Basic Yaki Udon

It could very well be that I misread the instructions on the noodle package, but I was complimented that these noodles tasted very good with how I prepared them. For the most part, yaki udon (also, yakiudon) is a Japanese-origin noodle dish which came about after the mid-1940s. At it's core, it's a noodle dish served with a special sauce (equal parts of oil and soy sauce), a meat, and vegetables. At restaurants it is typically served with cabbage, carrots, and scallions; along with a serving of cooked chicken, beef, pork, or shrimp.

If you cook the entire package of noodles, it will feed 3-4 people; so adjust the protein measurements according to how many people you are serving these noodles to.

The ingredients:

1 (9.5 oz) pkg of organic udon noodles
2-4 oz cooked protein per serving (e.g., sliced braised beef, pork, chicken, shrimp, tofu, etc)

The sauce:

4 green onions (scallions), thinly sliced
2 tbsp reduced sodium soy sauce
1 tbsp olive oil
1 tbsp sesame oil

Directions:

1. Cook the noodles according to the package instructions; for me that means adding the noodles to a pot of boiling water (unsalted) and letting them cook to a rolling boil (foamy). Drain the noodles and rinse briefly under cold water, but don't cool the noodles down entirely.

2. In a separate large pot, heat green onions, soy sauce, olive oil and sesame oil on low-medium heat; just enough so that the oils mingle together. Add the noodles to this pot and stir with a large wooden, plastic, or rubber spatula until all the flavors are combined and the noodles are coated with the sauce. Transfer noodles to a single serving bowl or to individual bowls.

Enjoy.