Easy 15-Minute Yaki Udon Noodles

Name: Easy 15-Minute Yaki Udon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 lb udon (frozen kind recommended); 1/2 lb pork belly strips (cut into 1/2-inch wide strips); 1 cup green cabbage (cut into 1/2-inch wide strips); 3/4 cup button mushrooms (thinly sliced); 1/2 cup carrots (julienned); 1/2 small onion (thinly sliced); 1 green onion (finely chopped); 2 garlic cloves (minced); 1 tbsp vegetable oil (or any neutral oil); 1 tbsp dark soy sauce; 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp oyster sauce; 1 tbsp mirin; 1 tbsp rice vinegar; 2 tsp white granulated sugar

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Bouncy udon noodles are stir-fried with tender pork belly, mushrooms, and crisp vegetables in a sweet, savory, and tangy sauce. This easy yaki udon recipe is ready in just 15 minutes in one pan. I quickly soak the udon just until loosened to keep the noodles firm and chewy during stir-frying instead of turning soggy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Yaki udon is a popular Japanese stir-fried noodle dish made with thick, chewy udon noodles, vegetables, protein, and a sweet and savory sauce. It's commonly served at izakayas and Japanese restaurants.

This is one of my favorite Japanese noodle dishes because it's quick to make for lunch or dinner and a delicious way to use up leftover vegetables and protein in the fridge.

After trying both frozen and shelf-stable udon, I prefer frozen udon because it has a chewier texture and the noodles don't break up during stir-frying.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Udon Noodles: Use frozen udon for the best chewy, bouncy texture. Find them at Asian grocery stores. Refrigerated udon also works; prepare it according to package directions. Avoid shelf-stable vacuum-packed udon, which is more brittle and can break apart during stir-frying.
Pork Belly: I prefer pork belly because the rendered fat adds more flavor to the noodles. Thinly sliced boneless pork shoulder also works. Avoid bacon because it's too salty.
Green Cabbage: Chop it into ½-inch wide strips so it cooks faster. Napa cabbage or Chinese cabbage also works.
Button Mushrooms: Thinly slice them so they cook at the same rate as the other veggies. Cremini mushrooms also work.
Carrots: Julienne into matchsticks for quicker cooking. Red or orange bell peppers also work.
Onions: A large shallot also works.
Green Onions: Use both the white and green parts for garnishing.
Garlic Cloves: Fresh garlic offers the best flavor, but jarred minced garlic also works.
Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.

Noodle Sauce

Dark Soy Sauce: I prefer Pearl River Bridge Superior because it's thicker and darker than other brands, giving the noodles that mahogany finish. Mushroom-flavored dark soy sauce also works.
Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Oyster Sauce: Vegetarian stir-fry sauce also works.
Mirin: A sweet Japanese rice wine. For a non-alcoholic substitute, mix 1 tablespoon water with 1 teaspoon sugar.
Rice Vinegar: Do not skip this as it balances out the flavors. Apple cider vinegar also works. Avoid distilled white vinegar because it's much sharper.
White Granulated Sugar: Granulated cane sugar or honey also works.

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

Expert Tips

Prep everything before cooking because this stir-fry comes together quickly, which helps prevent overcooking.
Use a large wok or pan so moisture evaporates quickly instead of steaming the ingredients.
Cut the vegetables thinly so they cook quickly while staying crisp-tender.
Drain the udon well so excess water doesn't dilute the sauce or soften the noodles.
Render the pork belly fat to help the edges brown and develop more flavor.

Instructions

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

Noodle sauce ingredients mixed until the sugar dissolves.

Make the sauce: In a small bowl, combine all the noodle sauce ingredients until the sugar has fully dissolved and set aside.

Udon noodles soaking in boiling water just until loosened.

Prepare the noodles: Place the udon noodles in a large bowl and cover with boiling water. Soak just until loosened, about 30 seconds. Drain well and do not rinse. Set aside.

Pork belly cooking until golden with some of the fat rendered.

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 some of the fat has rendered. Remove the pork belly and set aside, leaving the rendered fat in the pan.

Garlic, onions, cabbage, mushrooms, and carrots stir-fried until crisp-tender.

Cook the vegetables: Reduce the heat to medium. Stir-fry the garlic and onions for about 30 seconds until softened. Add the cabbage, mushrooms, and carrots and stir-fry for 2 to 3 minutes until crisp-tender.

Udon noodles tossed with sauce and pork belly until evenly coated.

Finish the noodles: Add the udon, prepared sauce, and cooked pork belly. Toss just until the noodles are evenly coated and most of the sauce has been absorbed. Remove from the heat immediately to prevent the noodles from becoming soggy.

Finished yaki udon garnished with chopped green onions.

Garnish and serve: Transfer the noodles to a large serving plate, garnish with green onions, and serve immediately.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: I don't recommend freezing yaki udon because the noodles and vegetables can become soggy after thawing.
Reheating: Microwave until hot or reheat in a pan over medium heat until warmed through.

Variations

Spicy: Add ½ to 1 teaspoon of red pepper flakes to the noodle sauce.
Chicken: Replace the pork belly with thinly sliced skinless boneless chicken thighs and cook until no longer pink and cooked through.

Pairing Suggestions

Serve Japanese yaki udon with:

Miso Soup: A light, savory starter.
Japanese Crab Corn Salad: A cool, creamy side.
Korokke: A crispy, savory side.

FAQ

Why did my yaki udon turn soggy?

The udon was likely soaked or stir-fried too long, or wasn't drained well. Soak the noodles just until loosened, drain well, and remove them from the heat once coated in sauce.

Do I need to thaw frozen udon before cooking?

No. Soak the frozen udon directly in boiling water for about 30 seconds, just until the noodles loosen, then drain well.

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