Stir Fry Udon (Yaki Udon)

Stir fry Udon, also called Yaki Udon, is a very popular Japanese noodle dish. Stir fry udon is very easy to make and can be cooked in 20 minutes, including prep time. Stir fry udon is great for a quick lunch and weekday dinner. You don’t even really need to buy any special ingredients, you can use whatever ingredients you have in your fridge.

There are many ways to eat noodles, such as udon noodles in hot soup like Tempura Udon.  But this version is fried, which is why it uses the word Yaki (yaki udon). I explained other common Japanese food terms in another post. Yaki soba and Yaki udon are both fried noodles. The difference is that yaki soba uses egg noodles with Worcestershire sauce and yaki udon uses udon noodles (Japanese thick wheat noodles) with a soy sauce based sauce. I do like both but if you prefer something light, I would choose Udon with soy sauce.

I cooked this stir fry udon with thinly sliced pork fillet, cabbage, and onion that I found at a local farmer’s market and some left over capsicums. You can stir fry the udon noodles with chicken or beef and any vegetables. I wanted to use carrots for the colour but I did not have any so instead I used red and yellow capsicums. Green beans, broccoli, or asparagus will be great with this stir fry udon too to bring some fresh, green colours.

If you can get Bonito flakes (Katsuo bushi), serve the stir fry udon topped with bonito flakes and chopped green shallots. Katsuobushi will add extra dashi flavour to the stir fry udon. Hope you enjoy frying up udon noodles this week with your favourite veggies and meat!

Stir Fry Udon

Stir fry udon (yaki udon) is an easy and delicious Japanese dish that is great for a weeknight dinner or lunch and is perfect for using up leftover veggies!

5 from 2 votes

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Main Dish

Cuisine: Japanese

Servings: 4

Calories: 173kcal

Author: Shihoko | Chopstick Chronicles

Ingredients

• 2 batch of Frozen Udon Noodles
• 200 g thinly sliced pork fillet
• 150 g cabbages
• 1 medium size onion
• 1/4 green capsicum
• 1/4 yellow capsicum
• 1/4 red capsicum
• 1 tbs sesame oil
• 1 tbs soy sauce
• 1 tbs sugar
• 1 tbs oyster sauce
• 1 tbs sake
• 1 tbs water
• 1 clove garlic mashed
• 5 g ginger grated
• 1 tbs sesame oil
• salt and pepper
• Bonito flakes and chopped green shallots for garnish optional

Metric - US Customary

Instructions

• Cut all the vegetables into bite size pieces.
• Slice the pork fillet thinly.
• Mix all the sauce ingredients (soy sauce, sugar, oyster sauce, sake, water, mashed garlic, and grated ginger) in a small bowl and set aside.
• Cook the udon noodles according to the packet and set aside.
• Heat sesame oil in a large frying pan over high heat and cook the pork until brown.
• Add the cut vegetables and cook for a couple minutes then add the noodles and toss them together.
• Pour over the sauce mixture and mix them together well.
• Serve on a plate and top with bonito flakes and green shallots.

Notes

Pork can be replaced with beef and chicken meat. 

Nutrition

Calories: 173kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 415mg | Potassium: 354mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6.2% | Vitamin C: 54.7% | Calcium: 2.4% | Iron: 4.6%

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