Yaki Udon (Stir Fried Udon Noodles)

Yaki Udon is an easy Japanese stir-fried noodle dish made with udon noodles, your choice of protein, various vegetables, and savory six-ingredient yaki udon noodle sauce. Ready in just 20 minutes, it’s the perfect weeknight dinner recipe!

If you love Asian noodle dishes, then you are going to love yaki udon! It’s a variation of another hugely popular Japanese stir-fried noodle dish, yakisoba (焼きそば).

What is Yaki Udon?

Yaki udon (焼きうどん, “fried udon”) is a Japanese stir-fried noodle dish made with thick, smooth, slurpable udon noodles, vegetables, and protein, usually pork, but sometimes chicken, beef, shrimp, or tofu in a savory, umami-rich sauce.

In Japanese, “yaki” refers to grilling or frying, while “udon” is a type of thick wheat noodle popular in Japanese cuisine.

The ingredients vary by recipe, but the stir-fry sauce is almost always made with a combination of soy sauce, mirin, and dashi for a savory, umami-rich flavor.

Best Udon Noodles for Yaki Udon

The thick and chewy texture of the udon noodles is probably one of the most important parts of the dish. You typically want pre-cooked udon noodles, either fresh or frozen, as they tend to have a better texture for stir-frying and hold up well to high heat.

1. Fresh Udon: These are often found in the refrigerated section of the grocery store, usually in individual packages. They’re already cooked and only need to be warmed up, which makes them convenient for quick meals. Their texture is excellent for Yaki Udon.
2. Frozen Udon: These are also pre-cooked and separated into individual servings. You can cook them directly from frozen, usually by adding them to boiling water first, for 1-2 minutes, then adding them directly to the stir fry.

Dried udon can be used as well, but it’s important not to overcook them as they can become too soft and mushy, losing their characteristic chewy texture. Instant udon is typically not recommended for stir-fry dishes like Yaki Udon because they are often thinner and less robust compared to fresh or frozen udon.

Ingredients in Yaki Udon

• Udon noodles: As mentioned above, pre-cooked and vacuum-sealed fresh or frozen udon noodles will give the best results. Dried noodles are another option – just be super careful not to overcook them.
• Protein: This could be thinly sliced chicken, beef, pork, shrimp, or tofu.
• Vegetables: Common options include thinly sliced onions, carrots, bell peppers, cabbage, bok choy, and green onions. You can use a variety of vegetables depending on your preference.
• Sauce ingredients: The most common/traditional ingredients include soy sauce, mirin, and instant dashi powder. This recipe includes soy sauce, mirin, oyster sauce, sugar, instant dashi powder, and Worcestershire sauce.

How to Make Yaki Udon

1. Combine the sauce: Combine the soy sauce, mirin, oyster sauce, sugar, dashi powder, and Worcestershire sauce in a bowl and set aside. The sauce recipe, as written, is not spicy.

2. Prepare a pot of boiling water: Once boiling, reduce the heat and maintain a gentle simmer until it’s time to add the noodles.

3. Sauté the pork: Heat the vegetable oil in a large wok set over high heat. Sauté the pork until browned and cooked, then add the minced garlic and ginger, cooking for an additional 30 seconds or so.

4. Add the sauce and vegetables: Add the prepared sauce, cabbage, shiitake mushrooms, and carrots and stir fry for 5 minutes or until the vegetables are slightly tender. 

5. Cook the udon noodles: Place the noodles – fresh or frozen – in the pot of simmering water. Cook for 1-2 minutes or until they are tender yet chewy. Drain the noodles immediately, rinse with cold water, and set aside.

6. Add the green onions and cooked udon noodles: Combine the vegetables with the green onions, then carefully incorporate the noodles until all the ingredients are well combined.

7. Garnish: With freshly chopped green onions, sesame seeds, and bonito flakes, if desired.

Recipe Tips

• Thinly slice the pork, chop the vegetables and prepare the sauce before getting started cooking. Since stir-fry recipes cook over such high heat, they also cook quickly. This leaves little time in between steps to prepare ingredients.
• Prevent the noodles from sticking to each other after they’ve been boiled by tossing them with a little oil.
• No matter what type of udon noodles you use – fresh, dried, or frozen – do not overcook them. Udon noodles are meant to be cooked until tender yet chewy.

Storage, Freezing, Reheating

• Leftovers: Transfer leftover udon stir fry to an airtight container. Keep stored in the refrigerator for up to 3-4 days.
• Freezing: Allow your prepared noodle recipe to cool completely before transferring them to a freezer-safe container or bag. Place them in the freezer for up to 2 months.
• Reheating: Reheat leftover Japanese noodles in the microwave or on the stovetop. In both cases, you may need to add a little water to the top of the noodles to both rehydrate and prevent them from getting too dry as they reheat. If reheating from frozen, consider thawing in the refrigerator overnight before reheating.

More Delicious Asian Recipes,

• Tteokbokki (Spicy Korean Rice Cakes)
• Gyoza (Japanese Potstickers)
• Gyoza Dipping Sauce
• Miso Ramen
• Chashu Pork
• Chicken Yakitori Recipe
• Easy Edamame Recipe

If you try making this Yaki udon Recipe, please leave me a comment and let me know! I always love to hear your thoughts.