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!
Servings: 2 Servings
- 1 brick sanuki udon (frozen)
- 1 ½ cups leftover meat (optional)
- 1 carrot (cut into slivers, matchsticks)
- 1 ½ cups cabbage (cut thinly)
- 1 small onion (sliced thinly)
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)
- The curry powder I use for this recipe is Madras curry powder which is very similar to regular curry powder but it's spicier. This recipe can be made with regular curry powder as well.
- For the best udon noodle texture (chewy with a bit of springiness), buy the frozen udon noodle that comes in blocks in the freezer section.
- Don’t like curry? Omit it! Then you’ll have the traditional stir-fried yaki udon recipe!
Serving: 1Serving | Calories: 512kcal | Carbohydrates: 90g | Protein: 23g | Fat: 10g | Sodium: 711mg | Sugar: 42g