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.
Mae
First time making it for my family.
It was fantastic! Everyone loves it❤️❤️❤️. Thank you
Jamie
Thanks Mae! So thrilled your whole family loved it! 🙂
Cate
This looks like the ultimate comfort food! Can't wait to make these noodles, saving to make soon!
Anton
How much is 1 packet of noodles in grams?
Jamie
Hi Anton! The noodles I used was 188g per individual serving.
kerri
This looks incredible! I know my family will love this, especially that sauce. Looks so delicious!
Beth
This looks so delicious and tasty! My husband is going to love this recipe! Can't wait to give this a try!
Amy
I have never though to stir fry udon noodles but they are actually the perfect consistency too so definitely something to try! I love the sauce and how easily I can change up the meat to chicken or shrimp! Such a delicious udon noodle dish!
Andrea Bloom
So GOOD! I've been trying noodle bowl recipes for years and I've finally found the one! I added a little grated ginger because it's my thing, but just perfect. QUICK! Simple. Tasty. Perfection.
I made this for lunch today. Will be making again for dinner tonight.
p.s.I used sesame oil to toss with noodles to keep them from sticking. Mmmmm.
Jamie
Thank you Andrea! So glad you loved it! 🙂
Cici
I should start by saying that I am by no means the most confident cooking the kitchen. As such, I really appreciated all of your helpful tips, such as how to separate the noodles - I have broken them up previously, so I found this really useful. Thank you also for such a delicious recipe - I am always a little intimidated when I prepare new dishes, but I really liked how clear the instructions were, and it made for an absolutely delicious meal!
Ashley
Just made this for dinner tonight, using vegan "beef crumbles" in place of the ground meat. It turned out absolutely delicious!! The sauce was so simple, yet so flavorful! This recipe is a keeper!!!
Jamie
Thank you Ashley! That's a great idea to use vegan beef crumbles! This recipe is great with any type of protein. I've made this with tofu too for another vegetarian option. So glad you enjoyed it! 🙂
Nicole
This was better than I was anticipating. I am frequently disappointed with “just like take out” Asian recipes but this one really tasted like restaurant-style udon.
Jamie
Thanks for trying this Nicole! So glad you enjoyed this recipe!
Dennis
This made me really hungry! Looks soooo delicious!
Daniela
Drool worthy noodle images!!!! Saving this recipe to make this week! Thanks so much for sharing :).
Kate
Soooo good will deff make again!! I used smaller udon noodles I found at the Asian market and it worked just fine!
Jamie
Thanks Kate! Glad you enjoyed these udon noodles!
Cate
This looks delicious! Looks so hearty and tasty, saving this to make soon!
Lauren
Hi,
Is there a Printer Friendly version of this recipe. Would prefer to print, but don't see a button for it. Thanks!
Jamie
Hi Lauren! Can you check again? You should be able to see it. Hope you enjoy! 🙂
Veena
Love this recipe and the awesome udon noodle sauce! One of my family's favorite dinner options.
Jamie
Thanks for trying it out Veena!
Chrissy Wright
I craaaave udon dishes but always feel SO bloated after ordering it from restaurants. Made tonight with mushrooms, zucchini, and tofu and it was delightful with ZERO gross feeling afterwards. Sprinkled toasted sesame seeds on top for a nice crunch. Will def keep this one in the rotation.
Jamie
Thank you Chrissy! So glad you enjoyed it. I like this better than the restaurant version too. 🙂
Natalie
I love udon noodles. I will definitely give this stir fry a try. Sounds delicious with beef and mushrooms inside. Yum, now I can't wait! Thanks for the recipe!
Neha Khanuja
Tried this today and the noodles turned out so good. It was so much better than takeout. Thank you!
Gladdys
Made this for dinner tonight and it was so easy and delicious! For protein, I used chicken thighs cut up in bite-sized pieces that I cooked with minced garlic in the avocado oil. I substituted rice wine vinegar with apple cider vinegar as that was all I had and it came out really good! So full of flavor. I can’t wait to make it again!