A yaki udon recipe with thick & chewy udon noodles that absorbs all the flavours of the lightly sweetened maple curry & provides a satisfying chewiness!
- 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
- 1 tablespoon maple syrup
- 1/2 tablespoon + 1 teaspoon curry powder
- 2 tablespoons + 1 tsp soy sauce
- 1/4 teaspoon dark soy sauce
- 1/2 tablespoon mirin
- 1 stalk of green onion (finely chopped)
- toasted sesame seeds
- 2 eggs (pan fried)
- 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
- Chop up your vegetables and leftover meats and side aside. The thinner you slice them the quicker they will cook.
- Combine the maple, curry powder, both soys, and the mirin together in a small bowl and set aside.
- If you are using green onions as a topping, finely mince the green onions and set aside
Stir Frying Everything Together
- 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.
- Add in the leftover meats (if using), and cook it for about 2 minutes
- Add in the vegetables and cook it until it is soft and slightly browned (approximately 6 minutes)
- Add in the udon noodles and sauce and mix it together
- Top it with green onions and sesame seeds or a fried egg (optional)
- Enjoy! 🙂
Don’t like curry? Omit it! 🙂 Then you’ll have the traditional stir fried yaki udon recipe!