Our yaki udon recipe features three of our favorite ingredients: udon noodles, eggplant, and miso paste. The result is a deliciously savory dish that tastes like it took hours to prepare, but it’s actually quick and easy to make.
WHAT IS YAKI UDON?
Yaki udon is a Japanese dish featuring pan-fried, chewy wheat noodles, typically seasoned with a soy sauce-based sauce. It’s highly customizable, allowing you to add any vegetables or protein you prefer. Plus, if you use pre-cooked packaged udon noodles, it’s a quick and easy dish to prepare.
INGREDIENTS
Miso Roasted Eggplant:
- 1 medium eggplant, cut into 1/2-inch cubes
- 1/2 Tbsp miso paste
- 1/2 Tbsp dark soy sauce
- 1/2 Tbsp flavorless cooking oil (e.g., sunflower or canola) for the marinade + 1/2 tsp to brush the pan
- 1/2 tsp hot pepper sauce
- 1/4 tsp cumin powder
- 1/4 tsp sugar
Protein (optional):
- 1/2 pound miso-glazed baked tofu or 6 oz cooked chicken, cut into small bite-sized pieces
Sauce for Noodles:
- 1 1/2 Tbsp dark soy sauce
- 1 Tbsp kecap manis
- 1 tsp sriracha
- 1 tsp rice wine vinegar
Noodles:
- 1 1/2 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 packets udon noodles (200 g or ~7 oz each)
- 1/4 cup water
Toppings:
- 1/2 Tbsp toasted sesame seeds
- 1 green onion, chopped
- Fresh green herbs such as cilantro, Thai basil, or mint
INSTRUCTIONS
- Preheat the oven to 425°F (220°C).
- Place the eggplant cubes in a large mixing bowl. In a separate small bowl, combine all the miso sauce ingredients and toss with the eggplant.
- Brush a baking dish or pan with 1/2 tsp of oil to prevent sticking. Arrange the eggplant in the dish and bake for 25 minutes, stirring once halfway through. Let sit for at least 5 minutes before mixing with the noodles.
- To make the noodle sauce, combine all the sauce ingredients in a small bowl and mix vigorously to ensure the oil is fully incorporated.
- Heat 1 tsp of sesame oil in a non-stick pan or wok over low heat. Sauté the minced garlic and ginger for 2 minutes, then remove from the pan.
- Add 1/2 tsp of sesame oil to the pan and increase the heat to high. Add the udon noodles and cook for 3 minutes, tossing the noodles every minute to ensure even cooking.
- Return the cooked garlic and ginger to the pan and cook for another minute.
- Add 1/4 cup of water to the pan and stir the noodles until the water has mostly evaporated.
- Turn the heat to medium. Add half of the noodle sauce and stir to coat the noodles. Add the miso tofu or chicken, roasted eggplant, and the remaining sauce. Stir until everything is well combined, about 1–2 more minutes.
- Plate the noodles and sprinkle with your desired toppings.
NOTES
- If using pre-cooked protein, take it out of the fridge at least 20 minutes before adding it to the pan to avoid it being too cold.
- If you prefer a milder flavor from the green onions, stir them into the noodles just after turning off the heat and before plating.
