Craving a quick, flavorful meal that satisfies like your favorite Japanese takeout? This easy Yaki Udon recipe is your answer. In less than 20 minutes, you can whip up a batch of thick, chewy udon noodles tossed in a savory, slightly sweet sauce with crisp vegetables and your favorite protein. Forget the delivery fees; this is the ultimate one-pan wonder that will have everyone asking for seconds.
This simple stir-fry dish is perfect for busy weeknights and is incredibly versatile. We’re breaking down everything you need to know to achieve that authentic, restaurant-quality flavor right in your own kitchen. Let’s get cooking!
What is Yaki Udon?
Yaki Udon is a popular Japanese stir-fried dish made with thick, wheat-flour udon noodles, a variety of vegetables, and a protein, all brought together with a soy-based sauce. “Yaki” means “to fry” or “grill” in Japanese, so the name literally translates to “fried udon.”
It’s often confused with its cousin, Yakisoba. The main difference lies in the noodles: Yaki Udon uses thick, chewy udon, while Yakisoba uses thinner, ramen-style wheat noodles. The flavor of Yaki Udon is distinctly savory and rich, thanks to its unique sauce.
Why You’ll Love This Yaki Udon Recipe
- Incredibly Fast: From prep to plate, this entire meal comes together in under 20 minutes.
- One-Pan Meal: Fewer dishes mean less cleanup, making it a perfect weeknight dinner.
- Better Than Takeout: It’s more flavorful, less expensive, and you have complete control over the ingredients.
- Completely Customizable: Easily swap proteins or add any vegetables you have on hand. Check out our beef and bok choy stir fry for more inspiration!
The Heart of Yaki Udon: The Sauce
The soul of this dish is its signature sauce. It’s a perfect balance of savory, sweet, and umami flavors that coat every single noodle. Don’t be tempted by store-bought stir-fry sauces; making your own is incredibly simple and yields a much more authentic taste.
Sauce Ingredients
Here’s what you’ll need to create that irresistible flavor:
- Soy Sauce: The savory, umami-rich foundation of the sauce. Use a quality Japanese soy sauce like Kikkoman if possible.
- Mirin: A sweet Japanese rice wine that adds a mild sweetness and beautiful glaze.
- Oyster Sauce: Provides a deep, complex, savory flavor. For a vegetarian version, use a mushroom-based vegetarian “oyster” sauce.
- Brown Sugar: A touch of brown sugar balances the saltiness and adds a hint of caramel flavor.
Key Ingredients for Perfect Yaki Udon
Beyond the sauce, a few key components bring this dish to life. Choosing the right ingredients will make a huge difference in the final result.
Udon Noodles
The star of the show! For the best texture, we highly recommend using frozen udon noodles, often labeled “Sanuki Udon.” They are par-cooked and have a much better chewiness and bounce compared to the vacuum-sealed, shelf-stable kind. Simply boil them for about 1-2 minutes to loosen them up before stir-frying.
Protein
This recipe is incredibly versatile. We are using chicken, but you can easily substitute it with:
- Pork Belly: Thinly sliced pork belly adds a rich, succulent flavor.
- Beef: Use a tender cut like sirloin or ribeye, sliced thinly against the grain.
- Shrimp: Add them in the last few minutes of cooking so they don’t get tough.
- Tofu: For a fantastic vegetarian option, use firm or extra-firm tofu, pressed and cubed.
If you enjoy chicken in stir-fries, you might also love this easy teriyaki chicken stir fry recipe.
Vegetables
A colorful mix of vegetables adds texture, flavor, and nutrients. Our favorites for this dish include:
- Cabbage (Napa or green)
- Onion
- Carrots
- Shiitake Mushrooms
- Bok Choy
- Bell Peppers
How to Make Yaki Udon (Step-by-Step)
This homemade Yaki Udon recipe is all about high heat and fast cooking. The key is to have all your ingredients prepped and ready to go before you even turn on the stove—a concept known as “mise en place.”
1. Prepare Your Ingredients
Thinly slice your chicken and vegetables. Mince the garlic and ginger. This ensures everything cooks quickly and evenly. Cook the frozen udon noodles according to package directions, usually just for a minute or two. Drain them and set aside.
2. Mix the Sauce
In a small bowl, whisk together the soy sauce, mirin, oyster sauce, and brown sugar until the sugar is fully dissolved. Set it aside.
