Name: Yaki Udon (Quick & Easy Stir-Fried Noodles)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Japanese
Ingredients: For the Sauce:; 1½ tablespoons dark soy sauce; 1½ tablespoons oyster sauce; 1 tablespoon mirin; ¾ tablespoon brown sugar For the Stir-Fry: 500g (1 pack) udon noodles; 1 tablespoon neutral oil (e.g., vegetable or canola); 2 carrots, shredded; 5 green onions, cut into thirds; 5–8 mushrooms, sliced; ½ small yellow onion, sliced Optional Toppings: Sesame seeds; Additional sliced green onions; Fried egg

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This one’s for those days when you want something warm, satisfying, and a little different from your usual dinner routine—but still easy enough to pull together after work. Yaki Udon is my go-to when I’m craving takeout but want something homemade. It’s packed with chewy noodles, stir-fried veggies, and a savory sauce that clings to every bite. And the best part? It comes together in 20 minutes flat.

Why You’ll Love This Recipe

It’s quick—like, genuinely quick. You’ll be eating in under 30 minutes.
Super customizable: swap out veggies or protein based on what’s in your fridge.
It tastes like something you’d order at a Japanese restaurant, but you made it yourself.
One pan. No fuss. Minimal cleanup.

Ingredients (Just a Peek!)

You’ll find the full list of ingredients and measurements down below, but here’s a little preview of what you’ll need:

Udon noodles – the thick, chewy kind
Soy sauce, oyster sauce, and mirin – the flavor trifecta for the sauce
Garlic and ginger for that base flavor
A mix of your favorite stir-fry veggies like cabbage, carrots, or mushrooms
Optional protein – think chicken, shrimp, tofu, or beef

Directions

Prepare the Noodles

If you’re using frozen or vacuum-sealed udon, cook or soak them according to the package instructions. Once they’re loosened and tender, drain and set aside. Don’t overcook—udon noodles are best with a little bite.

Stir-Fry the Veggies

Heat a large pan or wok over medium-high heat and drizzle in some neutral oil. Toss in your sliced onions, mushrooms, and any veggies you’re using. Stir-fry until just tender, about 3–5 minutes. You still want a bit of crunch.

Add Garlic and Ginger

Scoot the veggies to the side and add a touch more oil if needed. Toss in the minced garlic and ginger, and let them sizzle for about 30 seconds, just until fragrant. Then mix them into the veggies.

Add the Sauce and Noodles

Pour in your soy sauce, oyster sauce, mirin, and a small splash of water or noodle-cooking water if needed. Add the noodles and use tongs to toss everything together until the sauce coats each strand and the noodles are heated through.

Finish and Serve

Give everything a quick taste and adjust seasoning if needed. Serve hot, topped with sesame seeds, scallions, or even a fried egg if you’re feeling fancy.

Expert Tips and Tricks

Use fresh or frozen udon—dried versions tend to be less chewy.
Prepping all your ingredients ahead makes stir-frying quick and smooth.
Don’t crowd the pan or your veggies will steam instead of stir-fry.
Want extra umami? Add a small spoonful of miso paste to the sauce.

Recipe Variations and Possible Substitutions

Swap the oyster sauce with hoisin if needed (it’ll be a little sweeter).
No mirin? A splash of rice vinegar and a pinch of sugar can work in a pinch.
Use whatever veggies you have—bell peppers, bok choy, or even zucchini.
Add protein! Chicken, beef, shrimp, tofu, or tempeh are all great additions.

Serving and Pairing Suggestions

Yaki Udon is a complete meal on its own, but I love serving it with a little side of Japanese cucumber salad or some steamed edamame. A hot bowl of miso soup makes it feel like a full-on takeout night at home. For drinks, something light like iced green tea or a crisp Japanese beer pairs beautifully.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it in a skillet over medium heat with a splash of water or soy sauce to loosen things up. Microwave works too—just don’t overheat or the noodles can get rubbery.

FAQs

Can I use ramen or soba noodles instead?
You can, but the texture won’t be the same. Udon’s chewy bite is what really makes this dish shine.

Is Yaki Udon spicy?
Not usually, but you can add chili flakes, sriracha, or a bit of chili oil if you want to turn up the heat.

Can I make it gluten-free?
Yes! Just use gluten-free tamari instead of soy sauce, and make sure your noodles and oyster sauce are gluten-free too.

Can I make this ahead of time?
You can prep the sauce and chop your veggies ahead. Cook it fresh for the best texture, but leftovers reheat well.

Conclusion

Yaki Udon is one of those magical recipes that hits every note—savory, slightly sweet, a little salty, and totally comforting. It’s endlessly flexible and ridiculously easy, which is why it’s in my weekly dinner rotation. Whether you’re new to stir-fry or just need a reliable noodle fix, this dish is a keeper.

Yaki Udon (Quick & Easy Stir-Fried Noodles)

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This quick and flavorful Japanese stir-fry features thick, chewy udon noodles tossed with a savory sauce and a medley of vegetables. It’s a versatile dish that’s perfect for busy weeknights and can be customized with your favorite proteins.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings
Category: Main Course
Method: Stir Fry
Cuisine: Japanese

Ingredients

For the Sauce:
1½ tablespoons dark soy sauce
1½ tablespoons oyster sauce
1 tablespoon mirin
¾ tablespoon brown sugar

For the Stir-Fry:
- 500g (1 pack) udon noodles
- 1 tablespoon neutral oil (e.g., vegetable or canola)
- 2 carrots, shredded
- 5 green onions, cut into thirds
- 5–8 mushrooms, sliced
- ½ small yellow onion, sliced
  
  Optional Toppings:
  - Sesame seeds
  - Additional sliced green onions
  - Fried egg

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Instructions

Prepare the Sauce:
In a small bowl, combine dark soy sauce, oyster sauce, mirin, and brown sugar. Stir until the sugar dissolves. Set aside.
Cook the Udon Noodles:
Bring a pot of water to a boil. Add udon noodles and cook according to package instructions (usually 1–2 minutes). Drain and set aside.
Stir-Fry the Vegetables:
Heat oil in a large skillet or wok over medium-high heat. Add carrots, green onions, mushrooms, and yellow onion. Stir-fry for about 5 minutes until vegetables are tender-crisp.
Combine Noodles and Sauce:
Add the cooked udon noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles. Toss everything together and cook for an additional 1–2 minutes until the noodles are heated through and well-coated with the sauce.
Serve:
Divide the yaki udon among serving plates. Garnish with sesame seeds, additional green onions, or a fried egg if desired. Serve hot.

Notes

Protein Additions: Feel free to add cooked chicken, shrimp, tofu, or beef to make it a more substantial meal.
Vegetable Variations: Bell peppers, bok choy, or zucchini can be great additions or substitutions based on availability.
Sauce Adjustments: If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of chili oil to the sauce.