Kento Nanami
Culinary Explorer
Today, I'm super excited to share a delicious and easy recipe for Yaki Udon, a flavorful Japanese stir-fried noodle dish that you can whip up in no time. 
Whether you're a seasoned cook or just starting out, this dish is perfect for a quick and satisfying meal. The combination of savory sauces, tender udon noodles, and fresh veggies makes it a hit every time. Plus, it's customizable with your favorite proteins or garnishes. Let's get cooking! 
Ingredients:
- ¼ cup oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon packed light brown sugar
- 1 teaspoon Sriracha sauce
- 1 medium garlic, grated
- 1 medium (5-oz.) bunch scallions
- 2 tablespoons canola oil
- 12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
- 2 medium heads baby bok choy, thinly sliced
- 1 (10 ounce) package carrots, cut into match-stick size pieces
- ½ cup water, divided
- 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
- Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning
Instructions:
- Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside.
- Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
- Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on the first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes.
- Add bok choy, carrots, sliced whites and light greens of scallions, and ¼ cup water to the pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
- Add udon noodles and remaining ¼ cup water and cook, gently separating noodles with tongs or a spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute.
- Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.
Enjoy your delicious homemade Yaki Udon!
I love the savory, stir-fried flavors—such a comforting and satisfying dish.
Thanks a ton for the suggestion... totally nailed it with this recipe! 
