10-Minute Abura Udon Recipe: Soupless Japanese Noodles for Busy Weeknights

Sudachi

Glossy abura udon comes together in just 10 minutes, with chewy udon noodles coated in a rich, savory soupless sauce that clings to every strand. The recipe uses a simple flavor mix of oyster sauce, soy sauce, toasted sesame oil, garlic, rice vinegar, sugar, lard or butter, chicken bouillon, and dashi for a quick weeknight noodle bowl with big comfort-food payoff.  The sauce is mixed and microwaved briefly, then poured over hot, well-drained udon so the noodles soak up every bit of flavor. Finish it with toppings like green onions, bonito flakes, kamaboko, nori, and a pasteurized egg yolk, then mix everything together until glossy. It is a fast Japanese noodle recipe with endless topping ideas and a customizable balance of savory, tangy, and rich.  Created for anyone searching for abura udon, soupless udon, Japanese noodle recipes, quick weeknight dinners, and easy 10-minute meals. It also fits searches for udon bowl ideas, savory sesame noodles, and simple comfort food with customizable toppings.

Transcript

00:00Glossy sauce clinging to every strand of chewy udon,

00:03that first bite releasing umami bombs,

00:05these soup-less udon noodles deliver great comfort in just 10 minutes.

00:10For a printable version of this recipe, visit my website,

00:13just google Aburoudon space statue to find me.

00:16This recipe starts with a glossy flavour-packed sauce.

00:19For each portion, you will need half tablespoon of water,

00:23half tablespoon of oyster sauce,

00:25half tablespoon of soy sauce,

00:27half tablespoon of toasted sesame oil,

00:30half a clove of great garlic,

00:33half teaspoon of rice vinegar,

00:35quarter teaspoon of sugar,

00:37half teaspoon of lard,

00:39eighth teaspoon of chicken bouillon powder,

00:42and eighth teaspoon of dashi granules.

00:44Once you've given it a quick mix, cover the bowl with plastic wrap,

00:49and pop it in the microwave for one minute at 600 watts,

00:53that's about medium power.

00:55Could you do this on the stove top?

00:57Sure, but I'm just keeping things efficient.

01:02Now, if you're making one portion, you can actually make the sauce directly in a heatproof

01:07serving bowl. I'm making two portions, so I'm halving the mixture here.

01:12Next, place your perfectly drained, still hot udon noodles right on top of the sauce.

01:18Now, for the toppings, I'm starting with a generous layer of katsuobushi or bonita flakes,

01:23then some finely chopped green onions,

01:25a few slices of kamaboku fish cake,

01:28and some nori seaweed strips.

01:30Finally, I like to place a beautiful pasteurized egg yolk right in the center.

01:35Mix everything together until the sauce coats every noodle strand,

01:39giving you the gorgeous glossy finish that makes a rodon so resistible.

01:44And here's the beautiful thing about this dish, it's completely customizable.

01:49On some tang, add a splash of extra rice vinegar, craving heat, drizzle on some chili oil,

01:55you can even play around with the toppings.

02:00Want even more delicious recipes?

02:02Please grab my free cookbook from the link in the description.

02:07Okay, let's go over the ingredients one more time,

02:09and if you're ready to cook, grab the written instructions by clicking the full recipe box

02:13with a picture that's about to pop up on your screen.

02:16Here we go, the link to the full recipe is on the screen for you now,

02:19and if you want to watch more similar videos, don't miss my udon playlist popping up on your screen as

02:24well.

02:25Thanks so much for watching, and I hope to see you in the next one. Bye.

Category

Transcript

Comments

Recommended