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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.

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.

Delicious & Easy Yaki Udon
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
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.