Yaki Udon Recipe (Japanese Stir-Fried Udon Noodles in 25 Minutes)

Name: Yaki Udon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 portions frozen udon noodles; 150g thinly sliced pork belly; 1 cup green cabbage, chopped; 1/2 cup carrots, julienned; 1/2 cup shiitake mushrooms, sliced; 2 green onions, whites and greens separated; 2 tbsp neutral cooking oil (canola or avocado); Salt and pepper to taste; For Sauce Option A:; 1 tbsp soy sauce; 1 tbsp sake; 1 tsp mirin; 1/2 tsp dashi powder; For Sauce Option B (recommended):; 2 tbsp mentsuyu base; 1 tbsp soy sauce; Optional Garnishes:; Bonito flakes; Pickled red ginger; Extra sliced green onions

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Yaki Udon is a quick, comforting Japanese stir-fried noodle dish made with thick, chewy udon noodles, savory sauce, and crisp veggies. Imagine this: steamy noodles tossed with seared pork belly, crunchy cabbage, and a glossy soy-based glaze—ready in just 25 minutes. Whether you’re a busy parent, hungry student, or just craving a cozy dinner, this Yaki Udon recipe delivers flavor and flexibility without the fuss.

Yaki Udon, or stir-fried udon noodles, is one of those dishes that checks all the boxes:

Quick to make
Big on flavor
Totally flexible for whatever’s in your fridge
Comforting enough to calm your soul after a long day

This isn’t some complicated, chef-level noodle situation. Nope. This is a 25-minute Japanese comfort food classic that anyone can make—even if you’re a little clumsy with chopsticks (no judgment here).

Whether you’re cooking for yourself, feeding hangry kids, or just want to upgrade your weeknight dinner game, this easy Yaki Udon recipe is about to become your new best friend.

Bonus: It’s easily adaptable. Go meatless with tofu, swap in shrimp, or turn it into a fridge-clear-out masterpiece. This dish plays nice with everyone.

Let’s get into it. You’re gonna want seconds.

What is Yaki Udon?

Alright, let’s clear this up right away: Yaki Udon (焼きうどん) literally means “fried udon” in Japanese—“yaki” = grilled or stir-fried, and “udon” = those thick, bouncy wheat noodles you want to slurp immediately.

This dish is like the cozy, savory cousin of Yakisoba, but instead of using thinner wheat noodles, we’re working with thick udon noodles—the kind that soak up all the sauce while still giving you that satisfying, chewy bite. Think of it as the ultimate Japanese noodle stir-fry, but with fewer steps and way more room for creativity.

It’s street food meets weeknight savior.

Typically served hot off the skillet, Yaki Udon brings together:

Crispy bits of seared pork belly (or tofu, shrimp—you do you)
A rainbow of stir-fried veggies like green cabbage, carrots, mushrooms
And that sauce… oh, the sauce. It’s salty, a little sweet, and packed with deep umami from either mentsuyu (a soy-dashi blend) or a homemade mix of soy sauce, sake, and mirin.

Why This Recipe Works:

Quick & Easy – You’ll be eating in under 30 minutes.
Total Comfort Food – Warm, satisfying, and slurpable.
Flexible – Great way to use up whatever veggies or protein you’ve got on hand.
Vegan/Vegetarian-Friendly – Just sub the pork for tofu and go plant-based with your sauce. Still delicious.

Whether you’re a stir-fry rookie or someone who knows their way around a wok, Yaki Udon is your low-stress, high-reward noodle fix.

Ingredients for Yaki Udon

Here’s the thing about Yaki Udon: it’s incredibly forgiving. Once you’ve got the noodles and sauce, everything else is up for grabs. Got leftover cabbage? Toss it in. Only have carrots and mushrooms? That works too. The key is balance—savory, slightly sweet, and packed with umami.

Here’s your grocery game plan:

Main Ingredients

Ingredient	Notes
Frozen Udon Noodles	The MVP. Thick, chewy, and ready in 30 seconds. Use frozen for best texture.
Pork Belly	Thinly sliced. Crispy edges = flavor bomb. Swap out if needed.
Green Cabbage	Adds crunch and sweetness. Shred or chop into bite-size chunks.
Carrots	Julienned or thinly sliced. Adds color and texture.
Shiitake Mushrooms	Earthy umami goodness. Fresh or rehydrated dried ones work.
Green Onions	Slice the whites and greens separately for max flavor.
Neutral Cooking Oil	Canola, sunflower, or avocado oil—anything with a high smoke point.
Salt & Pepper	A dash of seasoning goes a long way.

