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yaki udon bowl with snap peas, mushrooms, carrots and noodles

Yaki Udon

shitakes, snow peas, daikon, rayu sesame oil, nori

STARS

There's nothing like the sweet aroma of stir-fried noodles wafting through a bustling izakaya. The chewy thickness of udon, the crunch of fresh cabbage, and the earthiness of shiitake mushrooms will satiate even the heartiest of appetites. Few things are more comforting as a bowl of noodles and this one won't disappoint.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Yaki Udon

  • 2 tablespoons sugar
  • 1 cup soy sauce
  • 2 tablespoons shoyu
  • 10 ounces udon noodles

Vegetables

  • 10 ounces shiitake mushroom, sliced
  • 2 cups green cabbage, shredded
  • 1 daikon radish, diced
  • 2 cups snow peas
  • 2 tablespoon canola oil
  • Salt and pepper

Citrus Dressing

  • 1 lemon, juiced
  • 2 limes, juiced
  • 1/4 cup shoyu or soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, to taste
  • 1/2 cup canola oil

Serving

  • 2 scallions, minced
  • 1/4 cup furikake
Directions
1
Preheat the oven to 375°F.
2
In a small pot, combine the sugar, soy sauce and shoyu. Bring to a boil and simmer for 10 minutes, stirring to dissolve the sugar.
3
On a baking sheet, toss the shiitakes, cabbage, daikon and snow peas with half of the yaki sauce, the canola oil and a big pinch of salt. Roast until crisp-tender, about 10-15 minutes.
4
Bring a large pot of salted water to a boil for the noodles. Add the noodles, stirring to prevent clumps. Cook according to package instructions, strain and return to the pot. Toss with the remaining yaki sauce. 
5
To make the citrus dressing, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt.
6
Divide the noodles between bowls and top with the roasted vegetables, citrus sauce, scallions and furikake to serve.

Yaki Udon

shitakes, snow peas, daikon, rayu sesame oil, nori

STARS

There's nothing like the sweet aroma of stir-fried noodles wafting through a bustling izakaya. The chewy thickness of udon, the crunch of fresh cabbage, and the earthiness of shiitake mushrooms will satiate even the heartiest of appetites. Few things are more comforting as a bowl of noodles and this one won't disappoint.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Yaki Udon

  • 2 tablespoons sugar
  • 1 cup soy sauce
  • 2 tablespoons shoyu
  • 10 ounces udon noodles

Vegetables

  • 10 ounces shiitake mushroom, sliced
  • 2 cups green cabbage, shredded
  • 1 daikon radish, diced
  • 2 cups snow peas
  • 2 tablespoon canola oil
  • Salt and pepper

Citrus Dressing

  • 1 lemon, juiced
  • 2 limes, juiced
  • 1/4 cup shoyu or soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, to taste
  • 1/2 cup canola oil

Serving

  • 2 scallions, minced
  • 1/4 cup furikake

Directions

1
Preheat the oven to 375°F.
2
In a small pot, combine the sugar, soy sauce and shoyu. Bring to a boil and simmer for 10 minutes, stirring to dissolve the sugar.
3
On a baking sheet, toss the shiitakes, cabbage, daikon and snow peas with half of the yaki sauce, the canola oil and a big pinch of salt. Roast until crisp-tender, about 10-15 minutes.
4
Bring a large pot of salted water to a boil for the noodles. Add the noodles, stirring to prevent clumps. Cook according to package instructions, strain and return to the pot. Toss with the remaining yaki sauce. 
5
To make the citrus dressing, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt.
6
Divide the noodles between bowls and top with the roasted vegetables, citrus sauce, scallions and furikake to serve.