Grilled Udon with Myoga

I combine the ingredients which help to make lunch quickly. It's a simple Japanese style taste( '-')To make this yaki udon, just cut the sausage diagonally and fry with the komatsuna. As komatsuna are less astringent than other leavy greens, they can be used just as they are after washing. This way, you can save time when prepping lunch. Recipe by Kyoku

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!

Everyone loves sukiyaki flavor. Enjoy it with egg yolk. [Feb 12, 2007] Featured [Oct 28, 2008] Finally reached 100 people ❤ Thank you!!The origin of this recipeI simplified my favorite sukiyaki's finishing touch with fewer ingredients. You can enjoy the taste even without eating sukiyaki (haha).This quick and delicious meal made in a frying pan was featured in the summer 2022 issue of Cookpad Plus♡

Not quite soy sauce, not quite Worcestershire sauce... a slightly more refined stir-fried udon (´∀｀) using leftover vegetables from the fridge. Kamaboko or chikuwa also go well with this dish.The origin of this recipe: I used to frequent a small karaoke place as a student, and their stir-fried udon was exactly to my taste. I wanted to recreate it at home (´∀｀). Unfortunately, that karaoke place is no longer around, so the original is no longer available (ＴДＴ).

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

The only seasoning is yakiniku sauce (haha). It's so simple and classic that it's hardly a recipe, but it's quick to make and definitely delicious. *This recipe was featured on 10/18/2007! Thank you to everyone who tried it and shared their feedback (人´∀｀)☆The origin of this recipeIn our family, we sometimes add udon when grilling meat on a griddle... So, since we didn't know how to season yaki udon, we thought, why not just use yakiniku sauce?

I came up with this idea on a whim.It also tastes great topped with a soft-set egg.You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes.Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221

Just add some vegetables, and you have a quick and easy lunch that's perfect! With just shirodashi and soy sauce, the flavor comes together quickly.The story behind this recipe: After making a hot pot, we often have leftover udon... I often make this for lunch with my daughter.

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Thank you so much for the 1,370 reports that made it into the Hall of Fame! The tender napa cabbage and the flavorful broth are incredibly delicious. It warms you up and satisfies both kids and adults.The origin of this recipeWhen napa cabbage was on sale for 98 yen per half head, I thought of making a side dish. My youngest, who loves udon, kept saying they wanted udon, so I decided to cook it together. The result was udon that my youngest found incredibly delicious and satisfying!

Very easy and fast. Japanese soy sauce is extremely recommended.One cooking tip is that do not boil udon for too long as you will stir fry it later.So just make it 50% raw.

I could not make this dish successfully before, but after referring to a sukiyaki recipe using a sukiyaki broth base, the dish became more delicious.It may seem like there's not enough liquid in the pot, but once you cover the pot with a lid, the water content from the vegetables will steam up. Recipe by Momokapapa

You can omit the bean sprouts if you'd prefer. If you do use them, increase the amount of flour a bit in order to hold everything together.I've gotten comments that this tends to fall apart, so please take note of this: When you're pan-frying it, cook it as you would prepare okonomiyaki - slowly and patiently. For 2 servings. Recipe by RAN

The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

I get plenty of request for cold noodles in the summertime.Meat and grated daikon are satisfying for an evening meal, so I came up with this recipe to serve them with udon noodles.Don't overcook the beef. Once it's cooked though, turn off the heat.Add water to mentsuyu to adjust the flavor.I recommend fresh ginger as a topping. Recipe by Komomomomo

When my husband's family in Kumamoto makes 'Toshikoshi soba' (New Year's Eve soba noodles), they make this "Meat Soba". It tastes just like mom's cooking.The burdock root tastes more delicious if you don't peel it or soak it (try it and you'll understand!).When you add the seasonings, add the sugar first, before the soy sauce (the molecules in the sugar are bigger than the ones in the soy sauce, so the meat takes longer to absorb the sugar).The flavor is pretty strong. Recipe by Daikichi neko

Delicious sweet and spicy stir-fried udon using bulgogi sauce. You can use either beef or pork, and choose your favorite ingredients.

I love udon dishes, but usually they don't include vegetables.You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.The only tip is to stir-fry the chicken thoroughly so that it's cooked through. The flavor of miso varies depending on the type, so please adjust the seasoning at the end if needed by adding soy sauce. Add the doubanjiang sparingly while tasting. It's delicious with an egg dropped on top at the end too. For 2 servings. Recipe by commeline

It's simple and delicious. I thought ponzu could be really useful.The origin of this recipeI made it with what I had in the fridge!

I recreated the fried udon that Hachiwari ate as a late-night snack! It includes enoki mushrooms and is simple and delicious!

Perfect for a solo lunch! On July 24, 2018, this recipe made it to the trending recipes and ranked in the top 10 for stir-fried udon searches. Thank you for your support!The origin of this recipe: I love Japanese-style stir-fried udon.

I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this. For 2 servings. Recipe by Harunbouya

Great lunch/dinner recipe for a fall/winter day! The broth is very rich and full of flavors. This will warm up your whole body and maybe sweat a little! 🔥#lunch #dinner #vegetarian #warm #curry #spicy

Featured in 180 discussions! The sauce flavor is delicious. The rich and slightly sweet taste of the two sauces makes you crave rice. It's quick and easy to make with ingredients you have at home.The origin of this recipeIn my region, yaki udon is traditionally made with sauce. I was surprised to find that convenience stores and restaurants often serve it with soy sauce. Please try this rich and flavorful sauce with a gentle sweetness. It's a twist on my mother's recipe, popular with kids who ask for seconds and a husband who can't stop eating.

When I want to eat homemade chewy udon, I try it on weekend.

Using frozen Sanuki udon, this is a plant-based version of udon-style noodles.The origin of this recipeI became so obsessed with Sanuki udon that people asked if I was opening a noodle shop. I decided to expand my plant-based repertoire until I get tired of it.

Are you a soy sauce fan? A sauce fan? Or a mentsuyu fan? Give it a try! This recipe is made on a hot plate. The origin of this recipe: As someone who likes to keep things simple, mentsuyu is a must-have for me.

I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

This was a dish that my friend made for my husband's farewell dinner. It's so easy to make and stress-free since you don't need to mix the noodles.Once you put the noodles onto the electric griddle, do not mix or turn it over! Once the noodles have steamed and the liquid has evaporated, remove the lid.This is a sure hit for weekend dinners and lunch with friends at home. Recipe by masakoh mama