Yaki Udon (Stir Fried Udon Noodles): An Easy 15-Minute Japanese Recipe (2024)

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.

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 - 2tablespoons ofdark soy sauce. You can use light soy sauce in a pinch, but it doesn't have the same depth of flavor.
• Oyster Sauce - 2tablespoons of oyster sauce or anoyster sauce substitute.
• Mirin - 1tablespoon of mirin or amirin substitute.
• Brown Sugar - ½tablespoon of brown sugar or a suitable brown sugar substitute.
• Rice Wine Vinegar - ½teaspoon ofrice wine vinegar.
• Chili Paste (optional) - 1teaspoon of red chili paste such as Sambal Oelek(or 1 pinch of red chili flakes) for heat.

Yaki Udon Noodles

• Udon Noodles - 13-16ounces of packagedudon noodles. If using frozen, do not thaw them first. Dried noodles should first be prepared as directed on the package.
• Coconut Oil - 1tablespoon ofcoconut oil.
• Stir-Fry Vegetables - 2-3cups ofstir-fried vegetables(broccoli, carrots, celery, bok choy, snow peas, peppers, mushrooms, etc.).
• Scallions - 2stalksof 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)!

1. 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,and1 teaspoon of chili paste, if using)to a small mixing bowl and whisk to combine.
2. Boil the noodles. Fill a pot with water and bring it to a boil. Add13-16 ounces of udon noodlesand 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.
3. 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.
4. Stir-fry the veggies. Heat1 tablespoon of coconut oilin a non-stick skillet or wok over high heat. Once hot, add 2-3 cups of stir-fry vegetablesand stir-fry until tender(5-6 minutes).
5. Toss and serve. Return the noodles, sauce, and2 sliced stalks of scallionsto the pan and toss to combine. Cook for an additional 2-3 minutes or until warmed through, and serve right away.

💭 Tips & 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 add½ pound of your favorite cooked protein like ground beef, ground turkey, shrimp, chicken, or pork to this recipe if desired.

🥡 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).

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❓ FAQ

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📖 Recipe Card

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