Yaki Udon Noodles

Bouncy udon noodles stir-fried in a sweet, tangy, and savory sauce with protein, mushrooms, and vegetables. My easy yaki udon recipe uses simple ingredients and is ready in 15 minutes! A delicious, one-pan meal that's both family-friendly, budget-friendly, and better than takeout.

Yaki udon is a popular Japanese noodle dish served at Izakayas, Japanese restaurants, or konbinis.

The chewy udon complements the crisp vegetables and tender pork belly. The sweet, savory, and tangy sauce ties all the flavors together, making it irresistible!

It's one of my favorite Asian noodle dishes from Japanese cuisine. The best part is that you can make it with any protein or vegetables you enjoy, and it uses up leftover ingredients in the fridge.

Why This Recipe

• We cook the pork belly until the fat renders, adding more flavor.
• I've tested both frozen and shelf-stable udon, and recommend frozen udon for its chewier texture and better durability.
• Many yaki udon recipes turn out soggy. Briefly soaking the noodles in boiling water just until loosened helps them stay firm and chewy during stir-frying.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Udon Noodles: Use frozen or refrigerated packs [I recommend Shirakiku or Myojo] for a bouncy texture. Avoid brittle, shelf-stable vacuum packs.
• Pork Belly: I recommend using pork belly for more flavor. Substitution: Sliced, boneless pork shoulder. Avoid using bacon as it's too salty.
• Green Cabbage: To add crunch and to lighten the noodles. Substitutions: Napa cabbage or Chinese cabbage.
• Button Mushrooms: To add a savory flavor. Substitutions: Cremini mushrooms, Shiitake mushrooms, seafood mushrooms, or black oyster mushrooms.
• Carrots: To add crunch and color. Substitution: Red or orange bell peppers.
• Onions: To add sweetness and aroma. Substitution: 1 shallot.
• Green Onions: To add aroma and color.
• Garlic Cloves: To add flavor and fragrance. Substitution: Jarred minced garlic.
• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).

Noodle Sauce

• Dark Soy Sauce: Adds a deep brown color and umami [I recommend Kikkoman or Pearl River Bridge Superior]. Mushroom-flavored dark soy sauce is also a great option.
• Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Yamasa]. Low-sodium or light soy sauce also works.
• Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
• Mirin: A sweet Japanese rice wine that adds depth [I recommend Mizkan or Kikkoman]. Non-alcoholic sub: Mix 1 tablespoon water with 1 teaspoon sugar.
• Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
• White Granulated Sugar: To balance the salty flavors. Substitutions: Granulated cane sugar or honey.

Note: Asian ingredients are typically available at most Asian grocery stores or check online.

Instructions

Below are step-by-step instructions on how to make yaki udon:

1. Make the sauce: In a small bowl, combine all sauce ingredients as listed above and set aside.

2. Prepare the noodles: Soak the udon noodles in a large bowl of boiling water just until loosened, about 30 seconds. Drain and do not rinse.

3. Cook the pork belly: Heat vegetable oil in a large pan over medium-high heat. Cook the sliced pork belly until the edges are golden and the fat has rendered. Remove from the pan and set aside.

4. Cook the veggies: Reduce heat to medium. Stir-fry the garlic and onions until softened, about 30 seconds. Add the cabbage, mushrooms, and carrots, and cook until tender, about 2-3 minutes. Optional: Add ¼ cup (60 ml) water to speed up cooking, allowing it to fully evaporate before continuing.

5. Finish: Add the noodles, prepared sauce, and pork belly. Toss until the noodles are evenly coated and most of the sauce has been absorbed.

6. Garnish: Transfer to a serving plate and top with green onions. Serve immediately.

Pairing Suggestions

Yaki udon pairs well with:

• Starters: Miso Soup, Korokke, or Crab Corn Salad.
• Seafood Dishes: Panko Shrimp or Ebi Mayo.
• Protein Dishes: Enoki Beef Rolls or Ginger Miso Salmon.
• Rice Dishes: Gyudon or Omurice.
• Rice Balls: Shrimp Tempura Rice Ball or Tuna Onigiri.

Storage & Reheating

• Leftover yaki udon can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
• Freezer-friendly? Yaki udon is not ideal for freezing, as the vegetables and noodles will become soggy.

FAQ