If you’re short on time but craving a deeply satisfying meal, this Easy 15-Minute Yaki Udon is your perfect go-to. With thick, chewy noodles stir-fried in a savory, umami-rich sauce and tossed with tender shrimp and crisp vegetables, it’s everything you want from a takeout dish—made right at home in one pan and just 15 minutes.
Whether it’s a busy weeknight or a lazy weekend, this stir fried udon noodles recipe delivers bold flavor with minimal effort, inspired by classic Japanese cuisine but adapted to your pantry and preferences.
Why You’ll Love This Yaki Udon
- Quick and easy: Ready in just 15 minutes, including prep and cooking.
- One-pan meal: Minimal cleanup with maximum flavor.
- Versatile: Swap in your favorite protein or go fully plant-based.
- Satisfying texture: Thick udon noodles bring that perfect chew.
- Comfort food: Packed with flavor, this dish hits every comfort note.
What is Yaki Udon?
Yaki Udon is a Japanese stir-fried noodle dish made with thick wheat noodles (udon), a savory sauce, and a mix of vegetables and protein. Unlike ramen or soba, udon noodles are plump and chewy, soaking up sauce beautifully while maintaining their texture.
It’s a popular street food and izakaya staple in Japan—casual, hearty, and utterly comforting.
Ingredients (Serves 2)
Main Ingredients:
- 2 tbsp cooking oil, divided
- 500g udon noodles, frozen or pre-cooked
- ½ lb shrimp (or chicken, beef, pork, tofu, or more vegetables)
- ½ medium onion, sliced
- 2 garlic cloves, minced
- 1 cup cabbage, shredded
- ¼ cup carrot, julienned
- 3 mushrooms, sliced
- 2 green onions, chopped
For Garnish (optional):
- Kewpie mayo
- Bonito flakes
- Toasted sesame seeds
- Extra green onions
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)
How to Make Easy 15-Minute Yaki Udon
1. Prepare the Sauce
In a small bowl, mix together dark soy sauce, oyster sauce, mirin, brown sugar, and Gochugaru. Set aside.
2. Prep the Udon Noodles
Place the frozen udon noodles in a bowl of hot water for about 1 minute. Loosen with chopsticks, rinse under cold water, drain well, and set aside.
3. Cook the Protein
Season shrimp or your chosen protein with salt and pepper. Heat 1 tablespoon oil in a wok or skillet over medium heat. Add protein and cook for 2–3 minutes or until just done. Remove and set aside.
4. Sauté the Veggies
Add remaining oil to the same pan. Stir-fry onions and garlic until fragrant. Add cabbage, carrots, and mushrooms, and cook for another 2–3 minutes until tender but crisp.
5. Stir-Fry the Noodles
Return the cooked protein to the pan. Add the drained udon noodles and pour in the sauce. Stir well to combine and evenly coat the noodles. Add green onions, toss again, and cook for 1–2 more minutes.
6. Garnish and Serve
Serve hot with optional garnishes like Kewpie mayo, bonito flakes, sesame seeds, and more green onions.
Pro Tips for the Best Stir Fried Udon Noodles
- Don’t over-soak noodles: Just loosen them in hot water—not boiling—to avoid mushiness.
- Use high heat: This helps the noodles get that nice wok-char flavor.
- Add umami: Bonito flakes, oyster sauce, and mushrooms add savory depth.
- Prep ahead: Chop veggies and mix the sauce in advance for a super fast cook time.
Ingredient Swaps and Variations
- Protein options: Chicken, beef, pork, bacon, tofu, or tempeh.
- Vegetarian version: Skip the meat and oyster sauce (use hoisin or soy sauce instead).
- Low-carb alternative: Use shirataki noodles or zucchini noodles.
- Gluten-free version: Choose gluten-free udon noodles and tamari instead of soy sauce.
Serving Suggestions
Pair your Yaki Udon with:
- Miso soup or wakame salad for a light starter.
- Edamame with sea salt or a quick pickled cucumber salad.
- A drizzle of sriracha or chili oil for extra spice.
This dish is satisfying on its own but makes a fabulous bento-style meal when paired with sides.
Storage and Reheating
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: In a skillet over medium heat with a splash of water or oil, or microwave in 30-second intervals until heated through.
Freeze: Not recommended—udon noodles can get mushy after freezing.
Frequently Asked Questions
Can I use dried udon noodles?
Yes, but fresh or frozen noodles provide the best texture. Cook dried noodles according to package instructions, rinse with cold water, and drain before stir-frying.
What if I don’t have oyster sauce?
Substitute with hoisin sauce or a mix of soy sauce and a touch of molasses or sugar.
Is this spicy?
Only mildly spicy. Adjust the amount of Gochugaru or red pepper flakes to your heat preference.
Can I make it ahead of time?
Yaki udon is best served fresh, but you can prep all ingredients in advance for a super fast meal.
Final Thoughts
This Easy 15-Minute Yaki Udon is the ultimate stir-fry noodle dish for busy nights. With its chewy noodles, flavorful sauce, and a medley of textures, it’s the kind of recipe you’ll keep coming back to. Customize it with your favorite protein and veggies, and you’ve got a wholesome, one-pan meal that rivals your favorite takeout—faster and fresher!
Easy 15-Minute Yaki Udon (Stir Fried Udon Noodles)
Ingredients
Main Ingredients:
- 2 tbsp cooking oil divided
- 500 g udon noodles frozen or pre-cooked
- ½ lb shrimp or chicken, beef, pork, tofu, or more vegetables
- ½ medium onion sliced
- 2 garlic cloves minced
- 1 cup cabbage shredded
- ¼ cup carrot julienned
- 3 mushrooms sliced
- 2 green onions chopped
For Garnish (optional):
- Kewpie mayo
- Bonito flakes
- Toasted sesame seeds
- Extra green onions
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
Prepare the Sauce
- In a small bowl, mix together dark soy sauce, oyster sauce, mirin, brown sugar, and Gochugaru. Set aside.
Prep the Udon Noodles
- Place the frozen udon noodles in a bowl of hot water for about 1 minute. Loosen with chopsticks, rinse under cold water, drain well, and set aside.
Cook the Protein
- Season shrimp or your chosen protein with salt and pepper. Heat 1 tablespoon oil in a wok or skillet over medium heat. Add protein and cook for 2–3 minutes or until just done. Remove and set aside.
Sauté the Veggies
- Add remaining oil to the same pan. Stir-fry onions and garlic until fragrant. Add cabbage, carrots, and mushrooms, and cook for another 2–3 minutes until tender but crisp.
Stir-Fry the Noodles
- Return the cooked protein to the pan. Add the drained udon noodles and pour in the sauce. Stir well to combine and evenly coat the noodles. Add green onions, toss again, and cook for 1–2 more minutes.
Garnish and Serve
- Serve hot with optional garnishes like Kewpie mayo, bonito flakes, sesame seeds, and more green onions.
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