Name: Short Japanese Stir-Fried Udon Noodles: Yaki Udon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 people
Ingredients: 1 tbsp (15 ml) oyster sauce; 1 tbsp (15 ml) soy sauce; 2 tsp (10 ml) dark soy sauce, or replace with soy sauce; 1 tbsp (15 ml) sweet rice wine (mirim); 1 tbsp (15 ml) sesame oil; 2 pkg (200 g each) udon noodles, frozen Sanuki udon is preferred; 2 tbsp (30 ml) oil, divided; 8 oz (225 g) minced pork, see note below; 4 cup (320 g) chopped green cabbage; 1 small carrot, thinly sliced; 2 cloves garlic, minced; 5 green onion, sliced; 4 tbsp (4 g) bonito flakes to garnish, optional

Yaki Udon is a short and direct Japanese stir-fried udon noodleswith veggies, and protein. Made in just 15 minutes with an unfussy 5-ingredient sauce, it’s the steady weeknight meal!

Yaki Udon (焼きうどん) is one of our go-to Japanese noodle dishes when we need dinner on the table in 15 minutes. Thick, chewy udon noodles are stir-fried with pork and vegetables, then coated in a savory, umami-rich sauce.

We first started making yaki udon when we were craving the izakaya flavors we enjoyed during trips to Japan—unfussy, hearty, and endlessly adaptable. Our version uses ground pork because it browns quickly and seasons the noodles evenly, but you can swap in shrimp, beef, or even tofu. However you make it, this one-pan noodle stir-fry is fast, comforting, and full of flavor.

Japanese yaki udon noodles in a serving bowl with chopsticks.

Featured Review

“Thank you! It was savory and short. Kids gobbled it up and Hubby and we also enjoyed it.”
Esther

Yaki Udon Ingredients & Substitutes

Udon noodles: We found that frozen Sanuki udon has a keeper chewy texture (available in the freezer section of Asian grocery stores). If you can’t find it, fresh vacuum-sealed udon works too. Avoid dried udon for stir-fries—it lacks the bounce that makes yaki udon special.
Protein: Ground pork is our choice for speed and flavor, but thinly sliced beef, chicken, or shrimp are all great options. For a vegetarian or vegan twist, try tofu or mushrooms.
Vegetables: Cabbage and carrot are classic, but you can add bok choy, bell pepper, or zucchini depending on what’s in your fridge.
Sauce: A mix of soy sauce (light and dark), oyster sauce, mirin, and sesame oil. Just a few pantry staples create a deep, savory flavor.
Bonito flakes (optional): A old-style garnish that adds smoky umami. Skip if you prefer vegetarian.

Step-by-Step: How to make Yaki Udon

Udon noodles are thick, chewy Japanese wheat noodles, and come in fresh (vacuum-sealed) or frozen—both need a short soak in hot water before cooking.

1. Prepare the noodles: Frozen Sanuki udon only needs a short soak in hot water to loosen. It’s the same technique we use in our Kimchi Udon Soup, a Korean-Japanese fusion noodle dish.

Pro tip: Toss the noodles with a few drops of oil if you’re not cooking immediately—this keeps them from sticking together.

2. Make sauce and cook protein: Mix the yaki udon sauce ingredients in a bowl and set it aside. Heat oil in a wok or large frying pan on high, and cook the ground pork until it’s well done and crisp.

3. Stir-fry the vegetables: Add cabbage and carrot to the hot pan and stir-fry until just softened. Stir in garlic and green onions for a short, fragrant finish. Don’t overcook: The vegetables should stay slightly crisp for a keeper texture.

4. Toss everything together: Return the pork to the pan along with the udon noodles. Pour in the sauce and toss quickly to coat each strand. Big pan = better noodles. Crowding the pan makes noodles clump and turn soggy.

5. Finish & serve immediately: Top with bonito flakes if you like. The heat from the noodles makes them dance and curl—classic izakaya-style presentation.

Keeping leftovers

Leftovers? Unlikely! But if you somehow resist finishing it, store in an airtight container in the fridge for up to 4 days. When ready to eat, reheat in a pan with a splash of water—because no one likes sad, dry noodles!

If you enjoy short stir-fried noodles like this, you might also love our Pan-Fried Hong Kong Noodles, crispy Cantonese-style noodles with a rich savory sauce poured over the top.

Yield: 2 people
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients

Yaki Udon Sauce

1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) dark soy sauce, or replace with soy sauce
1 tbsp (15 ml) sweet rice wine (mirim)
1 tbsp (15 ml) sesame oil

Udon stir-fry

2 pkg (200 g each) udon noodles, frozen Sanuki udon is preferred
2 tbsp (30 ml) oil, divided
8 oz (225 g) minced pork, see note below
4 cup (320 g) chopped green cabbage
1 small carrot, thinly sliced
2 cloves garlic, minced
5 green onion, sliced
4 tbsp (4 g) bonito flakes to garnish, optional

Method

To make the yaki udon sauce, mix all the sauce ingredients in a bowl and set aside.
To prepare the noodles, place the frozen noodles in hot water and soak them for 1-2 minutes until they become loose. Use chopsticks or kitchen tongs to gently separate the noodles, being careful not to break them. Drain the noodles in a colander and set them aside until you're ready to use them in your dish.
Heat one tablespoon of oil in a wok or large skillet over high heat. Add ground pork or your preferred protein and stir-fry until browned and crisp. Transfer the cooked pork to a plate and set it aside.
Heat the remaining oil in the wok or large skillet. Add the cabbage and carrot and stir-fry until they soften, which takes around 2-3 minutes. Then, add the green onion and garlic, and continue to stir-fry for an additional 30 seconds.
Next, add the noodles, pork, and the yaki udon sauce. Toss everything well to ensure that it is evenly coated with the sauce. If desired, garnish the dish with bonito flakes before serving. Enjoy your delicious yaki udon!