Easy 15-min. 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.
Ingredients
- 1 lb udon frozen kind recommended
- ½ lb pork belly sliced into ½" pieces
- 1 cup green cabbage thinly sliced
- ¾ cup button mushrooms sliced
- ½ cup carrots julienned
- ½ small onion julienned
- 1 green onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 2 teaspoon white granulated sugar
Instructions
- In a small bowl, combine all sauce ingredients as listed above and set aside.
- Soak the udon noodles in a large bowl of boiling water just until loosened, about 30 seconds. Drain and do not rinse.
- 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.
- 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.
- Add the noodles, prepared sauce, and pork belly. Toss until the noodles are evenly coated and most of the sauce has been absorbed.
- Transfer to a serving plate and top with green onions. Serve immediately.
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Nutrition
Calories: 1462kcal | Carbohydrates: 172g | Protein: 49g | Fat: 67g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 4107mg | Potassium: 602mg | Fiber: 15g | Sugar: 32g | Vitamin A: 5530IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 2mg