Yaki udon (stir-fried udon noodles) is a Japanese favorite recipe that is quick and easy to make, taking only 15 minutes from start to finish! It's flavorful, thick, chewy udon noodles stir-fried with veggies in a savory sauce. Whether you're a fan of Japanese cuisine or simply looking for a delicious and easy-to-make meal, yaki udon is a must-try.
Add some quick air fryer shrimp, steak, or chicken if you want some protein.
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If you love Asian flavors and crave takeout more often than not, this stir-fried udon recipe will be a new favorite! It's got that signature sweet, savory, and umami taste that always hits the spot.
And did I mention it's ready in just 15 minutes? Once you try making this classic Japanese noodle dish at home, you'll wonder why you ever ordered takeout in the first place!
🥘 Ingredients
If you do a lot of Asian-inspired cooking, you may keep many of these ingredients on hand! Otherwise, it should all be pretty easy to locate on the Asian foods aisle at your local grocery store.
Yaki Udon Noodle sauce
- Dark Soy Sauce - 2 tablespoons of dark soy sauce. You can use light soy sauce in a pinch, but it doesn't have the same depth of flavor.
- Oyster Sauce - 2 tablespoons of oyster sauce or an oyster sauce substitute.
- Mirin - 1 tablespoon of mirin or a mirin substitute.
- Brown Sugar - ½ tablespoon of brown sugar or a suitable brown sugar substitute.
- Rice Wine Vinegar - ½ teaspoon of rice wine vinegar.
- Chili Paste (optional) - 1 teaspoon of red chili paste such as Sambal Oelek (or 1 pinch of red chili flakes) for heat.
Yaki Udon Noodles
- Udon Noodles - 13-16 ounces of packaged udon noodles. If using frozen, do not thaw them first. Dried noodles should first be prepared as directed on the package.
- Coconut Oil - 1 tablespoon of coconut oil.
- Stir-Fry Vegetables - 2-3 cups of stir-fried vegetables (broccoli, carrots, celery, bok choy, snow peas, peppers, mushrooms, etc.).
- Scallions - 2 stalks of scallions (sliced).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Yaki Udon
This recipe moves along quickly and turns out incredibly delicious every time! Grab your measuring utensils, a small mixing bowl, a whisk, a pot, a large non-stick skillet or wok, and a spatula to get started.
This makes about 4 hearty servings of yaki udon (and the leftovers are delicious)!
- Make the sauce. Add all of the sauce ingredients (2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of mirin, ½ tablespoon of brown sugar, ½ teaspoon of rice wine vinegar, and 1 teaspoon of chili paste, if using) to a small mixing bowl and whisk to combine.
- Boil the noodles. Fill a pot with water and bring it to a boil. Add 13-16 ounces of udon noodles and boil until tender (about 1-2 minutes), stirring occasionally to separate the noodles. *These noodles are pre-cooked, so be careful not to overcook them. They will be ready very quickly.
- Drain and rinse. Drain the noodles and rinse them under cold water to stop cooking. You can drizzle them with a small amount of olive oil to keep them from clumping if you aren't using them right away.
- Stir-fry the veggies. Heat 1 tablespoon of coconut oil in a non-stick skillet or wok over high heat. Once hot, add 2-3 cups of stir-fry vegetables and stir-fry until tender (5-6 minutes).
- Toss and serve. Return the noodles, sauce, and 2 sliced stalks of scallions to the pan and toss to combine. Cook for an additional 2-3 minutes or until warmed through, and serve right away.
💭 Angela's Pro Tips & Recipe Notes
- I used pre-cooked udon noodles that can be quickly heated in boiling water. If using dry udon noodles, prepare them as directed on the package, then follow the recipe as directed. Frozen udon noodles can also be used and do not need to be thawed out first.
- You can use as much or as little sauce as you'd like. You can always start with a small amount of sauce and add more if your udon noodles seem too dry.
- You can add ½ pound of your favorite cooked protein like ground beef, ground turkey, shrimp, chicken, or pork to this recipe if desired.
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🥡 Storing & Reheating
Let your yaki udon cool completely before transferring it to an airtight container in the fridge. Enjoy within 4 days.
