If you’re craving something quick, hearty, and delicious, Yaki Udon might just become your new best friend. This Japanese stir-fried noodle dish is everything you want on a busy weeknight: thick, chewy udon noodles coated in a savory and umami laden sauce, tender bites of chicken, and colorful veggies. It’s satisfying, full of flavor, and noodles always hit the spot! Yaki Udon has been my go-to when I want a meal that’s both comforting and vibrant. The beauty of this dish is in its versatility—you can swap out the chicken for shrimp, beef, or even tofu. Plus, it’s a great way to use up any leftover veggies hiding in the fridge. In this recipe, I’m using a classic combo of juicy chicken thighs, crunchy red bell peppers, shredded cabbage, shiitake mushrooms and carrot, but feel free to get creative with your own mix of ingredients. Yaki Udon is a weeknight hero-10 minutes prep time and 10 minutes cooking time, so let’s get into it.

Since Yaki Udon is a stir fry dish, you’re going to want to have everything prepped and ready to go before you start cooking. I start by cutting the chicken and veggies into thin strips that will be easy to twirl with the noodles using chopsticks or a fork.

I add all of those veggies to the same big bowl, as they will get added to the stir fry at the same time. For the scallions, I trim them and then thinly slice one for a garnish and set it aside. I cut the remaining ones into two inch lengths and add them to a separate bowl with the shredded cabbage.

Once I have the meat and veggies prepped it’s time to make the sauce! This comes together quickly with pantry staple ingredients, and it is deeply flavorful. I use Japanese Worcestershire sauce, which is milder and sweeter than its western counterpart, which makes it ideal for balancing the salty, umami flavors of the dish without overpowering it. (But don’t worry, in the notes section I include how to incorporate standard worcestershire if that’s what you have on hand). Dashi powder, mirin, and soy sauce round it out.  Just mix all the ingredients until the dashi powder dissolves.

Now that the everything is prepped and the sauce is mixed, it’s time to get cooking! For this recipe, I’m using Sanuki udon, a style of udon noodles that are famous for their firm, chewy texture, which makes them perfect for stir-frying. Unlike other types, this udon holds up well to high heat without turning mushy, giving you those satisfying, bouncy noodles with every bite. In stir-fries like yaki udon, texture is key, and Sanuki udon adds just the right amount of chew to balance the tender chicken and crisp vegetables. It makes this dish feel a little heartier and more substantial, which is why it’s my go-to for this recipe. I buy them in the frozen section of the Asian grocery. They are already cooked, so they just need a quick dunk in boiling water and then they are ready to be used.

When you add the noodles to the boiling water, let them defrost before trying to untangle them. Use chopsticks or tongs and be gentle. You want to keep the strands long and unbroken. Drain them as soon as you are done, since the noodles are already cooked and will finish heating up in the stir-fry.

Then I add a little toasted sesame oil and give everything a good stir.

Now that everything is mixed and saucy, it’s time to plate and serve. I like to garnish with smoked tuna flakes, and the minced scallion. A sprinkling of toasted sesame seeds would feel right at home here too.

I have a feeling that my Yaki Udon is going to become your midweek savior meal too. Drop a note and let me know what you think and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Love noodles as much as we do? Check out our Peanut Noodles, Wild Mushroom Japchae, or this super popular Cold Ramen.

Yaki Udon

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: serves 2

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Ingredients

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• 2 frozen Sanuki Udon blocks
• 4 Tablespoons neutral oil, divided
• 2 large boneless skinless chicken thighs, cut into thin strips
• ½ large onion
• ½ red pepper
• 4 shiitake mushrooms
• 1 large carrot
• 1 cup shredded green cabbage (about ⅛ head)
• 2 teaspoons sesame oil
• 3 green onions, divided
• A couple Tablespoons Katsuo Bushi (shaved dried bonito flakes) for garnish 

Sauce:

• 2 Tablespoons Soy Sauce
• 5 Tablespoons Japanese Style Worcestershire Sauce (I prefer Bulldog Brand)
• 3 Tablespoons Mirin
• ½ teaspoon dashi powder