Sauce Options

You’ve got two solid choices here. Both are authentic and delicious—just depends on what you have in your pantry.

Option A: From-Scratch Flavor Combo

1 tbsp Soy Sauce
1 tbsp Sake for cooking
1 tsp Mirin (or mirin substitute like sugar + rice vinegar)
½ tsp Dashi Powder (for that deep Japanese umami)

Option B: Quick Mentsuyu Method (Highly Recommended)

2 tbsp Mentsuyu base
1 tbsp Soy Sauce
This version packs flavor with fewer ingredients and is ideal for weeknights.

Both options deliver that signature Japanese udon recipe flavor with just the right amount of savory-sweet balance.

Optional Garnishes (Highly Encouraged)

Bonito Flakes (Katsuobushi): These dance on your noodles from the heat. Not kidding.
Pickled Red Ginger (Beni Shoga): Zingy contrast to the rich noodles.
Extra sliced scallions for a fresh crunch

Substitutions & Dietary Swaps

One of the best things about Yaki Udon? It’s a total shape-shifter. Whether you’re gluten-free, plant-based, out of pork belly, or just winging it with leftovers—this recipe’s got your back.

Let’s break it down:

Going Meatless?

Vegan Yaki Udon is absolutely a thing—and it rocks.

Swap the pork belly for:

Crispy pan-fried tofu cubes
Sliced tempeh
A handful of soy-glazed mushrooms

Pro Tip: Use kombu dashi or vegan mentsuyu instead of bonito-based versions for a fully plant-powered dish.

Need veggie inspo?
Check out our Flavor-packed vegetable stir fry ideas for creative combinations.

And don’t forget to visit our Vegetarian Asian main courses section for more plant-based magic.

Don’t Eat Pork?

Totally cool—this dish is endlessly flexible with proteins.

Try these instead:

Thin-sliced chicken thigh or breast (works great with our Savory Asian-style chicken)
Quick-cooking shrimp or squid (pair it with our Pan-seared seafood recipes)
Leftover steak or ground beef
Scrambled egg or soft-boiled egg on top

For an elegant twist: try tofu + shrimp combo (texture heaven).

Gluten-Free?

You’ve got noodle options:

Shirataki noodles (low-carb and springy)
Rice noodles (flat or vermicelli)
Gluten-free udon if you can find it

Just be sure to swap soy sauce with tamari or coconut aminos and check your dashi/mentsuyu labels.

No Mirin or Sake?

No worries. Try this simple workaround:

1 tbsp rice vinegar + ½ tsp sugar = mirin substitute
Omit sake or use a splash of dry white wine

How to Make Yaki Udon (Step-by-Step)

This is where the magic happens. You’ve got your veggies chopped, your sauce ready, and your udon waiting in the wings. Let’s break this into three easy phases:

Phase 1: Prep Time (10 minutes)

1. Slice and dice your ingredients.
We’re going for thin and quick-cooking:

Pork belly → thin strips
Green cabbage → rough chop
Carrots → matchsticks or thin rounds
Shiitake mushrooms → sliced
Green onions → separate whites and greens

2. Blanch the udon noodles.
Especially if they’re frozen (which we recommend).

Pro Tip: Just 30–40 seconds in boiling water is enough. Don’t let them go mushy!

Drain, rinse with cold water, and toss with a little oil to prevent sticking.

Phase 2: Cooking (15 minutes)

1. Heat up your pan or wok.
Add 1–2 tbsp of neutral oil (canola or avocado are great) over medium-high heat.

2. Cook the pork belly.
Lay the slices in a single layer. Let them crisp up and render some fat. This adds crazy good flavor to the whole dish.
Season with a tiny pinch of salt and pepper.

3. Add the veggies.
Toss in:

Mushrooms
Carrots
Green cabbage
White parts of the green onions

Sauté for 2–3 minutes until they’re slightly softened but still crisp.

4. Steam it briefly.
Add 1 tablespoon of water, then cover the pan for 1 minute. This helps the cabbage get tender fast without losing its crunch.

5. Add the noodles.
Toss in your blanched udon. Use tongs, not a spatula—they’re gentler and help you flip the noodles evenly.

