On a hectic weeknight, when kids demand dinner and work emails pile up, turning to a simple stir-fry like Yaki Udon Noodles feels like a small victory. These thick, chewy noodles mingle with tender chicken and crisp vegetables in a savory soy sauce. It delivers bold Japanese flavors without fuss. This meal comes together in under 30 minutes. Everyone at the table feels satisfied.
I appreciate how versatile Yaki Udon Noodles fit busy routines. They work as a solo lunch or family dinner. Leftovers reheat beautifully for next-day meal prep. Customizable veggies let you use what’s in the fridge. Friends rave about the umami punch from the quick sauce. It becomes a go-to for casual gatherings.
Why We Love This Recipe
- Quick Prep Time: Ready in just 25 minutes. Perfect for busy evenings without sacrificing flavor.
- Family Friendly: Tender noodles and colorful veggies appeal to kids and adults alike.
- Customizable Protein: Swap chicken for tofu or shrimp. It suits vegetarian or seafood preferences.
- Bold Umami Flavor: The soy-mirin sauce creates savory depth. It’s irresistibly comforting.
Easy Yaki Udon Noodles
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Japanese
- Diet: Low Salt
Description
Easy Yaki Udon Noodles is a quick Japanese stir-fried noodle dish featuring tender udon noodles, sliced chicken, and colorful vegetables tossed in a savory soy-based sauce.
Ingredients
- 1 lb fresh or frozen udon noodles
- 2 tbsp vegetable oil, divided
- 1 lb boneless, skinless chicken breast or thigh, thinly sliced
- Salt and freshly ground black pepper to taste
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 bell pepper (any color), thinly sliced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 2 cups shredded cabbage
- 3 cloves garlic, minced
- 3 green onions, sliced (white and green parts separated)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- Pinch of red pepper flakes (optional)
Instructions
- Prepare your udon noodles according to package directions. If using frozen, a quick boil or soak in hot water usually suffices. Drain thoroughly and set aside.
- In a small bowl, whisk together the soy sauce, mirin, oyster sauce, brown sugar, sesame oil, and optional red pepper flakes to create your stir-fry sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Season your chicken slices with salt and pepper, then add to the hot wok. Stir-fry for 2-3 minutes until cooked through. Remove the chicken and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Introduce the sliced mushrooms and stir-fry for about 2 minutes until they begin to soften.
- Next, add the bell pepper, onion, carrot, and cabbage to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften but retain some crispness.
- Add the minced garlic and the white parts of the green onions, cooking for another minute until fragrant.
- Return the cooked chicken to the wok. Add the drained udon noodles and the prepared sauce. Toss everything together vigorously, ensuring the noodles and vegetables are well coated. Continue to stir-fry for 1-2 minutes until the sauce has thickened slightly and coated the ingredients.
- Stir in the green parts of the sliced green onions just before serving. Serve immediately.
Notes
- For a vegetarian version, substitute chicken with firm tofu or more vegetables.
- Adjust spice level by increasing or omitting red pepper flakes.
- Use low-sodium soy sauce to reduce salt content.
- This dish is best served hot and can be customized with additional proteins like shrimp or beef.
Ingredients to make Yaki Udon Noodles
These ingredients come together for a balanced stir-fry. Chewy udon noodles soak up the savory sauce. Fresh vegetables add crunch and color. High-quality soy sauce and mirin elevate the authentic Japanese taste. You do it without much extra effort.
- Udon noodles – Thick, fresh or frozen noodles form the hearty base.
- Vegetable oil – Neutral oil for high-heat stir-frying prevents sticking.
- Chicken breast or thigh – Thinly sliced boneless meat cooks quickly and adds protein. Swap for tofu in vegetarian versions.
- Salt and black pepper – Basic seasonings enhance the natural flavors of the chicken.
- Mushrooms – Sliced shiitake or cremini for earthy depth and tenderness.
- Bell pepper – Thinly sliced for color and slight sweetness.
- Onion – Thinly sliced to provide mild sharpness when stir-fried.
- Carrot – Julienne or thinly sliced for crunch and natural sweetness.
- Cabbage – Shredded for volume and fresh, crisp texture.
- Garlic – Minced for aromatic punch in the final stages.
- Green onions – Sliced with parts separated for garnish and subtle onion flavor.
- Soy sauce – Low-sodium preferred for the savory backbone of the sauce.
- Mirin – Sweet rice wine balances the saltiness.
