But, our yaki udon recipe, like most, adds a mix of vegetables to the stir-fried noodles to make a really delicious meal. If you love Japanese food, you’ll want to try our yakitori too.

As someone who loves to cook, but is living in the dorms, I look forward to throwing together my go-to comfort meal ready in less than 15 minutes every time I go home: a teriyaki udon stir-fry.

A 1:1 ratio of soy sauce and mirin is an easy sauce to memorize, but udon also plays nice with kimchi, butter, and an egg yolk for more decadence, or even a simple teriyaki sauce.

Meanwhile, cook 1 lb. fresh or frozen or 12 oz. dried wheat noodles (such as udon, ramen, or bucatini) in a medium pot of boiling water according to package directions (salt water if using bucatini).

Add the garlic and stir-fry for a few seconds to release its aroma. Add the beef, let it sit for about 10 seconds to brown the edges, then turn and toss for 20 to 30 seconds to brown it all over.

Meanwhile, heat a wok until very hot. Add 2 tablespoons of the canola oil and when it starts smoking, add the clams. Cover and cook for 2 minutes.