Yaki Udon with Collard Greens & Soft Boiled Egg

December 28, 2020

Yaki Udon is a Japanese udon noodle stir-fry. This version uses collard greens to soak up the velvety, soy-based sauce. The greens provide a delicious textural contrast to the thick and chewy udon noodles. This is a quick and easy veggie-packed meal that is versatile--use any variety of vegetables and leafy greens that you have. The non-traditional jammy egg on top gives this dish a luscious finish. 

Serves 2-4



2 blocks of frozen udon noodles 

½ onion, thinly sliced

1 carrot, thinly sliced

5-6 collard green leaves 

1 inch knob of ginger, peeled and thinly sliced

2 cloves of garlic, peeled and thinly sliced

3-4 Tbsp. vegetable oil

2 green onions, sliced for garnish


For the sauce:

¼ cup dashi

3 Tbsp. soy sauce

3 Tbsp. sake

3 Tbsp. mirin

1 tsp. sugar


2-4 pasture raised eggs (1 per person)

Sesame seed and red pepper flakes for garnish (optional)


  1. Boil water for the eggs. Once the water reaches a rolling boil, cook the eggs for 6 minutes. Shock the eggs in an ice bath to stop the cooking. 
  2. Cook the frozen udon noodles in boiling water for 30 seconds to 1 minute. Drain and immediately run the noodles under cold water to stop the cooking. Set the noodles aside.
  3. Make the sauce. Mix the dashi, sake, soy sauce, mirin, and sugar together and set aside. 
  4. Wash the collard green leaves and remove the stems. Discard the woody tough end (about an inch) of the stem. Slice the rest of the stem thinly. Roll the leaves up and slice them into thin ribbons about the same thickness as the udon.
  5. Heat a large skillet or wok and add the vegetable oil. When the oil is hot, add the collard green stems, garlic, and onion. Cook for 1-2 minutes until soft, constantly stirring so they do not burn. 
  6. Add the collard ribbons, onion, and carrot. Cook on high heat, and constantly stir until onions are translucent. 
  7. Pour the sauce over all of the vegetables and continue cooking until sauce begins to thicken. Add the cooked udon noodles and stir until the liquid is nearly all evaporated, and the sauce is thick.
  8. Garnish with sliced green onion, jammy egg, sesame seed and crushed red pepper flakes.  


This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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