Easy 15-Min Yaki Udon
Are you craving a quick and delicious meal? Look no further! This easy yaki udon noodles recipe is the perfect solution for busy weeknights.
Yaki udon is a beloved Japanese dish that brings together thick, chewy udon noodles and a colourful medley of vegetables, all stir-fried to perfection in a savoury sauce.
You can get the fresh udon noodles I used here!
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About this recipe
Yaki udon is my go-to for a quick, comforting meal that’s packed with flavour and ready in just 15 minutes!
This Japanese stir-fried noodle dish is all about chewy udon noodles tossed in a savoury, umami-rich sauce, paired with fresh veggies and your choice of protein. It’s simple, satisfying, and seriously addictive.
The best part? Yaki udon is endlessly customisable! Got leftover veggies or meat in the fridge?
Throw them in. Want a vegetarian option? Skip the meat and load up on mushrooms or tofu.
This recipe is all about making something delicious with minimal effort, which makes it perfect for weeknight dinners or a lazy weekend treat.
Plus, the homemade sauce is super easy to whip up – no need for fancy ingredients, just a handful of pantry staples that bring that authentic Japanese flavour straight to your kitchen.
Whether you're a noodle enthusiast or just looking for a quick recipe to shake up your dinner rotation, this 15-minute yaki udon is a total winner.
Ingredients
- 2 packs of fresh udon noodles (vacuum-packed, fresh or frozen)
- 1 medium carrot, julienned
- 1 small onion, finely sliced
- A few shiitake mushrooms, finely sliced
- Handful of cabbage leaves
- Handful of spring onions, chopped
- 1 tbsp ginger, finely sliced
- Optional: 300g sliced chicken thigh or breast
For the sauce
- 3 tbsp light soy sauce
- 2 tbsp Japanese soy sauce (or more of light soy sauce)
- 1/2 tbsp dark soy sauce
- 2 tbsp mirin
- 1/2 tsp sesame oil
Pair it with
Instructions
- Boil your udon noodles for just a couple of minutes until heated through. Drain and briefly rinse under cold water. Set aside for later.
- In a large pan or wok, heat a splash of oil over medium heat. Add the finely sliced onion and sauté until it becomes soft. Next, toss in the ginger, julienned carrot, shiitake mushrooms, and sliced cabbage. Cook for about 5-7 minutes until the vegetables are tender.
- Once the vegetables are cooked, add the udon noodles to the pan and mix everything together.
- In a small bowl, whisk together the light soy sauce, Japanese soy sauce, dark soy sauce, mirin, and sesame oil. Pour this flavourful sauce over the noodles and vegetables, tossing everything together until well-coated. Taste and adjust salt levels if needed.
- If you’re including chicken, stir it in now and cook until heated through. Garnish your dish with chopped spring onions before serving!
FAQs
1. Can I use frozen udon noodles?
Absolutely! Frozen udon noodles are perfect for this recipe. Just blanch them in boiling water for a minute to separate the strands before adding them to the stir-fry.
2. What can I substitute for udon noodles?
If you don’t have udon, you can substitute with any thick wheat noodles, even ramen noodles. Keep in mind the texture will be slightly different, but still delicious!
3. Can I make this recipe vegetarian or vegan?
Definitely! Swap out the protein for tofu, tempeh, or mushrooms, and use vegetarian oyster sauce or soy sauce instead of fish-based sauces.
4. What vegetables work best in yaki udon?
This recipe is super versatile! Common choices include cabbage, carrots, bell peppers, onions, or snap peas. Feel free to use whatever veggies you have in your fridge.
5. Can I add more protein to this dish?
Yes! Chicken, beef, pork, shrimp, or even an egg on top are great additions. Cook them before adding the noodles for best results.
6. What if I don’t have yaki udon sauce?
No worries! A mix of soy sauce, oyster sauce, a splash of mirin (or rice vinegar), and a touch of sugar can be a quick homemade alternative. Adjust to taste for that perfect balance of savoury and sweet.
7. How do I prevent the noodles from sticking together?
If the noodles are sticking, toss them in a bit of sesame oil before stir-frying, or ensure you’re using enough sauce during cooking to keep everything well-coated.
8. Can I make this in advance?
Yaki udon is best enjoyed fresh, but you can prepare the ingredients ahead of time. If storing leftovers, keep them in an airtight container in the fridge and reheat in a hot pan with a splash of water or soy sauce to freshen them up.
9. How spicy is this recipe?
The spice level depends on your preference! Add chilli flakes, Sriracha, or your favourite hot sauce to turn up the heat.
10. What toppings go well with yaki udon?
Garnish with sesame seeds, chopped green onions, pickled ginger, or even bonito flakes for an extra touch of flavour.
Video demonstration
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