Forget boring weeknight dinners—yaki udon is here to save the day! These stir-fried noodle dishes are quick, customizable, and packed with flavor. Whether you’re craving something savory, spicy, or veggie-loaded, we’ve got a recipe that’ll become a new family favorite. Dive into our roundup and discover 32 delicious ways to turn simple ingredients into unforgettable meals.
Classic Shrimp Yaki Udon
Let’s make a comforting bowl of classic shrimp yaki udon that comes together quickly with simple ingredients. Last week, I shared my love for quick noodle dishes, and this one is perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.
Ingredients
– 8 oz udon noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup shredded cabbage
– 1 carrot, julienned
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add udon noodles and cook according to package directions, typically 8-10 minutes, until al dente.
3. Drain noodles thoroughly in a colander and set aside.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 350°F.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside.
8. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
9. Add shredded cabbage and julienned carrot, stirring constantly for 3-4 minutes until vegetables begin to soften.
10. Return cooked noodles to the skillet with the vegetables.
11. Pour soy sauce and oyster sauce over the noodles, tossing to coat evenly.
12. Add cooked shrimp back to the skillet and toss to combine all ingredients.
13. Drizzle sesame oil over the mixture and toss once more.
14. Remove from heat and garnish with sliced green onions.
Now your yaki udon is ready to enjoy! Notice how the chewy udon noodles absorb the savory sauces while the shrimp remain tender and juicy. For a creative twist, try serving it with a sprinkle of toasted sesame seeds or a side of pickled ginger to cut through the richness.
Spicy Chicken Yaki Udon
Oven-free and ready in minutes, this spicy chicken yaki udon brings bold flavors to your weeknight dinner rotation with minimal effort. Our methodical approach ensures perfect results every time, even for beginners.
Ingredients
– 8 oz udon noodles
– 1 lb boneless chicken thighs
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 carrots, julienned
– 2 cups cabbage, shredded
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/4 cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp sriracha
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 oz udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop cooking.
4. Cut 1 lb boneless chicken thighs into 1-inch pieces, patting dry with paper towels for better browning.
5. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
6. Add chicken pieces in a single layer and cook for 4-5 minutes without stirring to develop a golden crust.
7. Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F.
8. Remove chicken from wok and set aside on a clean plate.
9. Add sliced onion and julienned carrots to the same wok, stirring for 2-3 minutes until slightly softened.
10. Add 2 cups shredded cabbage and cook for another 2 minutes until wilted.
11. Push vegetables to one side and add minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant.
12. Combine vegetables with garlic and ginger, stirring constantly.
13. Return cooked chicken to the wok with the vegetables.
14. Add drained udon noodles to the wok, tossing to combine with other ingredients.
15. Pour 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1 tbsp sriracha over the noodle mixture.
16. Toss everything together for 2-3 minutes until sauce coats all ingredients evenly and noodles are heated through.
17. Drizzle 1 tsp sesame oil over the top and toss once more.
18. Remove from heat and garnish with sliced green onions.
A perfect balance of chewy noodles and tender chicken creates a satisfying texture, while the spicy-savory sauce delivers addictive flavor. Try serving it with a soft-boiled egg on top or alongside crisp cucumber slices for contrasting freshness.
Beef and Broccoli Yaki Udon
Keeping weeknight dinners exciting doesn’t have to be complicated, especially when you can whip up this Beef and Broccoli Yaki Udon in no time. Known for its savory-sweet sauce and satisfying chew, this dish brings restaurant-quality flavors right to your kitchen with minimal effort. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 8 ounces udon noodles
– 1 pound flank steak, thinly sliced
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– 2 cups broccoli florets
– 1/2 cup beef broth
– 1 teaspoon cornstarch
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the udon noodles and cook for 8–10 minutes, stirring occasionally, until al dente.
3. Drain the noodles thoroughly in a colander and rinse under cold water to stop the cooking process.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the sliced flank steak in a single layer and sear for 2–3 minutes per side until browned.