Reheating
You can reheat your leftover noodles in a skillet or wok over medium-low heat, stirring occasionally until warmed through (usually about 6-8 minutes).
❓ Recipe FAQs
This yaki udon recipe is vegetarian-friendly. However, it is not vegan. The recipe includes oyster sauce. To make it vegan, just swap out the oyster sauce for a suitable vegan oyster sauce substitute!
Vegetables commonly used in yaki udon include broccoli, carrots, onions, and celery. However, you can also use other vegetables, such as bell peppers, zucchini, bean sprouts, or mushrooms, depending on your preferences!
While both recipes are stir-fried noodle dishes, the main difference between yaki udon and yakisoba is the type of noodles used. Yakisoba is made with soba noodles, thin noodles made from buckwheat flour, while yaki udon is made with thick udon noodles made from wheat.
🍜 More Asian Favorites
- Asian Roasted Pork Belly - Juicy, succulent, and bursting with bold Asian flavors, this roasted pork belly is a must-try!
- Asian Cucumber Salad - Cool, crunchy cucumber slices tossed in a tangy, sweet Asian dressing with a hint of sesame and spice.
- Ground Beef Stir Fry - Whip up a quick and delicious weeknight meal with this savory and satisfying ground beef stir-fry!
- Moo Shu Pork - A beloved Chinese recipe that features strips of pork and tender veggies wrapped in a thin pancake.
- Pad Thai - A classic Thai dish with stir-fried noodles, chicken, and peanuts, in an incredible sauce!
- Drunken Noodles - This spicy and savory Thai dish of stir-fried rice noodles and basil will surely be a hit with any noodle lover!
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📖 Recipe Card
Yaki Udon (Stir Fried Udon Noodles)
Ingredients
Yaki Udon Noodle sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon mirin
- ½ tablespoon brown sugar
- ½ teaspoon rice wine vinegar
- 1 teaspoon chili paste (optional - I use the Sambal Oelek brand, or 1 pinch of red chili flakes)
Yaki Udon Noodles
- 13-16 oz udon noodles
- 1 tablespoon coconut oil
- 2-3 cups stir fry vegetables (broccoli, carrots, celery, bok choy, snow peas, mushrooms, etc)
- 2 stalks scallions (sliced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add all of the sauce ingredients (2 tablespoon dark soy sauce, 2 tablespoon oyster sauce, 1 tablespoon mirin, ½ tablespoon brown sugar, and ½ teaspoon rice wine vinegar, and 1 teaspoon chili paste) to a small mixing bowl and whisk to combine.
- Fill a pot with water and bring it to a boil. Add 13-16 oz udon noodles and boil until tender (about 1-2 minutes), stirring occasionally to separate the noodles. *These noodles are pre-cooked, so be careful not to overcook them. They will be ready very quickly.
- Drain the noodles and rinse them under cold water to stop the cooking process. You can drizzle them with a small amount of olive oil to keep them from clumping if you aren't using them right away.
- Heat 1 tablespoon coconut oil in non-stick skillet or wok over high heat. Once hot, add 2-3 cups stir fry vegetables and stir-fry until tender (5-6 minutes).
- Return the noodles, sauce, and 2 stalks scallions to the pan and toss to combine. Cook for an additional 2-3 minutes or until warmed through and serve right away.
Notes
- I used pre-cooked udon noodles that can be quickly heated in boiling water. If using dry udon noodles, prepare them as directed on the package, then follow the recipe as directed. Frozen udon noodles can also be used and do not need to be thawed out first.
- You can use as much or as little sauce as you'd like. You can always start with a small amount of sauce and add more if your udon noodles seem too dry.
- You can add ½ pound of your favorite cooked protein like ground beef, ground turkey, shrimp, chicken, or pork to this recipe if desired.
- To store: Let your yaki udon cool completely before transferring it to an airtight container in the fridge. Enjoy within 4 days.
- To reheat: You can reheat your udon noodles in a skillet or wok over medium-low heat, stirring occasionally until warmed through (usually about 6-8 minutes).
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