Yaki Udon, Japanese stir-fried udon noodles seasoned with soy sauce and bonito flakes, has an addictive charm once you try it. Unlike udon noodle soup, it doesn't have any stock, allowing you to enjoy the udon noodles from a completely different perspective.
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What is Yaki Udon?
Yaki Udon is a Japanese dish made of boiled udon noodles stir-fried with proteins and vegetables. "Yaki" means stir-fried, and "Udon" refers to udon noodles. It is typically seasoned with soy sauce and bonito flakes (katsuobushi).
The savory flavor of soy sauce coats the udon noodles, while bonito flakes add a rich and aromatic taste to the dish. It truly embodies the essence of Japanese cuisine.
Protein options
In yaki udon, pork or seafood is commonly used as a source of protein. Thinly sliced pork belly is the most popular choice because it adds flavor and richness to the udon noodles and vegetables, making the dish more cohesive. I used pork belly in this recipe.
When using seafood such as shrimp, squid, or scallops, you can enjoy a distinct flavor that differs from pork. The choice of protein can change the overall impression of the dish, so after enjoying this dish with pork, try it with seafood as well for a different taste experience.
Popular vegetable choices
This dish can be enjoyed with a variety of vegetables. In Japan, carrots, green cabbage, bell peppers, onions, naganegi (Japanese leeks), and garlic chives are commonly used. You can add any kind of vegetable, so feel free to use whatever vegetables are available in your area.
Yaki udon vs yaki soba
One dish made with ingredients similar to those in yaki udon is Yakisoba. Yakisoba is made by stir-frying Chinese-style noodles instead of udon noodles. It is said that yaki udon was originally created when yakisoba noodles were out of stock, and udon noodles were used as a substitute.
However, the seasonings for the two dishes are different. While yakisoba is often flavored with a Worcestershire-based sauce, yaki udon is more commonly seasoned with soy sauce and bonito flakes, which help the flavors penetrate the thick udon noodles better. Although I have complete confidence in my yakisoba recipe, I think yaki udon is just as delicious.
📋Step-by-step recipe
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 2.1 oz thinly sliced pork belly
- 1.1 oz carrot
- 1.1 oz onion
- 2.5 oz green cabbage
- pinch of salt (for the pork)
- pinch of ground black pepper (for the pork)
- 1 Tbsp shaved bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- ½ Tbsp mirin
- 1 ½ Tbsp soy sauce
Instructions
🕒 Total: 20 mins
Step 1
If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.
If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
Step 2
Cut carrot and onion into long, bite-sized strips. Tear cabbage into bite-sized pieces. Cut pork belly into pieces about ⅗ inch (1.5 cm) wide.
Step 3
Mix seasonings (sake, mirin, and soy sauce) in a bowl.
Step 4
Heat oil in a pan. Once the pan is hot, add the pork, sprinkle it with salt and black pepper, and sauté until it changes color. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until they are tender.
Step 5
Move the stir-fried ingredients to one side of the pan and add the udon noodles to the empty space. Pour the seasoning mixture from the bowl over the udon noodles and mix well. Once the udon noodles are evenly coated with the seasoning, combine them with the other ingredients. Then, cover the pan with a lid and steam over low heat for 2 minutes.
Step 6
Remove the lid and cook until most of the remaining moisture has evaporated.
Step 7
Serve on a plate and sprinkle bonito flakes on top.
To store
You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because the moisture in the udon noodles evaporates over time, causing them to dry out.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Yaki Udon (Japanese Stir-Fried Udon Noodles)
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 2.1 oz thinly sliced pork belly
- 1.1 oz carrot
- 1.1 oz onion
- 2.5 oz green cabbage
- pinch of salt (for the pork)
- pinch of ground black pepper (for the pork)
- 1 Tbsp shaved bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- ½ Tbsp mirin
- 1 ½ Tbsp soy sauce
Instructions
- If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
- Cut carrot and onion into long, bite-sized strips. Tear cabbage into bite-sized pieces. Cut pork belly into pieces about ⅗ inch (1.5 cm) wide.
- Mix seasonings (sake, mirin, and soy sauce) in a bowl.
- Heat oil in a pan. Once the pan is hot, add the pork, sprinkle it with salt and black pepper, and sauté until it changes color. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until they are tender.
- Move the stir-fried ingredients to one side of the pan and add the udon noodles to the empty space. Pour the seasoning mixture from the bowl over the udon noodles and mix well. Once the udon noodles are evenly coated with the seasoning, combine them with the other ingredients. Then, cover the pan with a lid and steam over low heat for 2 minutes.
- Remove the lid and cook until most of the remaining moisture has evaporated.
- Serve on a plate and sprinkle bonito flakes on top.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because the moisture in the udon noodles evaporates over time, causing them to dry out.
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