Can I make yaki udon ahead of time?

Yes you can! Yaki udon is good hot and at room temperature so it doesn't need to be served fresh. However, I don't recommend making them more than a day ahead to prevent the noodles from getting too hard or mushy.

How do I thaw frozen udon noodles?

Microwaving them for about 1 minute is the fastest way to thaw them. The second option is to let them sit in boiling hot water for 1 to 2 minutes while gently loosening the noodles with chopsticks.

Can I use oyster sauce or black bean sauce instead of soy sauce?

While it is an option, it's not something I would recommend you do. The flavors of this dish are quite delicate and simple and adding something salty and sweet like oyster sauce can overpower it.

Are udon noodles gluten-free?

No they are not. Udon noodles are primarily made from wheat flour which makes them unsafe to eat for those suffering from celiac disease and gluten intolerance.

The Best Yaki Udon Recipe- 焼きうどん

Yaki Udon

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5 from 8 reviews

A quick and savory bowl of yaki udon tossed with butter, soy sauce, and dashi, and topped with scallions, nori, and bonito flakes.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 1x
Category: Noodles
Method: Stir frying
Cuisine: Japanese

Ingredients

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1 package fresh or frozen udon noodles (or 3 ounces dry udon noodles)
1 tablespoon butter (salted)
1 tablespoon water
1/2 teaspoon dashi powder
1 tablespoon soy sauce
3 green onions, finely chopped
shredded nori
bonito flakes (katsuobushi)

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Instructions

Bring a pot of water to boil and add the udon noodles. Cook according to the directions on the package (usually around 2-3 minutes for fresh and frozen noodles, 4-6 minutes for dried udon). Drain well and set aside. If you are not planning to use the noodles right away, toss them in a little bit of sesame oil to prevent them from sticking together.
In a pan over high heat, add butter, dashi, and water, and stir until the butter is bubbling.
Add the udon noodles and toss them a few times to coat well. Cook for 3 to 4 minutes, until the noodles are soft but slightly crunchy on the outside (light brown in color).
Add the soy sauce, turn off the heat, and coat well.
Transfer to a plate, and top with green onions, bonito flakes, and nori.
Serve yaki udon immediately.

Notes

Refrigerate the leftovers in an airtight storage container for up to 2 days.

Nutrition

Serving Size: 1 bowl
Calories: 413
Sugar: 1.5g
Sodium: 731.2mg
Fat: 12.2g
Saturated Fat: 7.2g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 68.7g
Fiber: 0.1g
Protein: 9.6g
Cholesterol: 30.5mg

Find it online: https://pickledplum.com/yaki-udon-butter-recipe/