Yaki udon is a Japanese stir-fry noodle dish typically including meat and vegetables. We've created a vegan-friendly version with green tea leaves added to the sauce for an earthy, delicate sweetness. You can also add your favorite protein topping if desired.
Prep time: 3 mins
Cooking time: 15 mins
- 1 serving of udon noodles (we recommend the Mozuku Udon or the 5 Grain Beauty Udon available in our Zuru Zuru Noodles: "Yui" Care Package or pasta noodles as a substitute)
- 2 tbsp olive oil
- 2 cloves garlic (chopped finely)
- 1 leek (sliced)
- 1/4 onion (sliced)
- 1/2 tsp salt
- 1 tbsp shio koji*
- 2 tbsp noodle water (from step 1)
- 1 tsp soy sauce*
- 1 tsp green tea leaves (available in our Japanese Green and Specialty Teas: “Ryu” Care Package)
- Roasted pine nuts
- Roasted walnuts
- Chili peppers
- Canned tuna or shredded chicken
- Bring 1.5L of water to a boil. Boil the noodles for 2 mins shorter than the package instruction so the texture is al dente. Save 2 tbsp of noodle water for the sauce. Drain the noodles and rinse under cold water.
- In a pan, add the olive oil and garlic. Gradually heat over low heat to enhance the aroma. Add the leeks, onions, salt, and shio koji. Cook for 5-7 mins over mid heat until the leeks and onions are moist and tender.
- Add the cooked noodles from step 1, followed by the noodle water. Cook for 30 secs on medium heat. Drizzle in the soy sauce and sprinkle on the green tea leaves. Toss for 30 seconds and serve on a plate. Garnish with optional toppings if desired.
- Green tea leaves are quite bitter but very aromatic. You can add more or less than 1 tsp depending on your preference.
- Make sure to cook the leeks and onions until they are soft and tender. This will add natural sweetness and umami to the dish.
Can be stored in the fridge in an air-tight container for up to 2 days.
Recipe courtesy of Miwa's Japanese Cooking Class
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. In 2016, due to her husband, Yuki’s study abroad, she spent one year in Cambridge, UK where she came up with the original idea of Japanese Cooking Class in Shinagawa & Kamakura. She is currently teaching at the biggest cooking studio in Japan while holding a class at home. She is the mother of two and a full-time worker. Always busy her food is not for tourists but for the taste of a Japanese mother.(See her Instagram for food pictures). If you want to know the a well-balanced, time-saving and delicious Japanese family cuisine, please join her lesson!
Qualification; Medicinal cooking.