
Whenever I’m in the mood for a fast yet deeply satisfying meal, nothing beats Yaki Udon. This beloved Japanese stir-fried noodle dish is a go-to in my kitchen, especially on busy weeknights. With chewy udon noodles, crisp veggies, and a bold, umami-rich sauce, it’s a dish that hits every comfort note in just 15 minutes.
My love affair with Yaki Udon started during a trip to Osaka, where small eateries served up sizzling plates of stir-fried noodles right in front of you. Ever since, I’ve been making it at home, adjusting it to include simple, pantry-friendly ingredients while keeping all the incredible flavor intact.
Why You’ll Love This Yaki Udon Recipe
- Quick & easy: Ready in just 15 minutes—prep included!
- Versatile: Choose your favorite protein or keep it fully vegetarian.
- Bold flavors: Savory, slightly sweet, with optional heat.
- Perfect texture: Chewy udon noodles + crisp veggies = winning combo.

Ingredients
For the Stir Fry:
- 2 tbsp cooking oil, divided
- 2 servings (500g) udon noodles, frozen
- ½ lb shrimp (or thinly sliced chicken, beef, pork, bacon, tofu, or extra veggies)
- ½ medium onion, sliced
- 2 cloves garlic, minced
- 1 cup cabbage, shredded
- ¼ cup carrot, julienned
- 3 mushrooms, sliced
- 2 green onions, chopped
Optional Garnishes:
- Kewpie mayo
- Bonito flakes
- Toasted sesame seeds
- Additional green onions
For the Sauce:
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- ½ tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional
Instructions
1️⃣ Prep the Protein & Sauce
- Season shrimp (or your protein of choice) lightly with salt and pepper.
- In a small bowl, whisk together the sauce ingredients: dark soy sauce, oyster sauce, mirin, brown sugar, and optional chili flakes.
2️⃣ Prepare the Udon Noodles
- Place frozen udon noodles in a bowl of hot water for about 1 minute.
- Use chopsticks to gently loosen the noodles.
- Rinse with cold water, drain well, and set aside.
3️⃣ Cook the Protein
- Heat 1 tbsp of oil in a wok or large pan over medium heat.
- Add shrimp (or chosen protein) and cook for about 2 minutes, until opaque or just cooked through.
- Remove and set aside.
4️⃣ Stir Fry the Veggies
- In the same wok, add the remaining 1 tbsp of oil.
- Sauté onion and garlic until fragrant (about 1-2 minutes).
- Add cabbage, carrot, and mushrooms, and stir-fry for 2-3 minutes until slightly tender but still crisp.
5️⃣ Combine & Serve
- Return the cooked shrimp (or protein) to the pan along with the udon noodles.
- Pour in the sauce and toss everything together until the noodles are beautifully coated and heated through.
- Add chopped green onions and stir to combine.
Garnish & Enjoy!
Top your Yaki Udon with:
- A drizzle of Kewpie mayo
- A sprinkle of bonito flakes
- Toasted sesame seeds
- Extra green onions
Pro Tips for Perfect Yaki Udon
- Udon noodles: Frozen is best for chewiness, but pre-cooked packets work too—just skip soaking.
- Sauce balance: Taste before serving; adjust sweetness or saltiness as needed.
- High heat: Stir-frying at a good sizzle ensures veggies stay crisp and noodles get that slight wok char.
Variations to Try
- Vegan: Use tofu or extra veggies and swap oyster sauce for a plant-based alternative.
- Spicy: Add a spoonful of chili oil for an extra kick.
- Seafood lovers: Mix shrimp with squid or scallops for a deluxe twist.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Sizzle back up in a hot pan for the best texture—add a splash of water if needed to loosen the sauce.
Other Quick Weeknight Recipes You’ll Love:
- Spicy Garlic Edamame
- Teriyaki Chicken Donburi
- Japanese Cucumber Salad (Sunomono)
- Miso Soup with Tofu & Wakame
Final Thoughts
This Easy 15-Minute Yaki Udon is proof that a fast meal doesn’t have to skimp on flavor. Loaded with savory goodness and endless customization options, it’s bound to become a staple in your meal rotation. Plus, it’s the perfect recipe to keep in your back pocket when cravings strike but time is short.

Easy 15-Minute Yaki Udon
Ingredients
For the Stir Fry:
- 2 tbsp cooking oil divided
- 2 servings 500g udon noodles, frozen
- ½ lb shrimp or thinly sliced chicken, beef, pork, bacon, tofu, or extra veggies
- ½ medium onion sliced
- 2 cloves garlic minced
- 1 cup cabbage shredded
- ¼ cup carrot julienned
- 3 mushrooms sliced
- 2 green onions chopped
Optional Garnishes:
- Kewpie mayo
- Bonito flakes
- Toasted sesame seeds
- Additional green onions
For the Sauce:
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- ½ tsp Gochugaru Korean chili flakes or red pepper flakes, optional
Instructions
1️⃣ Prep the Protein & Sauce
- Season shrimp (or your protein of choice) lightly with salt and pepper.
- In a small bowl, whisk together the sauce ingredients: dark soy sauce, oyster sauce, mirin, brown sugar, and optional chili flakes.
2️⃣ Prepare the Udon Noodles
- Place frozen udon noodles in a bowl of hot water for about 1 minute.
- Use chopsticks to gently loosen the noodles.
- Rinse with cold water, drain well, and set aside.
3️⃣ Cook the Protein
- Heat 1 tbsp of oil in a wok or large pan over medium heat.
- Add shrimp (or chosen protein) and cook for about 2 minutes, until opaque or just cooked through.
- Remove and set aside.
4️⃣ Stir Fry the Veggies
- In the same wok, add the remaining 1 tbsp of oil.
- Sauté onion and garlic until fragrant (about 1-2 minutes).
- Add cabbage, carrot, and mushrooms, and stir-fry for 2-3 minutes until slightly tender but still crisp.
5️⃣ Combine & Serve
- Return the cooked shrimp (or protein) to the pan along with the udon noodles.
- Pour in the sauce and toss everything together until the noodles are beautifully coated and heated through.
- Add chopped green onions and stir to combine.
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