Yaki (Stir Fried) Udon 日式炒乌冬面

It’s a happy week because the dad is finally discharged ! I get to catch back on all my sleep and most importantly, I am going to get myself a new machine !! Ok, it’s not anything related to cooking or baking at the moment, in fact it’s a sewing machine I am getting ! Recently, I attended a short term sewing course using my pathetic balance of the SkillsFuture Credit and these are the fruitful efforts thus far !

In fact, I am enjoying it so much that I have garnered all my threads, fabrics and all the necessary to sew up more of these soon. But a pity the basic machine which I originally had isn’t working too good, hence after some considerable thoughts, I’ve finally decided to get myself a heavier duty one once and for all. So excited to start these projects going and for once, I do find myself loving such DIY home-made stuffs. 

Home cooked food is one of such DIY stuffs too, considering it being home made and whipping up a dish that’s of your own efforts. So whilst being super hectic for the past weeks, I haven’t had done any groceries shopping, much less step into a supermarket for at least 3 weeks already. LOL. That’s quite a hideous record, considering I love to do groceries shopping as often as I possibly could. 

Hence, there isn’t much of home cooked meals recently. And even if there is, it has to be really fuss free one-dish meals like this Yaki Udon or Stir Fried Udon. I have quite a penchant for udon noodles, hence that’s always a standby pack anytime in the fridge. And fortunately for that too, that’s room for such simple efficient cooking, which comes pretty handy especially when you are tight on schedule.

If you do a search on the blog, you would have realized I have practically stir fried all kinds of local noodles, from kway teow, hor fun, maggi mee, mee tak bak, hk noodles, vermicelli, most of which are my exact favourites. Because these one dish meals are just so versatile and practical, they can jolly well be eaten for any meals of the day. And you can stir up one big pot of it for the whole family too !

So here’s my take on a home cooked Yaki (Stir Fried) Udon, something which I reckon I would not pay 10 over bucks for to have this in a restaurant anymore. Happy feasting !

Yaki (Stir Fried) Udon 日式炒乌冬面
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Japanese
Serves: 1
  • 1 pack frozen udon noodles, blanch them briefly in some warm water to separate them
  • 4-5 pcs prawns, de-shelled
  • 4-5 pcs kamaboko (japanese fish cake)
  • 3-4 pcs shitake mushrooms, sliced
  • ½ pc boneless chicken, diced and marinate lightly with some salt and pepper
  • ¼ onion, sliced
  • ½ carrot, julienned
  • 3-4 sprigs spring onions, cut into sections
  • 1 tsp minced garlic
  • 1 tbsp cooking oil
For the Seasoning:
  • ½ tsp hon dashi powder, to stir with 2 tbsp of water till all dissolved
  • 1 tbsp light soya sauce
  • 1 tbsp mirin
  • 1 tbsp japanese cooking wine
  • Pinch of freshly grind black pepper
For Garnish:
  • Some diced spring onion
  • Some bonito flakes
  1. Heat up the cooking oil and stir fried the prawns till they are almost cooked. Dish up and set aside.
  2. Add in the minced garlic, sliced onions, and white parts of the spring onion and stir fried briefly till aromatic.
  3. Add the fish cakes, mushrooms and diced chicken and stir fried till the chicken are almost cooked.
  4. Add the udon noodles, carrots and seasoning. Stir to mix well.
  5. Add the prawns from Step 1 and the green parts of the spring onion. Give it a final quick stir before removing from flame.
  6. Garnish with diced spring onion and bonito flakes before serving. Tuck in !
If using chilled udon, rinse them with water to separate them.



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