Maple Curry Yaki Udon

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.

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.

The end result did not disappoint 🙂 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. 🙂

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.

There are a few types of udon 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.
   
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 (optional)
6. Enjoy! 🙂
   

Note: Don’t like curry? Omit it! 🙂 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. 🙂 and follow me on Instagram show me all your yummy noodles with #pupswithchopstick 🙂

Hurray for chewy noodles with an egg on top! 🙂

Maple Curry Yaki Udon

★★★★★ 5 from 2 reviews

• Author: Joyce | Pups with Chopsticks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 Servings
• Category: Main, Side
• Cuisine: Japanese

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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!

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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

• 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

Toppings (Optional)

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

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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! 🙂

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Notes

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

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Nutrition

• Serving Size: 1 Serving
• Calories: 512 kcal
• Sugar: 42 g
• Sodium: 711 mg
• Fat: 10 g
• Carbohydrates: 90 g
• Protein: 23 g

Keywords: yaki udon

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