Yaki Udon is a Japanese udon noodle stir-fry. This version uses collard greens to soak up the velvety, soy-based sauce. The greens provide a delicious textural contrast to the thick and chewy udon noodles. This is a quick and easy veggie-packed meal that is versatile--use any variety of vegetables and leafy greens that you have. The non-traditional jammy egg on top gives this dish a luscious finish.
2 blocks of frozen udon noodles
½ onion, thinly sliced
1 carrot, thinly sliced
1 inch knob of ginger, peeled and thinly sliced
2 cloves of garlic, peeled and thinly sliced
3-4 Tbsp. vegetable oil
2 green onions, sliced for garnish
For the sauce:
¼ cup dashi
3 Tbsp. soy sauce
3 Tbsp. sake
3 Tbsp. mirin
1 tsp. sugar
2-4 eggs (1 per person)
Sesame seed and red pepper flakes for garnish (optional)
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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