Yaki udon is a Japanese stir fry dish made up of thick, smooth, white udon noodles mixed with soy sauce, meat, and vegetables. It is similar to yakisoba, which uses soba noodles to employ the same stir fry technique. Yaki udon is relatively straightforward to make. It is famous as a staple of Japan’s izakaya, or pubs, often eaten as a late-night snack.
It emerged after the Pacific War from Kokura, in southern Japan. The widely accepted story about how the dish was created goes back to when food was scarce, just after World War II. There are few more universally adored traditional Japanese dishes than Japanese udon noodles.
One of the three main types of noodles eaten in Japan (alongside soba and ramen), udon noodles’ main ingredients are wheat flour, salt, and water. During preparation, they become thick and chewy in texture. In addition to being an easy-to-use product for home-cooked meals, there are specialty udon bars and udon restaurants in Japan and elsewhere.
About Japanese Yaki Udon Recipe
Rice noodles are common in Asia. You might have had them in your favorite Pho or Pad Thai bowl. In a serving of Pad See Ew, you will find its wider relative.
Udon noodles are often served hot in dashi-based soups with tempura shrimp. There are also usually fresh scallions, slices of fish cake, and marinated vegetables. You can also enjoy yaki udon with a variety of vegetables and meats. Like soba, you can also enjoy chilled udon noodles with a dipping sauce on the side.
If you want to learn how to cook basic Asian foods, start with rice noodles. Yaki udon is one of the best examples of an easy recipe you can try out at home. Click here for more international recipes.
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