Yaki Udon (Stir-Fried Udon Noodles) (Video) 焼きうどん

In my delicious Yaki Udon, we pan-grill thick and chewy Japanese wheat noodles with crisp vegetables and protein in a savory sauce. This popular udon dish is incredibly satisfying and ready in just 25 minutes. It’s easily vegetarian or vegan adaptable, too.

Is there anything more comforting than a hot plate of noodles? I always count on Yaki Udon (焼きうどん) as my go-to noodle dish any time of year. It’s fast, easy, and packed with umami flavors. What’s not to love? I’ll show you how to make authentic yaki udon at home.

If you’re craving more udon recipes, try my Beef Udon, Udon Noodle Soup, and Curry Udon next!

What is Yaki Udon?

Yaki udon (焼きうどん) is Japanese thick wheat noodles that are stir-fried with meat or seafood and vegetables and tossed in a sweet-savory sauce. It’s typically offered in three flavors in Japan—soy sauce, mentsuyu, or so-su (Japanese Worcestershire sauce). This dish is a variation on the wildly popular Yakisoba (焼きそば).

Why I Love This Recipe

• It’s quick and easy – This satisfying plate of chewy, savory noodles is ready in less than half an hour. I love making this simple Japanese home-cooked dish for dinner on a weeknight.
• So satisfying and comforting – My kids love yaki udon’s thick, chewy noodles and savory, pan-grilled flavor. It’s a perfect meal for when the udon craving strikes!
• A very flexible recipe – You can pretty much use any protein and vegetables that you have in your fridge to make this ultra-filling dish. I like to use up my veggie scraps in this dish, so nothing goes to waste.
• Easy to adapt for vegans and vegetarians – I’ll show you how to customize the ingredients to make it plant-based.

Ingredients for Yaki Udon

• Udon noodles – Fresh or frozen udon for the best texture.
• Sliced pork belly – This is the go-to protein for its rich flavor, available at Japanese or Korean grocery stores.
• Shiitake mushrooms
• Vegetables (green cabbage, carrot, onion, and green onions/scallions)
• Kosher salt and freshly ground black pepper
• Neutral oil
• Seasoning Option A
  • Dashi powder – I use it as an umami booster and a salt substitute.
  • Soy sauce, sake, and mirin (or pinch of sugar)
• Seasoning Option B (my go-to!)
  • Mentsuyu – It’s a handy concentrated noodle soup base that I always keep at home for quick udon soup or sauces, but it’s not vegan friendly.
  • Soy sauce

Find the printable recipe with measurements below.

Jump to Recipe

Substitutions

• Udon noodles: If you can’t find a Japanese or Korean brand, you can use dried udon noodles. While their texture is less chewy, at least they won’t break into pieces like refrigerated udon noodles. For gluten-free, try rice noodles.
• Sliced pork belly: You can use chicken, beef, or seafood such as shrimp and squid. For vegan/vegetarian options, you try thinly sliced fried tofu or tofu puffs instead.
• Dashi powder: For vegan/vegetarian, you can use kombu dashi powder or skip it altogether.
• Mentsuyu (or tsuyu): For a plant-based option, make my Homemade Mentsuyu, or you can use seasoning option A with kombu dashi powder.

How to Make Yaki Udon

Preparation

Step 1 – Cut the vegetables, mushrooms, and pork. Thinly slice the onion, carrot, and shiitake mushroom caps. Cut the green onion into 2-inch lengths. Cut the cabbage leaves and thin-sliced pork belly into 1-inch square pieces.

Step 2 – Blanch the frozen udon noodles until just loosened. The frozen udon needs just 30–40 seconds in boiling water loosen up. If you‘re using dry udon noodles, boil them according to the package instructions. Transfer to a plate and set aside.

Cooking

Step 3 – Stir-fry the pork and vegetables, then cover to steam. Preheat a large frying pan and cook the pork belly until no longer pink. Add the vegetables, then cover to steam for 3 minutes.

Step 4 – Toss in the udon noodles and seasonings. Add the udon noodles and toss to combine. Then, add the seasonings and mix it all together. Taste and adjust the seasoning, adding more ground black pepper and salt to your liking.

Assemble

Step 5 – Plate and serve. Transfer the yaki udon to individual plates. Sprinkle optional katsuobushi (dried bonito flakes) and garnish with pickled red ginger (beni shoga or kizami beni shoga).

Nami’s Recipe Tips

• Don’t overcook the udon noodles – Frozen udon is already cooked—it just needs to be warmed and thawed. Once added to boiling water, set a timer for 1 minute or follow the package instructions.
• Use a large frying pan – I recommend using the biggest frying pan you have. Stir-frying requires more surface area, and it’s a big plus to have taller sides so the food stays in the pan. You could also use a large griddle or large wok that allows your ingredients to have direct contact with the hot surface.
• Cover and steam the veggies – Cover the frying pan to steam the veggies instead of stir-frying constantly. Do make sure to reduce the stove’s heat to low. With the moisture in the vegetables, all the bulky veggies will get steamed and become tender fast. If you don’t have a lid that fits your frying pan, you can continue to stir-fry the ingredients.
• Use a pair of tongs – It’s so much easier to mix the noodles and other ingredients with a pair of tongs rather than a pair of chopsticks or a spatula or two. Trust me on this!
• Season with mentsuyu for a delicious shortcut – If you have mentsuyu at home, definitely try my go-to seasonings option B because it‘s easy and delicious!
• Always stock udon noodles – As a general tip, I recommend always keeping frozen or dried udon noodle packages at home. This way, you can make delicious yet simple udon dishes instead of getting takeout or eating out. My daughter loves udon noodles so I always keep some in my freezer for a quick meal.

Variations and Customizations

This yaki udon recipe is a versatile dish that you can switch up according to your preferences or the ingredients you have on hand. Here, I suggest some ways that you can customize your yaki udon.

• Choose your preferred protein. While pork is the most common meat used, you can swap it out with your favorite protein. I recommend chicken pieces, thinly sliced beef, peeled and deveined shrimp, mixed seafood, or sliced fried tofu. Please adjust the cooking time accordingly.
• Experiment with different vegetables. I’ve used cabbage, carrot, onion, and shiitake as the classic veggies for this dish, but you can try other vegetables like thin strips of bell pepper, broccoli, or bok choy. For the best texture, I recommend using veggies that stay crisp when stir-fried.
• Short on time? Anyone can whip up my 10 Minute Meal – Yaki Udon in a dorm or small apartment, even on the busiest days. Plus, it also cooks in one pot for maximum convenience and easy clean up!
• Make it plant-based. To make vegetable yaki udon, use an additional 1 cup of thinly sliced or chopped vegetables. I suggest bell peppers, broccoli, and different mushrooms. Leave out the meat and add thinly sliced fried tofu (or tofu puffs).

What to Serve with Yaki Udon

These stir-fried udon noodles are a delicious and satisfying meal in themselves. If you want to serve it in a composed meal, I encourage you to add some simple side dishes. Here are a few of my suggestions.

• With an appetizer – Learn How to Cook Edamame to serve as a healthy starter.
• With a vegetable side – Lighten things up with refreshing Japanese cucumber salad or Japanese Spinach Salad with Sesame Dressing (Gomaae).
• With a protein side – For a boost of protein, try adding savory sides like Agedashi Tofu or gyoza (Japanese potstickers).
• With soup – For the ultimate comforting touch, serve a bowl of Homemade Miso Soup.

Storage Tips

To store: You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.

Frequently Asked Questions

Editor’s Note: This post was originally published in January 2011. It was republished with a new video, revised recipe, and updated content on May 2, 2022.