6. Time for the sauce!
Pour in your choice of seasoning:

Option A: Soy sauce + sake + mirin + dashi powder
Option B (recommended): 2 tbsp mentsuyu + 1 tbsp soy sauce

Give it all a good mix. Toss, flip, and let those noodles soak up every drop.

Let it sit for 30–60 seconds untouched to get that little bit of caramelization underneath. That’s where the yum lives.

Phase 3: Serve & Garnish

1. Transfer to plates or bowls.
Serve hot—Yaki Udon is best right out of the pan.

2. Garnish like a pro:

Sprinkle with chopped green onion tops
Add bonito flakes (watch them dance!)
Top with pickled red ginger for a tangy kick

Pro Tips for the Best Yaki Udon

1. Use a big pan (like, really big)

You need space for your noodles and veggies to sear—not steam. A large skillet or wok is your best friend here. Crowded pans = soggy noodles. And no one wants soggy noodles.

2. Don’t overcook the udon

This is huge. Especially if you’re using frozen udon (which you totally should).
Blanch for only 30–40 seconds, just until the noodles separate. Any longer and you’re heading toward mushville.

3. Cook the protein first

Whether it’s pork belly, tofu, or shrimp—cook it first, remove it, then toss it back in at the end. This keeps the texture spot on and lets it soak up the sauce without turning chewy.

4. Use tongs to toss the noodles

This might sound weird, but tongs are way better than a spatula here. You’ll get a better flip, fewer broken noodles, and more even mixing.

Tongs are also your best tool for stir-fried anything. Try it once and you’ll never go back.

5. Keep mentsuyu in your pantry

If you plan to cook Japanese food even once a month, mentsuyu is worth stocking. It’s a one-bottle wonder: soy sauce, dashi, and mirin in one. Drizzle it over noodles, rice bowls, or steamed veggies.

Want more one-pan heroes for busy weeknights? Check out our
One-pan chicken recipes for busy weeknights for other dinner lifesavers.

Variations You’ll Love

Yaki Udon is nothing if not flexible. Think of this dish like your favorite pair of stretchy pants—comfy, forgiving, and ready for anything. Below are a few of our favorite riffs, tailored to your mood, lifestyle, and fridge situation.

Protein Swap Party

Not feeling pork belly? No problem. These swaps are just as tasty:

Chicken thigh or breast – Tender and juicy, and works beautifully with our Savory Asian-style chicken.
Shrimp or squid – For a lighter seafood twist, perfect with our Pan-seared seafood recipes or this shrimp + veggie pairing: Shrimp and Creamed Corn.
Thinly sliced beef – Adds richness and pairs well with a little sesame oil.
Tofu or tempeh – Cube it, crisp it, toss it. Done.

Tip: Cook your protein first, set it aside, and toss it in at the end to keep things juicy.

Veggie-Packed Remix

Wanna bulk it up with more greens or go full garden-mode?

Try:

Baby bok choy
Bell peppers
Snap peas
Zucchini strips
Napa cabbage
Broccoli florets

Let the fridge guide you. Almost any veggie can shine here with a quick sauté.

Hungry for more inspo? Dive into our Flavor-packed vegetable stir fry ideas.

100% Plant-Based Power

Yes, Vegan Yaki Udon is legit—and amazing.

Tofu, tempeh, or seared mushrooms for protein
Use kombu dashi or vegan mentsuyu (no bonito)
Skip the bonito flakes
Load up on mushrooms, cabbage, and scallions

Even carnivores will ask for seconds.

Don’t miss our full guide to meatless masterpieces: Vegetarian Asian main courses

Dorm-Style 10-Minute Hack

No shame in the fast food game—especially when you make it yourself.

What you’ll need:

Pre-cooked udon packets (the shelf-stable kind)
A bag of coleslaw mix
Canned mushrooms or frozen stir-fry blend
Soy sauce or mentsuyu
Optional: scrambled egg or leftover rotisserie chicken

Toss it all in one pan and stir. Boom—dinner in 10.

What to Serve with Yaki Udon

Okay, so you’ve got your steaming plate of stir-fried udon noodles—chewy, saucy, and piping hot. But maybe you’re wondering… what else goes with this? Here are some perfect pairings to round out your Japanese-style dinner spread.

Savory Sides

Gyoza (Japanese Dumplings)
Crispy-bottomed, juicy-centered little bites of happiness. You can buy them frozen or make them at home if you’re feeling fancy.