6. Transfer the cooked steak to a clean plate and set aside.
7. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat for 30 seconds.
8. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
9. Add the broccoli florets and stir-fry for 3–4 minutes until bright green and slightly tender.
10. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, beef broth, and cornstarch until smooth.
11. Pour the sauce mixture into the skillet with the broccoli, stirring to combine.
12. Bring the sauce to a simmer and cook for 2–3 minutes until slightly thickened.
13. Return the cooked steak and any accumulated juices to the skillet, tossing to coat with the sauce.
14. Add the drained udon noodles to the skillet, using tongs to gently toss and combine everything evenly.
15. Cook for an additional 2–3 minutes until the noodles are heated through and well coated.
16. Remove from heat and garnish with sliced green onions.
For an extra burst of freshness, try serving this yaki udon with a sprinkle of toasted sesame seeds or a squeeze of lime juice. The chewy udon noodles soak up the rich, umami-packed sauce beautifully, while the tender beef and crisp broccoli provide a delightful contrast in every bite. Feel free to customize with additional veggies like bell peppers or carrots for added color and crunch.
Soy Sauce Yaki Udon with Tofu
Now, let’s dive into making a comforting bowl of Soy Sauce Yaki Udon with Tofu. This dish comes together quickly with simple ingredients, perfect for a weeknight dinner that feels both wholesome and satisfying. Follow these steps closely for the best results.
Ingredients
– 8 oz udon noodles
– 14 oz firm tofu
– 2 tbsp vegetable oil
– 1 medium onion
– 2 cloves garlic
– 1 carrot
– 2 cups cabbage
– 3 tbsp soy sauce
– 1 tbsp mirin
– 1 tsp sesame oil
– 2 green onions
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the udon noodles and cook for 8-10 minutes, stirring occasionally, until al dente.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process.
4. Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the tofu cubes and cook for 4-5 minutes, flipping once, until golden brown on both sides.
7. Remove the tofu from the skillet and set aside on a plate.
8. Slice the onion into thin strips, mince the garlic, julienne the carrot, and shred the cabbage.
9. Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium heat.
10. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened.
11. Add the garlic and cook for 30 seconds, until fragrant.
12. Add the carrot and cabbage, and cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
13. Return the cooked tofu to the skillet with the vegetables.
14. Add the drained udon noodles to the skillet.
15. Pour in the soy sauce, mirin, and sesame oil.
16. Toss everything together gently and cook for 2-3 minutes, until heated through and well combined.
17. Thinly slice the green onions and sprinkle them over the top before serving.
Delightfully chewy udon noodles soak up the savory soy sauce blend, while the crispy tofu adds a satisfying protein punch. For a creative twist, top with a fried egg or serve alongside pickled vegetables to balance the umami richness.
Vegetable Yaki Udon with Sesame Seeds
Vegetable yaki udon brings the vibrant flavors of Japanese street food right to your kitchen with minimal effort. Versatile and quick-cooking, this dish lets you customize with your favorite seasonal vegetables while delivering that signature savory-sweet taste. Let’s walk through each step together to create a perfect stir-fry every time.
Ingredients
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 cup carrots, julienned
– 1 cup bell peppers, sliced
– 2 cups cabbage, shredded
– 3 tbsp soy sauce
– 1 tbsp mirin
– 1 tsp sesame oil
– 2 tbsp sesame seeds
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the udon noodles and cook for 8-10 minutes until tender but still chewy.
3. Drain the noodles thoroughly in a colander and rinse with cold water to stop the cooking process.
4. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6. Add the julienned carrots and cook for 2 minutes, stirring occasionally.
