Yaki Udon with Oyster Sauce: Packed with Umami Flavor

Name: Yaki Udon with Oyster Sauce: Packed with Umami Flavor
Yield: Serves 2 servings
Ingredients: 2 packs udon noodles; 3.5 oz (100 g) thinly sliced pork; 1/4 onion; 1.5 oz (40 g) carrot; 1/2 bunch komatsuna (or substitute with spinach); 1 pack (3.5 oz/100 g) shimeji mushrooms; Ginger, to taste (optional); 1 tbsp Shaoxing wine (or sake); 1 1/2 tbsp soy sauce; 1 tbsp oyster sauce; 1/2 tsp sugar; 1 pinch salt; Black pepper, to taste; Sesame oil, to taste

ぎまーる @g_117

Everyone who tries this always asks for it—it's a staple in our home! You can use any ingredients you like.
Recipe background:
A few years ago, when I was really into oyster sauce, I started making this sauce for yaki udon all the time.

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Ingredients

Serves 2 servings

2 packsudon noodles
3.5 oz (100 g)thinly sliced pork
1/4onion
1.5 oz (40 g)carrot
1/2 bunchkomatsuna (or substitute with spinach)
1 pack(3.5 oz/100 g) shimeji mushrooms
Ginger, to taste (optional)
1 tbspShaoxing wine (or sake)
1 1/2 tbspsoy sauce
1 tbspoyster sauce
1/2 tspsugar
1 pinchsalt
Black pepper, to taste
Sesame oil, to taste

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Steps

1

Mince the ginger. Cut the vegetables into bite-sized pieces. Cut the pork into bite-sized pieces as well.
2

Combine all the ● sauce ingredients in a bowl and mix until the sugar dissolves.
3

Heat a little vegetable oil (not listed in ingredients) in a skillet. Sauté the ginger until fragrant, then add the vegetables and pork. Stir-fry as you would for a vegetable stir-fry.
4

Add the udon noodles to the skillet. Toss quickly, then pour in the prepared sauce. Stir-fry everything together so the sauce coats all the ingredients.
5

Drizzle with sesame oil for extra aroma and give it a quick toss. (You can skip the sesame oil if you prefer.)

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Cooksnaps

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ぎまーる @g_117

Published in the US on July 12, 2025 14:01

家にあるもので作るふだんのレシピ。

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