There’s something deeply satisfying about the sizzle of a hot wok, the savory aroma of soy and garlic filling the kitchen, and the promise of a delicious meal ready in minutes. For me, that sound and smell will always be tied to the first time I successfully made a proper Yaki Udon Noodles Stir Fry. It was a chaotic Tuesday, the kind where everyone is hungry now, and I had a pack of thick, chewy udon noodles staring back at me from the pantry. In less time than it took to debate takeout, we were eating a meal that felt both restaurant-quality and comfortingly homemade. This Yaki Udon Noodles Stir Fry is my go-to solution for those nights, and I have a feeling it’s about to become yours, too.
This isn’t just another noodle dish; it’s a complete, balanced meal built around the incredible texture of udon. If you love the method but want to switch up your protein, our Shrimp Udon Stir Fry is a fantastic alternative. The beauty of this yaki udon recipe lies in its simplicity and speed, making it a perfect candidate for a stress-free weeknight dinner.
Table of Contents
Yaki Udon Noodles Stir Fry Ingredients
Yaki Udon Noodles Stir Fry comes together with a handful of simple ingredients that pack a massive umami punch. The key is the balance between the savory sauce and the fresh, crisp vegetables.
- Udon Noodles: 2 (7-ounce) packages of pre-cooked udon noodles. Look for them in the refrigerated or frozen section of your grocery store. Avoid the dried kind for this quick stir fry.
- Protein: 8 ounces of chicken breast or thigh, thinly sliced. You can easily substitute with beef, pork, tofu, or shrimp.
- Vegetables:
- 1 tablespoon neutral oil (like avocado or canola)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 cup green cabbage, thinly sliced
- 1 bell pepper (any color), thinly sliced
- For the Yaki Udon Sauce:
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Garnishes:
- 1 green onion, thinly sliced
- Sesame seeds
- Beni shoga (pickled red ginger), optional but highly recommended
Quick Timing Breakdown
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Yes, you read that right. From fridge to table in about 25 minutes, which is honestly faster than most delivery services. This easy yaki udon is a true weeknight warrior.
Step-by-Step Yaki Udon Recipe Instructions
The process for this Japanese stir fry is straightforward, but a few key steps make all the difference in achieving that perfect, glossy coating on the noodles.
- Prep is Key: Before you even think about turning on the stove, get all your ingredients ready. Thinly slice your chicken and vegetables, and mix the yaki udon sauce ingredients in a small bowl. This is called mise en place, and it’s your secret weapon for a smooth, stress-free cooking experience.
- Cook the Protein: Heat the oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook until it’s no longer pink and has a little color, about 3-4 minutes. Remove the chicken from the wok and set it aside.
- Stir-Fry the Aromatics and Veggies: In the same wok, add the garlic and ginger. Stir for just 30 seconds until fragrant—be careful not to burn them! Then, add the onion, carrot, cabbage, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Bring It All Together: Add the pre-cooked udon noodles to the wok. Use your tongs to gently separate them. Pour the prepared sauce over everything. Return the cooked chicken to the wok. Toss everything together vigorously for 2-3 minutes, allowing the sauce to thicken slightly and coat every strand of noodle and piece of vegetable.
- Finish and Serve: Turn off the heat and drizzle with the sesame oil, giving it one final toss. Serve immediately, garnished with green onion and sesame seeds.
A Note on Nutrition
This homemade yaki udon is not only delicious but also a fairly balanced meal. A serving provides a good source of protein from the chicken and complex carbohydrates from the udon noodles. The colorful vegetables add fiber and essential vitamins. For a detailed breakdown, always consult a nutritional calculator with your specific ingredients.
Equipment You’ll Need
- A large wok or a 12-inch skillet with high sides. This gives you the space you need to toss the stir fried udon noodles without making a mess.
- A good set of kitchen tongs for easy mixing.
- A set of mixing bowls for prepping your ingredients.
Why You’ll Love This Yaki Udon Recipe
- It’s Unbelievably Fast. This quick noodle stir fry is a genuine 25-minute meal, perfect for busy evenings.
- Endlessly Customizable. Don’t have cabbage? Use broccoli. Not a fan of chicken? Try our soy egg version for a vegetarian twist.
- The Flavor is Addictive. The combination of soy, mirin, and oyster sauce creates a deeply savory, slightly sweet, and utterly irresistible sauce.
- It Feels Like a Treat. This dish is so satisfying and flavorful that it feels like a restaurant splurge, but you made it in your own kitchen.
Healthier Alternatives for Your Stir Fry
This recipe is wonderfully adaptable to various dietary needs.
- Gluten-Free: Use tamari instead of soy sauce and ensure your udon noodles are a 100% rice-based or gluten-free variety.
- Lower Carb: Swap the udon noodles for zucchini noodles (zoodles) or shirataki noodles. You may need to adjust the sauce quantity as these noodles release more water.
- Vegetarian/Vegan: Omit the chicken and use cubed firm tofu or a can of drained chickpeas. Substitute the oyster sauce with a vegetarian oyster sauce or more soy sauce/tamari.
- Lower Sodium: Use a low-sodium soy sauce and reduce or omit the oyster sauce.
Perfect Serving Suggestions
Serve this Yaki Udon Noodles Stir Fry hot from the wok. It’s a complete meal in a bowl, but it pairs wonderfully with a simple side like a cucumber salad or a bowl of miso soup. For a bit of heat, offer chili oil or Sriracha on the side. If you’re a fan of spicy noodles, you’ll also adore our Chilli Garlic Udon, which offers a different but equally delicious flavor profile.
