Yaki Udon (Quick Japanese Stir-Fried Udon Noodles)
Yaki Udon is a quick and easy Japanese stir-fried udon noodles with veggies, and protein. Made in just 15 minutes with a simple 5-ingredient sauce, it’s the perfect weeknight meal!
Yaki Udon (焼きうどん) is one of my go-to Japanese noodle dishes when I need dinner on the table in 15 minutes. Thick, chewy udon noodles are stir-fried with pork and vegetables, then coated in a savory, umami-rich sauce.
I first started making yaki udon when I was craving the izakaya flavors I enjoyed during trips to Japan—simple, hearty, and endlessly adaptable. My version uses ground pork because it browns quickly and seasons the noodles evenly, but you can swap in shrimp, beef, or even tofu. However you make it, this one-pan noodle stir-fry is fast, comforting, and full of flavor.
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Yaki Udon Ingredients & Substitutes
- Udon noodles: I found that frozen Sanuki udon has the best chewy texture (available in the freezer section of Asian grocery stores). If you can’t find it, fresh vacuum-sealed udon works too. Avoid dried udon for stir-fries—it lacks the bounce that makes yaki udon special.
- Protein: Ground pork is my choice for speed and flavor, but thinly sliced beef, chicken, or shrimp are all great options. For a vegetarian or vegan twist, try tofu or mushrooms.
- Vegetables: Cabbage and carrot are classic, but you can add bok choy, bell pepper, or zucchini depending on what’s in your fridge.
- Sauce: A mix of soy sauce (light and dark), oyster sauce, mirin, and sesame oil. Just a few pantry staples create a deep, savory flavor.
- Bonito flakes (optional): A traditional garnish that adds smoky umami. Skip if you prefer vegetarian.
Step-by-Step: How to make Yaki Udon
Udon noodles are thick, chewy Japanese wheat noodles, and come in fresh (vacuum-sealed) or frozen—both need a quick soak in hot water before cooking.
1. Prepare the noodles: Frozen Sanuki udon only needs a quick soak in hot water to loosen. It’s the same technique I use in my Kimchi Udon Soup, a Korean-Japanese fusion noodle dish.
Pro tip: Toss the noodles with a few drops of oil if you’re not cooking immediately—this keeps them from sticking together.
2. Make sauce and cook protein: Mix the yaki udon sauce ingredients in a bowl and set it aside. Heat oil in a wok or large frying pan on high, and cook the ground pork until it’s well done and crisp.
3. Stir-fry the vegetables: Add cabbage and carrot to the hot pan and stir-fry until just softened. Stir in garlic and green onions for a quick, fragrant finish. Don’t overcook: The vegetables should stay slightly crisp for the best texture.
4. Toss everything together: Return the pork to the pan along with the udon noodles. Pour in the sauce and toss quickly to coat each strand. Big pan = better noodles. Crowding the pan makes noodles clump and turn soggy.
5. Finish & serve immediately: Top with bonito flakes if you like. The heat from the noodles makes them dance and curl—classic izakaya-style presentation.
Storage Tip
Leftovers? Unlikely! But if you somehow resist finishing it, store in an airtight container in the fridge for up to 4 days. When ready to eat, reheat in a pan with a splash of water—because no one likes sad, dry noodles!
If you enjoy quick stir-fried noodles like this, you might also love my Pan-Fried Hong Kong Noodles, crispy Cantonese-style noodles with a rich savory sauce poured over the top.
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Quick Yaki Udon (Japanese Stir-Fried Udon Noodles)
Ingredients
Yaki Udon Sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) dark soy sauce, or replace with soy sauce
- 1 tbsp (15 ml) sweet rice wine (mirim)
- 1 tbsp (15 ml) sesame oil
Udon stir-fry
- 2 pkg (200 g each) udon noodles, frozen Sanuki udon is preferred
- 2 tbsp (30 ml) oil, divided
- 8 oz (225 g) minced pork, see note below
- 4 cup (320 g) chopped green cabbage
- 1 small carrot, thinly sliced
- 2 cloves garlic, minced
- 5 green onion, sliced
- 4 tbsp (4 g) bonito flakes to garnish, optional
Instructions
- To make the yaki udon sauce, mix all the sauce ingredients in a bowl and set aside.
- To prepare the noodles, place the frozen noodles in hot water and soak them for 1-2 minutes until they become loose. Use chopsticks or kitchen tongs to gently separate the noodles, being careful not to break them. Drain the noodles in a colander and set them aside until you're ready to use them in your dish.
- Heat one tablespoon of oil in a wok or large skillet over high heat. Add ground pork or your preferred protein and stir-fry until browned and crisp. Transfer the cooked pork to a plate and set it aside.
- Heat the remaining oil in the wok or large skillet. Add the cabbage and carrot and stir-fry until they soften, which takes around 2-3 minutes. Then, add the green onion and garlic, and continue to stir-fry for an additional 30 seconds.
- Next, add the noodles, pork, and the yaki udon sauce. Toss everything well to ensure that it is evenly coated with the sauce. If desired, garnish the dish with bonito flakes before serving. Enjoy your delicious yaki udon!
oh my god dear this is so good my boo boo hubby boyfriends loved it as well as my 7 kids thank you so much again my dear xx
So thrilled to hear that your family loved this yaki udon. It is a great recipe for both kids and adults. Thank you very much for your comment!
This was delicious! I added in an egg once it came off the heat to make it creamier and that was a delicious addition. I also ended up sprinkling some salt and MSG on my leftovers the next day – that made it next level.
Thank you for the great idea for dinner Holly. Your recipes are very tasty, quick and nourishing. I’m loving this new adventure thanks to your help.
Thank you! It was delicious and quick. Kids gobbled it up and Hubby and I also enjoyed it.
Loved it! Am a huge udon fan, also love to add cabbage whenever I can. The sauce was great too.
Yay! So happy to hear that. I also love adding cabbage whenever I can. Thanks for the comment!
Delicious! Thank you for this quick and easy recipe,
You are very welcome! Glad that you liked it.
Can’t wait ty this. Directons says add en onio and garlic but, inreeit list does not mention garlic. I could just guess , but I am usually heavy handed with garlic.
Hi Richard
I must have missed the garlic in the ingredient list. I fixed it. Thanks for pointing it out. Hope you enjoy this yaki udon!