Yaki Udon 焼きうどん: Japanese Stir Fried Udon
Today I am making Yaki Udon 焼きうどん, which translates to Stir Fried Udon. This Japanese izakaya classic has thick udon noodles, sliced pork or chicken, and crunchy veggies in stir fry sauce that’s sweet and savory with a little tang. It has so much flavor that I promise your whole family will love! The best part? This dinner can be completed in 15 minutes. Since it is a stir-fry, you can add any protein or vegetable you like!
Classic Izakaya Yaki Udon
Welcome to Day 13 of my first series – Cooking Dinner for 21 Days! TEAM UDON WHERE ARE YOU AT?! I am back with ANOTHER UDON RECIPE. Today, we’re making Yaki Udon! Yaki Udon is a Japanese stir-fried udon noodles commonly seen on izakaya menus in Japan. The thick, chewy noodles are stir fried with meat and all your favorite veggies in a delicious soy-based sauce that’s refreshingly tangy. It’s delicious enjoyed hot with an ice-cold beer. But, it’s actually also a balanced weeknight dinner with protein, carbs, and fiber that’s ready in 15 minutes. The next time you need to clean your fridge and use up all your veggies, you have to make this stir-fried noodle!
Yaki Udon Ingredients
- 2 packs Frozen Udon
Yaki Udon Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 3 tbsp Worcestershire Sauce
- 1 tbsp Sugar
Yaki Udon Toppings
- 1/3 cup Hot Pot Sliced Pork Belly Optional, can replace with chicken, beef, shrimp or tofu
- 1/2 Onion sliced
- 1 cup shredded Cabbage
- 1/2 Carrot sliced
- 6 Shiitake Mushroom sliced
Udon Noodles
Udon is a Japanese wheat noodles that’s extra thick. I always use frozen udon in the freezer if I need something quick. They’re super convenient, and can turn into a full meal quickly. Instead of frozen, you can also use fresh, dry, or vacuum-sealed udon. To prepare it, simply pour hot water over the frozen udon to loosen the noodles from each other. This step will cut down the cooking time and prevent soggy udon. I was not joking when I say I always have frozen udon ready to go, so check out my other Udon Recipes Under 30 Minutes .
Pork Belly (Or Other Proteins!)
I’m using pork belly for this recipe today. But, I actually love switching this with other proteins too! Here’s how to prepare each protein to add into your Yaki Udon, and then you can just add it in at the last step.:
- Chicken Bites: Season with salt and pepper, then pan-fried until 80% cooked.
- Pan-Fried Tofu: Coat with a thin layer of tapioca starch, and pan-fry until crispy.
- Hotpot Beef Slices: Thinly sliced shabu-shabu or hotpot beef sautéed for 1–2 minutes just until it loses its pink color so it stays juicy.
- Seafood (Shrimp or Squid): Peeled, deveined shrimp or sliced squid tubes scored and sautéed for 2–3 minutes until just cooked through.
- Ground Pork or Turkey: Browned in the pan with a dash of soy sauce and dark soy sauce for maximum umami and fast prep.
- Fish Cakes (Kamaboko or Satsuma-age): Thinly sliced and tossed straight into the stir-fry toward the end to warm through.
How To Make Japanese Yaki Udon
- Pour hot water all over the frozen udon to separate the noodle. This will prevent soggy, overcooked udon noodles.
- In a bowl, prepare the sauce by mixing the oyster sauce, soy sauce, sugar, and Worcestershire sauce.
- In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the sliced pork belly and sautés for 2-3 minutes or until edges are golden brown.
- Next, add in all the vegetables and sauté for 2-3 minutes or until vegetables are soft, onion is translucent, and some color is on the cabbage.
- Add in udon noodle and sauté for 30 seconds before adding in all the sauce.
- Sauté on high heat for 2-3 minutes and garnish with green onion.
ENJOY!!
乾杯🍻 gānbēi
Other Classic Izakaya Recipes To Make With Yaki Udon
Yaki Udon 焼きうどん: Japanese Stir Fried Udon
By Tiffy Cooks
Ingredients
- 2 packs Frozen Udon
Yaki Udon Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 3 tbsp Worcestershire Sauce
- 1 tbsp Sugar
Yaki Udon Toppings
- 1/3 cup Hot Pot Sliced Pork Belly Optional, can replace with chicken, beef, shrimp or tofu
- 1/2 Onion sliced
- 1 cup shredded Cabbage
- 1/2 Carrot sliced
- 6 Shiitake Mushroom sliced
Instructions
- Pour hot water all over the frozen udon to separate the noodle. This will prevent soggy, overcooked udon noodles.
- In a bowl, prepare the sauce by mixing the oyster sauce, soy sauce, sugar, and Worcestershire sauce.
- In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the sliced pork belly (or other meat) and sautés for 2-3 minutes or until edges are golden brown. Set aside.
- Next, add in all the vegetables and sauté for 2-3 minutes or until vegetables are soft, onion is translucent, and some color is on the cabbage.
- Add in udon noodle, and sauté for 30 seconds before adding in all the sauce.
- Add the meat back in. Sauté on high heat for 2-3 minutes and garnish with green onion.
Super easy! I had teriyaki sauce so used what I had. Love your easy to follow recipes
What can I use instead of worcestershire sauce next time? I didn’t like its smell. 🙁
Hi Tanha, to replace Worcestershire sauce’s tangy flavor, you can use tonkatsu sauce, black vinegar, or A1 sauce to replace that fruity-tart but savory flavor it brings. Let me know if it works!
Tiffy