Yaki Udon Noodle Stir Fry | Tim Anderson

Yaki Udon Noodle Stir Fry | Tim Anderson


Hi everybody, welcome to Food Tube, I’m Tim
Anderson I’m a chef and Iove japanese cooking I lived in Japan for two years and now I’ve
got a restaurant and a cookbook both called Nanban, now I’m gonna cook you a dish today
from the city where I lived in the south west of Japan, it’s called yaki udon, It’s essentially
a stir fried noodle dish like yaki soba with lots of crunchy veg lots of texture, lots
of colour great flavourful japanese ingredients bitta bacon in there really really satisfying.
This recipe will make enough for about 3 servings or 2 if you’re really hungry and you might
get really hungry once you start to smell this. Let’s get to it, now this is a wok-cooked
dish using very very high heat so you wanna make sure all your ingredients are prepped
up and ready to go before you start cooking because once that heat’s on and the ingredients
are in the pan it’s gonna go very very fast. First of all, we get our wok on a high heat
and we add some neutral vegetable oil, rapeseed oil will do, sunflower oil is fine anything
that’s got a high smoke point and a neutral flavour that’s about a tablespoon and a half
just enough to coat the wok, so the reason we wanna get this oil so hot before we start
adding anything is because we want the vegetables to fry rather than steam, the vegetables are
mostly water so as soon as they get hot that water will start to come out we wanna get
that water out of the pan as fast as possible so we get a little colour and yeah that’s
hot enough. So, first of all, streaky bacon that’s about 4 rashers chopped up in there
once we got some of the fat out we’ll go straight in with an onion, sliced up nice and thinly
give the pan a shake and you can see that bacon starting to brown already we don’t want
anything to go soft or mushy this is all about crunch. We’re gonna add some carrot sliced
in to thin planks throw that through, so there’s a lot of different vegetables going in here
but they all bring something to it, the onions obviously sweetness and a bit of sharpness,
the carrots pure sweetness, the onions and the carrots you wanna give about 3-4 minutes
in the pan before you add the next batch ohh yeah check that out now we’re gonna go in
with some cabbage, some bean sprouts and some julienne garlic, one clove. Right get in there
stir it up waow, we wanna cook this for a good four or five minutes until this cabbage
and the bean sprouts lose some of their volume. So the volume has gone down by about a third
it’s starting to shrink so it’s time to move on to the next step and that’s to add some
mushrooms use just ordinary button mushrooms really any kind of mushroom will do, shitake,
oyster, they’re all good but button mushrooms are underrated they work really well in a
stirfry and all kinds of things they’re gonna soak up some of the seasoning our mushrooms
are just starting to go kind of translucent but now we’re gonna add our seasonings. So
for some rich nutty flavour we’re going with some toasted sesame seed oil about a tablespoon,
for salt we’re gonna add some soy sauce about a tablespoon and a half and do use Japanese
soy sauce it’ll make a difference in the flavour, some rice vinegar about a half a tablespoon
for acidity obviously it’s all about balance here and then we’re gonna add some mirin which
is a sweet cooking saké about a tablespoon like that and this just adds sweetness, dashi
powder it’s got a smoked fish and seaweed flavour just a pinch of that some white pepper,
same amount of that. So this is looking nice and saucy starting to get those rich nutty
aromas and now it’s time to add the noodles. The twist is this uses udon noodles, which
are thick chewy wheat noodles which I think are a lot more satisfying than the typical
egg noodles you get in traditional Yaki Soba it comes fresh and cooked and any east asian
supermarket will have it but if you can’t get to an asian supermarket you can usually
buy these dried in big supermarkets if you buy the dried udon just cook them according
to the packet instructions before putting them in with the stir fry, so this is just
about done, I am going to now kill the heat and stir everything through, so good! There
it is, now all we have to do is plate up and garnish. Now to garnish we got three things,
some toasted white sesame seeds, next beni shoga which just mean red ginger this is pickled
ginger, similar to what you get at sushi restaurants but not quite as sweet, a little
bit sharp they’re a little bit saltier and finally, crispy fried shallots, there we go!
Yaki Udon, stir fried thick wheat noodles, loads of veg, bitta bacon, pickled ginger,
lotsa great flavours from those Japanese seasonings, let’s have a taste! Mmm it’s sweet and it’s
got a bit of sharpness, it’s got a lotta crunch still. You could take the bacon out and the
dashi powder it’d be an amazing vegetarian dish, so that’s Yaki Udon, I hope you give
it a try it’s really easy and really good and by the way I’m not just a Japanese food
geek I’m also a big beer geek, so click here to see my Strawberry Beer Mojito video over
on Drinks Tube and also don’t forget to click subscribe there’s great videos, so many great
videos and more each week, thanks for watching! If you like this recipe and you’re curious
about more Japanese recipes don’t forget to check out my cookbook Nanban, Japanese Soul
Food by clicking the link

