Tossed in a homemade stir-fry sauce, these yaki udon noodles make a quick and easy dinner option. Packed with bold flavours and fresh ingredients, they’re perfect for busy weeknights or when you’re craving something different. Plus, the recipe is highly versatile, so you can customise it with your favourite vegetables.
Yaki Udon Noodles: A Quick & Easy Japanese Favourite
If you are craving something with a little more flavour and excitement than plain pasta, then you need to try these stir-fried yaki udon noodles, a Japanese classic that’s as delicious as it is versatile.
This is a quick and easy meal that comes together in just 20 minutes, and that offers endless possibilities for customisation. Yaki Udon Noodles are a staple food in Japan and a popular choice for quick, satisfying meals.
This recipe is the perfect way to enjoy a healthier alternative to takeaway, all while indulging in a super tasty meal filled with bold and savoury flavours.
What Are Udon Noodles
Udon noodles are thick, chewy, white Japanese noodles often used in soups and stir-fries. Made from wheat flour, water, and salt, they have a smooth texture and a mild flavour. They are brilliant at absorbing the flavours of sauces and broths.
Udon noodles are not gluten-free, but vegan and dairy-free. If necessary, you can substitute them for gluten-free udon-type noodles made from brown rice.
You can mainly find three types of udon noodles in UK supermarkets:
- Vacuum-Packed Fresh Udon: Pre-cooked and ready to use, ideal for quick meals. You might need to blanch them shortly in water first to loosen them up.
- Frozen Udon Noodles: Pre-cooked and ready to use, they require a minute or so cooking before you can add them to the wok.
- Dry Udon Noodles: Require 4 to 5 minutes cooking but have a longer shelf life.
I tend to keep dry udon noodles in my pantry because of their longer shelf life.
Other Noodles Recipes To Try:
- Miso Noodle Soup
- Miso Aubergines with Soba Noodle Salad
- Asian Vermicelli Noodle Salad (with smoked tofu)
Watch How To Make These Yaki Udon Noodles
Essential Ingredients For Yaki Udon Noodles
Udon Noodles
For this recipe, I am using dry udon noodles. You can substitute them for 500g of fresh or frozen udon noodles.
Once the noodles are cook, drain and rinse them under cold water to stop the cooking process. If you are not using the noodles immediately, toss them in a small amount of oil to prevent sticking.
Yaki Udon Sauce
Yaki Udon Sauce is the star of this dish. Here’s my go-to recipe:
Basic Yaki Udon Sauce Recipe:
- 4 Tbsp dark soy sauce
- 4 Tbsp mirin
- 2 ½ Tbsp oyster sauce (I use see either Yuen Chun Vegetarian Oyster Sauce – which happens to be vegan – or Lee Kum Kee Vegan Oyster Flavour Sauce)
- 2 tsp sugar
- 2 tsp toasted sesame oil
Simply whisk all ingredients together in a small bowl until well combined.
Variations:
- Spicy Kick: Add 1-2 teaspoons of Sriracha or some crushed chilli peppers / red pepper flakes
- Gluten-Free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free. Remember to use gluten-free udon noodles too!
Vegetables
This Yaki Udon Noodle recipe is really versatile. You can customise it with a variety of vegetables to suit your taste or make use of ingredients you have on hand.
Feel free to mix and match using cabbage, pak choy, spinach, broccoli, carrots, peppers, snap peas, baby corn, bamboo shoots.
Protein
You can also add a plant-based protein source, using tofu, tempeh, or seitan as well as eggs (either scrambled or hard-boiled).
How To Make These Yaki Udon Noodles
Step 1: Make the Yaki Udon Sauce
Mix together the soy sauce, mirin, oyster sauce, sugar, and sesame oil in a bowl and set aside.
Step 2: Stir-fry the Vegetables
In a wok or large frying pan, heat the vegetable oil over medium high heat. Fry the onion until soft. Add the garlic, ginger, carrots, red pepper, pak choi, and mushrooms. Stir fry the vegetables until they soften.
Step 3: Cook the Noodles
In the meantime, cook the udon noodles according to packet instructions. When done, rinse the noodles under cold water and drain well.
Step 4: Mix & Serve
Add the noodles to the pan and mix in the sauce. Cook for a minute or so until the noodles are hot. Serve topped with chilli flakes, spring onions, and sesame seeds.
Storage & Reheating
Storage:
- Any leftover yaki udon noodles can be kept in the fridge in an airtight container for up to 3-4 days.
- Remember to let the noodles to cool completely before storing.
Reheating:
- Stovetop: Heat a pan over medium heat with a water, stir in the noodles for 2–3 minutes until warmed through.
- Microwave: Place the noodles in a microwave-safe dish, cover, and heat in 30-second intervals, stirring in between.
I hope you enjoy these yaki udon noodles as much as I do. If you do make it, don’t forget to tag me on Instagram!
Yaki Udon Noodles
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 1 onion thinly sliced
- 3 garlic cloves grated
- 2 tsp grated ginger
- 2 carrots cut into sticks
- 1 medium red pepper cut into thin slices
- 2 pak choi roughly chopped
- 200 g oyster mushrooms roughly chopped
- 300 g dry udon noodles
FOR THE SAUCE:
- 4 Tbsp dark soy sauce
- 4 Tbsp mirin
- 2 ½ Tbsp oyster sauce (see note 1)
- 2 tsp sugar
- 2 tsp toasted sesame oil
TO SERVE:
- chilli flakes
- spring onions sliced
- white and black sesame seeds
Instructions
- Mix the sauce ingredients together in a bowl and set aside.4 Tbsp dark soy sauce, 4 Tbsp mirin, 2 ½ Tbsp oyster sauce, 2 tsp sugar, 2 tsp toasted sesame oil
- In a wok or large frying pan, heat the vegetable oil over medium high heat.2 Tbsp vegetable oil
- Fry the onion until soft. Add the garlic, ginger, carrots, red pepper, pak choi, and mushrooms. Stir fry the vegetables until they soften.1 onion, 3 garlic cloves, 2 tsp grated ginger, 2 carrots, 1 medium red pepper, 2 pak choi, 200 g oyster mushrooms
- In the meantime, cook the udon noodles according to packet instructions. When done, rinse the noodles under cold water and drain well.300 g dry udon noodles
- Add the noodles to the pan and mix in the sauce.
- Cook for a minute or so until the noodles are hot.
- Serve topped with chilli flakes, spring onions, and sesame seeds.chilli flakes, spring onions, white and black sesame seeds
Notes
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/yaki-udon-noodles/
I cannot wait to see your posts!
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