- Oyster sauce – Adds rich umami to the stir-fry coating.
- Brown sugar – A touch to mellow and caramelize the sauce.
- Sesame oil – For a nutty finish in the sauce.
- Red pepper flakes – Optional for a hint of heat. Adjust to taste.
How to Make Yaki Udon Noodles
Step 1: Prepare the Noodles
Follow package instructions to cook fresh or frozen udon noodles. Use a quick boil or hot water soak if needed. Drain well to remove excess moisture. This prevents sogginess later. Set noodles aside while you prep the rest.
Step 2: Make the Stir-Fry Sauce
In a small bowl, whisk soy sauce, mirin, oyster sauce, brown sugar, sesame oil. Add red pepper flakes if using. This simple mix creates the savory coating. It ties everything together. Let it sit so flavors meld slightly.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large wok or skillet over high heat. Season thinly sliced chicken with salt and pepper. Stir-fry for 2-3 minutes until fully cooked and no longer pink. Remove chicken and set aside. This keeps it tender.
Step 4: Stir-Fry the Mushrooms
Add remaining tablespoon of vegetable oil to the hot wok. Toss in sliced mushrooms. Stir-fry for about 2 minutes until they soften. They release their moisture. This step builds base layer of flavor. It avoids overcrowding the pan.
Step 5: Add the Vegetables
Introduce sliced bell pepper, onion, carrot, and shredded cabbage to the wok. Stir-fry for 2-3 minutes. Keep veggies crisp-tender for better texture. Avoid overcooking. Maintain their vibrant color and crunch.
Step 6: Incorporate Garlic and Onions
Add minced garlic and white parts of green onions. Stir for one minute until fragrant and aromatic. This quick addition infuses the dish. It adds fresh, pungent notes. Keep heat high to prevent burning.
Step 7: Combine and Toss
Return cooked chicken to the wok. Add drained udon noodles and prepared sauce. Vigorously toss everything for 1-2 minutes. Sauce thickens and evenly coats ingredients. Noodles absorb flavors without becoming mushy.
Step 8: Finish and Serve
Stir in green parts of green onions right before removing from heat. It adds fresh pop of color and mild onion taste. Serve Yaki Udon Noodles immediately while hot. Enjoy the best texture. This final touch keeps it simple and appealing.
Pro Tips for Success
- Use High Heat: Stir-fry on high. It keeps vegetables crisp. Prevents sogginess in the noodles.
- Drain Noodles Well: Excess water from udon dilutes the sauce. Pat dry if needed after boiling.
- Adjust Spice Level: Omit or increase red pepper flakes. Do it based on preference for milder or bolder kick.
- Low-Sodium Swap: Choose low-sodium soy sauce. Control salt without losing umami depth.
How to Serve Yaki Udon Noodles
Garnishes
I like to sprinkle extra sliced green onions or sesame seeds on top. It adds bright, nutty contrast. This enhances savory notes. Toasted nori strips add subtle sea flavor and crisp texture. These simple additions polish the dish. No extra work needed.
Side Dishes
Pair Yaki Udon Noodles with light miso soup. It creates a cozy, complete Japanese-inspired meal. This warms you up. Steamed edamame or fresh cucumber salad brings refreshing crunch. It balances the stir-fry’s richness. I find these sides keep things quick and nutritious. Perfect for family dinners.
Creative Ways to Present
Spoon Yaki Udon Noodles into individual bowls with chopsticks. It offers authentic, fun presentation. Kids enjoy it. Layer over a bed of greens for deconstructed salad vibe on warmer days. Golden-brown hues from stir-frying look inviting. Serve family-style on a large platter.
Make Ahead and Storage
Storing Leftovers
I store leftover Yaki Udon Noodles in an airtight container in the fridge. They keep well for up to three days. This makes portioning easy for lunches. You lose little flavor. Avoid leaving it out too long after cooking. Maintain freshness this way.
Freezing
For longer storage, portion cooled Yaki Udon Noodles into freezer-safe bags. Freeze for up to one month. Thaw overnight in the fridge before reheating. This preserves noodle texture. It’s handy when meal prepping for busier weeks ahead.
Reheating
Reheat Yaki Udon Noodles in a skillet over medium heat. Add a splash of water to loosen the sauce. Stir for 2-3 minutes until hot. In the microwave, cover with a damp paper towel. Prevent drying out. Heat in 1-minute intervals. This keeps vegetables crisp. The dish stays satisfying overall.
