Yaki Udon Noodles Stir Fry

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Yaki Udon Noodles Stir Fry: Yaki udon is a quick and simple 20-minute Japanese stir-fried udon noodle dish! delicious five-ingredient yaki udon noodle sauce served over stir-fried udon noodles.

One of my favorite evening dinners is yaki udon noodles because it’s so quick and simple to prepare! The udon noodles may be stir-fried in less than five minutes, and the yaki udon noodle sauce simply requires five ingredients. These stir-fried udon noodles mix well with almost anything, so feel free to add whatever vegetables and protein you’d like. They are also prepared from start to finish in 20 minutes!


Yaki Udon Noodles Stir Fry




Yaki udon (Japanese stir-fried udon noodles with chicken and vegetables)





  • 2 packets udon noodles – total 13 oz vacuum packed noodles; see Note 1
  •  cups stir fry vegetables – chopped (I used mushrooms, bok choy, onions)


  • 2 stalks scallions – cut 2 inches long
  • ½ lb ground meat – beef, chicken, turkey, pork, shrimp
  • 1 Tablespoon avocado oil

Yaki Udon Noodle Sauce


  •  Tablespoons dark soy sauce – see Note 2
  • 2 Tablespoons oyster sauce – see Note 3
  • 1 Tablespoon mirin – see Note 4


  • 2 teaspoons brown sugar
  • ½ teaspoon rice wine vinegar




  • Sauce: In a small bowl, combine all the sauce ingredients and set aside.


  • One tablespoon mirin, two tablesoons oyster sauce, two tablespoons dark soy sauce, two teaspoons brown sugar, and one-half teaspoon rice wine vinegar



Prepare the Udon Noodles


  • Take out the udon noodles from the packet and place them in a boiling saucepan of water. You may just throw frozen udon noodles into the boiling water pot. Once the udon noodles are separated and malleable, give them a gentle stir. That ought to take a minute or two. Due to their precooked state, do not overcook them as they may become overly tender.


  • Two udon noodle packets


  • Under cold water, rinse and drain your noodles. Drizzle with a little oil if not using immediately to prevent them from sticking.





  • Add the oil to your pan and cook it over high heat. Stir-fry the ground meat until it is almost done after adding it. When the meat is done and the veggies are soft, add the vegetables and stir-fry. Add the noodles, sauce, and scallions after that. If you’d like, use less sauce. Stir-fry for a further three minutes, or until thoroughly mixed. Serve right away.


  • 1 Tablespoon avocado oil, 2½ cups stir-fried veggies, ½ pound ground beef, and 2 scallions stalks





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  • Udon noodles: These are individually packaged, precooked noodles that are vacuum-sealed. These are found in Asian grocery stores’ frozen or refrigerated sections. Dried udon noodles are an additional option. Just cook them as directed on the package and continue with the recipe.


  • If you don’t have dark soy sauce, you can use standard soy sauce instead; but, the color won’t be as dark. Pro tip: To make a homemade version, just reduce ordinary soy sauce in a sauce pan with a little sugar and molasses. When it begins to thicken slightly, wait for it to reach a boil before turning it off.


  • Contrary to its name, oyster sauce has a sweet, umami flavor that is reminiscent of teriyaki or hoisin sauce rather than an overpowering oyster flavor. Use any sweet and savory brown stir-fry sauce in instead of the hoisin or teriyaki sauce.


  • Mirin is a Japanese cooking wine that imparts restaurant-caliber flavor to food. Use cooking wine, sake, or soju as a substitute. Stock or water with a few drops of vinegar or lemon juice are non-alcoholic substitutes.



  • Calories: 344 kcal
  • Carbohydrates: 12g
  • Protein: 22g
  • Fat: 23g
  •  Saturated Fat: 9g
  • Cholesterol: 81mg
  • Sodium: 650mg
  • Potassium: 535mg
  • Fiber: 1g
  • Sugar: 7g
  • Vitamin C: 2mg
  •  Calcium: 26 mg
  •  Iron: 3mg





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