What is the difference between udon and soba noodles?

Udon and soba might both be stars in the world of Japanese noodles, but they're as different as spaghetti and fettuccine. Udon, the base of our beloved yaki udon, are these plump, wheat-based noodles with a soft, chewy personality. Soba is a whole other vibe – thinner, with an earthy tone, thanks to the buckwheat flour they're made from. It's all about the thickness and the wheat!

Can I use other types of noodles for yaki udon?

While soba or egg noodles like those in yakisoba and lo mein can be tasty, they just won't give you that distinct yaki udon chew. Stick to udon to keep it authentic and let those noodles soak up that savory sauce like the pros they are.

Can I replace dark soy sauce with regular soy sauce?

Yes, of course. The major difference you'd see is the color of the cooked noodles.

Can I make yaki udon vegetarian or vegan?

Absolutely! Wave goodbye to meat and seafood and say hello to tofu, tempeh, or just a colorful fiesta of veggies. With udon noodles as your canvas, you can create a vegetarian or vegan masterpiece that's both filling and full of flavor. Just remember to check the sauce ingredients to keep everything plant-based.

How long does yaki udon last in the fridge?

You've got a 3-day grace period to revisit noodle nirvana with your leftover Japanese udon noodles. Just make sure you seal them up tight in an airtight container before they hit the fridge. When you're ready for round two, a little pan action with a dash of water should wake those noodles up nicely.

Can I freeze yaki udon?

Freezing yaki udon can be a culinary gamble. While freezing might sound like a nifty noodle hack, the truth is, those udon are likely to lose their charm and turn a bit mushy on you. Best to enjoy them fresh or within a couple of days from the fridge to keep that bounce in your bite.

Can I reheat yaki udon in the microwave?

For a quick noodle fix, the microwave has got you covered. Zap your yaki udon in a microwave-safe dish, and maybe sprinkle a few drops of water to keep the moisture level on point. Keep an eye on the clock, though; overheating could turn your noodles into a sad, sog.

Delicious Yaki Udon Chicken to Satisfy Your Cravings

Name: Recipe for Yaki Udon Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 packets udon noodles; 2 pieces chicken breasts, sliced thinly; 3 tbsp cooking oil; 4 cloves garlic, minced; one medium-sized onion, chopped; 3 medium bunch of bok choy; 1 medium-size carrot, julienned; 2 tbsp dark soy sauce; 2 tbsp oyster sauce; 1 tsp mirin sauce (I replaced this with rice wine vinegar, in addition to 1/2 tsp already required); 2 tsps brown sugar; 1/2 tsp rice wine vinegar; 1 tsp salt; 2 tbsp sesame oil; 2 stalks young onions – for garnish; 1 tbsp toasted sesame seeds – for garnish

Recipe for Yaki Udon Chicken

Print Recipe

Tender, sliced chicken breast and savory sauce served with perfectly cooked udon noodles—a delightful blend of traditional Japanese flavors that make for a comforting and satisfying meal.

Author: Magida
Prep Time: 10 minutes
Cook Time: 15
Total Time: 25 minutes
Category: Main dish
Method: cooking
Cuisine: Japanese

Ingredients

Scale

2 packets udon noodles
2 pieces chicken breasts, sliced thinly
3 tbsp cooking oil
4 cloves garlic, minced
one medium-sized onion, chopped
3 medium bunch of bok choy
1 medium-size carrot, julienned
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp mirin sauce (I replaced this with rice wine vinegar, in addition to 1/2 tsp already required)
2 tsps brown sugar
1/2 tsp rice wine vinegar
1 tsp salt
2 tbsp sesame oil
2 stalks young onions – for garnish
1 tbsp toasted sesame seeds – for garnish

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Instructions

Cook udon noodles in a pot of boiling water for 2 minutes or until they are separated and aldente. Rinse in cold water and drain excess water. Set aside.
In a small bowl, mix dark soy sauce, oyster sauce, mirin sauce (if using), brown sugar, and rice vinegar. Set aside.
Heat oil in a pan and sautee garlic and onions. Add sliced chicken breast and cook until all the juices evaporate.
Add carrots and stir for no more than 2 minutes. Add the bok choy and stir once.
Add in the noodles and mixed sauce. Stir until all ingredients are well combined.
Season with salt as necessary. Add sesame oil and stir once.
Garnish with young onions while still hot so that the onions cook a bit from the heat of the noodles.
Sprinkle with toasted sesame seeds as additional garnish.

Find it online: https://feastfulfork.com/yaki-udon-chicken/