Agedashi Tofu
Crispy on the outside, silky on the inside, swimming in a light dashi broth. A texture-lover’s dream.

Edamame
Quick, protein-packed, and perfect for snacking while you stir the noodles.

Light + Fresh Options

Cucumber Sunomono (Vinegared Salad)
Crunchy, sweet-tangy cucumbers offer a perfect palate cleanser between bites of rich udon.

Spinach Gomaae
Blanched spinach tossed with a nutty sesame dressing. You’ll feel so balanced.

Japanese Pickles (Tsukemono)
A little salty, a little sour, and totally necessary.

Cozy Soups

Pairing noodles with soup? Sounds extra, but it works. Think of it as flavor layering.

Miso Soup – Classic, cozy, and umami-rich.
Sinigang (Filipino-style Sour Soup) – Yes, this Filipino comfort dish brings tangy contrast and pairs surprisingly well.
Try our Comforting Asian soup recipes for a bold fusion moment.

So whether you’re keeping it simple with edamame or going full izakaya with dumplings and soup, Yaki Udon plays well with others. It’s the kind of meal you can dress up or keep chill, depending on your vibe.

Yaki Udon stir-fry with pork, vegetables, and pickled ginger served in a white bowl with chopsticks

Ready to learn how to store and reheat leftovers like a pro? Let’s head to Part 10: Storage & Reheat Tips next!

Storage & Reheat Tips

Got leftovers? Lucky you.

This stir-fried udon is just as satisfying the next day (some might argue even better once the flavors have settled in). Here’s how to store it safely and bring it back to life without turning it into a noodle mush-fest.

Storage Tips

Refrigerator:
Store in an airtight container and refrigerate for up to 4 days. Make sure it cools down completely before sealing it up.
Freezer:
Yes, you can freeze Yaki Udon!
Portion it into freezer-safe containers (without toppings like bonito flakes or pickled ginger), and freeze for up to 1 month.

Pro Tip: Press plastic wrap or parchment directly against the noodles before sealing your container to prevent freezer burn.

Reheat Like a Pro

Stovetop Method (Best):
Add a splash of water or broth to a hot pan. Toss in the noodles and stir until heated through. This keeps things steamy without drying out the sauce.
Microwave (Quickest):
Place noodles in a bowl, sprinkle a little water on top, and cover loosely. Microwave in 1-minute bursts, stirring in between.
Avoid Overcooking:
Udon is sensitive, so heat just until warm. No need to boil it back to life—this isn’t ramen.

Yaki Udon FAQ (Quick Answers)

Can I use instant udon?

Yes! Just separate the noodles and toss them straight into the pan—no blanching needed.

Is there a gluten-free option?

Yep! Use shirataki or rice noodles, and swap soy sauce with tamari or coconut aminos.

No mirin or sake?

Mix 1 tbsp rice vinegar + ½ tsp sugar for a quick mirin sub. Use broth or dry white wine instead of sake.

Don’t have bonito flakes or dashi?

Skip them! Try a combo of soy sauce + mushroom broth for a plant-based umami punch.

Can I add oyster sauce or sesame oil?

Sure—just a little. Use sesame oil at the end for extra flavor; oyster sauce adds sweetness and depth.

Comments & Community Feedback

Have you tried this Yaki Udon recipe?
We’d love to hear how it turned out!

Drop your thoughts in the comments:

What veggies or protein did you use?
Any spicy upgrades or creative twists?
Did you go vegan, seafood-style, or full fridge-clean-out mode?

Your tips help other readers, and honestly, it’s just fun to see how everyone makes it their own.

Virile Recipes is all about sharing good food and good vibes. So don’t be shy—we read every single comment and reply with all the noodle love.

Still craving those comforting, savory Asian-style flavors? Here are a few more dinner ideas to keep your chopsticks busy:

Savory Asian-style chicken – Sweet, sticky, and totally addictive
Pan-seared seafood recipes – Light and fresh, great with rice or noodles
Vegetarian Asian main courses – Meatless doesn’t mean flavorless
Comforting Asian soup recipes – Cozy soups to sip between noodle slurps
Simple Asian noodle dishes to try next – More saucy goodness in under 30 minutes
Rice bowl and noodle alternatives – Not in a noodle mood? These bowls got you

That’s a wrap on Yaki Udon!
Bookmark it, share it, and definitely make it again.
Because let’s be honest—once you stir-fry chewy noodles in that umami-rich sauce… there’s no going back.

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