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You are here: Home / Noodles / Yaki Udon delicious Japanese stir fry Udon noodle

May 18, 2019 By Shihoko | Chopstick Chronicles 20 Comments

Yaki Udon delicious Japanese stir fry Udon noodle

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Yaki Udon noodle served in a dark coloured shallow bowl garnished with red pickled ginger on top

Yaki Udon is stir-fried Udon noodles. Unlike Yakisoba this stir-fried noodle sauce is based on soy sauce. It mixed with sesame seed oil, sugar, sake and oyster sauce. I am going to show you how to make this Yaki Udon successfully in under 20 minutes.

Yaki Udon served in a dark coloured shallow bowl garnished with red pickled ginger.

What is Yaki Udon?

As I have explained in basic Japanese food terms, “Yaki” means fry or grill. Udon is a Japanese noodle made out of wheat flour. Udon is a very popular noodle in Japan because it is cheap, delicious and easy to cook in many different ways.  So Yaki Udon is a lovely udon dish where the udon noodle is fried in a frying pan.

A piece of pork fillet, two frozen udon noodle packets, cabbage, cupsicum, onion and carrot on a bamboo tray

Special homemade Yaki Udon Sauce

What makes this noodle dish so delicious lies in the special sauce. Unlike Yakisoba sauce, Yaki Udon sauce recipe calls for Japanese condiments and seasonings. I mix soy sauce, sake, sugar, oyster sauce, sesame oil. That’s it! That’s all you need. Easy right?

9 photos showing how to cut vegetables for fried noodle and pre cooking noodle

FAQ About Udon Noodles

Q: Where can I get udon noodles?

A: I buy my frozen udon noodles in Asian grocery stores. Also, I find dried udon noodles in the international aisle of my local supermarket.

9 photos showing how to fry vegetables, pork and udon noodles.

Q: How to cook frozen udon noodles? 

A: Just drop it into a pot of boiling water and cook for a couple of minutes and drain the cooking water.

Q: Which is the best udon noodle for Yaki Udon?

Personally and also if I have a choice, I would get “Sanuki Udon” which is made in the Sanuki region of Japan on Shikoku island.

Bonito flake in a packet and also in a small bowl, with red pickled ginger

Yaki Udon Toppings 

Classic and staple toppings are bonito flake and Beni Shoga (Red pickled ginger). Bonito flake adds more umami flavour to the noodle dish and red pickled ginger cleans your pallet and gives a fresh taste. Also, it adds some crunchy texture. And that is why both toppings are often used for authentic Japanese street food such as Takoyaki, and Okonomiyaki. Chopped green onions are a great option too.

yaki Udon all ingredients being cooked in a iron skillet with a pair of chopsticks stuck in the noodle

2 Tips to make Yaki Udon successfully

  1. Season thinly sliced meat with sake, soy sauce and ginger in order to avoid the dish flavour become blunt.
  2. Use sanuki udon if possible and only parboil the Udon noodle and drain the cooking water well.

udon noodle bing picked by a pair of chopstick out of noodle bowl

Other Udon noodle dishes

As I mentioned before in this post, You can cook Udon noodle in many other ways. That’s why Japanese love Udon noodles. So don’t forget to check out Tempura Udon, Curry Udon, and Cold Udon noodle salad as well. And Please rate and comment below which one you liked.

Yaki Udon served and packed in takeaway container for Bento lunch

Why don’t you pack for Bento lunch?

Lastly, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram. This way you can keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!

Yaki Udon served in a dark coloured shallow bowl garnished with red pickled ginger.

Yaki Udon

Delicious and easy Yaki Udon recipe with step by step photos, and a video, including tips to make Japanese fried Udon noodle successfully.
5 from 6 votes
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Dish
Cuisine: Japanese
Keyword: #Fried Udon noodle, #Yaki Udon
Servings: 2
Calories: 329kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 2 batch of Frozen Udon Noodles or 440g
  • 200 g thinly sliced pork fillet
  • 1 tsp sake
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • 150 g cabbages
  • 1/4 carrot
  • 1/2 large onion or 60g
  • 1/4 green capsicum or 80g
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 1 tbs sugar
  • 1 tbs oyster sauce
  • 1 tbs sake
  • 1 clove garlic finely chopped
  • 5 g ginger finely chopped
  • 1 tbs sesame oil
  • Bonito flakes and red pickled ginger for garnish
Metric - US Customary

Instructions

  • Slice the pork fillet thinly and place in a mixing bowl.
  • Add sake, soy sauce and ginger into the mixing bowl to marinate the pork for 10 minutes.
  • Cut all the vegetables into bite size pieces and set aside.
  • Mix all the sauce ingredients (soy sauce, sugar, oyster sauce, sake, mashed garlic, and grated ginger) in a small bowl and set aside.
  • Cook the udon noodles in boiling water for a couple minutes and drain the cooking water well.
  • Heat sesame oil in a large frying pan over high heat and add finely chopped garlic and ginger till it aroma.
  • Add the pork fillet and cook till it's colour changed to grayish colour.
  • Add the vegetables and stir fry for a couple minutes.
  • Add the udon noodle and toss all together.
  • Pour over the sauce mixture and mix them together well.
  • Serve on a plate and top with bonito flakes and red pickled ginger.

