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Hand using a set of chopsticks in a bowl of yaki udon.

Udon Stir Fry (Yaki Udon)

  • Author: Deryn Macey
  • Prep Time: 8 mins
  • Cook Time: 15 mins
  • Total Time: 23 minutes
  • Yield: 3 1x
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan

Description

You’ll love this simple but flavourful udon noodle recipe for a quick stir fry that’s ready to eat in under 20 minutes!


Ingredients

Scale

Yaki Udon Sauce

  • 1 tbsp dark soy sauce (20 g)
  • 1 tbsp soy sauce (15 g)
  • 3 tbsp vegetarian oyster sauce (60 g)
  • 1 tbsp mirin (15 g)
  • 1 tbsp maple syrup  (15 g)
  • 2 cloves garlic, minced
  • 2 tbsp water
  • pinch of chili flakes, optional

Noodles & Veggies

  • 500 g udon noodles, frozen are best
  • 2 carrots, peeled and cut into matchsticks (125 g)
  • 2 cups green cabbage, thinly sliced (180 g)
  • 2 cups shitake mushrooms, thinly sliced (110 g)
  • 57 green onions, thinly sliced
  • 1 tbsp neutral oil, like avocado oil
  • sesame seeds, for topping
  • green onions, for topping
  • chili flakes, for topping

Instructions

  1. For the sauce: In a small bowl, mix all sauce ingredients together until combined.  Set aside. 
  2. Prepare the Noodles: If using frozen udon noodles, soak them in hot water for 1-2 min, carefully separating the noodles using chopsticks, then drain and rinse well under cold water.  Set aside until ready to use. If you’re using shelf-stable packaged noodles, you don’t have to soak them but it’s helpful to gently separate and loosen the noodles.
  3. Stir Fry the Veggies: In a large pan or wok, heat 1 tbsp oil over medium-high heat. When the pan is hot, add the carrots, cabbage and mushrooms. Cook for 5-6 min, stirring often, until tender.  
  4. Add Noodles: When the veggies are tender, add the green onions (reserve some green onions for topping), udon noodles and prepared sauce. Cook for 1-2 min, tossing everything together until noodles are well coated. For slightly crisped noodles, mix well then let them sit without stirring for 1-2 minutes to brown on the bottom.
  5. Serve: Serve the yaki udon immediately.  Garnish with extra green onions, toasted sesame seeds and chili flakes, if desired. 

Notes

Store leftovers in a sealed container in the fridge for up to 5 days. Reheat in a hot pan or the microwave until heated through.

If you’d like to add tofu to this recipe, cook it separately according to this pan-fried recipe or baked tofu recipe and serve on top of your noodles.


Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 382
  • Sugar: 14 g
  • Fat: 9 g
  • Carbohydrates: 66 g
  • Fiber: 7 g
  • Protein: 12 g

Keywords: udon stir fry, yaki udon