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Instructions

Prep the vegetables:

1. Slice the onion and red pepper and put them into a bowl.
2. Cut the woody stem off of the shiitakes and then slice thin. Add it to the bowl of vegetables.
3. Peel and trim the carrot and slice on an angle. Stack the slices and cut through them to yield matchsticks. Add the carrots to the veggie bowl.
4. Trim and cut two of the scallions into 2 inch pieces. Add it to a separate bowl with the cabbage.
5. Trim and thinly slice the remaining scallion for garnish. Set aside.

Make the sauce:

1. Combine the soy sauce, worcestershire sauce, mirin, and dashi powder and stir together until the dashi powder has dissolved. Set aside.

Make the Noodles:

1. Heat a medium pot with 6 cups of water and bring it to a boil. Add the noodles and let them defrost in the water before gently untangling them with tongs or chopsticks. They are already boiled so once the noodles are separate, drain them into a colander and set aside.
2. Heat a large 12 inch skillet over medium high heat. Add 2 Tablespoons of oil and the chicken. Let the chicken cook for 1 minute and then stir fry for another minute.
3. Add the onion, peppers, mushrooms, carrots, and the remaining 2 Tablespoons of oil. Raise the temperature to high and stir fry for 2-3 minutes. 
4. Lower the heat to medium high and add the drained noodles and the sauce. Continue to stir fry for another minute.
5. Add the cabbage and scallions and stir fry for another minute or two until the cabbage has wilted.
6. Add the sesame oil and stir it into the noodles.
7. Transfer to a plate and garnish with the shaved bonito flakes and the scallions.
8. Serve immediately.

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Notes

*You can find Sanuki style udon, which is thicker and more chewy than the dried udon, in the freezer section of many Asian grocery stores. Leave the udon frozen until ready to use. If you would like to substitute other udon, follow the package instructions for boiling the noodles before continuing with the recipe.

*If you do not have Japanese worcestershire sauce, you can use regular worcestershire sauce. However, the Japanese one is milder and a little sweeter. If substituting, use only 4 tablespoons of regular worcestershire sauce, 1 Tablespoon water, and 1 teaspoon of sugar.

Keywords: noodles, chicken, yaki udon, udon, japanese

Warabi Mochi is a traditional dessert enjoyed in Japan, especially during the summer months. Usually served chilled, it has a fun jelly-like texture. Chewy and “bouncy” textures are really popular in many Asian countries, celebrated for their unique and satisfying mouthfeel. From Taiwan’s boba drinks to Korea’s tteok (rice cakes) and all the different ways mochi is used in Japan, these textures add a playful and enjoyable element to a wide variety of traditional sweets and snacks. True Warabi Mochi is made using bracken (a type of fern) starch, which can be hard to find in the states, so I use the more widely available warabi mochiko (Japanese sweet potato starch).

I keep the traditional toppings of Kuromitso, a black sugar syrup, and kinako, a Japanese roasted soybean flour. Like most Asian desserts this isn’t cloyingly sweet. Instead it has the perfect drizzle of  sweetness from the syrup with a toasty goodness from the nutty roasted soybeans. It’s about to be your new favorite summer dessert. This is such an easy and pleasing confection, so let’s get into it.

Make the Kuromitso

I start by making the syrup so it has time to cool. It can be made ahead and kept in the fridge for whenever the mood for a little something sweet strikes. Japanese black sugar, known as kurozato, is a traditional unrefined cane sugar with a rich, molasses-like flavor and dark color. Unlike regular white sugar, black sugar retains more of the natural minerals and nutrients found in sugarcane, such as potassium, iron, and calcium. It often comes in solid blocks or granulated form, with a crumbly texture that can be easily grated or dissolved. It can be found at most large Asian stores or online and is worth seeking out for its unique taste. Dark brown sugar or muscovado can be used instead, but they are sweeter so I would omit the regular sugar in the syrup recipe.