3. Cook the Protein and Aromatics
Heat a large wok or skillet over high heat with a tablespoon of oil. Add the sliced chicken and cook until it’s browned and cooked through. Add the onion, garlic, and ginger, and stir-fry for another 30 seconds until fragrant.
4. Stir-Fry the Vegetables
Add the heartier vegetables like carrots and mushrooms to the wok. Stir-fry for 2-3 minutes until they begin to soften. Then, add the softer vegetables like cabbage and bok choy and cook for another minute.
5. Combine and Serve
Add the cooked udon noodles to the wok. Pour the prepared sauce over everything and toss vigorously to combine, ensuring every noodle is coated. Cook for 1-2 minutes until the sauce has thickened slightly. Garnish with sliced green onions, sesame seeds, and bonito flakes (if using), and serve immediately.
Recipe Variations to Try
- Spicy Yaki Udon: Add 1-2 teaspoons of gochujang or a pinch of red pepper flakes to the sauce for a kick of heat.
- Beef Yaki Udon: Swap the chicken for thinly sliced beef. A little extra flavor can be found in our Slow Cooker Korean Beef Noodles recipe.
- Vegetarian Yaki Udon: Use pressed, pan-fried tofu as the protein and a vegetarian oyster sauce.
- Creamy Yaki Udon: For a rich twist, stir in a splash of heavy cream or coconut milk at the very end.
Tips for Restaurant-Quality Results
- Use a Wok: If you have one, a wok’s high, sloping sides are perfect for stir-frying and getting a slight “wok hei” char.
- High Heat is Key: Don’t be afraid to turn up the heat. This allows the ingredients to fry rather than steam, creating better flavor and texture.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure everything gets a good sear.
- Prep Everything First: Stir-frying is a very fast process. Have all your ingredients chopped, measured, and ready next to the stove before you start.
Storing and Reheating
Yaki Udon is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add the noodles to a hot skillet with a splash of water or oil and toss for a few minutes until heated through.
Frequently Asked Questions
Yes, you can use vacuum-packed, shelf-stable udon noodles if you can’t find frozen ones. However, frozen udon typically has a much better texture—it’s bouncier and chewier. Be sure to follow the package directions to prepare them before adding to the stir-fry.
To make this recipe vegetarian, simply swap the chicken for firm tofu or extra vegetables like broccoli and bell peppers. You will also need to use a mushroom-based vegetarian ‘oyster’ sauce instead of regular oyster sauce.
If you don’t have mirin, you can substitute it with a dry sherry or marsala wine. For a non-alcoholic substitute, you can use rice vinegar, but be sure to add an extra 1/2 teaspoon of sugar to balance the acidity.
Yaki Udon has a predominantly savory and umami flavor from the soy and oyster sauce base, with a subtle sweetness from mirin and brown sugar. It’s rich, slightly smoky from the stir-frying process, and incredibly satisfying.
The primary difference is the type of noodle used. Yaki Udon is made with thick, chewy, white wheat noodles, while Yakisoba is made with thinner, yellow, ramen-style wheat noodles.
Share Your Creation!
We hope you love this easy and authentic Yaki Udon recipe! It’s a dish that proves you don’t need a lot of time to create something truly delicious. If you make it, we’d love to see it! Share a photo on Pinterest and tag us.
Yaki Udon Recipe
Yaki Udon Recipe (Authentic & Easy)
Ingredients
Equipment
Instructions
- Cook frozen udon noodles according to package instructions (usually boil for 1-2 minutes). Drain immediately and rinse with cold water to prevent sticking. Set aside. In a small bowl, whisk together soy sauce, mirin, oyster sauce, and brown sugar. Set the sauce aside.
- Heat vegetable oil in a large wok or skillet over high heat. Add the thinly sliced chicken and cook until browned and cooked through, about 3-4 minutes. Add the sliced onion and minced garlic, and stir-fry for 30-60 seconds until fragrant.
- Add the carrots and shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until they begin to soften. Add the chopped napa cabbage and continue to cook for another 1-2 minutes until it wilts slightly.
- Add the cooked udon noodles to the wok with the vegetables and chicken. Pour the prepared sauce over everything.
- Toss everything together continuously for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly. Remove from heat, garnish with green onions, toasted sesame seeds, and bonito flakes, if desired. Serve immediately.
Notes
Tip 2: Have all ingredients prepped before starting, as the cooking process is very fast.
Tip 3: Don't overcrowd the pan. If needed, cook the chicken and vegetables in separate batches.
