Easy Japanese Recipes

Yaki Udon 焼きうどん

Yaki Udon Recipe | JustOneCookbook.com Yaki Udon is stir fried udon noodles and the sauce used to flavor the dish varies depending on the household.  My mom uses Mentsuyu as main flavor, so I cook Yaki Udon same way.  I remember my mom never measures her ingredients but her Yaki Udon always turns out delicious.  Yaki Udon is a quick and easy dish to make with typical ingredients you might already have in the fridge.

Yaki Udon
 
Prep time
Cook time
Total time
 
Serves: Serves 2
Ingredients
  • 2 packages udon (I like sanuki udon), if frozen, boil first. If precooked, run water to separate noodles
  • ½ lb sliced pork belly, or your choice of meat/seafood, cut into small pieces
  • ½ medium onion, sliced
  • ½ carrot, peeled and cut into small strips
  • 2-3 leaves cabbage, chopped
  • 2 shiitake mushrooms, chopped
  • ¾ green onion, cut into 2 inch pieces
  • 2 Tbsp. water
Seasonings
Toppings
Instructions
  1. In a wok or skillet, heat oil on medium high heat. Stir-fry meat until almost cooked. Sprinkle with a pinch of salt and pepper to season.
  2. Add onion and cook till soft.
  3. Add carrots, cabbage, Shiitake mushrooms, and green onions, and stir fry for a couple of minutes.
  4. Add udon noodles over the meat and vegetables and pour water. Cook covered for 2 minutes.
  5. Add seasonings and mix all together. Serve on the plate and sprinkle bonito flakes, green onions, and put picked ginger on top. Please adjust how much Mentsuyu you use based on the amount of the ingredients.

Yaki Udon

Difficulty: Easy

Cooking Time: <30 minutes

Makes 2 servings

Ingredients:

2pkg boiled udon noodles, run water to separate noodles

½lb sliced pork belly, or your choice of meat/seafood, cut into small pieces

½medium onion, sliced

½carrot, peeled and cut into small strips

2-3leaves cabbage, chopped

2Shiitake mushrooms, chopped

¾green onions, cut into 2 inch pieces

2Tbsp. water

Seasonings

2Tbsp. Mentsuyu*

1tsp. soy sauce

Toppings

1pkg dried bonito flakes (Katsuobushi)

1/4green onion, finely chopped

1Tbsp. picked ginger (Kizami Shoga)

Directions:

1. In a wok or skillet, heat oil on medium high heat.Stir-fry meat until almost cooked.Sprinkle with a pinch of salt and pepper to season.

2. Add onion and cook till soft.

3. Add carrots, cabbage, Shiitake mushrooms, and green onions, and stir fry for a couple of minutes.

4. Add udon noodles over the meat and vegetables and pour water.Cook covered for 2 minutes.

5. Add seasonings and mix all together.Serve on the plate and sprinkle bonito flakes, green onions, and put picked ginger on top.

* Please adjust the amount of Mentsuyu depending on the amount of your ingredients.

Leave a Comment


+ five = 7

  • Belinda @zomppa March 21, 2011, 3:06 pm

    This udon looks so wonderful – love pork belly…love it with udon!

    Reply
    • Nami March 21, 2011, 5:10 pm

      Thanks Belinda! Me too, I love pork belly…making the food extra delicious!

      Reply
  • Lyn May 19, 2011, 10:56 am

    Usually I fried udon with light soya sauce & mirin. My elder girl love it so much! I shall try your recipe the next time if she request to have it again! :D
    She’s the only one who eats udon besides me that’s why I seldom cook udon at home… :)

    Reply
    • Nami May 19, 2011, 8:10 pm

      Hi Lyn! My 3-year old daughter is into Udon lately. She seems to enjoy the texture. My 5-year old son prefers Pho over any types of noodles. Mentsuyu is quite addicting. We usually use Mentsuyu for Somen and Soba. I hope you enjoy this recipe!

      Reply
      • Lyn May 20, 2011, 2:18 pm

        Hi Nami, actually it’s a bit difficult to get some of the sauces that you mentioned. They are either all in Japanese wordings or can’t find them at all :(
        Hopefully I’m able to find this Mentsuyu that you use for your udon. :)

        Reply
        • Nami May 22, 2011, 8:59 pm

          I know I get lost in Chinese condiments section since there are tons of bottles! :-) I hope my image of Mentsuyu in Pantry helps. That’s a major brand, so I’m hoping you can find. :-)

          Reply
  • Dawn @ Kitchen Lore January 7, 2012, 5:48 am

    I passed along your site to an American friend who’s living in Japan for the next year, and she just told me that she made this recipe with great results!

    Reply
    • Nami January 7, 2012, 2:20 pm

      Thank you Dawn! I’m glad your friend enjoyed this Yaki Udon recipe. :-)

      Reply
  • Megan H November 11, 2012, 3:32 pm

    HI Nami, I made this for dinner yesterday. I love this quick and easy recipe. It was delicious, I will definitely make this again!

    Reply
    • Nami November 13, 2012, 9:51 am

      Thank you Megan! I’m glad you enjoyed this recipe! :)

      Reply
  • enrique October 20, 2013, 5:30 pm

    Hi! Ma’am Nami,
    aside from yaki udon for lunch what is other accompaniment side dish for yaki udon to complete lunch meal? thanks and more power!

    Enrique..

    Reply
  • Melss November 4, 2013, 2:04 am

    Can i use yakisoba sauce to make yakiudon?

    Reply
    • Nami November 5, 2013, 10:29 am

      Hi Melss! We’ve talked about this already, but for those who have same question, yes, we can use Yakisoba sauce for this recipe, just like yakisoba but using udon. :)

      Reply
  • bb January 18, 2014, 4:58 am

    finally i did a good job for this recipe… unfortunately no pictures lol next time i will send u some pics thx for excellent recipe

    Reply
    • Nami January 20, 2014, 5:52 pm

      Hi BB! I’m glad you made this dish and liked it. Thank you! I look forward to your picture next time. :)

      Reply
  • Hedena April 29, 2014, 10:10 am

    I always wanted to know how to prepare Yaki Udo, because it’s one of my favorite dishes… and just like magic I found your webpage. I have to tell you that you recipe it’s just amaizing!!!! I love my Yaki Udo. Thanks you very much !!!

    Reply
    • Nami April 30, 2014, 8:58 pm

      Hi Hadena! I’m glad to hear you enjoy eatieng Yaki Udon! It’s my daughter’s favorite dish as well. :) I hope you enjoy cooking and eating at home! :)

      Reply
  • Kathens.Matsuzaki June 24, 2014, 5:09 pm

    Hi there Nami!

    It’s my first time cooking Udon, I only have chicken meat and Oyster sauce. Do you think this will work? I’m scared to mess this up for my husband. =_= Thanks!

    Reply
    • Nami June 27, 2014, 8:35 am

      Hi Kathens! I appologize for my late response due to my travel. Yes, you can make yaki udon with chicken and oyster sauce (but I’d also add soy sauce and a little bit of sugar). It will probably taste more like Chinese noodles (it’s oyster sauce after all) but it’ll be delicious! Or you can use just soy sauce. You won’t mess it up. :) When you season, make sure you add slowly, because when you put a lot of sauce, you can’t undo. :) Good luck!

      Reply