This easy 20-minute yaki udon stir-fried noodles will be your new favorite weeknight meal! You won't believe something so tasty can come together in just 20 minutes!
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This was inspired by my recipes under 30 minutes, such as Creamy Garlic Chicken, Chicken Adobo, mapo tofu and Gyudon, on this site. Sushi Bake and Spam Rice Balls are my favorite dishes to serve with yaki udon.
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😍 Why You'll Love This Recipe
- Easy & Beginner-Friendly
Simple steps and easy-to-find ingredients make this a great introduction to Asian cooking. No special skills are needed-just delicious results. - Adaptable
Easily customizable! Swap proteins, adjust flavors, or make it vegetarian without losing appeal.
🥘 Yaki Udon Recipe Ingredients
- Oyster Sauce: Adds a rich, slightly sweet umami depth to the noodles.
Soy Sauce: A savory, well-balanced base that enhances overall flavor. - Dark Soy Sauce: Provides deeper color and a more intense soy flavor.
- Bonito Powder: Infuses the dish with a subtle smoky, umami-packed seafood essence.
- Sesame Oil: A nutty, aromatic finishing touch that enhances flavor and fragrance.
A full list of ingredients with exact amounts can be found on the recipe card below.
🍗 Substitutions & Variations
- Noodles: For a gluten-free option, swap udon noodles for soba or rice noodles. If fresh noodles are unavailable, use dry ramen or egg noodles instead.
- Protein: For a vegetarian option, shrimp can be replaced with tofu, pork Belly, Chicken, or beef.
- Vegetables: Add carrots, shiitake mushrooms, or baby bok choy.
- Sauces: Instead of soy sauce, try tamari for a gluten-free option or coconut aminos for a soy-free option. If needed, replace sesame oil with peanut or olive oil, which will slightly change the flavor profile.
- Creamy Maki Union Noodles: Add a couple of tablespoons of peanut butter or coconut milk to the sauce for a creamy twist to create a rich, velvety texture.
🔪 How to make Yaki Udon
- Step 1: Cook noodles for 1-1.5 minutes and drain noodles.
- Step 2: Prepare your sauce mixture. In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, bonito powder, and ½ teaspoon of sesame oil.
- Step 3: In the same pot, cook Shrimp for 2 minutes on each side, then add onions until aromatic
- Step 4: Add noodles to the pot and pour in the sauce. Cook and mix for a minute, then turn off the stove. If the noodles look too sticky, add about ½ tablespoon of water.
💡 Recipe Pro Tips
Use fresh noodles: Frozen udon noodles have the best texture and flavor. Dry noodles can be a good substitute if you can't find them.
High heat for stir-frying: Ensure your pan or wok is hot before adding the noodles. This ensures a crispy, caramelized texture that makes Yaki Udon so delicious.
Don't overcook the vegetables: Add them towards the end of the stir-fry process to maintain their crispness and vibrant color. They should be tender but still have a slight crunch.
💭 Yaki Udon Recipe FAQ
Yaki Udon translates to "fried udon" in Japanese. "Yaki" is the Japanese word for fry or grill. Yaki Udon is usually prepared with protein, veggies, and, of course, udon noodles.
What is the difference between udon and yaki udon?
Udon refers to the thick, chewy Japanese wheat noodles, typically served in broth or soups. Yaki Udon is a stir-fried version of udon, where the noodles are cooked with vegetables, protein, and sauce, creating a savory, slightly crispy dish.
Yaki Udon and Lo Mein are both stir-fried noodle dishes, but Yaki Udon uses thick, chewy udon noodles, while Lo Mein uses thinner egg noodles.
Frozen udon noodles labeled "Sanukiya style" are ideal for Yaki Udon because they hold up well during stir-frying, staying firm and bouncy. Fresh udon noodles can be brittle, break easily, and become mushy when cooked. Frozen noodles are the way to go for the best texture and stir-fry results.
🫙 Storage
Refrigerating: Store leftover Yaki Udon in an airtight container in the refrigerator for up to 2-3 days. Let the noodles cool to room temperature before sealing them to prevent excess moisture buildup.
Freezing: For more extended storage, you can freeze Yaki Udon. Place the cooled noodles in a freezer-safe container or ziplock bag and freeze for 1-2 months. When reheating, it's best to thaw them in the refrigerator overnight and then stir-fry them in a pan to refresh the texture.
Reheating: To reheat, stir-fry the leftover noodles in a hot pan with oil or a splash of soy sauce for extra flavor. You can also microwave the noodles with a damp paper towel to keep them moist, but stir-frying will help maintain the best texture.
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📖 Recipe Card
Yaki Udon Stir Fried Noodles
Equipment
Ingredients
Main Ingredients
- 1 bundle Frozen Udon
- 6 Shrimp (or 4-6oz protein of your choice) I used 16/20
- ½ Onion (sliced)
- 1 handful Veggies of your choice
- 1 pinch Salt & Pepper
- 1 tablespoon oil
Udon Sauce
- ½ teaspoon Oyster Sauce
- ½ teaspoon Soy Sauce
- ½ teaspoon Dark Soy Sauce
- ½ teaspoon Bonito Powder (or sub more soy sauce)
- ½ teaspoon Sesame Oil
- I keep my Yaki Udon very simple. Please note, if you add more veggies and proteins, more sauce will be needed.
Garnish
- 1 stalk Green onion (sliced)
- ½ tbsp Bonito flakes (optional)
- 1 Fried Egg (optional)
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Instructions
- Boil water for udon noodles. You will need about 3 inches of water to submerge the noodles.
- While waiting for water to boil, prepare your proteins and veggies. I used frozen deveined shrimp so I set into a bowl of water to quickly defrost. Slice onions and green onions and prep any additional veggies if using.
- Prepare your sauce mixture and into a small bowl combine:½ teaspoon Oyster Sauce, ½ teaspoon Soy Sauce, ½ teaspoon Dark Soy Sauce, ½ teaspoon Bonito Powder, ½ teaspoon Sesame Oil
- Peel shrimp if needed
- Once the water is boiling, add the noodles and cook for about 1-1.5 minutes. (1 minute for a chewier noodle, 1.5 minutes for a softer one). Let the noodles separate on their own to avoid breaking. Drain and rinse with cold water.
- *Bring All your prepared ingredients to your cooking station as everything will come together quickly* Into the same pot, add 1 tablespoon oil, and Shrimp or protein of choice and season with salt and pepper. Cook for 2 minutes on each side.
- Add onions to the pot, and once aromatic, add the noodles, and the sauce.
- Cook and mix for a minute then turn off the stove. If the noodles look too sticky, add about ½ tablespoon of water until the desired consistency is acheived.
- Plate, garnish and enjoy!
- **For an extra yummy bonus, top with a fried egg**
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