100 thoughts on “Yaki Udon Noodle Stir Fry | Tim Anderson”

  1. It sucks living in the countryside. We don't Specific supermarkets here, you only find that in London or other major cities :'(

  2. Toast those noodles! Put the veg on the side, then add the noodles and get some color on them! That makes all the difference

  3. Nicely done recipe. Thank you for sharing this delicious video. Looking forward to seeing your next recipe. Blessings ChefMike

  4. It's weird. The noodles look really dry, cabbage would have tasted too raw, and noodles too under-seasoned because the vegetables would have absorbed too much of the soy sauce (cos it's so dry it'd be screaming for moisture) to spare the udon some!

  5. Great recipe seriously! But just a suggestion, i would prefer to take out the bacon first, leave the oil in the wok, and then fry those garlic first for 10 or 20 seconds, before it brown, throw in carrot and cabbage. That combination of bacon and garlic will release the most flavourful aroma and will then be absorbed by the vegetables. 😁

  6. sigh it's a shame that it's so damn hard to move to Japan – you basically need a job offering, a sponsored Visa from the company, AND know basic Japanese, one of the hardest languages in the world to learn.

  7. I love the recipe, but I don't agree on filling the wok that much. The water from the vegetable won't have space to evacuate and it will get soggy… :-/

  8. Damn this looks good. Dashi stock powder is the best, gives a real umami kick. Would love to see Tim doing a recipe for Okonomiyaki or Takoyaki- two of my favourite Japanese street foods 🙂

  9. I'm Japanese and this is very far from being authentic. This dish might be good but I just hope people stop giving wrong ideas about Japanese food. It made me laugh when he said 'I'm a Japanese food geek'.

  10. Why even use a wok if you are going to completely overcrowd it and stir with a wooden spoon? You said you didn't want the vegetables to steam, but that is exactly what is happening. Also, if you need a flavour-destroying amount of red pickled ginger just to make the dish look vibrant, you are doing it wrong.

  11. I had high hopes for this, but it was a bit bland and boring in all honesty. Even after adjusting the seasoning, it tasted like a weird Japanese/Irish combo with the bacon, cabbage and carrot. I might give this another go, and maybe change some of the ingredients up, but this is probably going to end up as a no go.

  12. I'm surprised that this guy, despite apparently living in Japan for 2 years, doesn't know how to pronounce Udon correctly.

    The dish looks nice and all, adapted for western palettes, definitely, not really authentic though.

  13. Wow, Tim Anderson, you rock with this recipe! Here at home we use the wok and cook vegetables a lot with all the ingredients you have mentioned, but I have never tried udon!
    Thanks for sharing and we will try it as soon as I buy udon. And welcome to Food Tube's gang!

  14. おいおい、焼きうどんで、こんなに手間かけるなんてばかばかしいよ。普通なら5分でできるわ。

  15. I have never eaten Yaki udon but I have done stir fry hundreds times and let me tell you, 1. don't crowd the pan like that and stir fry in batches to guarantee crunchiness and 2. always add bean sprout at the end cause it takes literally 1 minute to cook.

    happy stir fry!

  16. I remember him from Masterchef! I almost clicked off this video but I recognised his voice.

    I made this today with chicken and it was great.

  17. I recommend using enoki mushrooms instead because they stick to the bean sprouts after cooking and you get some of everything in every bite!

  18. As an Asian, I will tell u that pan is too small. Momma is gonna hit u at the back of the head and yell at you to change to a bigger pan. And she’s gonna complaint how u now just waste water washing the small pan

  19. not sure how I feel about bacon being put into a yaki udon recipe and why the all the ingredients didn't have much room to breathe but to each their own

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