Common Mistakes to Avoid with Yaki Udon
- Using the Wrong Noodles. For a quick stir fry, pre-cooked, fresh, or frozen udon noodles are essential. Dried udon requires boiling first and will throw off your timing and texture.
- Overcrowding the Wok. If you add too many ingredients at once, the wok will cool down and the vegetables will steam instead of fry, becoming soggy. Cook in batches if your pan is small.
- Skipping the Prep. Because the cooking happens so fast, having everything measured and sliced beforehand is non-negotiable for a successful Japanese stir fry.
- Overcooking the Sauce. Once you add the sauce, you only need to toss for a couple of minutes until it clings to the noodles. Overcooking can make the sauce too thick or cause it to burn.
Storing and Reheating Your Leftovers
Let the stir fry cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, a skillet over medium heat is best to restore some of the texture. Add a tiny splash of water or broth to loosen the sauce and noodles. You can freeze it, but be aware that the texture of the vegetables may become softer upon thawing.
Your New Go-To Stir Fry
This Yaki Udon Noodles Stir Fry is more than just a recipe; it’s a reliable, flavorful, and incredibly fast solution for dinner. It’s the kind of dish that builds confidence in the kitchen and brings everyone to the table with a smile. The chewy noodles, the crisp-tender vegetables, and that deeply savory sauce are a combination you’ll crave again and again. For more inspiration on cooking with these wonderful noodles, explore our guide to Japanese stir-fries with udon noodles.
I truly hope this recipe becomes a staple in your home. Let me know how your stir fry turns out in the comments below, and don’t forget to share your creations by tagging @Stacksipsnack on Pinterest
FAQs about Yaki Udon Noodles Stir Fry
What is Yaki Udon made of?
Yaki Udon is a Japanese stir-fried noodle dish made primarily with thick, chewy udon noodles, often stir-fried with a protein (like chicken, pork, beef, or shrimp), various vegetables (cabbage, carrots, onions, bell peppers), and a savory sauce typically composed of soy sauce, mirin, sake, and sometimes dashi.
What is the difference between udon and yaki udon?
Udon refers specifically to the thick wheat flour noodles themselves. Yaki Udon, on the other hand, is a specific dish that uses udon noodles as its base, stir-frying them with other ingredients like meat, vegetables, and a savory sauce. So, udon is an ingredient, while Yaki Udon is a complete dish.
Are Yaki Udon noodles healthy?
The healthiness of Yaki Udon depends on the ingredients and preparation. While udon noodles provide carbohydrates for energy, the dish’s nutritional value is enhanced by lean protein and plenty of vegetables. To make it healthier, use less oil, control sodium in the sauce, and maximize vegetable content.
What do Yaki Udon noodles taste like?
Yaki Udon noodles themselves have a mild, slightly chewy texture and absorb flavors well. When stir-fried, the dish generally offers a savory, slightly sweet, and umami-rich flavor profile from the soy-based sauce, complemented by the freshness of vegetables and the richness of protein.
What kind of udon noodles are best for Yaki Udon?
Fresh or frozen pre-cooked udon noodles are generally best for Yaki Udon stir-fries as they are thick, chewy, and don’t require extensive cooking before stir-frying. They hold up well to the high heat and vigorous mixing of a stir-fry without breaking apart easily. Dried udon can also be used but requires boiling beforehand.
How do you prepare udon noodles for stir fry?
For fresh or frozen pre-cooked udon noodles, simply rinse them under hot water to separate and loosen them, then drain thoroughly. This ensures they don’t stick together and are ready to absorb the stir-fry sauce. If using dried udon, boil them according to package instructions until al dente, then drain and rinse with cold water to stop cooking and prevent sticking.
Yaki Udon Noodles Stir Fry
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Description
A quick and delicious Japanese stir fry with chewy udon noodles, tender chicken, and crisp vegetables in a savory umami sauce. Ready in just 25 minutes!
Ingredients
- 2 (7-ounce) packages pre-cooked udon noodles
- 8 ounces chicken breast or thigh, thinly sliced
- 1 tablespoon neutral oil (avocado or canola)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 cup green cabbage, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 green onion, thinly sliced
- Sesame seeds for garnish
- Beni shoga (pickled red ginger), optional
Instructions
- Prep all ingredients: thinly slice chicken and vegetables, mix sauce ingredients in a small bowl.
- Heat oil in a large wok over medium-high heat. Add chicken and cook until no longer pink, about 3-4 minutes. Remove and set aside.
- In the same wok, add garlic and ginger. Stir for 30 seconds until fragrant.
- Add onion, carrot, cabbage, and bell pepper. Stir-fry for 3-4 minutes until tender-crisp.
- Add pre-cooked udon noodles to the wok. Gently separate them with tongs.
- Pour prepared sauce over everything. Return cooked chicken to the wok.
- Toss everything together vigorously for 2-3 minutes until sauce thickens and coats everything.
- Turn off heat and drizzle with sesame oil. Toss once more and serve immediately with green onion and sesame seeds.
Notes
For gluten-free version, use tamari instead of soy sauce and gluten-free udon noodles. Vegetarian option: substitute chicken with tofu or chickpeas and use vegetarian oyster sauce. Store leftovers in airtight container in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg
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