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Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.
Yaki udon noodles is one of my favorite weeknight meals to make because it’s so fast and easy to make! The yaki udon noodle sauce is only 5 ingredients, and the udon noodles are ready to stir fry in under 5 minutes. Throw in any vegetables and protein you’d like because these stir fried udon noodles are super versatile and taste good with just about anything. Also they’re ready in 20 minutes, start to finish!
For this recipe, I used ground chicken for chicken yaki udon but you can also use ground beef or pork. Seafood would work as well.
What is Yaki Udon?
Yaki udon is a stir fried Japanese udon noodle dish made with an assortment of vegetables and protein. It’s stir fried with a savory sauce made of soy sauce and mirin. This is different from yakisoba because they are made with different noodles. Yakisoba is also a stir fried Japanese noodles dish but the noodles used are much thinner. But this is not to be confused with soba noodles which are actually made out of buckwheat flour.
What is Yaki Udon Made of?
Yaki udon is made using Japanese udon noodles. Udon noodles are a thick, chewy wheat noodles made with wheat flour, water, and salt. However, it’s not gluten free like the rice noodles you see in many stir fries. Udon noodles are vegan and dairy free, but always check the ingredients as there can be different additives that vary per brand.
Is Yaki Udon healthy?
Udon noodles are usually made with very few ingredients – wheat flour, water, and salt. As Yaki udon is made with an assortment of vegetables and protein, this can be made into a healthy meal with protein, fiber, and carbs. For this recipe, I used ground chicken for a lighter option. Nutrition information for this chicken yaki udon can be found under the recipe instructions.
Yaki udon is a great way to use frozen udon noodles because they’re excellent in stir fries. Frozen udon noodles are great to have on hand for quick meals because they cook quickly, and according to how you cook them, retain the chewy texture of udon noodles pretty well.
For this recipe I used pre-cooked udon noodles you find vacuum packed in plastic. These are typically found in the refrigerated or frozen section of your Asian grocery store. If you have freshly made or dried udon noodles, cook them according to the packet directions but subtract 1 minute since you’ll be cooking them more in the stir fry. Be sure to rinse them in cold water afterwards and drizzle on a little oil if you’re not using them right away.
How to Cook Udon Noodles for Stir Frying
These instructions are for vacuum packaged udon noodles (pictured above) you find in the refrigerator or frozen section of your Asian grocery store.
Better to Use Frozen Udon Noodles
If you can, freeze the pre-cooked udon noodle packet ahead of time before cooking. If not, you can use them straight from the fridge as well. But after several experiments, I found that frozen udon noodles have a slightly better texture in this dish. More on this below:
How and Why to Use Frozen Udon Noodles
Using frozen udon helps the udon noodles get that chewy texture they’re known for and also prevents them from becoming mushy and overcooked.
Drop your (frozen or unfrozen) udon noodles in rapidly boiling water. Once they’re in the boiling water, the water temperature will decrease and stop boiling because the udon noodles are cold. That’s okay and is a good thing because this prevents them from overcooking, and the water is just hot enough to separate the noodles. Udon noodle texture should be chewy yet soft. Stir the noodles gently until each noodle strand is separated and flexible. This should take 1 – 2 minutes.
Do not overcook your noodles since they already come precooked in the packets and overcooking them will make them too soft and mushy. Try not to pry apart the noodles as this can tear them, just wait for them to separate on their own and give them a gentle stir.
As soon as the noodles separate and become pliable, take them out of the hot water and then rinse them under cold water.
How to Separate Udon Noodles & Prevent Clumping
If you don’t plan using them right away, toss with a little drizzle of oil to keep them from sticking together. This should separate the udon noodles and keep them from drying out and clumping together.
How to Make Yaki Udon | Stir Fried Udon Noodles
- Prepare the 5 ingredient yaki udon noodle sauce
- Stir fry together your meat and vegetables of choice
- Add in your pre-cooked udon noodles along with the sauce and stir fry together
Variations on yaki udon:
- protein choices: chicken, beef, pork, tofu, shrimp
- vegetable choices: broccoli, zucchini, carrots, mushrooms, snap peas, bamboo shoots
This makes great leftovers and reheats really well. Store leftovers in an airtight container and store in the fridge for up to 3 days.
I hope you make this chicken yaki udon, stir fried udon noodles! Please share, rate, and comment below. I’d love to hear from you!
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Yaki Udon | Stir Fried Udon Noodles
Ingredients
- 2 packets udon noodles, total 13 oz vacuum packed noodles; see Note 1
- 2½ cups stir fry vegetables , chopped (I used mushrooms, bok choy, onions)
- 2 stalks scallions, cut 2 inches long
- ½ lb ground meat, beef, chicken, turkey, pork, shrimp
- 1 Tablespoon avocado oil
Yaki Udon Noodle Sauce
- 2½ Tablespoons dark soy sauce, see Note 2
- 2 Tablespoons oyster sauce, see Note 3
- 1 Tablespoon mirin, see Note 4
- 2 teaspoons brown sugar
- ½ teaspoon rice wine vinegar
Instructions
- Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.2½ Tablespoons dark soy sauce, 2 Tablespoons oyster sauce, 1 Tablespoon mirin, 2 teaspoons brown sugar, ½ teaspoon rice wine vinegar
Cook the Udon Noodles
- Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 – 2 minutes. They come precooked so avoid overcooking them as they can get too soft.2 packets udon noodles
- Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
Stir Fry
- Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.2½ cups stir fry vegetables, ½ lb ground meat, 1 Tablespoon avocado oil, 2 stalks scallions
Notes
- Udon noodles – I used vacuum packed udon noodles that are pre-cooked and sealed fresh in individual packets. You can find these in the refrigerated or frozen section of Asian grocery stores. You can also use dried udon noodles. Simply cook them according to their directions and proceed with the recipe.
