Make this easy 15 minute Japanese udon noodle recipe at home. It's better than takeout and is a quick and satisfying meal for busy weeknights. Whether you’re craving chicken stir fry udon noodles or a simple yaki udon stir-fry loaded with veggies, this foolproof recipe is a must-try!
Table of contents
- Why this Udon Noodle Recipe Works
- What is Yaki Udon?
- What are Udon Noodles Made Of?
- Udon Noodles vs Soba Noodles: What’s the Difference?
- Ingredients
- Equipment Needed
- How to Make Udon Noodle Stir-Fry
- How to Prepare Your Udon Noodles for Stir-Frying
- Pro-Tips to Make the Best Udon Noodle Stir-Fry
- Variations for Yaki Udon Stir Fry
- How to Adjust the Flavor of the Sauce for Udon Stir Fry
- What to Serve with Yaki Udon?
- Storage and Reheating
- More Asian Inspired Recipes
Why this Udon Noodle Recipe Works
- Quick and easy to cook - ready in 15 minutes!
- Highly customizable by swapping vegetables and protein of choice.
- Simple, accessible ingredients found at most grocery stores or Asian markets
- Big flavor with minimal effort perfect for busy weeknights
What is Yaki Udon?
Yaki udon (焼きうどん) is a classic Japanese udon noodle stir-fry made with thick, chewy udon noodles tossed in a savory sauce. The word “yaki” means “grilled” or “fried,” which refers to the cooking method used in this dish.
It’s typically cooked with a mix of vegetables and protein like chicken, pork, or shrimp, then coated in a rich, umami-packed sauce made from soy sauce, mirin, and sometimes oyster sauce. The result is a slightly sweet, savory, and deeply satisfying yaki udon stirfry.
What are Udon Noodles Made Of?
Udon noodles are made from just three simple ingredients: wheat flour, water, and salt. They’re known for their signature thick and chewy texture, perfect for a hearty udon noodle recipe like this one.
In Japan, fresh udon noodles are often handmade and used in soups or stir-fries like yaki udon. In the U.S., you’ll typically find pre-packaged udon noodles that are fresh or frozen, making it easy and convenient to cook.
Types of Udon Noodles You’ll Find in Stores:
- Sanuki Udon (Vacuum Sealed) – Pre-cooked and can be frozen, known for their firm, chewy texture
- Dried Udon – Shelf-stable and requires boiling before use.
Udon Noodles vs Soba Noodles: What’s the Difference?
While both are popular in Japanese cuisine, udon and soba noodles offer very different textures:
- Udon noodles are thick, soft, and chewy with a mild flavor made from wheat flour, water, and salt that easily absorbs sauces
- Soba noodles are thinner, made from buckwheat, and have a slightly nutty, earthy taste
Ingredients
Udon noodles – Frozen udon works best for this recipe.
Vegetables – mix of carrots, mushrooms, and cabbage to add a crunch, color, and fiber
Aromatics - onion, garlic, and scallions to build a flavorful base
Protein – Skinless boneless chicken thighs (cut into bite-sized pieces).
Sauces - combination of dark soy sauce, oyster sauce, mirin, sugar and rice wine vinegar for a rich, tangy depth.
Equipment Needed
Using a wok is recommended since it is ideal for high-heat stir-frying, but a large nonstick skillet is a great alternative if you don’t have a wok.
How to Make Udon Noodle Stir-Fry
1. Cook the noodles
Bring a pot of water to a boil. Add frozen udon noodles and blanch for about 1 minute until loosened. Gently separate with chopsticks, then drain, rinse with cold water and set aside.
2. Prep the ingredients
Wash and slice vegetables, then set aside. In a small bowl, combine all the sauce ingredients and mix well. Heat a wok over medium-high heat and add oil.
3. Cook the chicken and vegetables.
Add the chicken to the wok and stir-fry for about 10 minutes until cooked through.
Add more oil as needed, toss in the mushrooms and carrots and cook for 1 minute. Add the onions and garlic, sauté until fragrant, then add the cabbage and cook until slightly softened.
4. Stir-fry everything together
Add the noodles to the wok, then pour in the sauce. Toss everything together until evenly coated and heated through, about 1 minute.
How to Prepare Your Udon Noodles for Stir-Frying
Depending on which udon noodles you’re using, there are different ways to do so:
- Bring a pot of water to a boil
- Add frozen udon noodles and blanche with hot water for 1–2 minutes until loosened
- Drain and rinse briefly under cold water to stop cooking and remove excess starch
- Boil in a large pot of water for 7–10 minutes or according to package instructions
- Drain and rinse under cold water to remove excess starch
- Gently separate the noodles with chopsticks or tongs, then drain
Pro-Tips to Make the Best Udon Noodle Stir-Fry
- Prep everything ahead of time – Stir-frying moves fast so make sure you have your ingredients ready.
