Yaki Udon (Stir-Fried Udon Noodles)

These yaki udon (stir-fried udon noodles) have me doing my happy dance!

Thick, chewy udon noodles get tossed with succulent pork belly, colorful veggies, and green onions. 

But the real magic is in the sauce. It’s a blend of oyster sauce, soy sauce, mirin, sesame oil, sugar, and pepper.

A little sweet, a little salty, and 100 percent umami, this stir-fry hits the spot! 

Why You’ll Love These Yaki Udon (Stir Fried Udon Noodles)

Authentic Japanese Experience: This recipe provides an authentic taste of Japanese cuisine without leaving the comfort of your own home!

Chewy & Tender Texture: This dish is full of incredible flavors and textures, thanks to the chewy noodles and tender pork belly.

Quick Prep: Ready in 20 minutes, yaki udon is perfect for busy weeknights.

Versatile Ingredients: What I love about this dish is how customizable it is. Don’t eat pork? Sub in chicken, shrimp, tofu, or load up on the veggies. 

Ingredients

• Frozen or Fresh Udon Noodles: Fat, chewy, wheat noodles soak up the savory sauce.
  
• Vegetable Oil: A neutral oil with a high smoke point, it’s ideal for stir-frying.
  
• Pork Belly: It adds a rich, meaty flavor to the dish. It’s thinly sliced for quick cooking.
  
• Onion and Garlic: They provide a flavorful, aromatic base for the stir-fry.
  
• Carrot, Cabbage, and Mushrooms: They add color, texture, and nutrients.
  
• Green Onions: They bring a burst of freshness to cut through the richness of the dish.
  
• Stir-Fry Sauce: A blend of oyster sauce, soy sauce, mirin, sesame oil, sugar, and black pepper. Together, they create a savory, slightly sweet glaze.

How to Make Yaki Udon Noodles

I used to get takeout on busy weeknights all the time, but not anymore! 

Yaki udon is so quick, easy, and delicious, there’s no reason to order out. Just follow these steps.

1. Prep the noodles. Cook the noodles according to the package directions.

2. Mix. Mix the stir-fry sauce ingredients in a bowl. Set aside.

3. Cook. In a skillet over medium-high heat, cook the pork for about 2-3 minutes. Remove and set aside.

4. Saute. Add the onions and garlic. Cook for about 1 minute.

5. Stir-fry. Add carrots, cabbage, and mushrooms. Stir-fry until vegetables are tender-crisp, about 2-3 minutes.

6. Combine. Add the pork, udon noodles, and sauce to the pan. Toss everything together for about 1-2 minutes.

7. Stir. Stir in green onions.

8. Serve. Serve hot.

Tips for the Best Yaki Udon

Want restaurant-quality yaki udon? Just follow these tips:

• Work some wok magic. Due to the high, sloped sides, woks allow for quick and even cooking. They also retain and distribute heat efficiently.
  
• Go big! Don’t have a wok? Use a large skillet. You want plenty of surface area to ensure each ingredient cooks properly.
  
• Trust your tongs. Tongs make stir-frying so much easier. They also help mix all the ingredients, so you get a little of everything in each bite.
  
• Give ’em some char. For extra restaurant-style flavor, let the noodles sit in the hot pan for 30-60 seconds without stirring. That way, they get a little browning on the bottom.
  
• Keep things uniform. Cut the veggies into uniform, bite-sized pieces so they cook quickly and evenly. 
  
• Add some crunch. For more texture, garnish with toasted sesame seeds.
  
• Spice them up. Add some heat with chili flakes or Sriracha if you like things spicy.
  
• Customize. Give the noodles a personal touch with your favorite proteins, vegetables, and garnishes. 

How to Store

Before storing, ensure the noodles have cooled completely. This will help prevent condensation and maintain the dish’s texture.

Also, I don’t recommend freezing. The noodles will get mushy and be less appetizing.

To Store: Place leftovers in an air-tight container and refrigerate for up to 3-4 days. 

To Reheat: Warm leftovers in a microwave-safe dish for 1-2 minutes, stirring halfway through. You can also reheat in a pan over medium heat for 3-4 minutes. Add a splash of water or broth if the noodles seem dry, stirring occasionally to ensure even heating.