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Yaki Udon (or Japanese stir fried noodles) takes only 15 minutes and is so easy and delicious! The chewy, bouncy udon noodles are complemented by the savory and umami sauce and the best part is, you can customize this recipe to include any protein or vegetables you like! Yaki Udon is the perfect easy weeknight meal!
Watch the Recipe Video For Yaki Udon!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- udon noodles – I use frozen udon noodles – I usually find them in the freezer section of my local Asian grocery store but I’ve also seen them at my local Ralph’s or Von’s, as well. I prefer frozen udon noodles because I find that they cook to a chewier, bouncier texture – I’ve noticed that frozen udon noodles seem less prone to overcooking. However, you can use any udon noodles you are able to find for Yaki Udon.
- chicken thighs, cut into 1/2″ pieces – I used chicken thighs in this recipe, as it has a higher fat content and has less of a chance of drying out during cooking. If you prefer chicken breast, I recommend adjusting the cooking time slightly to prevent the chicken breast from drying out.
- light soy sauce – also called “all-purpose” soy sauce.
- dark soy sauce – dark soy sauce is thicker than “light” or “all-purpose” soy sauce; it adds color and a more intense flavor to the dish. Light (or all-purpose) soy sauce and dark soy sauce cannot be substituted with or for each other, as they’re very different.
- sake – if you don’t have sake or prefer to not use it, you can substitute with mirin or chicken stock/broth. If you like Japanese cooking, I recommend picking up a bottle – sake is used frequently in Japanese recipes like Ramen Eggs, Chicken Karaage, Miso Glazed Salmon, Chicken Teriyaki, Beef Gyudon, and Mochiko Chicken!
- white pepper – white pepper is one of my favorite staples for Asian cooking; it has an earthier flavor than black pepper and more heat. If you enjoy cooking Asian food at home, I highly recommend buying some for your pantry.
- vegetables: In my Yaki Udon, I used sliced carrots, shiitake mushrooms, and cabbage. I like that each vegetable has it’s own individual and unique flavor but work well together (none have too strong or overpowering flavor in relation to each other). They also cook and hold up well in high heat. You can also use baby bok choy, different kinds of mushrooms, zucchini, baby corn, broccoli, or bell peppers. I love Yaki Udon and other stir-fried noodles like Chicken Lo Mein, Shrimp Lo Mein, and Shanghai Fried Noodles because it’s a great way to get in your daily serving of vegetables!
Love udon? Make my Creamy Mushroom Udon next!
Recipe Instructions
1. Marinate the Chicken
Cut chicken into 1/2″ pieces – make sure they are cut into similar sizes so they cook evenly. Place in a small bowl and marinate with light soy sauce, sake, white pepper, salt, sesame oil and cornstarch. Mix in the seasonings well then let marinate for 15 minutes while you prepare the other ingredients.
2. Make the Stir-Fry Sauce
In a small bowl, prepare the stir fry sauce by adding the light soy sauce, dark soy sauce, oyster sauce, mirin, white pepper, sugar, sesame oil and hot water and mixing until combined. Set aside.
3. Cut the Vegetables
Cut your vegetables of choice (I used carrots, scallions, mushrooms, and cabbage) into similar sized pieces and set aside in a small bowl. Chop ginger and garlic and set aside in a small bowl.
4. Defrost the Udon Noodles
Note: If you are using fresh udon noodles, cook according to package directions – this step is for frozen udon noodles – In a pot of cold water, add the udon noodles until they become separated. Individually separate any strands of noodles that are still stuck together then drain. I recommend tossing the cooked noodles in 1 tablespoon of neutral oil to keep them from sticking together while you prepare the rest of the ingredients for Yaki Udon. Set aside.
5. Cook the Chicken and Vegetables
In a wok or large pan over high heat, add 1 tablespoon of neutral oil and cook the chicken pieces. Once cooked, remove and set aside.
In the same wok or large pan, fry the chopped ginger and garlic for 15 seconds. Add vegetables and mix to incorporate. Season with salt and continue cooking the vegetables for another 1-2 minutes. The salt will not only season the vegetables, but also draw out moisture so that you don’t end up with a watery Yaki Udon. The vegetables should have a light color on them while being slightly wilted but still crisp.
6. Stir Fry the Noodles, Chicken, Sauce, and Vegetables
Add back the chicken and udon noodles; add your pre-mixed sauce and white pepper to taste. Mix to combine well. Continue cooking for 3-4 minutes over high heat until the sauce has thickened slightly.
