Yaki Udon is a stir-fry noodle dish originating from Fukuoka, Japan. Soba noodles were difficult to find in 1945 following World War II, so the Darumado restaurant tried using Udon in its place. Udon are thick, white Japanese noodles with a smooth, chewy texture. I used frozen udon that I found in the Asian Food Market. I have also seen fresh and dried udon in supermarkets in my area. Take care not to overcook the noodles when boiling. They will cook further while the sauce simmers.
This dish is completely customizable depending on your tastes and what is available. I used bok choy, carrots, and a bell pepper, because those vegetables were in my CSA box. Cabbage, onions, mushrooms, and green onions would also work well. The chicken can be omitted or substituted for another meat or even shellfish.