7. Add the sliced bell peppers and shredded cabbage, stir-frying for 3-4 minutes until vegetables are crisp-tender.
8. Tip: Keep the heat high and stir frequently to prevent burning and ensure even cooking.
9. Add the drained udon noodles to the wok, using tongs to toss and combine with the vegetables.
10. Pour in the soy sauce and mirin, stirring continuously to coat everything evenly.
11. Cook for 2-3 minutes until the sauce is absorbed and the noodles are heated through.
12. Tip: For deeper flavor, let the noodles sit undisturbed for 30 seconds to develop a slight crispness on the bottom.
13. Drizzle with sesame oil and sprinkle with sesame seeds, tossing once more to distribute.
14. Tip: Toast the sesame seeds in a dry pan for 1-2 minutes before sprinkling for enhanced nuttiness.
15. Remove from heat and serve immediately.
Crisp-tender vegetables provide a satisfying crunch against the chewy udon noodles, while the savory soy-mirin glaze gets balanced by the nutty sesame finish. For a creative twist, top with a soft-boiled egg or serve alongside pickled ginger to cut through the richness.
Mushroom and Garlic Yaki Udon
Often overlooked in favor of ramen, yaki udon offers a quicker path to savory satisfaction with its chewy noodles and umami-packed toppings. Our mushroom and garlic version comes together in under 30 minutes using pantry staples. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
– 8 ounces udon noodles
– 2 tablespoons vegetable oil
– 4 cloves garlic
– 8 ounces cremini mushrooms
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– 2 green onions
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add udon noodles and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop cooking.
4. Thinly slice 4 cloves of garlic using a sharp knife.
5. Clean 8 ounces of cremini mushrooms with a damp paper towel and slice into ¼-inch pieces.
6. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add sliced garlic and cook for 1 minute until fragrant but not browned.
8. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and begin to brown.
9. Add drained udon noodles to the skillet and toss to combine with the mushroom mixture.
10. Pour 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce over the noodles.
11. Cook for 3 minutes, tossing constantly, until the sauces coat the noodles evenly.
12. Drizzle 1 teaspoon of sesame oil over the noodles and toss to incorporate.
13. Thinly slice 2 green onions, separating the white and green parts.
14. Remove skillet from heat and garnish with sliced green onions.
The finished dish boasts a delightful contrast between the tender mushrooms and chewy udon noodles, all brought together by the robust garlic and savory sauces. For an extra textural element, try topping with crispy fried shallots or serving alongside a soft-boiled egg with a runny yolk.
Sweet and Spicy Pork Yaki Udon
Keeping weeknight dinners exciting doesn’t have to be complicated, and this Sweet and Spicy Pork Yaki Udon is here to prove it. Let’s walk through each step together to create a dish that balances heat, sweetness, and savory goodness in every bite.
Ingredients
– 1 lb pork loin, thinly sliced
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp sriracha
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/2 cup carrots, julienned
– 1/2 cup bell peppers, sliced
– 2 green onions, chopped
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the udon noodles and cook for 8-10 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and set aside.
4. In a small bowl, whisk together the soy sauce, honey, sriracha, and rice vinegar until fully combined.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the sliced pork to the skillet and cook for 4-5 minutes, stirring frequently, until no longer pink.
7. Tip: Avoid overcrowding the pan to ensure the pork browns properly rather than steaming.
8. Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly to prevent burning.
9. Tip: Have all your ingredients prepped and within reach before you start cooking for a smoother process.
10. Add the julienned carrots and sliced bell peppers to the skillet and cook for 3-4 minutes, until slightly softened.
11. Pour the sauce mixture over the pork and vegetables, stirring to coat everything evenly.
12. Reduce the heat to medium and let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
13. Add the drained udon noodles to the skillet and toss gently to combine with the pork and sauce.
14. Cook for an additional 2 minutes, stirring frequently, until the noodles are heated through and well-coated.
15. Tip: Taste the sauce before adding it to adjust the spice level with more sriracha if desired.
16. Remove the skillet from the heat and stir in the chopped green onions.
Ultimate comfort in a bowl, this dish delivers chewy udon noodles coated in a glossy, sticky sauce with tender pork and crisp-tender vegetables. For a fun twist, serve it topped with a soft-boiled egg or alongside a simple cucumber salad to balance the heat.
