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    Home > Blog > Asian Inspired > Yaki Udon

    Yaki Udon

    by Jenny Park · Published: Sep 8, 2024

    Jump to Recipe
    A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!
    Yaki udon noodle recipe in a bowl with chopsticks.

    Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein.

    What is Yaki Udon?

    Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.

    How to Make Yaki Udon

    Yaki udon ingredients to make a yaki udon recipe.

    Process

    1. In a small bowl whisk together sauce ingredients. Set aside.
    2. Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.
    Yaki udon sauce wjisked together in a measuring cup.
    Udon noodles cooked and draining in a colander.
    1. Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
    2. Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
    Cooking vegetables to make yaki udon.
    Vegetables cooking in a skillet to make yaki udon noodles.
    1. Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
    Yaki udon noodles cooking in a skillet.
    1. Remove yaki udon from heat and top with green onions. Serve.
    Udon noodles in a bowl with green onions on top.

    What is Dark Soy Sauce?

    Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.

    Yaki udon noodles in a bowl.

    Tips for Making the Best Yaki Udon

    • Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
    • Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it with the sauce or the dish will become too salty).
    • There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
    • You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
    Yaki udon noodles with chop sticks taking a bite.

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    Yaki udon noodles in bowl being eaten.

    Yaki Udon

    5 from 9 votes
    PRINT RECIPE Pin Recipe
    A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Servings: 4

      INGREDIENTS  

    sauce

    • 2 tablespoons oyster sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon mirin
    • 1 tablespoon light brown sugar
    • 1 teaspoon chili sauce (such as Sambal Oelek)

    noodles

    • 16 ounces fresh udon noodles
    • 2 tablespoons neutral oil
    • 1/2 small onion thinly sliced
    • 1 small carrot julienne (cut into matchsticks)
    • 2 minced garlic cloves
    • 6 shiitake mushrooms stemmed and thinly sliced
    • 2 baby bok choy ends removed and thinly sliced on a bias
    • 2 green onions thinly sliced

      INSTRUCTIONS  

    • In a small bowl whisk together sauce ingredients. Set aside.
    • Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
    • Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
    • Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
    • Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
    • Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
    • Remove from heat and top with green onions. Serve.

      NOTES  

    **If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**
    Tips for Making the Best Yaki Udon
    • Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
    • Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
    • There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
    • You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
    Calories: 279kcal Carbohydrates: 44g Protein: 9g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.03g Sodium: 1156mg Potassium: 178mg Fiber: 5g Sugar: 11g Vitamin A: 5131IU Vitamin C: 29mg Calcium: 84mg Iron: 1mg
    CUISINE: Japanese
    KEYWORD: stir-fry noodles, vegetarian noodles
    COURSE: dinner, Main Course, Side Dish

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    September 8, 2024 / 4 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Air Fryer Pork Chops (with Mustard Cream Sauce)
    Next Post: Baked Gnocchi (with Sausage and Kale) Next Post >

    Reader Interactions

    September 8, 2024 / 4 Comments

    Comments

      5 from 9 votes (6 ratings without comment)

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    1. Lorna

      October 28, 2024 at 1:49 pm

      5 stars
      I literally get cravings for these! I make them once/week at least!

      Reply
    2. Malia

      February 19, 2024 at 11:42 am

      5 stars
      Fantastic lunch/dinner recipe! Doubled it (4 packs of udon) and added chicken (quick marinated with a few TBS of the sauce, then sautéed it in some oil, followed by veggies). Need more salt overall, so I added a few splashes of light soy sauce at the end but altogether a GREAT recipe esp to get lots of veggies in!

      Reply
    3. Orbitgaming

      January 18, 2023 at 1:34 pm

      5 stars
      I cooked this following your method and recipe, my family loved it :D

      Reply
    4. Ryan

      October 20, 2022 at 6:27 am

      This looks delicious! I’m wondering if I could make a big batch to meal prep a week’s worth of lunches. How well do you think this would keep in the fridge, and do you have any tips for doing so? Thanks!

      Reply

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    Yaki udon noodle recipe in a bowl with chopsticks.
    Udon noodles in a bowl with green onions on top.
    Yaki udon noodles in bowl being eaten.
    Yaki udon noodles in a bowl.
    Yaki udon noodles with chop sticks taking a bite.

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