Delicious & Easy Yaki Udon

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Yaki udon is a Japanese stir-fry noodle dish bursting with flavors and textures. With its simple yet delicious ingredients, yaki udon brings the essence of Japanese cuisine right to your kitchen, offering a recipe that’s both easy and enjoyable.

Pair it with this irresistible Japanese braised pork belly for a full meal.

A bowl of easy yaki udon

Say goodbye to lengthy and complicated recipes. Yaki udon comes together quickly, making it perfect for busy days when you need a satisfying meal without the fuss.

Customize it with your favorite vegetables and add a protein. Whether you prefer a vegetarian twist or like to serve a protein on the side, adapt this dish with ease.

From the umami-rich soy sauce to the tender-crisp vegetables and chewy udon noodles, you will savor every bite.

Helpful Tips

  • 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.
A bowl of yaki udon

Delicious & Easy Yaki Udon

You will savor every bite of this delicious and easy yaki udon with soy sauce, tender-crisp vegetables and chewy udon noodles.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 Servings
Calories: 199kcal

Ingredients

  • 1/2 yellow onion thinly sliced
  • 1 cup (70 g) green cabbage roughly chopped
  • 1 carrot julienned
  • 4 white button mushrooms sliced
  • 1-2 green onions to garnish
  • 2 cloves garlic minced
  • 1 teaspoon (2 g) fresh ginger chopped
  • 12 ounces (340 g) fresh thick udon noodles
  • 1 tablespoon (15 ml) neutral-tasting oil

For the sauce:

  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) oyster sauce
  • 1 tablespoon (12 g) sugar
  • 1 tablespoon (15 g) ketchup
  • 1 tablespoon (15 ml) rice wine vinegar

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 199kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1094mg | Potassium: 211mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2614IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg

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