Yaki Udon Noodles Stirfry
Yaki Udon is a popular Japanese stir-fried noodle dish. You cook thick and chewy udon noodles with vegetables, protein, and a savoury sauce. It is quick, delicious, and easy to make. You can find it in Japanese restaurants, but it is also simple to prepare at home.
You will love Yaki Udon because it is flavourful and filling. The sauce gives it a rich umami taste. The vegetables add freshness, and the protein makes it a complete meal. You can also customize it with your favourite ingredients.
What is udon made from?
Udon noodles are made from wheat flour, water, and salt. The dough is kneaded until smooth, then rolled out and cut into thick, chewy strands. Traditional udon has a soft yet firm texture, making it perfect for soups and stir-fries. Some variations may include different flours, but classic udon is always wheat-based.
Difference Between Yaki Udon and Yakisoba
Yaki Udon uses thick, chewy udon noodles made from wheat flour. It has a more savoury, umami-rich taste using soy sauce, oyster sauce, and Worcestershire sauce. Yaki Udon has a softer, chewier texture due to its thick noodles. Yaki Udon originated in Fukuoka, Japan, during the 1940s when a chef substituted udon for yakisoba noodles.
Yakisoba uses thin, wheat-based noodles (similar to ramen) that have a firmer texture. It has a sweeter, tangier taste because it uses a special yakisoba sauce (similar to Worcestershire sauce but slightly sweeter). Yakisoba has a springier, firmer bite with slightly crispy edges when stir-fried. Yakisoba was inspired by Chinese stir-fried noodles and has been popular in Japan for over a century.
Both dishes are stir-fried with vegetables and protein, but Yaki Udon absorbs sauce differently due to its thickness, while Yakisoba gets a light coating of sauce that enhances its slightly crispy texture.
The History of Yaki Udon
Yaki Udon comes from Japan. It started in the 1940s in a restaurant in Fukuoka. The chef wanted to make yakisoba but only had udon noodles. So, he stir-fried the udon with soy sauce and vegetables. This simple dish became very popular. Today, you can find different versions across Japan and the world.
Ingredients You Need
You need a few basic ingredients to make Yaki Udon:
Udon noodles – Thick and chewy noodles that absorb flavours well.
Vegetables – Cabbage, carrots, mushrooms, and bell peppers work well.
Protein – Chicken, beef, shrimp, pork, or tofu are great options.
Sauce – A mix of soy sauce, oyster sauce, mirin and rice vinegar.
How to Cook Yaki Udon?
Prepare the noodles – If you use vacuum-packed udon, add them to the hot water and let it sit for 2 minutes. If you use dried udon, cook them according to the package instructions.
Cook the protein – Heat oil in a pan and stir-fry your chosen protein until fully cooked. Remove and set aside.
Sauté the vegetables – In the same pan, stir-fry the vegetables for a few minutes until tender.
Add the noodles – Put the udon noodles into the pan and mix well with the vegetables.
Pour the sauce – Add the sauce and stir everything together until well coated.
Serve – Garnish with sesame seeds, green onions, or Japanese mayo. Enjoy!
These stir-fried Yaki Udon noodles are the perfect balance of chewy, savoury, and delicious.
Tips for the Best Yaki Udon
Do not overcook the noodles, or they will become too soft.
Stir-fry on high heat to get a nice char on the noodles and vegetables.
Adjust the sauce to your taste. If you like it sweeter, add a little sugar. If you like it spicy, add chilli flakes.
Types of Udon Noodles Available in the Market
Udon noodles come in different varieties, each with unique textures and preparation methods. When you buy udon noodles, you will find fresh, frozen, dried, and vacuum-packed options. Here’s a guide to the different types of udon noodles available in the market.
1. Fresh
Fresh udon noodles are soft, thick, and chewy. They are usually found in the refrigerated section of Asian grocery stores. Since they are already cooked, you only need to warm them up before using them. You can quickly add them to soups, stir-fries, or hot pots.
2. Frozen
Frozen udon noodles are another great option. They have a chewy and bouncy texture, similar to fresh udon. Since they are flash-frozen, they retain their quality and freshness.