Add the reserved scallion greens and stir fry for another minute. Top with sesame seeds if desired. Enjoy your Yaki Udon!
PRO TIPS
Expert Tips + Storage
Preparing the Udon Noodles – If using frozen udon noodles, simply defrost them in cold water until pliable and separate them with your hands. If using fresh udon noodles, simply add them to the Yaki Udon (no need to boil). The heat will stir fry the noodles.
After defrosting the udon noodles, drain them in a collander. I like to shake them dry and toss them in a tablespoon of neutral oil to prevent them from sticking while you prepare and cook the other ingredients.
Sake – If you don’t have sake or prefer to not use it, you can substitute with mirin or chicken stock/broth.
Dark Soy Sauce – Dark soy sauce is thicker than “light” or “all-purpose” soy sauce; it adds color and a more intense flavor to the dish. Light (or all-purpose) soy sauce and dark soy sauce cannot be substituted with or for each other, as they’re very different.
Vegetables – In my Yaki Udon, I used sliced carrots, shiitake mushrooms, and cabbage. I like that each vegetable has it’s own individual and unique flavor but work well together (none have too strong or overpowering flavor in relation to each other). They also cook and hold up well in high heat. You can also use baby bok choy, different kinds of mushrooms, zucchini, baby corn, broccoli, or bell peppers.
Cut Ingredients into Similar Sizes for Even Cooking – I recommend cutting the chicken into 1/2″ pieces – make sure each chicken piece is similar in size so they cook evenly. The same rule goes for the vegetables – cutting the vegetables into similar sizes will help them cook evenly in the hot wok or pan.
Storage – You can store cooked Yaki Udon in an airtight container for up to 3-4 days in the refrigerator. When reheating, I like to reheat in the microwave with a wet paper towel on top to help loosen the noodles. Any leftover noodles will stick once stored in the refrigerator and lose some of its texture – but the delicious flavors of Yaki Udon will still be there!
If you tried this Yaki Udon or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Yaki Udon
Ingredients
Noodles
- 1 lb frozen udon noodles
Chicken
- 1/2 lb chicken thighs, cut into 1/2" pieces
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1/2 tbsp cornstarch
Vegetables & Seasonings
- 1 medium carrot, cut into 2" sticks
- 4 scallions, cut into 2" sticks, greens reserved
- 5 shiitake mushrooms, cut into 2" sticks
- 4 napa cabbage leaves, cut into 2" sticks
- 2 cloves garlic, chopped
- 1 tbsp ginger, chopped
- white pepper, to taste
- salt, to taste
Homemade Stir Fry Sauce
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- ½ tsp white pepper
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp hot water
Instructions
- Cut chicken to 1/2" pieces and marinate for 15 minutes with light soy sauce, sake, white pepper, salt and sesame oil.
- Prepare the stir fry sauce by combining the light soy sauce, dark soy sauce, oyster sauce, mirin, white pepper, sugar, sesame oil and hot water in a bowl and mixing until combined.
- Cut carrot, scallions, mushrooms, and cabbage to similar size pieces along with garlic and ginger and set aside.
- In a pot of cold water, add the udon noodles until they become separated. Individually separate any strands of noodles that are still stuck together. Drain and set aside.
- Over high heat, cook chicken in 1 tbsp oil until cooked through, about 3-4 minutes and set aside.
- In the same pan, fry garlic and ginger for 15 seconds then add your vegetables and mix. Season with a teaspoon of kosher salt and continue cooking for another 2-3 minutes or until the vegetables are slightly wilted but still crisp.
- Add back your chicken, udon noodles, and add your sauce and white pepper to taste. Continue cooking for 3-4 minutes over high heat until the sauce has thickened slightly. Stir in the scallion greens, top with sesame seeds and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe tasted really good. I used bok choy and broccoli for my veg and followed the recipe as directed and it turned out very delicious.
Thanks Rob! So glad you enjoyed it!
Simple recipe with amazing taste.. Love it!!
Thank you Maria!
One of my fave!
I always have udon in my freezer for quick meals and I had all the ingredients for this recipe. Definitely hit the spot!
I had heard of yakisoba but never yakiudon. After seeing this pop up on my feed, I had to try it. Very easy recipe and it came together wonderfully! It was thumbs up all around for how good this tasted. This is in the rotation for week night dinners.
Another family favorite! Great for quick weeknight meals.
Discovered we had lots of udon coming to expiration soon that needed to be used up – love that this recipe uses mostly pantry items that we already have so it was quite easy and simple. I’ve subbed this with thinly sliced beef before and it worked very well too.