I absolutely love this recipe because it combines all my favorite veggies with udon noodles, creating a deliciously savory and comforting dish that’s perfect for any season. Plus, it’s super easy to customize with either chicken or tofu, making it a go-to meal for both meat lovers and plant-based eaters like me!
Udon West, one of my top dishes, serves as a delightful blend of flavors and a nutritious meal. 8 oz.
of udon noodles and vivid vegetables—like shiitake mushrooms, bell peppers, and cabbage—comprise the recipe. It meets my criteria of a meal that “eats right.” Soy sauce, mirin, and sake add depth to the already healthful dish, perfectly balancing punch and presence.
Ingredients
Udon noodles are composed of wheat, which serves as a fine source of carbohydrates.
Umami-rich shiitake mushrooms: They furnish us with crucial vitamins and minerals.
Bold flavor comes from garlic, which is also reputed for its antibacterial qualities.
Soy sauce: Adds umami depth that is salty and very delicious; is an umami enhancer that is absolutely necessary.
Mirin: Sweet rice wine that harmonizes savory flavors.
Dashi broth: The base for Japanese soups and adds umami flavor.
Shitake mushrooms: Enhances the umami taste.
Soy sauce: Adds saltiness and depth.
Mirin: A sweet fermented rice syrup that adds a hint of sweetness.
Sesame oil: Contributes depth, a nutty scent, and healthful lipids.
Optional protein source; adds texture and nutrition.
Ingredient Quantities
- 8 oz. udon noodles
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup sliced carrots
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bell peppers
- 1 cup sliced cabbage
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon dashi stock
- 1 teaspoon sesame oil
- 2 scallions, chopped
- Salt and pepper to taste
- Sliced chicken or tofu (optional)
Instructions
1. Prepare the udon noodles in accordance with the instructions on the package; then, after cooking, drain the noodles and set them aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat.
3. Add the onion, which has been diced, and sauté for 2 minutes until it begins to soften.
4. Add the sliced carrots, shiitake mushrooms, and bell peppers to the pan. Stir-fry for an additional 3–4 minutes.
5. Combine the minced garlic and the sliced cabbage, and stir-fry for another 2 minutes.
6. Add the sliced chicken or tofu to the pan and cook until the chicken is cooked through or the tofu is heated, if using.
7. In a small bowl, combine the soy sauce, mirin, sake, and dashi stock.
8. The sauce mixture must be poured over the vegetables (and chicken/tofu) in the pan, with the necessary part of the sauce reserved for a later step. The pan’s contents should be stirred to combine everything and ensure an even distribution of the sauce.
9. The cooked udon noodles should be added to the pan, and everything should be tossed together until the noodles are well-coated in the sauce.
10. Sesame oil should be drizzled over the top. Add salt and pepper to taste. Then sprinkle some finely chopped scallions (green onions) over the top, and serve.
Equipment Needed
1. Pot (for boiling noodles)
2. Strainer or colander (for draining noodles)
3. Large pan or wok
4. Knife (for slicing and dicing ingredients)
5. Cutting board
6. Spatula or wooden spoon (for stirring and sautéing)
7. Small bowl (for mixing sauce)
8. Measuring spoons
9. Tongs or chopsticks (for tossing noodles with vegetables and sauce)
FAQ
- What kind of udon noodles should I use?Dried or frozen udon noodles will also work well in this recipe, but fresh udon noodles are preferred for their chewy texture.
- Can I substitute the dashi stock?When you don’t have dashi stock on hand, you can use chicken broth, vegetable broth, or a similar depth of flavor with fish sauce.
- What can I use instead of sake?Sake can be replaced with rice wine vinegar or dry white wine, although the flavor might be affected a bit.
- How can I make this recipe vegetarian?Leave out the chicken and substitute tofu; make sure there are no animal-derived products in your dashi stock by using a vegetarian version or a combination of kombu and shiitake mushroom broth.
- Can I add other vegetables?Certainly! You can add vegetables like broccoli, snow peas, or zucchini for variety and added nutrition.