Ginger Scallion Yaki Udon
Perfect for busy weeknights, this Ginger Scallion Yaki Udon brings together chewy noodles and savory flavors in under 20 minutes. Preparing this dish is straightforward, making it ideal for beginners looking to expand their stir-fry repertoire. Let’s walk through each step methodically to ensure delicious results every time.
Ingredients
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 4 scallions, sliced
– 2 tbsp ginger, minced
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp sugar
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the udon noodles and cook for 8-10 minutes, stirring occasionally, until al dente.
3. Drain the noodles thoroughly in a colander and set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
5. Add the sliced scallions and minced ginger, sautéing for 2-3 minutes until fragrant and slightly softened.
6. Tip: Keep the heat medium-high to avoid burning the aromatics while developing their flavor.
7. Add the drained udon noodles to the skillet, tossing to coat with the oil and aromatics.
8. Pour in the soy sauce, sesame oil, and sugar, stirring continuously to combine evenly.
9. Cook for 3-4 minutes, stirring frequently, until the noodles are well-coated and heated through.
10. Tip: For a richer flavor, let the noodles sit for 1 minute after mixing to allow the sauces to absorb.
11. Remove from heat and serve immediately.
12. Tip: Use tongs for easy tossing and to prevent breaking the delicate noodles.
Now you have a dish with a satisfying chew from the udon, balanced by the sharp ginger and mild scallion notes. Try topping it with a fried egg for extra protein or mixing in sautéed vegetables like bell peppers for added crunch. This versatile recipe adapts well to whatever you have on hand, making it a go-to for quick, flavorful meals.
Teriyaki Chicken Yaki Udon
Let’s dive into making this comforting teriyaki chicken yaki udon, a perfect weeknight meal that comes together quickly with simple ingredients. Learning to prepare this dish will give you a versatile template for countless noodle stir-fry variations.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 8 oz dried udon noodles
– 2 tbsp vegetable oil
– 1 medium onion
– 2 cloves garlic
– 1 cup broccoli florets
– 1 medium carrot
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp brown sugar
– 1 tsp grated ginger
– 2 green onions
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 oz dried udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop the cooking process.
4. Cut 1 lb boneless, skinless chicken thighs into 1-inch cubes, trimming any excess fat.
5. Thinly slice 1 medium onion and mince 2 cloves garlic.
6. Cut 1 cup broccoli florets into bite-sized pieces and julienne 1 medium carrot.
7. Thinly slice 2 green onions, separating white and green parts.
8. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
9. Add chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
10. Add sliced onion and cook for 2-3 minutes until translucent.
11. Add minced garlic and white parts of green onions, cooking for 30 seconds until fragrant.
12. Add broccoli and carrot, stir-frying for 2-3 minutes until vegetables begin to soften.
13. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, and 1 tsp grated ginger until sugar dissolves.
14. Pour sauce mixture over chicken and vegetables, stirring to coat evenly.
15. Add drained udon noodles to the wok, tossing gently to combine all ingredients.
16. Cook for 2-3 minutes, stirring constantly, until noodles are heated through and coated with sauce.
17. Garnish with green parts of sliced green onions before serving.
What makes this dish exceptional is the chewy texture of the udon noodles against the tender chicken and crisp vegetables, all brought together by the sweet-savory teriyaki glaze. For a restaurant-quality presentation, serve in shallow bowls with a sprinkle of sesame seeds and a side of pickled ginger to cut through the richness.
Seafood Yaki Udon with Scallops
Begin by gathering your ingredients for this quick and satisfying seafood stir-fry that comes together in under 30 minutes. Both novice and experienced cooks will appreciate the straightforward technique and impressive results.