- Make sure your pan or wok is big enough – Cook in batches if needed for better texture. Overcrowding the pan would result to unevenly cooked noodles.
- Toss sauce at the end – This keeps everything glossy and evenly coated.
- Buy prepackaged cut veggies - precut veggies like broccoli, carrots and cabbage makes prep convenient.
Variations for Yaki Udon Stir Fry
Protein Variations
- Shrimp for a lighter, seafood option
- Ground beef or ground pork for a richer, meatier flavor
- Tofu for a vegetarian udon noodle stir-fry
Vegetable Variations
- Bell peppers
- Snow peas or snap peas
- Bok choy or spinach
- Bean sprouts
- Broccoli
Noodle Variation
- Yakisoba noodles - You can use yakisoba noodles, which are thinner wheat noodles, similar to Chinese egg noodles.
How to Adjust the Flavor of the Sauce for Udon Stir Fry
A good udon stir fry sauce should be umami-forward, slightly sweet, and well-balanced so it clings to the noodles. But you can definitely customize the taste based on your preference:
- For a sweeter sauce: Add more mirin or more sugar
- For a richer umami taste: Add more oyster sauce or a splash of fish sauce.
- For a spicy kick: Stir in chili oil, sriracha, or red pepper flakes.
- For a lighter version: Use low-sodium soy sauce and reduce the sugar.
What to Serve with Yaki Udon?
- Din Tai Fung Inspired Cucumber Salad - Crunchy and fresh with a tangy, garlicky taste that’s perfect for balancing the umami flavors of the chicken stir fry udon noodles.
- Spring Rolls – Light and herb-packed, these keep the meal from feeling too heavy.
- Tempura – Try my tempura-batter recipe to coat your vegetables or shrimp and add a classic Japanese pairing with great texture contrast
- Rice Cooker Oyakodon - Pair the udon noodles with this chicken and egg rice bowl for a complete Japanese meal!
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days
- Reheating: Reheat in a pan over medium heat with a splash of water to loosen the noodles
- Microwave option: Heat in short intervals, stirring in between to prevent drying out
FAQs
Udon noodles and pasta are similar in calories, but udon noodle stir-fry can feel lighter depending on the sauce and ingredients used. But in terms of the veggie content, this is more vegetable forward than pasta.
it is a rich, savory, and slightly sweet dish. The noodles has a very mild, neutral, and slightly sweet, wheat flavor that absorbs the umami-forward sauce with a balanced sweetness from mirin and sugar.
Yes, this udon noodle recipe can be a balanced meal when made with lean protein and plenty of vegetables. To make it lighter, use low-sodium soy sauce, load up on veggies, and reduce the amount of noodles for a lower-carb option.
Yes, this udon noodle recipe can be a balanced meal when made with lean protein and plenty of vegetables. To make it lighter, use low-sodium soy sauce, load up on veggies, and reduce the amount of noodles for a lower-carb option.
Udon noodles become sticky from excess starch, overcooking, or too much sauce. Make sure to rinse briefly and avoid overcooking to help keep them separate and chewy.
More Asian Inspired Recipes
Udon Noodle Recipe
Equipment
Ingredients
- 2 8.8 oz frozen udon noodles
- ½ lb chicken thigh, boneless skinless cut into bite size pieces
- 2 cloves garlic, minced
- ½ small onion, sliced
- 2 stalks green onion cut into 2 inch pieces
- 1 ½ cup cabbage cut into 2-3 inch pieces
- 1 cup carrots, cut into matchsticks size
- 4 mushrooms, sliced
- 1-2 tablespoon cooking oil
- salt and pepper to taste.
Yaki udon sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoon mirin
- ½ tablespoon sugar
- ½ teaspoon sesame oil
Instructions
- Fill a medium pot with water, take it to a boil on medium high heat. Cook the frozen noodles for about 1 minute. Pour noodles into a colander, drain and rinse with cold water, set aside.
- In a small bowl, add all the sauce ingredients, stir until mixed through, set aside.
- Heat a wok with some oil on medium high heat. Add the chicken, then salt and pepper to taste. Stir fry for about 5-10 minutes until it is cooked through.
- Add more oil as needed, add mushrooms and carrots and cook down for 1 minute.
- Add onions and garlic, and cabbage, saute until mixed through, about 1 minute.
- Add noodles and sauce. Mix together until all the noodles are covered with the sauce, cook for about 1 minute until noodles are warmed through. Turn off heat and serve immediately.
Notes
- Use frozen udon noodles for best results.
- Substitute with any preferred protein or vegetables.
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