- Is the sesame oil essential?A rich, nutty taste comes from the sesame oil, but if you don’t have it or you need to replace it, you can use another oil.
- What’s the best way to store leftovers?Keep in a sealed container in the fridge for no longer than 3 days. Reheat very slowly on the stovetop or in the microwave, adding water by the tablespoon as necessary to make the noodles less stiff.
Substitutions and Variations
Udon noodles: You can use rice noodles or soba noodles for a different texture and flavor.
Soy sauce: For a gluten-free alternative, use tamari or coconut aminos.
Mirin: If mirin is unavailable, substitute with a mixture of 1 tablespoon rice vinegar and 1/2 teaspoon sugar.
Sake: If you have sake in the house, use it! But it’s an uncommon ingredient, and it gets used in this amount maybe once every decade in the average kitchen. So if you don’t have it, don’t feel bad. Buy dry white wine (not sweet) or use rice vinegar (cut with a little water so it isn’t too strong).
Shiitake mushrooms, sliced: If you cannot find shiitake mushrooms, you can substitute either cremini or button mushrooms.
Pro Tips
1. Prep Ahead: To streamline cooking, have all your vegetables pre-sliced and ingredients ready before you start cooking. This way, you can add them to the pan at the right times without delaying the process.
2. Noodle Texture: After cooking the udon noodles, rinse them under cold water. This stops the cooking process, prevents them from sticking together, and helps maintain their chewy texture.
3. Flavor Enhancer: For a deeper umami flavor, consider adding a teaspoon of miso paste to the sauce mixture. Dissolve it well before pouring over the vegetables and protein.
4. Protein Tips: If using chicken, try marinating it in a little soy sauce and sesame oil beforehand for enhanced flavor. If using tofu, use firm or extra-firm tofu, and consider lightly frying it separately for a crispy texture before adding it to the dish.
5. Garnish for Freshness: Finish with a sprinkle of toasted sesame seeds and a dash of chili oil or red pepper flakes for added flavor and a hint of spice. This will also enhance the visual appeal of the dish.
Udon West Recipe
My favorite Udon West Recipe
Equipment Needed:
1. Pot (for boiling noodles)
2. Strainer or colander (for draining noodles)
3. Large pan or wok
4. Knife (for slicing and dicing ingredients)
5. Cutting board
6. Spatula or wooden spoon (for stirring and sautéing)
7. Small bowl (for mixing sauce)
8. Measuring spoons
9. Tongs or chopsticks (for tossing noodles with vegetables and sauce)
Ingredients:
- 8 oz. udon noodles
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup sliced carrots
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bell peppers
- 1 cup sliced cabbage
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon dashi stock
- 1 teaspoon sesame oil
- 2 scallions, chopped
- Salt and pepper to taste
- Sliced chicken or tofu (optional)
Instructions:
1. Prepare the udon noodles in accordance with the instructions on the package; then, after cooking, drain the noodles and set them aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat.
3. Add the onion, which has been diced, and sauté for 2 minutes until it begins to soften.
4. Add the sliced carrots, shiitake mushrooms, and bell peppers to the pan. Stir-fry for an additional 3–4 minutes.
5. Combine the minced garlic and the sliced cabbage, and stir-fry for another 2 minutes.
6. Add the sliced chicken or tofu to the pan and cook until the chicken is cooked through or the tofu is heated, if using.
7. In a small bowl, combine the soy sauce, mirin, sake, and dashi stock.
8. The sauce mixture must be poured over the vegetables (and chicken/tofu) in the pan, with the necessary part of the sauce reserved for a later step. The pan’s contents should be stirred to combine everything and ensure an even distribution of the sauce.
9. The cooked udon noodles should be added to the pan, and everything should be tossed together until the noodles are well-coated in the sauce.
10. Sesame oil should be drizzled over the top. Add salt and pepper to taste. Then sprinkle some finely chopped scallions (green onions) over the top, and serve.
