Easy to customize with your favorite proteins and vegetables
Better and fresher than takeout
Perfect for weeknight dinners or meal prep
One-pan recipe with minimal cleanup
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Udon noodles
Vegetable oil
Garlic
Onion
Carrots
Cabbage
Bell peppers
Mushrooms
Green onions
Soy sauce
Oyster sauce
Sesame oil
Brown sugar
Rice vinegar
Black pepper
Sesame seeds
Directions
Cook the udon noodles according to package instructions. Drain and rinse briefly with cold water to prevent sticking.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and black pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the onion, carrots, cabbage, bell peppers, and mushrooms. Stir-fry for 4–5 minutes until slightly tender but still crisp.
Add the garlic and cook for another 30 seconds until fragrant.
Toss the cooked udon noodles into the pan.
Pour the sauce over the noodles and vegetables, tossing everything together until evenly coated and heated through.
Stir in sliced green onions.
Garnish with sesame seeds and serve immediately.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Add chicken, shrimp, beef, or tofu for extra protein.
Use broccoli, snap peas, or bok choy for additional vegetables.
Add chili flakes or sriracha for spicy noodles.
Substitute tamari for a gluten-free option if using gluten-free noodles.
Top with a fried egg for extra richness.
Storage/Reheating
Store leftover Yaki Udon in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. You can also microwave individual portions for 1–2 minutes.
FAQs
What are udon noodles?
Udon noodles are thick Japanese wheat noodles known for their chewy texture.
Can I use frozen udon noodles?
Yes, frozen udon noodles work very well and often have the best texture.
What protein goes best with Yaki Udon?
Chicken, shrimp, beef, pork, and tofu all pair perfectly with the noodles.
Can I make this vegetarian?
Yes, simply omit meat and use vegetarian oyster sauce if desired.
Why are my noodles sticking together?
Rinsing the noodles briefly after cooking helps prevent sticking.
Can I make this spicy?
Yes, add chili oil, sriracha, or red pepper flakes for heat.
What vegetables work best in stir fry?
Cabbage, carrots, mushrooms, peppers, broccoli, and bok choy are excellent choices.
Can I prepare the sauce ahead of time?
Yes, the sauce can be mixed and refrigerated up to 3 days in advance.
Is Yaki Udon better with fresh or dried noodles?
Fresh or frozen udon noodles generally provide the best chewy texture.
Can I freeze leftover Yaki Udon?
It is possible, but the noodles may become softer after thawing and reheating.
Conclusion
Udon Stir Fry (Yaki Udon) is a delicious and satisfying noodle dish packed with savory flavor, crisp vegetables, and chewy noodles. Fast, customizable, and easy to prepare, this Japanese-inspired recipe is perfect for quick dinners and guaranteed to become a favorite homemade takeout alternative.
Udon Stir Fry (Yaki Udon) is a quick and flavorful Japanese noodle dish made with chewy udon noodles, crisp vegetables, and a savory homemade stir-fry sauce. Perfect for easy weeknight dinners and better than takeout.
Ingredients
14 ounces udon noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, sliced
1 cup carrots, julienned
2 cups cabbage, shredded
1 bell pepper, sliced
1 cup mushrooms, sliced
3 green onions, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon rice vinegar
¼ teaspoon black pepper
Sesame seeds, for garnish
Instructions
Cook udon noodles according to package directions. Drain and rinse briefly with cold water to prevent sticking.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and black pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add onion, carrots, cabbage, bell pepper, and mushrooms. Stir-fry for 4–5 minutes until slightly tender.
Add garlic and cook for 30 seconds until fragrant.
Add cooked udon noodles to the skillet.
Pour the sauce over the noodles and vegetables. Toss well until evenly coated and heated through.
Stir in green onions.
Garnish with sesame seeds and serve immediately.
Notes
Frozen or fresh udon noodles provide the best chewy texture. To make this recipe vegetarian, use vegetarian oyster sauce or replace it with extra soy sauce and a splash of mushroom sauce. Add your favorite protein such as chicken, shrimp, beef, or tofu for a complete meal.
