A fast Japanese stir fry noodle dish, in one wok in about 20 minutes.
Yaki udon
- 400 g udon noodles (fresh or vacuum packed)
- 2 tbsp vegetable oil
- 200 g chicken thigh or pork belly, sliced thin
- 1 carrot, cut into thin strips
- 100 g cabbage, shredded
- 3 spring onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Loosen the udon noodles under warm water if using vacuum packed, and set aside.
- Heat the oil in a wok over high heat. Fry the meat until browned.
- Add the carrot and cabbage and stir fry for 2 minutes.
- Add the noodles, soy sauce, oyster sauce and sesame oil. Toss everything together for 2 to 3 minutes until the noodles are coated and hot through.
- Scatter with spring onions and serve straight from the wok.
About yaki udon
Yaki udon is a Japanese stir fry of thick udon noodles with meat, cabbage and other vegetables, seasoned with soy sauce, mirin and often a little Worcestershire style sauce. It was first made in Kitakyushu after the Second World War, when soba noodles were scarce and cooks used udon instead.
It is a common dish at Japanese home kitchens and festival stalls and comes together in about 15 minutes.
Serving and storing
Serve topped with bonito flakes, pickled red ginger (beni shoga) and a sprinkle of aonori. Yaki udon is best eaten fresh. Leftovers keep for 1 day in the fridge and can be reheated in a hot pan with a splash of water.
Tips for the best yaki udon
- Keep the wok on high heat the whole way through, so the noodles fry rather than steam.
- Fresh udon needs no boiling, just a rinse under warm water to loosen the strands.
- Do not overcrowd the wok. Cook the meat first and set it aside so it browns properly.
Swaps and variations
- Vegetable yaki udon: leave out the meat and add mushrooms or beansprouts instead.
- Seafood version: swap the meat for prawns, added in the last two minutes so they do not overcook.
- Extra heat: add a spoon of chilli oil at the end.
What to serve with yaki udon
It is a complete meal on its own, though prawn toast makes a good starter alongside it.
Fresh vs dried udon here
Fresh, vacuum-packed udon gives the best chewy texture for this dish and only needs a brief loosen in hot water, dried udon needs a full boil first and can turn slightly softer once stir-fried, still perfectly good if fresh is not available.
Frequently asked questions
Can I use dried udon noodles?
Yes. Boil according to the pack instructions, then drain and rinse in cold water before adding to the wok, so they do not clump together.
Why are my noodles sticking together?
This usually means they went into the wok too dry, or the wok was not hot enough. A splash of oil and high heat keeps the strands separate.
What is the difference between yaki udon and yakisoba?
Yaki udon uses thick, chewy wheat udon noodles with a soy based sauce. Yakisoba uses thinner wheat noodles and a sweeter, fruitier brown sauce.
