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–+ servings
yakiudon
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5 from 2 votes

Easy Yakiudon Recipe

Yakiudon is a dry, stir fried noodle dish using Japanese udon noodles. It's easy to customize this dish however you want.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 people

Equipment

  • Wok See notes

Ingredients

  • 4 packs frozen sanukiya udon
  • 1 lb thinly sliced pork
  • 1 clove garlic minced or pressed
  • 1/2 tsp freshly grated ginger
  • 1/2 onion sliced
  • 1/4 head napa cabbage shredded
  • 3 shiitake mushrooms sliced
  • 1 cup shredded carrots
  • oil for stir frying

For Yakiudon Sauce

  • 1/4 cup oyster sauce can sub hoisin sauce
  • 2 tbsp Japanese soy sauce
  • 2 tbsp sweet soy sauce can sub dark soy sauce with brown sugar
  • 1 tbsp sesame oil
  • 1/2 tsp sambal oelek optional, or other hot sauce

Instructions

  • Mix ingredients for the yakiudon sauce (hoisin, soy sauce, sweet soy sauce, sesame oil, sambal oelek) and set aside.
  • Bring a large pot of water to boil and cook the frozen udon according to package instructions, usually around 2 minutes. Drain and set aside. Note: If you haven't chopped your veggies yet, you can do this while waiting for the water to boil.
  • In a large wok, heat a small amount of oil and add sliced pork. Stir fry until pork is cooked through, and remove it from the wok.
  • Add a little more oil to the wok along with garlic and ginger. After a few seconds, when the garlic and ginger have begun cooking and are very fragrant, add onions.
  • Stir fry onions a couple minutes, and as they start to become translucent, add the cabbage and mushrooms.
  • Continue to stir fry another few minutes, and when the cabbage and mushrooms have begun to soften as they cook, add the shredded carrots and return the sliced pork to the wok. Add the cooked udon noodles as well and pour the prepared yakiudon sauce over everything.
  • Mix everything well. Taste and adjust seasonings (e.g. add more soy sauce or hot sauce) according to tastes. Turn off the heat and serve immediately. Leftovers can be kept in an airtight container in the fridge for a couple days.

Notes

  • My wok is the only vessel big enough to stir fry four packs of udon at once, and even then, it's pushing it. If you don't have a wok, you will either have to cook in batches or decrease the serving size of the recipe.
  • If you don't have sweet soy sauce, you can mix an equal amount of brown sugar and dark soy sauce to substitute.
  • You can really use whatever vegetables you have on hand or need to clear out of your fridge.