Cool the syrup to room temperature and keep it in the fridge until ready to use.

Making the Warabi Mochi

Making Warabi Mochi is identical to making a “pudding” in the pot and then pouring it out to let it set. And like any pudding, it comes together very quickly once the liquid starts to gel. Make sure you are constantly mixing/stirring with a spatula or wooden spoon as the warabi mochi cooks, so you can ensure a smooth consistency. Once the mixture starts to thicken and gel up, the color will change from snow white to translucent.

Then it’s ready to pour out onto the kinako lined baking pan.

Put it in the fridge to chill to at least room temperature, it will be easier to cut.

Now it’s time to serve! Drizzle the kuromitsu sauce on top and serve with some extra kinako on the side.

I’m excited for you try this popular Japanese sweet, and I can’t wait to hear what you think of it. And to see your pics, don’t forget to tag us @funkyasiankitchen.

Love Asian inspired treats? Check out our Almond Jello, Halo Halo, or this Mango Sago.

Warabi Mochi

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: serves 4

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Ingredients

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• ¾ cup (82 gram package) warabi mochiko (Japanese sweet potato starch)*
• ½ cup sugar
• 1 ¾ cup water

Kuromitsu (Black sugar syrup):

• 4 ounces black sugar*
• ¼ cup sugar
• ½ cup water

Topping:

• ½ cup kinako* for the pan plus a little more for topping

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Instructions

Make the syrup:

1. In a small saucepan, combine the black sugar, sugar, and water. Bring the mixture to a boil over medium high heat, stirring occasionally. 
2. Lower the heat to medium low (so it’s at a gentle simmer) and simmer it for 15-20 minutes, stirring occasionally, until it has reduced slightly and has a light syrupy consistency, like maple syrup.
3. Cool the syrup to room temperature and store in an airtight container in the fridge. The syrup will last for several weeks or even months if stored in the freezer.

Make the Warabi Mochi:

1. Sprinkle a ¼ cup of kinako on a small baking tray and set aside.
2. In a medium saucepan, combine the warabi mochi flour, water, and sugar and mix well. 
3. Put the pan over medium high heat and bring to a simmer while stirring with a spatula or wooden spoon.
4. Once you start to see the mixture gelling up in the pot, reduce the heat to medium low and keep stirring with a wooden/silicone spoon, mixing/beating the mixture constantly, for about 5-8 minutes. The color will transform from white to a translucent color and the mixture will be thick like a pudding.
5. Pour/scrape the mixture out onto the prepared pan, trying to keep it in a thick rectangular slab, about 1 ½ inches thick.
6. Sprinkle another ¼ cup of kinako across the top of the warabi mochi.
7. Refrigerate for 15-20 minutes until it is slightly cool. (I  just leave mine on the kitchen counter until it’s room temperature because I’m weird and like it a little warm.)
8. Cut the warabi mochi into small cubes and divide it into small serving dishes, making sure to get the kinako in the pan. Serve with the syrup and extra kinako on the side.
9. You can make the wasabi mochi ahead of time and keep it covered in the fridge for several hours.

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Notes

*If you cannot find Japanese black sugar, feel free to substitute muscovado or dark brown sugar. However, these sugars are less bitter than Japanese black sugar so you can omit the regular sugar in the syrup recipe.

*When I’m feeling lazy, I just mix confectioner’s sugar into the kinako and don’t bother with making syrup. Sift the confectioner’s sugar over the kinako and stir to combine. I use ¼ cup sugar (or more to taste) for every cup of kinako.

*Kinako is available in Japanese grocery stores. Koreans also use soybean flour; however, the flavor is milder and not as roasted. 

*Warabi mochi is best consumed the same day. If you refrigerate leftovers overnight, they will become hard. Cover the dish with plastic wrap and microwave on 50% power for a couple minutes to bring back the chewy bouncy texture. Add a little more kinako before serving and you’re good to go.

Keywords: sweets, dessert, mochi, japanese, treats, warabi