Members recipe 
Pasta & Noodles · Japanese
Stir-Fried Yaki Udon with Soy Glaze and Scallions
Fat udon noodles hit a smoking pan with carrots, shiitake and cabbage, then get tossed in a sticky, savory glaze of soy, mirin and oyster sauce. The result is chewy, glossy and deeply satisfying, ready in fifteen minutes flat.
Test kitchen note: Rinse frozen udon under hot water and shake it loose before it goes in the pan; clumped noodles tear when you try to separate them.
Method 6 steps
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