Yaki Udon (Japanese Stir-Fried Udon Noodles)

Name: Yaki Udon (Japanese Stir-Fried Udon Noodles)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 (could
Ingredients: ½ onion; 2–3 leaves green cabbage; 2 inches carrot; 2 Shiitake mushrooms; 2 green onions/scallions; 6 oz sliced pork belly; 2 servings udon noodles; 1 Tbsp neutral oil; ⅛ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; ½ tsp dashi powder; 2 Tbsp soy sauce; 1 Tbsp sake; 1 tsp mirin; 3 Tbsp mentsuyu (concentrated noodle soup base); 1 tsp soy sauce; 3 Tbsp katsuobushi (dried bonito flakes); 2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

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4.7

531 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 (could
Calories
976 kcal
Course
Main Course
Cuisine
Japanese

Yaki Udon (Japanese Stir-Fried Udon Noodles)

Caleb Murray

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Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. This recipe is easily vegetarian or vegan adaptable. It‘s ready in 25 minutes and incredibly delicious!

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Ingredients

Servings

½ onion (3.5 oz, 100 g)
2–3 leaves green cabbage (8 oz, 227 g)
2 inches carrot (1.8 oz, 50 g)
2 Shiitake mushrooms (0.7 oz, 20 g)
2 green onions/scallions
6 oz sliced pork belly (or use your choice of meat or seafood; substitute tofu, mushrooms, or extra vegetables for vegetarian/vegan)
2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles)
1 Tbsp neutral oil (for cooking)
⅛ tsp Diamond Crystal kosher salt (plus more to taste)
⅛ tsp freshly ground black pepper (plus more to taste)

For the Seasonings: Option A

½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)
2 Tbsp soy sauce
1 Tbsp sake
1 tsp mirin (or a pinch of sugar)

For the Seasonings: Option B

3 Tbsp mentsuyu (concentrated noodle soup base) (for mentsuyu that is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; you can make my Homemade Mentsuyu)
1 tsp soy sauce

For the Garnish (optional)

3 Tbsp katsuobushi (dried bonito flakes) (or 1–2 small packages of katsuobushi; skip for vegetarian/vegan)
2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

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Instructions

Gather all the ingredients. For this recipe demonstration, I used seasonings option A. Start bringing a large pot of water to a boil on medium-high heat for heating or cooking the udon noodles later.

To Prepare the Ingredients

Slice ½ onion thinly.
Remove the tough core of 2–3 leaves green cabbage. Then, cut the leaves into pieces about 1 inch (2.5 cm) square.
Peel 2 inches carrot and cut it into thin slabs. Then, julienne them into strips 2 inches (5 cm) long.
Discard the tough stems of 2 shiitake mushrooms and slice the mushroom caps.
Cut 2 green onions/scallions into 2-inch (5 cm) pieces. Cut 6 oz sliced pork belly slices into 1-inch (2.5 cm) pieces.
When the water is boiling, blanch 2 servings udon noodles (frozen) for 30–40 seconds or until it just starts to loosen up. If you‘re using dry udon noodles, boil them according to the package instructions. Transfer the noodles to a plate and set aside.

To Stir-Fry

Preheat a large frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil and spread it evenly. Add the pork belly and stir-fry.
Season the pork with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Cook until it‘s no longer pink.
Add the onion slices and stir-fry until tender.
Add the cabbage, carrot strips, shiitake mushrooms, and green onions. Mix it all together until the ingredients are coated with oil.
Cover with a lid and reduce the stove‘s heat to low. Let the ingredients steam for 3 minutes, or until the ingredients are slightly wilted.
Add the udon noodles to the pan and toss with a pair of tongs to combine (it‘s a lot easier to use tongs than two spatulas).
Add the ingredients for either seasonings option A or B to the pan. For option A, add ½ tsp dashi powder, 2 Tbsp soy sauce, 1 Tbsp sake, and 1 tsp mirin. If you‘re using option B, add 3 Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce. Tip: If you have mentsuyu at home, definitely try my go-to seasonings option B because it‘s easy and delicious!
Mix it all together. Taste and adjust the seasoning, adding more ground black pepper and salt to your liking.

To Serve

Transfer the Yaki Udon to individual plates. Optionally, sprinkle 3 Tbsp katsuobushi (dried bonito flakes) on top and garnish with 2 Tbsp pickled red ginger (beni shoga or kizami beni shoga) on the side.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.

Nutrition Information

Show Details

Calories 976kcal (49%) Carbohydrates 59g (20%) Protein 26g (52%) Fat 67g (103%) Saturated Fat 23g (115%) Polyunsaturated Fat 10g Monounsaturated Fat 30g Trans Fat 1g Cholesterol 82mg (27%) Sodium 938mg (39%) Potassium 445mg (13%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 5228IU (105%) Vitamin C 7mg (8%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 2(could

Amount Per Serving

Calories 976 kcal

% Daily Value*

Calories	976kcal	49%
Carbohydrates	59g	20%
Protein	26g	52%
Fat	67g	103%
Saturated Fat	23g	115%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	30g	150%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	938mg	39%
Potassium	445mg	9%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	5228IU	105%
Vitamin C	7mg	8%
Calcium	51mg	5%
Iron	2mg	11%