Is there anything more comforting than a hot plate of noodles? I always count on Yaki Udon (焼きうどん) as my go-to noodle dish any time of year. It’s fast, easy, and packed with umami flavors. What’s not to love? I’ll show you how to make authentic yaki udon at home.
My Recipe Story
I always keep a bag of udon in the freezer, mostly because my daughter asks for it so often. On the nights when nobody’s really thought about dinner, that’s usually what we end up making—twenty minutes later, it’s on the table. It’s also become my go-to for clearing out whatever’s left in the vegetable drawer; whatever needs using up that week just goes into the pan. Honestly, that’s probably half the reason I cook it as often as I do.
If you’re craving more udon recipes, try my Beef Udon, Udon Noodle Soup, and Curry Udon next!
What is Yaki Udon?
Yaki udon (焼きうどん) is Japanese thick wheat noodles that are stir-fried with meat or seafood and vegetables and tossed in a sweet-savory sauce. It’s typically offered in three flavors in Japan—soy sauce, mentsuyu, or so-su (Japanese Worcestershire sauce). This dish is a variation on the wildly popular Yakisoba (焼きそば).
Why I Love This Recipe
- Easy to adapt for vegans and vegetarians – I’ll show you how to customize the ingredients to make it plant-based.
- It’s quick and easy – It takes less than a half hour to cook this satisfying plate of chewy, savory noodles. It’s a simple home-cooked dish that I love making on a weeknight.
- So satisfying and comforting – My kids love yaki udon’s thick, chewy texture and savory, pan-grilled flavor.
- A very flexible recipe – Use any protein and vegetables that you have on hand. I like to use up the veggie scraps in the fridge, so nothing goes to waste.
Ingredients for Yaki Udon
- Udon noodles – Fresh or frozen udon for the best texture. Dried udon works, but its texture is not chewy. For gluten-free, try rice noodles.
- Sliced pork belly – This is the go-to protein for its rich flavor, available at Japanese or Asian grocery stores. Chicken, beef, or seafood work here. Tofu puffs are great for vegan/vegetarian options.
- Shiitake mushrooms
- Vegetables (green cabbage, carrot, onion, and green onions/scallions)
- Kosher salt and freshly ground black pepper
- Neutral oil
- Seasoning Option A
- Dashi powder – I use it as an umami booster and a salt substitute. For vegan/vegetarian, use kombu dashi powder or skip it altogether.
- Soy sauce, sake, and mirin (or pinch of sugar)
- Seasoning Option B (my go-to!)
- Mentsuyu – It’s a handy concentrated noodle soup base that I always keep at home for quick udon soup or sauces. For a plant-based option, make my Homemade Mentsuyu, or use seasoning option A with kombu dashi powder.
- Soy sauce
Find the printable recipe with measurements below.
Jump to RecipeHow to Make Yaki Udon
Preparation
Step 1 – Cut the ingredients. Slice the onion, carrot, and shiitake mushroom caps. Cut the green onion into 2-inch lengths. Cut the cabbage leaves and thin-sliced pork belly into 1-inch pieces.
Step 2 – Blanch the udon noodles. It needs just 30–40 seconds in boiling water to loosen up frozen cooked udon. If you‘re using dry udon noodles, cook according to the package instructions. Transfer to a plate.
Cooking
Step 3 – Stir-fry and steam. Preheat a large skillet or frying pan and cook the pork belly until no longer pink. Add the vegetables, then cover to steam for 3 minutes.
Step 4 – Toss in the noodles and season. Stir-fry the noodles and adjust the seasoning, adding more ground black pepper and salt if needed.
Assemble
Step 5 – Serve. Transfer to individual plates. Sprinkle optional bonito flakes and garnish with pickled red ginger.
Nami’s Recipe Tips
- Use tongs, not chopsticks – Tongs lift the whole tangle at once. Chopsticks and spatulas drag the noodles instead, and udon breaks easily.
- Don’t overcook the udon – Frozen udon is already cooked, so it really only needs warming through. Drop it into the boiling water and drain as soon as the strands loosen, about 30–40 seconds.
- Use your biggest frying pan – Stir-frying needs surface area. Crowded noodles steam instead of browning, and tall sides keep everything in the pan while you toss. A griddle or wok works too.
- Cover and steam the vegetables – Lower the heat and put a lid on rather than stir-frying constantly. The vegetables release their own moisture and soften fast. No lid that fits? Keep stir-frying instead.
Storage Tips
To store: Keep leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.
Variations
Yaki udon is a versatile dish to switch up with your preferences or what you have on hand. Here are my suggestions for customizing it.
- Make it plant-based. Leave out the meat and make vegetable yaki udon! Add thinly sliced fried tofu (or tofu puffs) and an extra 1 cup of vegetables. I suggest thinly sliced or chopped bell peppers, broccoli, and different mushrooms.
- Choose your protein. Swap out the pork with your favorite protein. I recommend chicken pieces, thinly sliced beef, peeled and deveined shrimp, mixed seafood, or sliced fried tofu. Please adjust the cooking time accordingly.
- Experiment with different vegetables. I use classic cabbage, carrot, onion, and shiitake in this recipe, but try thin strips of bell pepper, broccoli, or bok choy! For the best texture, I recommend using veggies that stay crisp when stir-fried.
- Short on time? Anyone can whip up my 10 Minute Meal – Yaki Udon in a dorm or small apartment, even on the busiest days. Plus, it cooks in one pot for easy clean up!