3. Vacuum-Packed (Pre-Cooked)
Vacuum-packed udon noodles are pre-cooked and sealed in airtight packaging. You will often find them in the aisle of Asian supermarkets, not necessarily in the refrigerated section. They have a slightly firmer texture than fresh or frozen udon.
4. Dried
Dried udon noodles come in a form similar to dried pasta. They have a longer shelf life and are great for storage. They are thinner and less chewy than fresh or frozen udon, but they still work well in many dishes.
Which Udon Noodles Should You Choose?
- If you want the most authentic texture, frozen udon noodles are the best.
- For convenience, vacuum-packed udon noodles are quick and easy to use.
- If you want a long shelf life, dried udon noodles are a great pantry staple.
Yaki Udon is a simple and tasty dish that you can make in minutes. It is perfect for a quick lunch or dinner. You can experiment with different ingredients to suit your taste. Whether you like it with chicken, shrimp, or just vegetables, Yaki Udon is always satisfying. Try making it at home, and enjoy a delicious Japanese meal!
Yaki Udon Noodles Stirfry
Ingredients
- 2 packs 400g instant udon noodles (or frozen, thawed)
- 2 tbsp oil preferably sesame oil
- 2 Green onion white part
- 3 cloves garlic minced
- 1 cup carrots julienned
- 1 bell pepper sliced
- 1 cup cabbage julienned (or any veggie of choice)
- 2 springs of Green onions chopped
- 300-350 g boneless chicken Protein of your choice, shrimp, tofu, or beef
Sauce:
- 2 ½ tbsp dark soy sauce
- 1 tbsp oyster sauce or hoisin for vegetarian
- 1 tbsp mirin or honey
- 2 tsp brown sugar
- ½ tsp rice vinegar
- 1 tsp pepper powder optional, for heat
Alternate sauce:
- 4 tbsp light soy sauce
- 1 tbsp vinegar
- 2 tbsp tomato ketchup
- 1 tsp sugar
- 1 tsp pepper powder
Instructions
- Prepare the udon noodles: Take the udon noodles out of the vacuum pack and add them to a pot of boiling water. Let them sit for 2 minutes, then gently separate them. Stir gently until the noodles are separated. They are precooked, so avoid overcooking them.
- Drain well. Drizzle a little bit of oil to prevent sticking if not using immediately.
- If using dried udon, cook according to the package.
- Season the chicken or your choice of protein with pepper and salt. Heat 1 tbsp oil in a pan over medium-high heat. Cook the protein until fully done, then remove and set aside.
- Mix all the ingredients for the sauce in a bowl and set aside.
- Sauté the vegetables: In the same pan, add the white part of green onion and garlic, stirring for 1 minute. Add carrots, cabbage and bell pepper. Stir-fry for 2-3 minutes until slightly tender.
- Combine everything: Add the udon noodles, 1 tbsp of toasted sesame oil (optional) and cooked protein back into the pan. Pour in the sauce and toss everything together for 2 minutes.
- Garnish with sesame seeds and chopped green onions.
Notes
Frequently Asked Questions
Yaki Udon is a Japanese stir-fried noodle dish made with thick udon noodles, vegetables, protein, and a savoury sauce. It is similar to yakisoba but uses udon noodles instead.
Yaki Udon uses thick, chewy udon noodles, while yakisoba uses thinner wheat-based noodles. The sauces are also slightly different—yakisoba has a sweeter, tangier sauce, while Yaki Udon has a more soy sauce-based umami flavour.
You can use fresh, frozen, vacuum-packed, or dried udon noodles. Frozen udon is the best for a chewy texture, while vacuum-packed udon is convenient for quick cooking.
Add them to boiling water and let them sit for 2 minutes to loosen before stir-frying. You can also microwave them for 30-60 seconds to soften.
You can use chicken, beef, shrimp, pork, tofu, or even eggs as a protein source.
Common vegetables include cabbage, carrots, bell peppers, mushrooms and onions. Feel free to use whatever you have on hand!
For mirin, substitute 1 tbsp sugar + 1 tbsp water or rice vinegar. For oyster sauce, use hoisin sauce + soy sauce or mushroom stir-fry sauce.
Yes! Add chilli flakes, sriracha, or Japanese shichimi togarashi for extra heat.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water or soy sauce to refresh the noodles.
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