Yaki Udon is a Japanese stir-fried noodle dish that combines chewy udon noodles with a savory sauce and your choice of vegetables and protein. This quick and satisfying meal comes together in just 20 minutes, making it perfect for busy weeknights.
Ingredients & Equipment
For the Noodles:
- 2 packages fresh udon noodles (about 400g)
- 1/2 onion, sliced
- 2 cups cabbage, chopped
- 2 carrots, julienned
- 2 green onions, sliced
- Optional protein: chicken, shrimp, or tofu
- 2 tablespoons vegetable oil
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon mirin
- 1 teaspoon brown sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
For Garnish:
- Bonito flakes (katsuobushi)
- Pickled ginger (beni shoga)
- Seaweed powder (aonori)
- Sesame seeds
Equipment Needed:
- Large wok or skillet
- Tongs
- Sharp knife
- Cutting board
- Measuring spoons
- Small bowl for sauce
Step-by-Step Instructions
- Prep Ingredients (10 minutes)
- Slice all vegetables
- Mix sauce ingredients
- Prepare protein if using
- Loosen udon noodles
- Cook Protein (5 minutes)
- Heat oil in wok
- Cook protein until done
- Remove and set aside
- Stir-Fry Vegetables (3 minutes)
- Add more oil if needed
- Cook onions until soft
- Add carrots and cabbage
- Stir-fry until crisp-tender
- Add Noodles (5 minutes)
- Add udon to wok
- Break up any clumps
- Stir-fry until hot
- Add sauce mixture
- Finish (2 minutes)
- Return protein to wok
- Add green onions
- Toss until well combined
- Garnish and serve
Pro Tips
- Use fresh udon for best texture
- Heat wok until very hot
- Break up noodle clumps gently
- Don’t overcook vegetables
- Prepare all ingredients before starting
Variations
Protein Options:
- Thinly sliced pork
- Chicken breast
- Shrimp
- Tofu
- Mushrooms
Vegetable Add-ins:
- Bean sprouts
- Shiitake mushrooms
- Snow peas
- Bell peppers
- Spinach
Sauce Adjustments:
- Add chili oil for heat
- Use tamari for gluten-free
- Add ginger or garlic
- Include dashi powder
Storage & Reheating
Storage:
- Refrigerate up to 3 days
- Store in airtight container
- Best eaten fresh
Reheating:
- Stir-fry in wok
- Add splash of water
- Heat until just warm
- Don’t overcook
Troubleshooting
Problem: Sticky Noodles
- Use more oil
- Keep noodles moving
- Don’t overcook
- Break up clumps early
Problem: Too Salty
- Reduce soy sauce
- Add vegetables
- Balance with sugar
- Use low-sodium soy sauce
FAQs
Can I use dried udon?
Fresh is best, but dried works. Cook according to package.
Is this spicy?
No, but you can add chili oil or flakes.
Can I make it gluten-free?
Use rice noodles and tamari sauce.
Where can I find fresh udon?
Asian markets or refrigerated section of grocery stores.
This Yaki Udon recipe is all about balance – chewy noodles, crisp vegetables, and a savory sauce that brings it all together. The key is having everything prepped before you start cooking, as the process moves quickly once you begin. Remember, don’t overcrowd the pan and keep those noodles moving for the best results!