Yaki Udon (Japanese Stir Fried Udon)

bowl of yaki udon noodles with ground chicken and veggies.

Yaki Udon (Japanese Stir Fried Udon)

Course: Main Course

Cuisine: Japanese

Prep Time: 2

Cook Time: 18

Total Time: 20

Servings: servings

Calories: 420kcal

Author: Quynh Nguyen

This easy yaki udon is a quick and flavorful Japanese stir-fry made with chewy udon noodles, ground chicken, crisp veggies, and a savory sauce. It's perfect for weeknights and customizable with your favorite proteins or veggies. Ready in about 30 minutes—no takeout menu required!

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Ingredients

For the Stir Fry

1 tablespoon cooking oil
½ large yellow onion, thinly sliced
2 garlic cloves, minced
1 pound ground chicken
6 baby Bella or shiitake mushrooms, sliced
¼ pound bok choy (or cabbage)
¼ cup shredded carrots
1 pound udon noodles (fresh or frozen, loosened if needed)
salt and pepper, to taste

For the Sauce

2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
½ tablespoon sugar
1 teaspoon rice wine vinegar

Instructions

Mix the Sauce: In a small bowl, combine soy sauce, oyster sauce, mirin, sugar, and rice wine vinegar. Stir until sugar dissolves. Set aside.
Cook the Aromatics & Chicken: In a large skillet or wok over medium-high heat, heat oil and sauté onions and garlic for 2–3 minutes. Add ground chicken, salt, pepper, and 1–2 tablespoons of the sauce. Cook for 6–7 minutes, breaking it up until browned. Remove and set aside.
Sauté the Veggies: Add a bit more oil to the pan. Sauté mushrooms for 2 minutes, then add bok choy and carrots. Stir-fry until just tender, about 2–3 minutes.
Stir-Fry Noodles: Add udon noodles and the remaining sauce to the pan. If needed, splash in a bit of water to loosen clumped noodles. Toss everything together until evenly coated and heated through.
Finish & Serve: Return the chicken to the pan. Stir everything together and cook for another 1–2 minutes. Serve warm!

Notes

Use frozen udon if possible: They’re chewy and hold up well in stir-fries.
Prep everything first: Yaki udon cooks fast, so have all your ingredients ready before you start.
Don’t overcook the veggies: Keep them slightly crisp for the best texture.
Use a large pan: Give your ingredients space so they stir-fry, not steam.

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