Yaki Udon | Easy Japanese Recipes at JustOneCookbook.com

Yaki Udon

Course: Main Course
Cuisine: Japanese
Keyword: stir fried noodle, udon noodle
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Author: Nami
Japanese udon noodles stir fried with vegetables and your choice of protein, Yaki Udon is definitely a keeper when comes to easy weeknight dinner! It's a great meal to use up your leftover too.


  • 2 Udon noodles (I like frozen sanuki udon) (See Notes 1)
  • ½ onion
  • 2-3 cabbage leaves
  • 1 carrot
  • 2 shiitake mushrooms
  • 2 green onions/scallions
  • ½ lb sliced pork belly (½ lb = 227 g) (or your choice of meat, seafood and vegetables)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)




  1. Gather all the ingredients.

    Yaki Udon Ingredients
  2. If the udon noodles are frozen, boil them until loosen. Drain and rinse off the starch. Drain well and set aside.
    Yaki Udon 1
  3. Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot (cut into 2” (5 cm matchsticks).
    Yaki Udon 2
  4. Discard the tough shitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnisih). Cut the rest of scallion into 2” (5 cm) pieces.
    Yaki Udon 3
  5. Cut the pork belly slices into 1” (2.5 cm) pieces.
    Yaki Udon 4
  6. In a frying pan, heat oil over medium high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.
    Yaki Udon 5
  7. Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.
    Yaki Udon 6
  8. Add udon noodles and using tongs, combine well with all the ingredients.
    Yaki Udon 7
  9. Add seasonings (Freshly ground black pepper, 3 Tbsp. Mentsuyu, and 1 tsp. soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.
    Yaki Udon 8
  10. Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.

Recipe Notes

1: If you use refrigerated udon noodles, loosen them under running water. If you use dried udon noodles, boil them according to the package instructions.

2: Mentsuyu I use is 3-times concentrated. If you use “straight” Mentsuyu (= not concentrated), you might need to add more to achieve the same flavor.

3: Homemade Mentsuyu recipe: click here.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.