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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: serves 2
Ingredients
- 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
Instructions
Prep the vegetables:
- Slice the onion and red pepper and put them into a bowl.
- Cut the woody stem off of the shiitakes and then slice thin. Add it to the bowl of vegetables.
- 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.
- Trim and cut two of the scallions into 2 inch pieces. Add it to a separate bowl with the cabbage.
- Trim and thinly slice the remaining scallion for garnish. Set aside.
Make the sauce:
- Combine the soy sauce, worcestershire sauce, mirin, and dashi powder and stir together until the dashi powder has dissolved. Set aside.
Make the Noodles:
- 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.
- 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.
- 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.
- Lower the heat to medium high and add the drained noodles and the sauce. Continue to stir fry for another minute.
- Add the cabbage and scallions and stir fry for another minute or two until the cabbage has wilted.
- Add the sesame oil and stir it into the noodles.
- Transfer to a plate and garnish with the shaved bonito flakes and the scallions.
- Serve immediately.
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
