Delicious & Easy Yaki Udon

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You will savor every bite of this delicious and easy yaki udon with soy sauce, tender-crisp vegetables and chewy udon noodles.

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: Japanese

Keyword: cabbage, Onion, soy sauce, Udon noodles

Servings: Servings

Calories: 199kcal

In a small container, mix together the soy sauce, oyster sauce, sugar, ketchup, and rice vinegar.
Bring a pot of water to a boil. Once it starts to boil, add in the noodles. Cook for only 3 minutes for fresh noodles (or according to the package instructions for other types of noodles).
Drain the noodles and set aside. You can add about 1 teaspoon of sesame oil to keep the noodles from sticking together, if you're not quite ready to continue making the dish.
In a large wok or pan, heat 1 tablespoon oil over medium-high heat. Add the chopped garlic and ginger. Saute for 30 seconds or until fragrant. Add the onion, cabbage, carrot, and mushrooms. Stir-fry for 2 to 3 minutes.
When the vegetables are cooked but still crunchy, add the drained noodles and sauce. Toss everything together for 2 to 3 minutes or until the noodles are nicely coated.
Garnish with green onions.

Try to find fresh thick Udon noodles. You can buy them on Amazon if you can’t find them near your home. If you can’t find them, you can use soba or ramen noodles instead.
You can use regular soy sauce or dark soy sauce for this recipe. I like to combine them and use a 50/50 blend. It makes the noodles and pork belly rich and dark.
Cut your vegetables into larger pieces than you think you'll want. They will cook down quite a bit.