80
Stir-fried udon noodles with chicken or tofu, cabbage, broccoli, and zucchini in a quick 30-minute one-pan meal. Veggie-loaded, adaptable, and ready faster than takeout.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minYaki udon is the Japanese stir-fry noodle dish that fills you up without weighing you down.
This Fiji-inspired version loads up on vegetables: cabbage, carrots, broccoli, zucchini, squash, and bell peppers all get a quick toss in a hot pan with your choice of chicken or tofu.
The udon noodles cook right in the pan with the vegetable juices, so there’s no separate pot of boiling water to deal with.
A hit of oyster sauce ties everything together with savory depth.
Thirty minutes, one pan, dinner done.
Kitchen Tips
- Keep the heat high and don’t stir constantly. Let the noodles and veggies get a little color for that smoky wok-kissed flavor
- Cut all your vegetables before you start cooking since this comes together fast
- Skip the oyster sauce and use soy sauce or tamari to keep it vegetarian or vegan with the tofu option
- Thick frozen udon noodles work great here. Run them under warm water to loosen before adding to the pan
Ingredients
Directions
Heat a large sauté pan and add the oil.
When the oil is heated add the diced chicken or tofu and stir fry until lightly golden.
Add the remaining vegetables and continue stir frying until lightly cooked (do not overcook vegetables).
Then add the noodles and the oyster sauce (if using) and cook through, or until the noodles are cooked.
They need not be cooked separately as the juices from the vegetables provide moisture.
Season to your taste.
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