A yaki udon recipe with thick & chewy udon noodles that absorbs all the flavours of the lightly sweetened maple curry & provides a satisfying chewiness! Great use of leftover meats or go meatless!

Noodles are one of my ultimate favourite foods. There’s always something so comforting and satisfying about eating them so it’s no surprise when I have to make it at least once a week.

 

I find myself making udon noodles more frequently than any other noodles because they are easy and quick to make and it’s a great way to clean out my fridge of old produce or leftover meats.

 

Maple Curry Yaki Udon

 

Normally, I would go the simple route and make the traditional yaki udon with soy sauce but today I had a random craving for curried Singapore rice noodles so I just transferred that craving to my udon noodles.

 

Maple Curry Yaki Udon

 

The end result did not disappoint πŸ™‚ I had the flavours of curry, lightly sweetened with maple syrup with the slippery and chewy texture of udon noodles topped with an fried egg all in one easy to eat bowl on the couch with my sleepy pups and my tv shows. πŸ™‚

 

INGREDIENTS

Most ingredients in this recipe should be available at your local grocery store.

 

Mirin and frozen sanuki udon noodles might be a bit trickier to find, but should be available at an Asian grocery store.

 

Maple Curry Yaki Udon

 

There are a few types of udonΒ noodles in the market – frozen, vacuum packed and dried. I highly recommend using the frozen ones since they have a chewier texture and generally taste better.

 

I like to use leftover meats whenever I make a stir fried udon but this can also be completely meatless as well. Sometimes I’ll even throw in some deep fried tofu balls if I need a protein kick if I’m not using meat.

 

The vegetables are also very interchangeable in this recipe. You can use almost anything out there as long as it’s not watery (like tomatoes). I used cabbage because it’s easy to brown up when sliced thinly and it gives this dish a nutty flavour.

 

The dark soy is used to give the noodles a bit of colour so if you don’t have this you can omit it.

 

Whenever I cook, I always prefer to use maple or honey to sweeten my dishes – mostly because they are already in liquid form and very easy to incorporate into the dishes. I find when I use sugar, I need to take the extra steps to melt the sugars else I’ll get granules of it in the food.

 

PUTTING IT TOGETHER

This recipe is a simple one and can be whipped up quickly.

 

Preparation
  1. Soak the frozen block of sanuki udon in a bowl of hot water for 1 minute (or until the noodles strands defrost and become pliable. Once it is pliable, drain the water out and set it aside
  2. Chop up your vegetables and leftover meats and side aside. The thinner you slice them the quicker they will cook.
    Maple Curry Yaki Udon
  3. Combine the maple, curry powder, both soys, and the mirin together in a small bowl and set aside.
  4. If you are using green onions as a topping, finely mince the green onions and set aside

 

Stir Frying Everything Together
  1. In a frying pan, set the heat to medium heat and add a bit of oil to it. Wait for it to get hot, watch for the oil to shimmer.
  2. Add in the leftover meats (if using), and cook it for about 2 minutes
  3. Add in the vegetables and cook it until it is soft and slightly browned (approximately 6 minutes)
    Maple Curry Yaki Udon
  4. Add in the udon noodles and sauce and mix it together
  5. Top it with green onions and sesame seeds (optional)
  6. Enjoy! πŸ™‚
    Maple Curry Yaki Udon

 

Note: Don’t like curry? Omit it! πŸ™‚ Then you’ll have the traditional stir fried yaki udon recipe!

Whenever I have a sauce noodle or rice dish, I love adding a fried egg on top. This is completely optional but a great way enjoy it as well.

Do you have a neat way of making noodles or enjoy them? Let me know! I am always open to more noodle ideas. πŸ™‚ and hashtag me at #pupswithchopsticks if you make this! I want to see all your yummy foods.

 

Maple Curry Yaki Udon

 

Hurray for chewy noodles with an egg on top! πŸ™‚

Print

Maple Curry Yaki Udon


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 Servings
  • Category: Main, Side
  • Cuisine: Japanese

Description

A yaki udon recipe with thick & chewy udon noodles that absorbs all the flavours of the lightly sweetened maple curry & provides a satisfying chewiness!


Ingredients

  • 1 brick frozen sanuki udon
  • 1 1/2 cups of leftover meat (optional)
  • 1 carrot (cut into slivers, matchsticks)
  • 1 1/2 cups cabbage (cut thinly)
  • 1 small onion (sliced thinly)

Maple Curry Sauce

Toppings (Optional)

  • 1 stalk of green onion (finely chopped)
  • toasted sesame seeds
  • 2 eggs (pan fried)

Instructions

Preparation

  1. Soak the frozen block of sanuki udon in a bowl of hot water for 1 minute (or until the noodles strands defrost and become pliable. Once it is pliable, drain the water and set it aside
  2. Chop up your vegetables and leftover meats and side aside. The thinner you slice them the quicker they will cook.
  3. Combine the maple, curry powder, both soys, and the mirin together in a small bowl and set aside.
  4. If you are using green onions as a topping, finely mince the green onions and set aside

Stir Frying Everything Together

  1. In a frying pan, set the heat to medium heat and add a bit of oil to it. Wait for it to get hot, watch for the oil to shimmer.
  2. Add in the leftover meats (if using), and cook it for about 2 minutes
  3. Add in the vegetables and cook it until it is soft and slightly browned (approximately 6 minutes)
  4. Add in the udon noodles and sauce and mix it together
  5. Top it with green onions and sesame seeds or a fried egg (optional)
  6. Enjoy! πŸ™‚

Notes

Don’t like curry? Omit it!Β πŸ™‚Β Then you’ll have the traditional stir fried yaki udon recipe!

Maple Curry Yaki Udon

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I provide affiliate links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend, but I would prefer you buy your items locally if possible to support your stores (and chances are they are cheaper locally as well!) πŸ™‚

YOU MAY ALSO LIKE

Share on Facebook16Share on Google+0Pin on Pinterest110Tweet about this on TwitterShare on Yummly9Share on StumbleUpon112Email this to someone

17 thoughts on “Maple Curry Yaki Udon”

  1. It sounds truly delicious! I love noodles yet I’ve never prepared them at home πŸ™ Time to change it, I think.

    1. With the frozen sanuki udon noodles you’d be surprised how quick and easy it is to get a meal done too! Definitely give it a try. πŸ™‚

    1. You can totally make this a meatless dish too, I like to add the pre-packaged fried tofu balls and mushrooms.

  2. Hey! A quicker way to make this Maple Curry Yaki Udon for lunch or dinner. Kids love this because of a different flavour of taste. Thank you.

    1. Are you sure about that? I’m pretty sure it’s a little bit wonky with a side of crazy in there haha and Yes! Udon everyday please! I can’t get enough noodles in my life.

Leave a Reply

Your email address will not be published. Required fields are marked *