Yaki Udon: A Quick and Delicious Japanese Stir-Fry Noodle Dish

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Yaki udon is a tasty Japanese stir-fry dish you can whip up in no time. It’s perfect for busy weeknights when you want something quick and yummy. You can make yaki udon in just 20 minutes from start to finish.

This recipe uses chewy udon noodles, pork, and veggies cooked in a savory sauce. You can swap the pork for chicken or tofu if you prefer. The best part? It’s super easy to customize with your favorite ingredients.

Exact Ingredients List

Here’s what you’ll need to make yaki udon:

Noodles and Protein:

• 1 pound udon noodles (frozen or fresh)
• 1/2 pound thinly sliced pork belly

Vegetables:

• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 carrot, julienned
• 1 cup shredded cabbage
• 1/2 cup sliced mushrooms
• 2 green onions, chopped

Sauce Ingredients:

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• Pinch of black pepper

Other:

• 2 tablespoons vegetable oil

You can easily adjust the amounts based on how many people you’re cooking for. Feel free to swap out the pork for chicken, beef, or tofu if you prefer. The veggies are also flexible – use what you have on hand!

Instructions

Start by boiling frozen udon noodles for 1 minute, then drain and set aside. For fresh noodles, follow the package directions.

Mix the sauce ingredients in a small bowl and set aside.

Heat oil in a large wok over medium-high heat. Add pork and stir-fry until no longer pink. Remove and set aside.

Add more oil to the pan. Stir-fry onions and garlic for about a minute.

Toss in carrots, cabbage, and mushrooms. Cook until tender-crisp, about 2-3 minutes.

Return the pork to the pan with the udon noodles. Pour in the sauce and toss everything together.

Cook for 1-2 minutes until the noodles are heated through.

Take the pan off the heat and mix in green onions. Taste and adjust seasoning if needed.

Serve your yaki udon hot, topped with extra green onions if you like. Enjoy your delicious homemade stir-fried noodles!

Possible Substitutes List & Recipe Variations

You can easily customize yaki udon to fit your tastes or what’s in your fridge. Here are some ingredient swaps to try:

Noodles: Swap udon for soba, ramen, or even spaghetti in a pinch.

Protein: Try chicken, beef, shrimp, or tofu instead of pork.

Veggies: Mix it up with broccoli, zucchini, snap peas, or bell peppers.

For a veggie-packed version, double the vegetables and skip the meat. You can make it gluten-free by using rice noodles and tamari instead of soy sauce.

Want it spicy? Add a dollop of chili oil or sriracha to the sauce. For a richer flavor, try adding a pat of butter at the end.

You can also play with the sauce. Try these additions:

• A splash of rice vinegar for tang
• Grated ginger for warmth
• A spoonful of hoisin sauce for sweetness

Remember, yaki udon is flexible. Feel free to experiment with what you like or have on hand. The key is to keep the noodles chewy and the veggies crisp.

Tips, Tricks & Storing

Choose the right noodles. Fresh or frozen udon noodles work best for yaki udon. If using dried noodles, cook them slightly less than the package instructions.

Don’t overcook your veggies. Keep them crisp-tender for the best texture and flavor.

Customize your protein. Try chicken, beef, tofu, or shrimp instead of pork.

Make it spicy. Add a dash of sriracha or red pepper flakes for some heat.

Prep ingredients ahead. Cut vegetables and mix the sauce in advance to make cooking even quicker.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water and microwave or stir-fry until hot.

For meal prep, keep the sauce separate and add it when reheating to prevent soggy noodles.

Try these veggie swaps:

• Bell peppers
• Broccoli
• Snap peas
• Bean sprouts

Make extra sauce and keep it in the fridge. It’s great for quick stir-fries or as a dipping sauce.