- Dark soy sauce – you can substitute regular soy sauce if you don’t have dark soy sauce but the color will not be as dark. Pro tip: simply reduce regular soy sauce in a sauce pan with a pinch of sugar and a small drizzle of molasses to create a homemade version. Wait for it to come to a boil then turn it off once it thickens slightly.
- Oyster sauce – contrary to it’s name, oyster sauce doesn’t have an overwhelming oyster flavor, bur rather a sweet, umami flavor that’s similar to hoisin sauce or teriyaki sauce. Substitute with: hoisin sauce, teriyaki sauce, or any sweet & savory brown stir fry sauce.
- Mirin – mirin is a Japanese cooking wine that gives dishes that restaurant quality taste. Substitute with: cooking wine, sake, soju. Non-alcoholic substitute: stock, water with a few drops of lemon juice or vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe. I make this frequently and now in my meal rotation.
That’s great Kathy! So glad to hear that. 🙂
I’ve made this dish several times and it’s one of my favorites…I buy the frozen udon and boil my water and plop the udon in and let it sit…perfect noodles every time. I don’t know how I’ve lived so long without ever trying these noodles..thanks for the great recipe using my favorite noodles.
Many Thanks
I made this quick, easy noodle stir-fry for lunch today. I followed the sauce ingredients/measurements exactly, and used udon noodles (the kind I had were thinner but still tasted great) but I changed up the veggie/meat. But that’s the beauty of this recipe! It’s so versatile, I believe anyone could easily modify it to their own preferences – but stick with the sauce! The secret is in the sauce as they say, and the sauce was spot-on. For veggies, I stir-fried some cabbage, the whites of green onions as well as some white onion, an orange bell pepper, jalapeno and some mushrooms. For the meat I used a mix of ground beef and pork, but I truly believe as the author states, this would work well with any ground meat or even crumbled tofu. I followed the author’s instructions for cooking times and method, and this dish was delicious!
I’m so glad to hear that Jennifer! I love all the vegetables you added to these udon noodles! 🙂
These are best udon noodles! So good!
My family and I are obsessed with these yaki udon noodles! It such a good way to sneak in more veggies for my family and tastes so delicious!
Thank you Mirlene, that’s great your family loves it!
This stir fry recipe was perfect for our busy night the other night. Everyone loved it!
These noodles are so easy to make and so incredibly delicious! Honestly way better than any take-out version. I make them with ground chicken but I love that I can use whatever ground meat I have on hand!
These udon noodles are so flavorful and delicious! The recipe is so simple to follow. I’ll be making it again and again.
That’s great to hear Lori. Thanks for sharing.
This looks honestly sooo good. My bf loves Japanese noodles so I’m intending to make this. But the thing is I’m plant-based so can’t use some of the ingredients there, I think I can use soy ground meat but not sure if anything can be used instead of oyster sauce? Do you have any recommendations? Thank you!
Hi Maiko! Look for vegetarian mushroom sauce next time you’re at the grocery store. It’s a great vegetarian alternative to oyster sauce. Otherwise, you can use an all-purpose brown stir fry sauce too. Let me know how it goes!
This was an easy meal to put together and the noodles turned out delicious! It is perfect for a busy weeknight!
This is the best udon noodle recipe! It’s so much better than the yaki udon I get at the restaurant. The flavor so good! I add a pack of store bought stir fry vegetables and it’s the perfect amount for the recipe.
Yum – the best yaki udon!! It made a tasty dinner and it was so easy to make. Probably going to be a weekly meal for us.
Thank you Tristin!
THIS is what I want to have for dinner! Love the thick bite of those udon noodles and your pictures are making me hungry (and it’s even breakfast time here!). Keep up the great work!
I prepared these noodles with ground pork and was not disappointed!!! This recipe was simple to throw together and so flavorful. I just love the texture of udon noodles and found the tips for keeping them from sticking helpful. Thanks!
If I’m using dry udon noodles, would you recommend cooking them the night before and then freezing them?
Hi Michael, you can just boil them according to the instructions but take them out a minute or two before since they will continue to cook with the sauce.
I just want to say that I try to make this recipe for the first time and it came really good I will try it again I did not use the oyster sauce I use fish sauce instead and I did not use the mirin or the dark soy sauce but it came right on point I will try it again to make it with the right ingredients and I wish I can take a picture of the first one, it came out good and look delicious.
I wish I could post a photo of this because it came out spot on and was beautiful! I drizzled a little sesame oil after with some toasted sesame seeds. Delicious! We are going to have to make this again very soon!
Yay I’m glad you loved it! Thanks for trying the recipe. I wish I could see it too! 🙂
Omg … couldn’t stop eating this! The sauce was so good on the noodles!
Enjoyed this for dinner tonight and it was a hit all around the table! So quick and flavorful; easily, a new family favorite dish!
Happy to hear your family enjoyed it! It’s a favorite in my house too! 🙂
I make this at least once a week since I always have a stash of frozen udon noodles in my freezer. I always add fried tofu because it soaks up the delicious sauce and sometimes add a bit of chili oil for heat if I don’t have fresh chilis. It always turns out so good! 5 stars!
I just love fried noodles! And these look amazing. 🙂
This recipe is delicious and I love that it only took 20 minutes. Thanks for sharing!
Yes, it’s great for a quick and easy meal. So happy you enjoyed it!