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The Best Yaki Udon

The Best Yaki Udon Recipe Card

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Prep Time 9 minutes
Cook Time 12 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 oz udon noodles fresh or frozen
  • 2 tbsp vegetable oil
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 cup sliced bell peppers
  • 1 cup shredded cabbage
  • 8 oz protein of choice: chicken beef, shrimp, or tofu
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • ½ tsp sugar
  • ½ tsp black pepper
  • Optional garnish: sliced green onions sesame seeds, chili flakes

Method
 

Cook Noodles:
  1. If using frozen udon, briefly boil according to package instructions. Drain and set aside.
Cook Protein:
  1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook protein until cooked through. Remove and set aside.
Stir-Fry Vegetables:
  1. Add remaining oil to skillet. Sauté onions, garlic, bell peppers, and cabbage 3–4 minutes until slightly tender.
Combine:
  1. Add noodles and protein back to the skillet. Pour in soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Toss everything together until evenly coated and heated through.
Serve:
  1. Transfer to plates or bowls. Garnish with green onions, sesame seeds, or chili flakes. Serve immediately.

Notes

For extra flavor, add a splash of sake or mirin when stir-frying vegetables.
High heat is key — stir-fry quickly to keep vegetables crisp and noodles slightly chewy.
You can swap veggies seasonally: mushrooms, snap peas, or carrots work beautifully.
Leftovers reheat well in a skillet with a splash of soy sauce to loosen the noodles.