5.0 from 27 votes
Yaki Udon
A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 279 kcal
Course:
Side Dish , Main Course , Dinner
Cuisine:
Japanese
Ingredients
sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon light brown sugar
- 1 teaspoon chili sauce (such as Sambal Oelek)
noodles
- 16 ounces fresh udon noodles
- 2 tablespoons neutral oil
- 1/2 small onion thinly sliced
- 1 small carrot julienne (cut into matchsticks)
- 2 minced garlic cloves
- 6 Shiitake mushrooms stemmed and thinly sliced
- 2 baby bok choy ends removed and thinly sliced on a bias
- 2 green onions thinly sliced
Instructions
- In a small bowl whisk together sauce ingredients. Set aside.
- Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
- Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
- Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
- Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
- Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
- Remove from heat and top with green onions. Serve.
Cup of Yum
Notes
- **If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**
- Tips for Making the Best Yaki Udon
- Don't overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
- Although it may not seem like a lot of sauce it'll be just enough to coat the noodles (you don't want to overdo it or the dish will become too salty).
- There's no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
- You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Sodium
1156mg
(48%)
Potassium
178mg
(5%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
5131IU
(103%)
Vitamin C
29mg
(32%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 279
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1156mg | 48% |
| Potassium | 178mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 5131IU | 103% |
| Vitamin C | 29mg | 32% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.