焼(や)きうどん

Composed of 焼(や)き (fried, grilled) + うどん (thick wheat noodles). A popular home-cooked and street-food dish in Japan.

Common collocations

• 焼(や)きうどんを作(つく)る: to make fried udon
• ソース焼(や)きうどん: sauce-flavored fried udon
• 醤油(しょうゆ)焼(や)きうどん: soy sauce-flavored fried udon

Preparation

Typically made by stir-frying udon noodles in a hot pan with ingredients like 豚肉(ぶたにく) (pork), キャベツ (cabbage), 人参(にんじん) (carrot), and もやし (bean sprouts), seasoned with soy sauce or Worcestershire-style sauce.

Related words

• 焼(や)きそば: fried soba-style noodles (thinner, more common street food)
• うどん: thick wheat noodles (the base ingredient)
• 鉄板焼(てっぱんや)き: teppanyaki — 焼(や)きうどん is sometimes served on a hot plate

Cultural note

焼(や)きうどん is said to have originated in the city of 小倉(こくら) in Kitakyushu. It is a common quick meal at home and a popular item at 屋台(やたい) (food stalls) and 居酒屋(いざかや).