Yaki Udon Noodle Recipe

Yaki Udon is a simple and satisfying Japanese stir-fried noodle dish that’s full of flavor and easy to make. The star here is thick, chewy udon noodles tossed with a…

By Grace • October 5, 2025 • Reading time: 6 min

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Yaki Udon is a simple and satisfying Japanese stir-fried noodle dish that’s full of flavor and easy to make. The star here is thick, chewy udon noodles tossed with a mix of veggies like cabbage and carrots, and usually some protein like chicken, beef, or tofu. It’s all stir-fried together with a savory soy-based sauce that’s slightly sweet and salty, making every bite really comforting and delicious.

I love making Yaki Udon on busy weeknights because it comes together quickly and there’s room to customize it however I feel. Sometimes I add mushrooms or bell peppers for extra color and texture, and I like playing with the amount of sauce to get just the right balance. Plus, it’s a great way to use up leftover veggies in the fridge without any fuss.

When I serve Yaki Udon, I like sprinkling it with a little toasted sesame seeds or chopped green onions for extra flavor and crunch. It’s terrific on its own for a light meal or I’ll pair it with some simple miso soup and pickled veggies for a more complete dinner. This dish always feels like a little warm hug at the end of a long day, and it usually disappears so fast that I know we’re all really enjoying it.

Key Ingredients & Substitutions

Udon Noodles: These thick, chewy noodles are the star here. Fresh udon works best, but you can use frozen or dried ones. If you don’t have udon, thick spaghetti or even rice noodles can work in a pinch.

Ground Beef: I like beef for its rich flavor, but chicken, pork, or tofu are great swaps. For vegetarian, just skip meat and add more veggies or mushrooms.

Bok Choy or Napa Cabbage: These give freshness and crunch. Spinach, kale, or even broccoli make good alternatives if needed.

Soy Sauce & Oyster Sauce: They give the dish its salty, savory depth. For a vegetarian version, use mushroom oyster sauce or just soy sauce. Tamari is a good gluten-free soy sauce option.

Mirin: This adds a subtle sweetness but is optional. You can swap with a splash of white wine or a little sugar if you don’t have mirin.

How Do You Get the Perfect Stir-Fry Texture and Flavor?

Stir-frying requires high heat and quick cooking to keep veggies crisp and flavors bright while evenly coating everything in sauce.

• Heat your pan well before adding oil—this prevents sticking and helps food brown nicely.
• Cook the meat first to develop flavor, then remove or push to one side to add garlic and onions so they don’t burn.
• Add veggies in order of how long they take to cook—hard veggies like carrots first, then leafy greens last.
• Keep stirring gently but quickly so ingredients cook evenly without getting mushy.
• Add noodles last with sauces, tossing to coat everything evenly and heat through without overcooking the noodles.
• Finish with a drizzle of toasted sesame oil for that lovely nutty aroma right before serving.

Equipment You’ll Need

• Large wok or deep skillet – great for stir-frying all ingredients evenly at high heat.
• Spatula or wooden spoon – perfect for tossing noodles and veggies without breaking them.
• Cutting board and sharp knife – makes prepping veggies and meat quick and safe.
• Small bowl – for mixing your stir-fry sauce ingredients easily before adding to the pan.

Flavor Variations & Add-Ins

• Swap ground beef with thinly sliced chicken or shrimp for different protein options.
• Add mushrooms or bell peppers for more color and texture.
• Use firm tofu for a vegetarian-friendly version with extra protein.
• Sprinkle red chili flakes or drizzle sriracha for a spicy kick.

Yaki Udon Noodle Recipe

Ingredients You’ll Need:

Main Ingredients:

• 14 oz (400 g) fresh udon noodles
• 8 oz (225 g) ground beef (or chicken/tofu for variation)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1 cup bok choy or napa cabbage, chopped
• 3 green onions, sliced (separate white and green parts)

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon mirin (optional, for sweetness)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• Salt and pepper to taste

Optional Garnishes:

• Toasted sesame seeds
• Extra sliced green onions

Time Needed:

This recipe takes about 10 minutes to prep and 15 minutes to cook, making it a quick meal you can whip up in just 25 minutes total.

Step-by-Step Instructions:

1. Prepare the Noodles:

If you’re using fresh udon noodles, give them a quick rinse under warm water to loosen them up. For frozen or packaged noodles, follow package instructions to cook, then drain and set aside.

2. Cook the Aromatics and Meat:

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and the white parts of the green onions, sautéing for about 30 seconds until fragrant. Next, add the ground beef, breaking it apart as it cooks until browned. Season lightly with salt and pepper.

3. Add the Vegetables:

Stir in the sliced onion and julienned carrot, cooking for 2 to 3 minutes until they start to soften. Then add the chopped bok choy or napa cabbage and cook for another 2 minutes until the greens wilt.

4. Combine Noodles and Sauce:

Add the cooked udon noodles to the pan, stirring gently to mix everything. In a small bowl, combine the soy sauce, oyster sauce, mirin, toasted sesame oil, and sugar. Pour this sauce over the noodles and vegetables, tossing well to coat everything evenly. Cook for about 2 more minutes to heat through.

5. Final Touches:

Taste and adjust seasoning with salt, pepper, or extra soy sauce as you like. Remove from heat and garnish with the green parts of the sliced green onions and a sprinkle of toasted sesame seeds if desired.

6. Serve and Enjoy:

Serve the Yaki Udon hot, and enjoy this tasty, comforting Japanese stir-fried noodle dish—perfect for a quick weeknight dinner!

Can I Use Frozen Udon Noodles?

Yes, frozen udon noodles work great! Just thaw them in warm water or microwave briefly, then drain before cooking to prevent sogginess.

What Can I Substitute for Ground Beef?

You can easily swap ground beef with ground chicken, pork, shrimp, or tofu for a vegetarian option. Just adjust cooking times as needed for your protein choice.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to refresh the noodles.

Can I Make Yaki Udon Ahead of Time?

Yes! Prepare all ingredients and sauce ahead, then stir-fry everything quickly when you’re ready to eat to keep the noodles fresh and the veggies crisp.