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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Recipe
Yaki Udon | Stir Fried Udon Noodles
Video
☑ 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
✎ Recipe 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
*Nutritional information is an estimate, calculated using online tools.
mikayla
This dish was simply divine. The thick heavy texture of the noodles was really good and we walked away from dinner with full bellies!
Sharon
I was excited to find this recipe after I picked up some udon noodles at the store. So simple to make an dI had all the ingredients already on hand for the sauce.
Dennis
I had no idea how easy it was to make delicious stir fried udon noodles! I can't wait to make them again; my family loved them.
Mitzi
This is just what I've been craving, a non-soup based udon noodle dish. I love this recipe so much I made it 3 times over the course of one month. I shared the recipe and bought ingredients so my neighbor could try making it and her family loved it too! I appreciate the way it can accommodate a ton of veggies so I don't feel hesitant eating too much carbs/noodles. Those chewy noodles with a thin coating of savory sauce over veggies and a little shaved beef is the best thing ever!!
Lauren
Very delicious for lunch. I made some chicken breast with it and instead of oyster sauce I used hoisin sauce. Yummy!
Pam B.
👍👍
The-Meghan-Disruptor
6/5 stars for listing relevant ingredients with each step as well as at the start of the recipe, you should patent that. I overcooked the noodles a bit because I didn’t follow instructions. Gonna try it again tonight and nail it. Don’t skimp on the sauce, it may seem like too much but it soaks into the noodles.
C.D. Seneshen
I lived in Japan for three years and this is the most authentic and delicious recipe I’ve come across. Kudos and thank you. Will be serving this often💕
Stephanie
So good! I did quartered mushrooms, baby corn, and onions. My kiddos gobbled it up.
Joel Carlson
As soon as I mixed up the sauce, I knew this was going to be amazing! Definitely making this again.
Nivi
Hello,
From the moment I found your site, this has been my go to place for anything asian...!! Thank you so much for your sharing your recipes...!! The detailed instructions and notes for substitute are all valuable additions.
Marie
Wow, this recipe is amazing! The longer it sets, the better. I added bok choy and mushrooms, then sprinkled with crushed red pepper for some heat. Absolutely delicious! Will definitely be making this again.
Tamara
We just finished these noodles with veggies only for dinner and REALLY enjoyed the meal. Next time I will add half of the sauce first and keep adding until it will be enough for our taste. I will keep making this and keep experimenting with different proteins and veggies. Thanks for a great and easy recipe!
Jo-Jo
The best noodle dish there is in my opinion! Do yourself a favour and give this a try if you haven't already - it is so simple and so delicious. Absolute restaurant quality food for sure!
Jamie
Aww thank you so much! I'm so glad you enjoyed this. 🙂
Mimi
Very easy and yummy recipe. My husband doesn't like udon, but he likes this dish! I think I add way more veggies than 2.5 cups and it's still flavorful.
How can I make this dish spicy? What type of chili goes well?
Allyssa
This is really highly recommended! Thank you so much for sharing this amazing recipe, it is so flavorful and you can taste all the seasonings in it! Loved it!
Vanessa
This is the best udon noodle recipe! The kids love this with chicken and vegetables with a little extra sauce. We've been making it for months now.
Jamie
That's great Vanessa! It's perfect for the whole family!
Tammy
I used dry udon noodles and a pre-cut veggie mix from Trader Joe’s along with chopped up pieces of chicken instead of ground meat…and only 3/4 of the sauce and it came out good! Not too salty which is the best part.
Veronika
I recently started using mirin and I don't know how I ever cooked dishes that use it without it! It's such a great addition to Japanese dishes. Udon noodles are my favorite and I really enjoyed all the flavors!
Jamie
Udon noodles are my favorite too! It's a regular meal at our house. Thanks for trying the recipe!
Susan
This really has become my favourite Yalu Udon recipe.
Quick, simple and delicious.
Aida
Could I make it with chicken instead?
Jamie
Absolutely! Use whatever protein you'd like, it's a versatile recipe. 🙂
Mirette
This is a great recipe!! I have made this several times and it’s yummy!! It’s also so quick to make. I use ground turkey.
Glenn
Hands down the best udon noodle recipe! It's even better than our local takeout restaurant. I add plenty of green cabbage and get that caramelized before adding the noodles.