Yaki Udon is a super easy and versatile stir-fried noodle dish that is perfect for weeknights. Customize it with your favorite proteins, use up leftover veggies in the fridge, and create simple but tasty, craveable noodles.
1tablespoonneutral oilsuch as vegetable, avocado, sunflower and safflower oil
8ounces(225 grams) protein of your choice(such as thinly sliced chicken, beef or pork; ground chicken, turkey, beef or pork; peeled and deveined medium shrimp; mixed seafood; sliced or cubed tofu; or substitute with additional vegetables)
Kosher salt and freshly ground black pepper
1small onion or ½ medium onionpeeled, halved, and thinly sliced
4fresh shiitake mushroomsstemmed and thinly sliced
2scallionscut into 2-inch long pieces
Instructions
Combine sauce ingredients in a small bowl and set aside.
Bring a pot of water to a boil and add the udon noodles. Even if they come frozen, they are pre-cooked so it only takes 1 minute usually to just blanch them to refresh them. Don’t overcook or they will get mushy (they will continue to cook when you stir-fry them). Drain and rinse them with cold water.
Heat oil in a large wok or skillet (preferably non-stick) over medium to medium-high heat. Add your choice of protein to the pan and season with salt and pepper. Stir-fry until the protein is just cooked through (the timing will depend on your choice of protein; if using ground meat, break it up with the side of a wooden spoon as you stir-fry).
Add the sliced onion and stir-fry for another couple minutes until it starts to soften. Then add the cabbage, carrot, mushrooms, and scallions and continue to stir-fry for 2 to 3 more minutes or until the vegetables wilt and soften.
Add the noodles and the sauce, tossing the mixture to ensure everything is evenly coated in sauce and that the noodles are heated through. Taste and adjust seasoning if needed. Serve immediately.
Notes
The nutrition information above is based on 2 servings and was calculated using ground pork as the protein. Although this recipe makes 2 generous portions, there is enough yaki udon for 3 slightly smaller (average) portions if you want to share between 3 people or have some leftovers.
I used my homemade udon noodles in this post (they're cut by hand which is why they look more rustic and imperfect), but you can of course use store-bought noodles here. If using store-bought udon, the preferable options are frozen or parboiled (precooked) fresh noodles (ideally "Sanuki-style" udon noodles). You'll find these in the refrigerated or frozen sections of Asian markets. Because they're already cooked, they only require a minute or so in boiling water to refresh them before enjoying! Dry noodles can work but are less preferable, as they're flat and less chewy.
You can customize the recipe to use other veggies you have on hand. Consider sugar snap peas, bok choy, bamboo shoots, broccoli, or zucchini as other options.
Just like with any stir-fry recipe, the cooking process moves very quickly. Make sure you have all of your ingredients prepped and ready before you start cooking. I usually line them up in small bowls next to the stovetop in the order I need to add them.