Ingredients
– 8 oz dried udon noodles
– 12 large sea scallops
– 2 tbsp vegetable oil
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 cup sliced shiitake mushrooms
– 1 cup shredded cabbage
– 1/2 cup sliced carrots
– 1/4 cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp mirin
– 2 green onions, sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 oz dried udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop cooking.
4. Pat 12 large sea scallops completely dry with paper towels to ensure proper searing.
5. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Place scallops in skillet without crowding and sear for 2 minutes until golden brown crust forms.
7. Flip scallops and cook for 1 more minute until just opaque, then remove to plate.
8. Add remaining 1 tbsp vegetable oil and 1 tbsp sesame oil to same skillet over medium heat.
9. Sauté 3 cloves minced garlic and 1 tbsp grated ginger for 30 seconds until fragrant.
10. Add 1 cup sliced shiitake mushrooms and cook for 3 minutes until softened.
11. Stir in 1 cup shredded cabbage and 1/2 cup sliced carrots, cooking for 2 minutes until slightly wilted.
12. Add drained udon noodles to skillet, tossing to combine with vegetables.
13. Pour in 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1 tbsp mirin, stirring to coat evenly.
14. Return scallops to skillet and heat through for 1 minute.
15. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Perfectly chewy udon noodles absorb the savory-sweet sauce while tender scallops provide delicate briny notes. Serve immediately in shallow bowls with extra sesame seeds sprinkled on top for added crunch, or pair with a simple cucumber salad to balance the rich flavors.
Lemon Pepper Yaki Udon
Unbelievably simple yet packed with flavor, this lemon pepper yaki udon transforms pantry staples into a restaurant-quality meal in minutes. Using pre-cooked udon noodles means you can focus on building layers of savory, citrusy goodness without any fuss. Follow these steps carefully for perfectly balanced results every time.
Ingredients
– 2 packages (7 oz each) pre-cooked udon noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 tbsp soy sauce
– 1 tsp black pepper
– 2 green onions, sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat (350°F) until shimmering.
2. Add 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
3. Add both packages of pre-cooked udon noodles to the skillet, separating them with tongs.
4. Cook noodles for 2 minutes without stirring to develop a slight crispness on one side.
5. Flip noodles and cook for another 2 minutes until heated through.
6. Add 1 tbsp soy sauce and toss to coat noodles evenly.
7. Sprinkle 1 tsp black pepper over the noodles and toss again.
8. Remove skillet from heat and immediately add 1 tbsp fresh lemon juice and 1 tsp lemon zest.
9. Toss vigorously to distribute the citrus flavors evenly.
10. Garnish with 2 sliced green onions and serve immediately.
Tip: For extra crispy noodles, press them down gently in the skillet during cooking. Tip: Add the lemon juice off the heat to preserve its bright flavor. Tip: Use freshly cracked black pepper for the best aromatic punch.
This dish delivers springy udon noodles with a satisfying chew, coated in a bold yet balanced sauce where the citrusy lemon cuts through the savory soy and peppery heat. Try topping it with a soft-boiled egg or serving alongside grilled chicken for a complete meal that feels both comforting and refreshing.
Hoisin Sauce Yaki Udon with Vegetables
Yaki udon noodles become an irresistible weeknight meal when tossed with crisp vegetables and savory hoisin sauce. You’ll master this simple stir-fry technique that delivers restaurant-quality results in under 30 minutes. Let’s walk through each step together to create a perfectly balanced dish that’s both satisfying and nutritious.
Ingredients
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 cup broccoli florets
– 1 red bell pepper, sliced
– 1 carrot, julienned
– 3 tbsp hoisin sauce
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add udon noodles and cook for 8-10 minutes until tender but still chewy.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop cooking.
4. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6. Add broccoli florets and stir-fry for 2 minutes until bright green.
