Quick Yaki Udon (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!
“Thank you! It was delicious and quick. Kids gobbled it up and Hubby and I also enjoyed it.”
Esther
Yaki Udon (焼きうどん) is a quick, easy, and flavorful Japanese stir-fried noodle dish you can make in minutes with whatever you have in your kitchen. Thick, chewy udon noodles are tossed with tender meat, crisp vegetables, and a savory, umami-rich sauce. It’s the perfect weeknight dinner when you need something fast but satisfying.
This classic Japanese comfort food is usually made with beef, pork, or shrimp. I use ground pork for this recipe, but you can easily customize it—swap in chicken, shrimp, or beef for a different twist. However you make it, this one-pan meal is big on flavor and short on prep time.
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Yaki Udon Ingredients & Substitutes
- Udon noodles: I recommend frozen Sanuki udon noodles for the best texture. Find them in the freezer section of most Asian grocery stores. If unavailable, use ramen, lo mein, or rice noodles (for a gluten-free option). Spaghetti isn’t traditional but works in a pinch.
- Protein: Use your favorite protein—thinly sliced beef, pork, chicken, or shrimp all work well. I use ground pork in this recipe, but pork belly is another popular choice.
- For a vegetarian or vegan version, swap the meat for tofu, mushrooms, or any plant-based protein. Add extra veggies for more flavor and texture!
- Vegetables: Cabbage and carrot work great, but you can use any veggies you have. Try bok choy, spinach, bell pepper, zucchini, or baby kale.
- Yaki Udon Sauce: A simple mix of soy sauce (light and dark), mirin, oyster sauce, and sesame oil—all staple Asian pantry condiments.
- Bonito flakes (Optional): Bonito flakes are dried, smoked fish flakes that add a savory umami flavor. They’re a great garnish but optional.
How to make Yaki Udon
Prepare Udon Noodles
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. Check out my Kimchi Udon Soup Recipe for the same idea!
Soak frozen udon in hot water for 1–2 minutes until loosened. Gently separate with chopsticks, then drain and rinse with cold water.
📌 If not using the noodles immediately, toss udon with a little oil to prevent sticking and drying out.
Make Yaki Udon Sauce and Start Stir-frying
Start by mixing 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.
Stir-fry the cabbage and carrot until they begin to soften. Then, add the green onions and garlic, continuing to stir-fry for another 30 seconds.
📌 To prevent soggy or clumpy noodles, use a large pan or wok to avoid overcrowding and overcooking.
Add the udon noodles and sauce, then toss to coat evenly. Use a large spatula or kitchen tongs to separate the noodles easily.
Garnish with bonito flakes (if using). It adds another layer of umami taste. Easy, right? Enjoy this flavorful noodles while hot!
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!
More Easy Noodle Dishes
- Sesame Soba Noodles
- Easy Japchae (Korean Glass Noodle Stir-Fry)
- Crispy Pan-Fried Hong Kong Noodles (Cantonese Style)
- Quick Ground Beef Noodles
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Quick Yaki Udon (Stir-Fried Udon Noodles)
Ingredients
Yaki Udon Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp dark soy sauce, or replace with soy sauce
- 1 tbsp sweet rice wine (mirim)
- 1 tbsp sesame oil
Udon stir-fry
- 2 pkg (200 g each) udon noodles, frozen
- 2 tbsp oil, divided
- 8 oz (225 g) minced pork, see note below
- 4 cup (960 ml) chopped green cabbage
- 1 small carrot, thinly sliced
- 2 cloves garlic, minced
- 5 green onion, sliced
- 4 tbsp 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!
Notes
- Udon noodles: I recommend using frozen Sanuki udon noodles. You can find in the freezer section at most Asian grocery stores. The noodles usually precooked, so you will just need to soak them in hot water to defrost before adding to stir-fry.
- Protein: You can use any of your preferred protein including thinly sliced beef, pork, chicken, or shrimp. I chose to use ground pork for this recipe. Pork belly slices are another common protein used in Yaki Udon. If you want this noodles to be vegetarian or vegan, replace with plant-based protein, tofu, mushroom or other types of your favorite vegetables.
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!