Yaki Udon Recipe (Stir Fried Udon Noodles)
Yaki Udon is a stir-fry dish featuring thick udon noodles combined with chicken, shiitake mushrooms, and a medley of fresh vegetables such as bell peppers, onions, carrots, and cabbage. The noodles are softened just before stir-frying to maintain their texture. The dish is tossed in a savory sauce made from dark soy sauce, oyster sauce, mirin, and brown sugar, with optional dashi powder and chili flakes to deepen umami and add heat. The chicken is cooked separately and then incorporated with vegetables and noodles, resulting in a balanced, flavorful stir-fry.
Ingredients
- 14 ounces udon noodles 2 packages, stir fry, aka yaki udon noodles
FOR THE YAKI UDON SAUCE
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin or use sake as a substitute
- 1 tablespoon brown sugar
- 1 teaspoon dashi powder (optional, for extra umami)
- 1/2 teaspoon chili flakes (optional, for spicy)
FOR THE YAKI UDON
- 3 tablespoons vegetable oil divided (sesame oil is GREAT here)
- 1 pound chicken breast or thighs, cut into bite-sized pieces (or you can use pork loin, pork belly, seafood, or tofu, boneless
- 4 ounces shiitake mushrooms thinly sliced
- 1 large bell pepper thinly sliced (add hotter peppers, too, if you'd like!)
- 1 onion thinly sliced, medium
- 1 carrot peeled and thinly sliced, medium
- 1 cup cabbage thinly sliced or shredded
- 3 cloves garlic minced, fresh
- 4 scallions thinly sliced
- sesame seeds
- chili flakes
- green onion
- bonito flakes for garnish, fresh chopped green onion
Instructions
PREPARE THE YAKI UDON NOODLES
- Cook/soften the yaki udon noodles per your packaging directions, 1.5-2 minutes in boiling water. Do not overboil or they can be mushy. Set aside into a bowl and toss with a bit of oil to keep the noodles from sticking.
MAKE THE YAKI UDON SAUCE
- Whisk together the soy sauce, oyster sauce, mirin, brown sugar, optional dashi powder and chili flakes together in a small bowl until smooth. Set aside until ready to use.
MAKE THE YAKI UDON
- Heat 1 tablespoon vegetable oil in a wok or large pan over high heat. Season the chicken with salt and pepper, then stir fry 2-3 minutes, or until cooked through. Set the chicken onto a plate and set aside.
- Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring.
- Add the bell peppers, onions, carrots and cabbage. Cook, stirring often, for 5-6 minutes to soften, or until the vegetables are softened to your preference.
- Add the garlic and stir fry for 1 minute.
- Add the noodles, cooked chicken, scallions (green onions) and prepared sauce. Stir fry for 1-2 minutes to heat through, until the liquid has evaporated.
- Serve!
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 954mg | 40% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2718IU | 54% |
| Vitamin C | 44mg | 49% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.