Yaki Udon

5 from 2 votes
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Yaki Udon (or Japanese stir fried noodles) are a quick and easy dish that comes together quickly but tastes so delicious! I love to swap in the ingredients I have on hand, which makes Yaki Udon a super versatile weeknight dinner!

Yaki Udon in a bowl.

Watch The Yaki Udon Recipe Video Below!

Ingredient Tips for Yaki Udon

  • CHICKEN THIGHS – 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. (It was also what I had on hand!) You can sub with chicken breast, if you prefer, but you should adjust the cooking time to prevent the chicken breast from drying out.
  • VEGETABLES – In this Yaki Udon recipe, I used carrotsshiitake mushrooms, and cabbage! These are some of my favorite go-to vegetables for stir fries, as they have distinct flavors that work well together, and hold up well in high heat. I highly recommend you cut your vegetables to similar sizes to ensure they cook evenly.
  • NOODLES – I used frozen udon noodles from 99 Ranch (a Chinese grocery chain). However, I have seen frozen udon noodles at my local Ralph’s or Von’s store as well! I prefer using frozen udon noodles, as I find them to be chewier, bouncier, and less prone to overcooking (overcooked noodles = mushiness).
  • SAKE – If you cannot find sake or prefer to not use it, you can sub with mirin or broth of your choice (chicken, beef, or vegetable all work great!)

Recipe Tips for Yaki Udon


  • UNDERCOOK YOUR NOODLES: Don’t forget that the Yaki Udon noodles will finish cooking in the pan! I always cook my noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
  • RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of neutral oil to prevent the noodles from sticking while you prepare & cook the other ingredients for Yaki Udon.


  • I included the recipe for my homemade Teriyaki Sauce but if you prefer, you can also use store bought for your Yaki Udon!

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!

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5 from 2 votes

Yaki Udon

Servings: 1
Prep: 5 minutes
Cook: 10 minutes
Yaki udon in a bowl.
These delicious chewy yaki udon noodles are stir fried to perfection in a savory sauce tossed with seared chicken and crisp vegetables!


  • 1 lb frozen udon noodles


Homemade Teriyaki Sauce

Vegetables & Seasonings

  • 1 medium carrot, cut into 2" sticks
  • 4 scallions, cut into 2" sticks
  • 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


  • Cut chicken to 1/2" pieces and marinate for 15 minutes with light soy sauce, sake, white pepper, salt and sesame oil.
  • SKIP THIS STEP IF YOU ARE USING STORE BOUGHT TERIYAKI SAUCE – Prepare your teriyaki sauce by combining light soy, mirin, sake, and sugar in a bowl and set aside.
  • Cut carrot, scallions, mushrooms, and cabbage to similar size pieces along with garlic and ginger and set aside.
  • In a pot of boiling water, cook udon noodles 2 minutes less than package directions and immediately drain and rinse with cold water.
  • Over high heat, cook chicken in 1 tbsp oil until cooked through and set aside.
  • Fry garlic and ginger for 15 seconds then add your vegetables and mix. Season with salt and continue cooking for another 1-2 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. Top with sesame seeds and enjoy!


Calories: 426kcalCarbohydrates: 32gProtein: 47gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 222mgSodium: 1623mgPotassium: 1252mgFiber: 5gSugar: 13gVitamin A: 1012IUVitamin C: 42mgCalcium: 166mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Japanese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating


  1. 5 stars
    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.