Video

Notes

* Pork can be replaced with beef or chicken meat. 
*You can choose different vegetables too. 
 

Nutrition

Calories: 329kcal | Carbohydrates: 17g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 996mg | Potassium: 606mg | Fiber: 3g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 41.4mg | Calcium: 42mg | Iron: 1.5mg
Tried this recipe?Mention @chopstickchronicles or tag #chopstickchronicles!

Filed Under: Noodles Tagged With: stir fry noodles, stir fry udon, udon, yaki udon

Reader Interactions

Comments

  1. pablo says

    March 18, 2018 at 5:12 AM

    amazing I wanna try it!

    Reply
    • Chopstick Chronicles says

      March 18, 2018 at 8:30 AM

      Thank you! hope you like it 😀

      Reply
  2. Trevor Barnes says

    June 8, 2018 at 9:16 PM

    Tried it tonight. Really tasty 🙂 Thank you!

    Reply
    • Shihoko | Chopstick Chronicles says

      June 8, 2018 at 9:23 PM

      Hi Trevor, I am glad to know Yaki Udon turned out tasty 😀 I have just updated YakisobaYakisoba recipe as well. Check that out too ;D

      Reply
  3. Renee Goerger says

    May 19, 2019 at 12:13 AM

    I’m so happy I branched out of my comfort zone with this recipe. It’s totally delicious and the entire family loved it!

    Reply
    • Shihoko | Chopstick Chronicles says

      May 19, 2019 at 9:29 AM

      Thank you Renee 😀 I am glad that your family loved it 😀

      Reply
  4. wilhelmina says

    May 19, 2019 at 2:35 AM

    This noodle dish is just what I’ve been craving!

    Reply
    • Shihoko | Chopstick Chronicles says

      May 19, 2019 at 9:29 AM

      I am glad you found this 😀

      Reply
  5. Tisha says

    May 23, 2019 at 6:50 PM

    Oh yum! I have never tried Yaki Udon! This Japanese stir fry is something I am very eager to try now! You presented it so nicely!!

    Reply
    • Shihoko | Chopstick Chronicles says

      May 24, 2019 at 6:52 AM

      Thank you Tisha 😀

      Reply
  6. Robin G says

    May 23, 2019 at 8:51 PM

    Perfect for my daughter. We just skipped the toppings. She loves these noodles!

    Reply
    • Shihoko | Chopstick Chronicles says

      May 24, 2019 at 6:52 AM

      Fantastic 😀

      Reply
  7. tusmore pizza says

    June 4, 2019 at 8:57 PM

    Its very delicious and yummy.. I cant wait to try this.

    Reply
    • Shihoko | Chopstick Chronicles says

      June 5, 2019 at 6:24 AM

      Thank you! you will love Yaki udon 😀

      Reply
  8. Terri says

    August 8, 2019 at 6:22 AM

    Clarifications PLEASE: The video and the photos show carrots, but the recipe Ingredients list does not list carrots. Quantity? How cut? (Julienne or half moons?) Also, the recipe Instructions say that “water” is one of the sauce ingredients, but it is not listed in the Ingredients list, nor does it show up in the video. Please clarify. Lastly, in Step 4 of the Instructions, it says to: Mix all the sauce ingredients (soy sauce, sugar, oyster sauce, sake, water, mashed garlic, and grated ginger) in a small bowl and set aside.” but in the video and the photos it clearly shows the garlic and ginger being added to the oil in the pan before frying the pork. Which is it? THANK YOU VERY MUCH FOR YOUR KIND REPLY.

    Reply
    • Shihoko | Chopstick Chronicles says

      August 8, 2019 at 9:54 PM

      Hi Terri, Thank you for bringing my attention to the recipe. I have just added carrot to the ingredients list. You need about 1/4 of med carrot and cut half moons. You don’t need water in the sauce. You add garlic and ginger in the sauce, as well as cook and fragrant, they are listed twice in the ingredients list 😀

      Reply
  9. Terri says

    August 8, 2019 at 8:17 AM

    OPPS! Didn’t mean to post twice. Sorry.

    Reply
    • Shihoko | Chopstick Chronicles says

      August 8, 2019 at 9:54 PM

      NO worries 😀

      Reply
  10. Sam says

    September 1, 2019 at 11:38 PM

    This recipe is amazing, so delicious! Is the sauce okay to make for many servings and then store in a fridge for later use?

    (All the oyster sauce jars I can find at my local supermarkets say they need to be used within 7 days once opened – which is a lot of udon!)

    Reply
    • Shihoko | Chopstick Chronicles says

      September 2, 2019 at 6:13 AM

      Hi Sam, oh… 7 days. Why don’t you make the sauce and divide them into one uses and freeze them? I am sure oyster sauce can be frozen 😀

      Reply

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