Yaki Udon is a comforting Japanese stir-fried noodle dish made with thick, chewy udon noodles tossed in a savory sauce. It’s seriously my favorite (probably because udon noodles are my favorite noodle, so maybe I’m biased). Unlike soup-based udon dishes, Yaki Udon is cooked in a hot pan or wok with vegetables, protein, and a soy-based seasoning. The noodles are soft and satisfyingly bouncy! It’s simple, hearty, and adaptable.
Traditionally, Yaki Udon includes cabbage, carrots, onions, and scallions, along with pork, chicken, beef, shrimp, or tofu. Everything cooks quickly over high heat, making it a fast meal that is still flavorful. Because udon noodles are thicker than ramen or spaghetti, they hold up beautifully to sauces and chunky ingredients.
It’s also one of my favorite “clean out the fridge” meals. Whenever I have random vegetables that need to be used up – half a bell pepper, a handful of spinach, leftover mushrooms, or a lone zucchini… they all find a home in Yaki Udon! That’s the beauty of stir fry dishes. The sauce ties everything together, so even the most mismatched mix of ingredients tastes intentional and delicious. It’s forgiving, flexible, and perfect for reducing food waste.
So let’s get into it!
Ingredients:
For the Stir-Fry:
- Garlic: Adds an aromatic base and savory depth right from the start.
- Ground Beef: Provides hearty, savory protein and richness that pairs beautifully with the bold sauce. Feel free to substitute for any other protein (shrimp, tofu, chicken thighs, etc.).
- Green Onions: Bring a mild onion flavor and freshness; they soften slightly but still keep a bit of bite.
- Yellow Onion: Adds natural sweetness and texture as it cooks down.
- Cabbage: Gives bulk, subtle sweetness, and a tender-crisp texture that soaks up the sauce.
- Carrot: Adds a touch of sweetness, color, and light crunch.
- Udon Noodles: Thick, chewy wheat noodles that hold onto the sauce and give the dish its signature texture.
- Black Pepper: Adds gentle heat and balances the sweetness in the sauce.
- Sesame Oil: Drizzled at the end for a nutty aroma and finishing flavor boost.
For the best texture, I recommend fresh or frozen udon. They’re thicker, softer, and have that signature chewy bounce. Dried udon works in a pinch, but the texture won’t be quite as tender and springy.
For the Sauce:
- Dark Soy Sauce: Provides deep color and a rich, salty umami base. You can definitely use regular soy sauce as well – I just like to use dark soy sauce for the color.
- Oyster Sauce: Adds savory sweetness and depth that makes the sauce taste full and complex.
- Water: Helps loosen the sauce so it evenly coats the noodles.
- Mirin: A lightly sweet rice wine that balances the saltiness and adds subtle brightness.
- Sugar: Enhances the sweet-savory balance and rounds out the flavors.
- Rice Wine Vinegar: Adds a gentle acidity to keep the sauce from tasting too heavy.
How to Make Yaki Udon
- Mix all the sauce ingredients together and set aside.
- Cook the garlic and ground beef in a large pan.
- Add the vegetables and stir-fry briefly.
- Add the udon noodles and toss everything together.
- Pour in the sauce and cook until well coated and heated through.
- Finish with sesame oil and any desired toppings, then serve.
Love udon noodles?
Try my other udon recipes!:
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Yaki Udon (Stir-Fried Udon Noodles)
- Total Time: 25 minutes
Description
My Yaki Udon is a savory Japanese stir-fried noodle dish made with thick, chewy udon noodles tossed with vegetables, ground beef, and a flavorful soy-based sauce.
Ingredients
For the Stir Fry:
- 1 tbsp butter or neutral oil
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 2 green onions, cut into 2-inch pieces
- 1/4 yellow onion, thinly sliced
- 1/4 head cabbage (~6 oz), chopped (or substitute bok choy)
- 1/4 large carrot (~2 oz), julienned
- 2 servings udon noodles, cooked
- 1/2 tsp black pepper
- 1 tsp sesame oil
For the Sauce:
- 2 tbsp dark soy sauce (substitute regular soy sauce)
- 2 tbsp oyster sauce
- 1/4 cup water
- 1 tbsp mirin
- 1/2 tbsp sugar
- 1 tsp rice wine vinegar
Optional Toppings:
- Beni shoga (pickled red ginger)
- Katsuobushi (bonito flakes)
- Green onions, chopped
- Chili oil or chili crisp
Instructions
- In a small bowl, whisk together dark soy sauce, oyster sauce, water, mirin, sugar, and rice wine vinegar. Set aside.
- Heat butter or oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in yellow onion, cabbage, carrot, and green onions. Cook for 2 – 3 minutes until slightly softened but still crisp.
- Loosen the udon noodles (rinse briefly under warm water if needed). Add them to the pan and toss to combine with the beef and vegetables.
- Pour the sauce over everything and toss well to coat. Cook for another 2 – 3 minutes until the noodles absorb the sauce and everything is heated through.
- Finish with black pepper and drizzle with sesame oil. Top with beni shoga, katsuobushi, extra green onions, or chili crisp if desired. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2-3
Added chili crisp on top like Kyrié recommended in the recipe card and this was 10/10!!! Making again on repeat! Delish
Woohooo! So good with it on top 🙂 thanks for trying my recipe, Maria