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Yaki Udon

Shruthi
Yaki Udon is a quick and comforting Japanese stir-fried noodle dish.Thick udon noodles are tossed with tender vegetables and your choice of protein.A savory sauce adds soy, sweetness, and deep umami flavor.High-heat stir-frying gives the ingredients a deliciously smoky finish.The noodles remain thick, chewy, and wonderfully satisfying.Serve hot with green onions, sesame seeds, nori, or bonito flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 550 kcal

Ingredients
  

For the Yaki Udon

  • 14 oz (400 g) fresh or frozen udon noodles
  • 1 tablespoon vegetable oil
  • 8 oz (225 g) chicken breast, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned
  • 1 cup mushrooms, sliced
  • 1 small bell pepper, thinly sliced
  • 2 green onions, sliced
  • 2 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger

For the Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water

For Garnishing

  • Sliced green onions
  • Toasted sesame seeds
  • Shredded nori
  • Bonito flakes, optional
  • Pickled ginger, optional

Instructions
 

Prepare the Udon Noodles

  • If using frozen udon, cook or loosen the noodles according to the package instructions. Fresh udon can usually be loosened briefly in hot water.
    Drain thoroughly and set aside.
    Avoid overcooking the noodles because they will cook again in the wok or skillet.

Prepare the Sauce

  • In a small bowl, combine soy sauce, oyster sauce, mirin, rice vinegar, sesame oil, sugar, and water.
    Mix until the sugar is dissolved.
    Set the sauce aside.

Prepare the Chicken

  • Pat the chicken dry and slice it into thin, bite-sized pieces.
    Thin slices cook quickly and remain tender during stir-frying.

Heat the Pan

  • Heat a large wok or skillet over medium-high to high heat.
    Add the vegetable oil and allow it to become hot.

Cook the Chicken

  • Add the sliced chicken to the hot pan.
    Stir-fry for approximately 3–4 minutes, or until the chicken is cooked through and lightly browned.
    Transfer the chicken to a plate temporarily if your pan is small.

Add the Udon

  • Add the prepared udon noodles to the pan.
    Return the chicken to the wok if you removed it earlier.
    Toss everything together gently so the noodles do not break.

Add the Sauce

  • Pour the prepared sauce over the noodles.
    Use tongs or chopsticks to toss everything together until the noodles and vegetables are evenly coated.
    Cook for another 2–3 minutes until the sauce is absorbed and the noodles are hot.

Garnish and Serve

  • Turn off the heat and sprinkle the Yaki Udon with sliced green onions and toasted sesame seeds.
    Add bonito flakes, shredded nori, pickled ginger, or Japanese chili flakes if desired.
    Serve immediately while hot.

Notes

  • Use thick udon noodles: Their chewy texture is essential to traditional Yaki Udon.
  • Do not overcook the noodles: They should remain pleasantly chewy.
  • Use high heat: High-temperature cooking gives the vegetables and noodles better flavor.
  • Prepare everything beforehand: Stir-frying happens quickly, so have all ingredients ready.
  • Avoid overcrowding: A crowded pan can steam the ingredients instead of stir-frying them.
  • Adjust the sauce: Add more soy sauce for saltiness or mirin for additional sweetness.
  • Handle noodles gently: Toss instead of aggressively stirring to prevent breaking.
  • Serve immediately: Yaki Udon tastes best when freshly cooked.

 

Keyword Chicken Yaki Udon, easy Japanese noodles, Easy Yaki Udon, Japanese Stir-Fried Udon, Udon noodle recipe, Yaki Udon