What to Serve with Yaki Udon
This stir-fried udon is a delicious and satisfying meal in itself. To compose a meal, add some simple side dishes. Here are a few of my suggestions.
- With an appetizer – Learn How to Cook Edamame as a healthy starter.
- With a vegetable side – Lighten things up with refreshing Japanese cucumber salad or Japanese Spinach Salad with Sesame Dressing (Gomaae).
- With a protein side – Try adding a savory protein boost like Agedashi Tofu or gyoza (Japanese potstickers).
- With soup – For the ultimate comforting touch, serve a bowl of Homemade Miso Soup.
FAQ
Are udon noodles gluten-free?
Udon noodles are made from wheat flour, so they are not gluten-free and unsuitable for people with celiac disease or gluten intolerance. Please use rice noodles instead!
Other recipes use oyster sauce, sesame oil, and dark soy sauce. Should I use them?
For an authentic flavor, I do not recommend using oyster sauce for yaki udon, as its intensity can overpower the dish. The sauce I’m sharing here is flavorful on its own while preserving the delicate taste of Japanese food that we appreciate.
Some online recipes also call for sesame oil, dark soy sauce, and garlic. Please note that we don’t use these ingredients or oyster sauce in authentic yaki udon. Yaki udon in Japan is light in color and not dark-colored noodles. That would be more of a Chinese-style noodle dish.
Can I use instant udon?
If it is your only option, instant udon noodles work. However, keep in mind they are more doughy in taste and tend to break easily.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Yaki Udon (Japanese Stir-Fried Udon Noodles)
Ingredients
- ½ onion (3.5 oz, 100 g)
- 2–3 leaves green cabbage (8 oz, 227 g)
- 2 inches carrot (1.8 oz, 50 g)
- 2 shiitake mushrooms (0.7 oz, 20 g)
- 2 green onions/scallions
- 6 oz sliced pork belly (or your choice of meat or seafood; substitute tofu puffs, mushrooms, or extra vegetables for vegetarian/vegan)
- 2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles)
- 1 Tbsp neutral oil (for cooking)
- ⅛ tsp Diamond Crystal kosher salt (plus more to taste)
- ⅛ tsp freshly ground black pepper (plus more to taste)
For the Seasonings: Option A (I use in the recipe)
- ½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)
- 2 Tbsp soy sauce
- 1 Tbsp sake
- 1 tsp mirin (or a pinch of sugar)
For the Seasonings: Option B
- 3 Tbsp mentsuyu (concentrated noodle soup base) (for mentsuyu that is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; you can make my Homemade Mentsuyu)
- 1 tsp soy sauce
For the Garnish (optional)
- 3 Tbsp katsuobushi (dried bonito flakes) (or 1–2 small packages of katsuobushi; skip for vegetarian/vegan)
- 2 Tbsp pickled red ginger
Instructions
- Gather all the ingredients. Bring a large pot of water to a boil over medium heat, and prepare the rest of the ingredients while it heats.
To Prepare the Ingredients
- Slice ½ onion thinly.
- Remove the tough core of 2–3 leaves green cabbage and cut the leaves into 1-inch (2.5 cm) squares.
- Peel 2 inches carrot and cut into thin slabs, then, julienne them into thin strips 2 inches (5 cm) long.
- Discard the tough stems of 2 shiitake mushrooms and slice the mushroom caps.
- Cut 2 green onions/scallions into 2-inch (5 cm) pieces. Cut 6 oz sliced pork belly into 1-inch (2.5 cm) pieces.
- Blanch 2 servings udon noodles for 30–40 seconds once the water boils, until they just start to loosen. Transfer them to a plate and set aside.Nami's Tip: For dry udon noodles, boil them according to the package instructions instead.
To Stir-Fry the Yaki Udon
- Preheat a large frying pan over medium heat. Add 1 Tbsp neutral oil and distribute it evenly. Add the pork belly and stir-fry.
- Season the pork with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Cook until it‘s no longer pink.
- Add the onion slices and stir-fry until tender.
- Add the cabbage, carrot, shiitake mushrooms, and green onions. Toss until everything is coated with oil.
- Cover with a lid and reduce the heat to medium-low. Steam for 3 minutes, until the vegetables are slightly wilted.
- Increase the heat to medium-high. Add the udon noodles to the pan and toss to combine. Nami's Tip: Tongs lift the whole tangle at once. Chopsticks and spatulas drag the noodles instead, and udon breaks easily.
- Add the Option A seasonings: ½ tsp dashi powder, 2 Tbsp soy sauce, 1 Tbsp sake, and 1 tsp mirin. Nami's Tip: Pour the soy sauce against the side of the pan, not over the noodles. The metal there is hotter than the food, so the soy toasts for a second as it lands — that's where the aroma comes from. Let it sizzle, then toss everything together.For Option B, add 3 Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce instead.Nami's Tip: Option B is my go-to whenever there's mentsuyu in the house. One bottle does the work of four seasonings.
- Mix it all together. Taste and adjust the seasoning, adding more ground black pepper and salt to your liking.Nami's Tip: If any liquid is left in the pan, raise the heat and shake the pan until it cooks off.
To Serve
- Transfer the yaki udon to individual plates. Sprinkle 3 Tbsp katsuobushi (dried bonito flakes) over the top and set 2 Tbsp pickled red ginger alongside, if using.
To Store
- Store leftovers in an airtight container in the refrigerator for 3–4 days, or in the freezer for 1 month.
Notes
Nutrition
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Editor’s Note: This post was originally published in January 2011. It was republished with a new video, revised recipe, and updated content on May 2, 2022.
