Yaki Udon (Japanese Stir Fried Udon)
Yaki udon is a quick Japanese stir-fried noodle dish with thick, chewy udon noodles, ground chicken, vegetables, and a savory soy-based sauce. This version comes together in about 20 minutes, making it an easy weeknight dinner when you want something warm and filling without ordering takeout.
I like using ground chicken here because it cooks quickly and mixes into the noodles easily. Mushrooms, bok choy, and carrots add texture and make it feel like a complete meal without adding much extra prep.
Frozen udon is my favorite for stir-fries because the noodles stay chewy and hold their shape well, but fresh udon works too. Once everything is prepped, the actual cooking goes quickly, so I recommend having the sauce mixed and the vegetables ready before you start.
For another easy noodle dinner, Garlic Noodles are even simpler, while Gochujang Pasta is a good option if you want something creamier with a little heat.
What Is Yaki Udon?
Yaki udon is a Japanese stir-fried noodle dish made with thick udon noodles, vegetables, protein, and a savory sauce.
Unlike udon noodle soup, the noodles are stir-fried in a hot pan so they get coated in sauce and pick up flavor from the chicken and vegetables.
This version uses ground chicken, mushrooms, bok choy, and carrots, but you can easily swap in whatever protein or vegetables you have on hand. It’s a flexible one-pan dinner that works well for using up ingredients in the fridge.
Which Udon Noodles Work Best?
Frozen udon: This is my favorite for stir-frying. The noodles are thick, chewy, and hold up well once they go into the pan.
Fresh udon: Fresh vacuum-sealed udon also works well. Follow the package directions for loosening or warming the noodles before adding them to the stir-fry.
Dried udon: Dried noodles can be used, but the texture is usually a little different. Cook them according to the package instructions, drain well, and rinse briefly so they don’t stick together.
Whichever type you use, try not to overcook the noodles before stir-frying since they’ll continue heating in the pan with the sauce.
What You’ll Need
Ground chicken: Ground chicken keeps this recipe quick and easy. Ground pork or beef can also work if you want to change it up.
Mushrooms: Baby bella or shiitake mushrooms both add a savory flavor that works well with the noodles.
Bok choy: Bok choy cooks quickly and adds a little crunch. Cabbage also works well if that’s what you have.
Dark soy sauce: This gives the noodles a deeper color and savory flavor.
Oyster sauce: Adds richness and a little sweetness to the sauce.
Mirin: Adds a mild sweetness that balances the salty sauces.
Rice vinegar: A small amount helps balance the sauce so it doesn’t taste too heavy.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Yaki Udon
Start by mixing the dark soy sauce, oyster sauce, mirin, sugar, and rice vinegar in a small bowl. Set it aside so it’s ready once the pan gets hot.
Heat the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2–3 minutes, until fragrant and beginning to soften.
Add the ground chicken along with a little salt and pepper. Pour in 1–2 tablespoons of the sauce and cook for 6–7 minutes, breaking the chicken into small pieces, until browned and cooked through. Transfer it to a plate.
Add a little more oil to the pan if needed, then cook the mushrooms for about 2 minutes. Add the bok choy and carrots and stir-fry for another 2–3 minutes, until just tender.
Add the udon noodles and remaining sauce. Toss everything together, adding a small splash of water if the noodles are sticking together.
Return the chicken to the pan and cook for another 1–2 minutes, until everything is hot and evenly coated with sauce.
Serve right away.
Tips for Better Stir-Fried Udon
✔️ Prep everything before you start cooking. Once the pan is hot, the recipe moves quickly.
✔️ Use frozen udon if you can. The noodles stay chewy and hold up especially well in stir-fries.
✔️ Don’t overcrowd the pan. A large skillet or wok gives the chicken and vegetables room to cook instead of steam.
✔️ Cook the vegetables in stages. Mushrooms need a little more time, while bok choy and carrots cook quickly.
✔️ Add a splash of water if needed. This helps loosen clumped noodles and spreads the sauce more evenly.
✔️ Don’t overcook the vegetables. They should still have a little texture when you add the noodles.
Easy Variations
Ground pork or beef can be used instead of chicken.
For the vegetables, cabbage, bell peppers, snap peas, or broccoli can all work well. This is also a good recipe for using up small amounts of vegetables left in the refrigerator.
If you want it spicy, add sriracha, chili crisp, or red pepper flakes at the table.
What to Serve With Yaki Udon
Yaki udon is filling enough to serve on its own, but a simple side works well if you want to add something else.
Japanese Sesame Salad gives you something fresh and crunchy alongside the noodles, while Chicken Katsu works well if you want an additional protein.
Miso Salmon is another good option if you’re serving several dishes together and want to add fish.
Storing and Reheating
Store leftover yaki udon in an airtight container in the refrigerator for up to 3 days.
Reheat it in a skillet over medium heat with a small splash of water to loosen the noodles and sauce. You can also microwave individual portions in short intervals, stirring between each one.
The noodles are best when freshly cooked, but the leftovers still reheat well for lunch the next day.
If you make this Yaki Udon, I’d love to hear how it turned out! Leave a comment and rating below.
RECIPE
Yaki Udon (Japanese Stir Fried Udon)
Ingredients
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
Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- ½ tablespoon sugar
- 1 teaspoon rice vinegar
Instructions
- Make the sauce. Stir together the dark soy sauce, oyster sauce, mirin, sugar, and rice vinegar until the sugar dissolves. Set aside.
- Cook the aromatics. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2–3 minutes, until fragrant and beginning to soften.
- Cook the chicken. Add the ground chicken, season lightly with salt and pepper, and pour in 1–2 tablespoons of the sauce. Cook for 6–7 minutes, breaking the chicken into small pieces, until browned and cooked through. Transfer to a plate.
- Cook the vegetables. Add a little more oil if the pan looks dry. Cook the mushrooms for about 2 minutes, then add the bok choy and carrots. Stir-fry for another 2–3 minutes, until just tender.
- Add the noodles and sauce. Add the udon noodles and remaining sauce. Toss until the noodles are evenly coated and heated through. Add a small splash of water if needed to loosen the noodles.
- Finish the stir-fry. Return the chicken to the pan and toss everything together for another 1–2 minutes.
- Serve. Taste and adjust the seasoning if needed, then serve hot.
Notes
- Frozen udon gives you the chewiest texture and holds up well in stir-fries.
- Prep the ingredients before cooking because everything moves quickly once the pan is hot.
- Use a large skillet or wok so the ingredients have room to brown.
- Cook the mushrooms first, then add the quicker-cooking vegetables.
- Add a small splash of water if the noodles are clumped together.
- Store leftovers in the refrigerator for up to 3 days.
