Yaki Udon Recipe (Vegetarian)

In about 7 hours’ time, I would be wheeled off to the operation theatre. Waiting for Operation Day for the past one week had been stressful though I tried my best to stay calm and positive. Needless to say, I was awake the whole of last night because it finally dawned on me that I probably wouldn’t wake up or be able to see my husband again. I know (and can see that) he feels the same pain as I do though he doesn’t say it out. I promise to be a fighter even in the most crucial moments because I know he will be there holding my hand and he will not let me go. It’s just too early to say goodbye because we haven’t walked to the end of the rainbow in search of our pot of gold. With all my heart and all my soul…I pray…please…all I want is just to get through this.

I usually prefer ramen over udon (just like how I like fine noodles rather than thick ones) but I don’t mind cooking with udon occasionally because the husband likes it. If I have fresh chicken broth or stock, I could easily come up with a udon noodle soup. This time round, I just want to try something different after having a yaki udon at a Japanese restaurant some time back. The seasonings I used are pretty much Chinese-style so I’d think this is more of a Japanese-Chinese dish. Pretty refreshing with different vegetables and you get the crunch from the cabbage, carrot and red pepper.

Yaki Udon Recipe

Yaki Udon Recipe

Ingredients (serves 4)
600g udon noodles
1 carrot, peeled & sliced
1 yellow onion, peeled & diced
40g dried Chinese mushrooms, soaked in hot water for half hour, stems removed & sliced
1 red bell pepper, seeded & sliced
3 cloves garlic, finely chopped
200g cabbage
2 stalks spring onion, finely chopped
1/2 tbsp coconut oil

Sauce: (combine in a bowl)
2 tbsp water
2 1/2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tbsp Chinese cooking wine
1 tsp sesame oil

1. Bring a pot of water to the boil and cook the udon noodles according to packet instructions. Drain and rinse the udon under running tap water and set aside.
2. Heat oil in pan and saute garlic and onions till fragrant.
3. Add carrot, mushrooms, bell pepper and cabbage. Stir fry till the cabbage is tender.
4. Add the udon noodles and sauce. Stir fry till well combined.
5. Garnish with chopped spring onions and serve.


  • smurf says:

    Geri, please take care. Will pray for everything to be alright for your hubby and for you. I hope that you will recover nicely after this difficult time is over. Thinking about you, Geri.

    • Geri Tan says:

      Thank you, Chitra. I’m just blessed that I have people to count on during the difficult time and it really made things easier for me just before I was pushed into the operating theatre cos’ I knew Godma and my good friends were there to support me (and my husband) while they waited for hours at the hospital. That really gave me strength and courage. I will write more when I’m up and about. I hope your med checks went well and please take good care of yourself.

  • Linda says:

    Amen Geri….we pray that you get through this with His strength in you…

  • C Steen says:

    saw your bento boxes too–these all look so delicious! I’m still praying for you: God says “I know the plans that I have for you, plans to give you a future and a hope, not for calamity.” He also promises to save all who call on His name. May you and your husband have Jesus’ peace as you take this next step in your journey together.

    • Geri Tan says:

      Thank you! I’m now recovering well from surgery and I’m all cleared for cancer which is the best news. Just need a few more days to a week and I should be well enough to blog again. Really appreciate your support and encouragement 🙂

  • Very colorful udon! Have a safe operation and recovery!

    • Geri Tan says:

      Thank you! My operation went well and I’m now home recuperating. Just need a couple more days to a week and I should be up and about, and back to blogging 🙂

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