Beef Chicken Noodle Pork Vegetables

Easy Yaki Udon

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yaki udon 1

The husband was away on a work trip last week, so I’m left alone with the kids. That also meant that I have the bed, extra pillows, and two bolster all to myself! I could build a comfy fort with it, and I did, every night.  I love it that my girls will come in my room to snuggle up to me every morning, and all three of us still have some space to toss and turn. But I also extremely tired because I cannot sleep without the husband around. The bed felt empty, and I felt somewhat lonely to be sleeping without the husband. Do you enjoy your partner being away or are do you suffer from insomnia without the other half? 

The husband being away also meant that I’m only cooking for myself and the kids. And since I’m so tired from the lack of sleep, I whipped up this super quick 20 minutes one pot recipe to feed the girls and myself. My girls love their noodles. Who doesn’t? I mean, it’s such a fun thing to eat! And they are also a big fan of my Yakisoba, Melody especially love the sweet, savoury, and slightly tangy sauce. So using the recipe for the sauce, I made this simple Yaki Udon. This is a great meal to make if you are trying to clear your fridge of scrapes of leftover ingredients. Feel free to substitute for any kind of protein and vegetable you prefer. 

Easy Yaki-Udon
Serves 2
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Ingredients
  1. 200g shabu beef / sliced pork belly
  2. 2 packets fresh udon noodles (from chiller section of supermarket)
  3. 1/4 yellow onion, sliced
  4. 1/2 cup carrot, julienned
  5. bunch of cai xin, cut into 2 inch pieces
  6. 2 tbsp water
  7. 1 tbsp cooking oil
  8. Chinese parsley to garnish
Sauce/seasoning
  1. 1 tbsp mirin
  2. 1 tbsp white rice vinegar
  3. 1 1/2 tbsp light soy sauce
  4. 1 tbsp sweet soy sauce / kicap manis
  5. 1 1/2 tsp brown sugar
Instructions
  1. Heat pan on medium high heat, and add oil.
  2. Stir-fry onion until soft, and add beef/pork.
  3. Stir-fry until no longer pink.
  4. Remove and set aside.
  5. Add udon noodles, and 2 tbsp water.
  6. Gently break up noodles, and add carrot.
  7. Then add in beef and onions, and pour in sauce mixture.
  8. Add cai xin, and toss everything together to combine.
  9. Remove from heat when cai xin is wilted.
  10. Serve garnished with chinese parsley.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
yaki udon

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11 Comments

  • Reply
    Marie
    26 February, 2016 at 1:00 pm

    Hi, can omit the white rice vinegar if I don’t have it? Tks

    • Reply
      Sharon Lam
      26 February, 2016 at 9:03 pm

      Hi Marie, i’d not recommend as the vinegar gives the sauce that distinct tangy flavour. You can substitute for apple cider vinegar or distilled white vinegar.

  • Reply
    Roger Tan
    28 February, 2016 at 5:17 pm

    Hi Sharon, thanks for sharing this simple “looks simple to make” (I haven’t try it yet!) udon noodles recipe! =) Quick question, do I double the ingredients if i’m cooking for 4? =)

    • Reply
      Sharon Lam
      28 February, 2016 at 6:50 pm

      Hi Roger, you are most welcome! Yes, just double the recipe if you are making for 4. 🙂 Have fun!

  • Reply
    Roger
    6 March, 2016 at 3:57 pm

    Ok! Thanks thanks, Sharon! You are AWESOMEEE!!! 😉

  • Reply
    Roger
    6 March, 2016 at 4:06 pm

    Oh ya! I googled “kicap manis”, but it shown results for “Kecap manis”, do you mean
    kecap manis? And what is “mirin”, Sharon? Looking forward to your reply. Thanks!

    • Reply
      Sharon Lam
      6 March, 2016 at 10:08 pm

      Yes kicap manis and kecap manis is the same only some people spell it differently. You can substitute for sweet sauce too. Mirin is a Japanese sweet rice wine.

  • Reply
    Roger
    20 March, 2016 at 10:48 am

    Ok! Thanks for your reply, Sharon! For the Mirin.. is it available at major supermarkets here or there are special places, where they sell Japanese produce to buy this at? Sorry about the bunch of questions! Heh

  • Reply
    karen
    1 December, 2016 at 3:36 pm

    Hi, just to share that I have tried this a couple of times just this week and we all loved it. I used chicken tho.. thanks! =)

    • Reply
      Sharon Lam
      1 December, 2016 at 4:26 pm

      Hi Karen, thank you so much for the feedback! I’m so glad your family enjoyed it. This recipe works great with chicken, beef, or pork. 🙂

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