Vegetable Yaki Udon recipe - ingredients, nutrition and when to eat it
Vegetable yaki udon combines chewy udon noodles with cabbage, onion, and carrot, stir-fried in a soy sauce seasoning.
Vegetable yaki udon combines chewy udon noodles with cabbage, onion, and carrot, stir-fried in a soy sauce seasoning. Its savory-sweet flavor makes it a satisfying lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 407.2g serving): 362.7 kcal · protein 8.7g · carbohydrate 67.5g · fat 5.7g · sodium 1717.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If refrigerated udon noodles are firm, loosen them in boiling water for about 30 seconds, drain, then stir-fry.
Tips: Don’t cook the vegetables for too long, so they stay crisp.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Cabbage — 70 g
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.1 tsp
- Water — 2 Tbsp