I bought a package of dried udon noodles at a Japanese grocery store and was looking for new things to do with them, and came across this recipe. I like yakisoba (which is basically the same thing but with a different type of noodle) so I thought this would be good too.
Notes:
- I used shredded rotisserie chicken for the protein rather than ground meat.
- You can make it vegetarian by using a vegetarian friendly protein like tofu or eggs, and a vegetarian friendly oyster sauce.
- For vegetables I used chopped green cabbage and matchstick cut carrots, but you can use whatever vegetables you like that taste good cooked. I recommend at least one leafy vegetable.
- I used par-cooked (mostly but not fully cooked) dried udon noodles because it's what I had on hand. While frozen ones would probably be more convenient, I like that the dried noodles are not as thick.
Verdict: I have made this twice now and I really like it. I would gladly have it again.
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RECIPE: Yaki Udon (Drive Me Hungry)
