1.
fried udon noodles; stir-fried udon
A dish of thick udon noodles stir-fried with vegetables, meat, and sauce. Similar in concept to yakisoba but using udon noodles instead.
焼きうどんを作る。
To make fried udon.
昼ごはんに焼きうどんを食べた。
I had fried udon for lunch.
冷蔵庫の残り物で焼きうどんを作ったら、意外とおいしかった。
I made fried udon with leftover ingredients from the fridge, and it was surprisingly good.
Composed of 焼き (fried, grilled) + うどん (thick wheat noodles). A popular home-cooked and street-food dish in Japan.
COMMON COLLOCATIONS:
- 焼きうどんを作る: to make fried udon
- ソース焼きうどん: sauce-flavored fried udon
- 醤油焼きうどん: soy sauce-flavored fried udon
PREPARATION:
Typically made by stir-frying udon noodles in a hot pan with ingredients like 豚肉 (pork), キャベツ (cabbage), 人参 (carrot), and もやし (bean sprouts), seasoned with soy sauce or Worcestershire-style sauce.
RELATED TERMS:
- 焼きそば: fried soba-style noodles (thinner, more common street food)
- うどん: thick wheat noodles (the base ingredient)
- 鉄板焼き: teppanyaki — 焼きうどん is sometimes served on a hot plate
CULTURAL NOTE:
焼きうどん is said to have originated in the city of 小倉 in Kitakyushu. It is a common quick meal at home and a popular item at 屋台 (food stalls) and 居酒屋.