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Yaki Udon Stir-Fry Recipe

Japanese · Main course · 20 min total

A quick and savory Japanese stir-fry featuring thick udon noodles tossed with vegetables, protein, and a sweet-savory sauce. Perfect for a weeknight dinner.

Ingredients

• 2 packs (about 14 oz total) frozen or fresh udon noodles
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (or dry sherry)
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 1 carrot, julienned
• 1/2 cup sliced shiitake mushrooms
• 1 cup chopped cabbage
• 4 oz sliced chicken thigh or beef (optional)
• 2 green onions, sliced
• Beni shoga (pickled ginger) for garnish (optional)
• Aonori (dried seaweed flakes) or sesame seeds for garnish

Instructions

1. Cook udon noodles according to package directions (usually boil 1-2 minutes for fresh, or thaw frozen). Drain well and set aside.
2. In a small bowl, mix soy sauce, mirin, sake, and sugar until sugar dissolves.
3. Heat oil in a large wok or skillet over high heat. Add onion, carrot, mushrooms, and cabbage. Stir-fry for 2-3 minutes until slightly tender. If using meat, add it now and cook until browned.
4. Add the drained noodles and the sauce mixture. Toss everything together and cook for 1-2 minutes until noodles are heated through and coated.
5. Divide between plates. Garnish with green onions, beni shoga, and aonori or sesame seeds. Serve immediately.

Tips

• For a vegetarian version, omit meat and use a splash of dashi or mushroom broth.
• If using frozen udon, do not overcook; they should be chewy.
• Adjust sauce to taste: add more soy sauce for saltiness or mirin for sweetness.

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