Yaki udon is one of my go-to meals when I want a quick, comforting noodle dish. It comes together in just 15 minutes and is really easy to customise with whatever veg or protein I’ve got in the fridge.
what is yaki udon?
Yaki udon is a Japanese stir-fried noodle dish made with thick, chewy udon noodles, vegetables (such as cabbage, carrots, onions and mushrooms), protein (like pork belly, shrimp or chicken) and a flavourful savoury sauce. “Yaki” means grilled or fried and “udon” refers to the thick wheat flour noodles.
This noodle dish comes together very quickly once you have all your ingredients chopped and ready. I also love how it’s super versatile! You can keep it vegetarian or use any protein you like such as pork, chicken, shrimp or tofu.
The sauce is usually a simple mix of soy sauce, mirin and sometimes sake and oyster sauce for a savoury, umami and slightly sweet flavour. But I like to add a few extra ingredients to make things more interesting:
- Worcestershire sauce – just to give it a slight tanginess
- Dark soy sauce – for a richer colour and a bit more depth.
- Rice vinegar – to brighten things up with a little acidity.
- Sugar – just a little bit to balance out the saltiness
- Sesame oil – added right at the end for a toasty and nutty finish
ingredients
- 2 packs udon (preferably frozen)
- 1/2 white onion, sliced
- 1 carrot, julienned
- 1 pak choi (or other vegetables), chopped
- 5 dried shiitake mushrooms, sliced
- 250g pork belly, sliced
- chopped green onions (optional)
- white sesame seeds (optional)
stir-fry sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 1/2 tbsp dark soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
how to make yaki udon
- Combine your stir-fry sauce ingredients together in a bowl.
- Boil your udon noodles for 1-2 minutes, then strain and set aside.
- In a large wok/ frying pan, heat vegetable oil over medium-high heat. Add pork belly (or other protein) and cook for 3-4 minutes until cooked through.
- Add sliced onions, carrots, shiitake mushrooms and pak choi. Sauté for another 2 minutes until vegetables are softened and translucent.
- Add udon noodles and stir-fry sauce. Mix and combine well.
- Serve with chopped green onions and sesame seeds. Enjoy!
check out more noodle stir-fry recipes!
15-minute Yaki Udon
2
servings5
minutes10
minutesIf you’re looking for a quick udon stir-fry that takes less than 15 minutes, yaki udon is for you. Perfect for quick lunch or dinner.
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Ingredients
2 packs 2 udon (preferably frozen)
1/2 1/2 white onion, sliced
1 1 carrot, julienned
1 1 pak choi (or other vegetables), chopped
5 5 dried shiitake mushrooms, sliced
250 g 250 pork belly, sliced
chopped green onions (optional)
white sesame seeds (optional)
- stir-fry sauce:
1 tbsp 1 soy sauce
1 tbsp 1 oyster sauce
2 tbsp 2 mirin
1/2 tbsp 1/2 dark soy sauce
1 tsp 1 Worcestershire sauce
1 tsp 1 rice vinegar
1 tsp 1 sugar
1 tsp 1 sesame oil
Directions
- Combine your stir-fry sauce ingredients together in a bowl. Set aside for later.
- Boil your udon noodles for 1-2 minutes, then strain and set aside.
- In a large wok/ frying pan, heat vegetable oil over medium-high heat. Add pork belly (or other protein) and cook for 3-4 minutes until cooked through.
- Add sliced onions, carrots, shiitake mushrooms and pak choi. Sauté for another 2 minutes until vegetables are softened and translucent.
- Add udon noodles and stir-fry sauce. Mix and combine well.
- Serve with chopped green onions and sesame seeds. Enjoy!
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