Veggie-Packed Yuzu Black Pepper Yaki Udon
This Veggie-Packed Yuzu Black Pepper Yaki Udon is the classic Japanese izakaya must-have dish, with a refreshing peppery citrus twist. This super convenient vegetarian weeknight dinner dish comes together in only 15 minutes. Using kai dong’s Yuzu Sesame Dressing and Sizzling Black Pepper Sauce, this udon is refreshingly bright, zesty, yet warm with black pepper heat.
Vegetable Yaki Udon with Yuzu Black Pepper Sauce
I am back with another exciting Udon recipe! This Vegetable Yaki Udon has a super refreshing Yuzu Black Pepper Sauce that makes it so easy to enjoy a ton of veggies at once. This noodle dish is not just packed with great flavor, but texture as well, thanks to chewy udon with the crunch of fresh bell peppers, zucchini, and carrots. Unlike the typical savory-sweet soy sauce base, this yuzu pepper sauce is a balanced mix of citrus brightness, nutty depth, and gentle heat that fits right into the cozy autumn season.
Yuzu Black Pepper Veggie Yaki Udon Ingredients
- 4 Servings fresh udon noodles about 800g total
- 2 cups mushrooms sliced
- 1 zucchini medium, sliced
- 1 carrot medium, julienned
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tbsp neutral oil vegetable or avocado oil
Sauce:
- 4 tbsp Sizzling Black Pepper Sauce
- 4 tbsp kai dong Yuzu Sesame Dressing
- 2 tbsp Soy Sauce optional
Mixed Vegetables
I love loading my Yaki Udon with a mix of colorful vegetables. Not only do they make the dish extra vibrant, but they add crunch and natural sweetness that balance the savory, peppery sauce. Today, I’m using a mix of zucchini, carrot, and red and yellow bell pepper. Some other great vegetables options include bean sprouts, broccoli, spinach, cabbage, and more. In addition, this udon gets a layer of umami flavors and bite thanks to chunks of shiitake mushrooms. Just like the other veggies, you can also add your favorite mushrooms instead.
Fresh Udon Noodles
If you know me you know I LOVE udon. They have a perfectly bouncy, chewy texture that make any udon dish incredibly fun to eat. Their neutral wheat flavor makes it the perfect base for absorbing all sorts of sauces, from creamy masago to this citrusy yuzu pepper.
I always have frozen udon in the freezer because they’re just so convenient. But, today I’m using fresh udon for that doughy noodle bite. You can of course use frozen udon or vacuum sealed udon for this recipe, just make sure to use hot water to separate them before cooking.
Black Pepper Yuzu Sauce
Yuzu Kosho or yuzu pepper, is a beloved traditional Japanese condiment that is made of yuzu, chili pepper, and salt. However, the flavor profile has been modernized to be a combination of yuzu and pepper. In fact, it’s oftentimes popular in Japan as a refreshing seasonal flavor for late summer to early autumn, when yuzu is in season.
To get that familiar yuzu pepper flavor, we’re combining 2 kai dong sauces: Yuzu Sesame Dressing and Sizzling Black Pepper Sauce. Combined together, it becomes a mix of umami, peppery heat with a bright pop of citrus and an extra layer of sesame aroma.
Instructions For Vegetable Yuzu Black Pepper Udon
- Prepare the vegetables
Slice up your mushrooms, zucchini, carrots, and peppers.
- Sauté the Mushrooms
In a large pan or wok, heat oil over medium-high heat. Add mushrooms and sauté for 3–4 minutes until golden and fragrant.
- Add Veggies
Toss in zucchini, carrots, and peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Add Noodles
Loosen udon noodles under warm water if needed, then add them straight into the pan.
- Make Sauce
In a small bowl, mix together Sizzling Black Pepper Sauce and Yuzu Sesame Dressing. Pour over the noodles.
- Combine Everything
Stir-fry on high heat for another 3–4 minutes until the noodles are evenly coated and glossy.
- Serve Hot
Garnish with extra cracked black pepper or sesame seeds if you like.
More Convenient Recipes To Try with kai dong Sauces
Veggie-Packed Yuzu Black Pepper Yaki Udon
By Tiffy Cooks
Ingredients
- 4 Servings fresh udon noodles about 800g total
- 2 cups mushrooms sliced
- 1 zucchini medium, sliced
- 1 carrot medium, julienned
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tbsp neutral oil vegetable or avocado oil
Sauce:
- 4 tbsp Sizzling Black Pepper Sauce
- 4 tbsp kai dong Yuzu Sesame Dressing
- 2 tbsp Soy Sauce optional
Instructions
- Prepare the vegetables: Slice up your mushrooms, zucchini, carrots, and peppers.
- Sauté the mushrooms: In a large pan or wok, heat oil over medium-high heat. Add mushrooms and sauté for 3–4 minutes until golden and fragrant.
- Add the veggies: Toss in zucchini, carrots, and peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Add the noodles: Loosen udon noodles under warm water if needed, then add them straight into the pan.
- Make the sauce: In a small bowl, mix together Sizzling Black Pepper Sauce and Yuzu Sesame Dressing. Pour over the noodles.
- Combine everything: Stir-fry on high heat for another 3–4 minutes until the noodles are evenly coated and glossy.
- Serve hot: Garnish with extra cracked black pepper or sesame seeds if you like.