7. Add sliced bell pepper and julienned carrot, continuing to stir-fry for 3 more minutes.
8. Push vegetables to the sides of the wok, creating space in the center.
9. Add drained udon noodles to the center and pour hoisin sauce and soy sauce over them.
10. Toss everything together vigorously for 2 minutes until noodles are evenly coated.
11. Drizzle sesame oil over the mixture and toss once more to combine.
12. Remove from heat and garnish with sliced green onions.
Zesty and satisfying, this dish features springy udon noodles clinging to the sweet-salty hoisin glaze while the vegetables retain their delightful crunch. Serve immediately in shallow bowls with extra green onions sprinkled on top, or pack it cold for a next-day lunch that actually improves in flavor as the sauces meld together.
Curry Yaki Udon with Beef
A comforting bowl of curry yaki udon with beef is perfect for a quick weeknight dinner that feels both familiar and exciting. This recipe walks you through each step methodically, ensuring even beginners can achieve restaurant-quality results at home. Let’s get started with the ingredients you’ll need.
Ingredients
– 8 oz udon noodles
– 1 tbsp vegetable oil
– 1 lb beef sirloin, thinly sliced
– 1 onion, thinly sliced
– 2 carrots, julienned
– 2 tbsp curry powder
– 2 tbsp soy sauce
– 1 tbsp mirin
– 1 cup beef broth
– 2 green onions, sliced
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the udon noodles and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles and rinse under cold water to stop the cooking process.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the beef slices and cook for 3-4 minutes, until browned on both sides.
6. Remove the beef from the skillet and set aside on a plate.
7. Add the onion and carrots to the same skillet and cook for 5 minutes, until softened.
8. Sprinkle the curry powder over the vegetables and stir for 30 seconds to toast the spices.
9. Pour in the soy sauce, mirin, and beef broth, scraping the bottom of the skillet to deglaze.
10. Return the cooked beef to the skillet and bring the mixture to a simmer.
11. Add the drained udon noodles and toss to coat evenly in the sauce.
12. Cook for 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly.
13. Stir in the sliced green onions just before serving.
Perfectly chewy udon noodles soak up the rich, savory curry sauce, while the tender beef adds a satisfying protein element. For a creative twist, top with a soft-boiled egg or serve alongside pickled vegetables to cut through the richness.
Miso Glazed Yaki Udon
Ever find yourself craving something savory, umami-rich, and incredibly easy to whip up on a busy weeknight? Miso glazed yaki udon delivers just that—a comforting Japanese noodle dish with a perfect balance of sweet and salty notes. Let’s walk through each step together to create this satisfying meal.
Ingredients
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp white miso paste
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the udon noodles and cook for 8–10 minutes, stirring occasionally, until tender but still chewy.
3. Drain the noodles thoroughly in a colander and set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
5. Add the minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant and lightly golden.
6. Tip: Avoid burning the garlic by keeping the heat medium-high and stirring constantly.
7. Reduce the heat to medium and add the white miso paste, soy sauce, and sesame oil to the skillet.
8. Stir continuously for 1 minute until the miso dissolves and forms a smooth glaze.
9. Add the drained udon noodles to the skillet, tossing to coat evenly with the glaze.
10. Cook for 3–4 minutes, stirring frequently, until the noodles are heated through and well-coated.
11. Tip: For a richer flavor, let the noodles sit in the glaze for an extra minute off the heat.
12. Remove from heat and garnish with sliced green onions and sesame seeds.
13. Tip: Toast the sesame seeds in a dry pan for 1–2 minutes beforehand to enhance their nutty aroma.
Hearty and deeply flavorful, this dish boasts a chewy texture from the udon noodles contrasted with the glossy, umami-packed glaze. Serve it immediately with a side of quick-pickled vegetables or top with a soft-boiled egg for extra richness—it’s versatile enough to become a weeknight staple.
Szechuan Sauce Yaki Udon with Peanuts
Finally, let’s dive into making this irresistible Szechuan Sauce Yaki Udon with Peanuts. Follow these steps carefully for a perfect result every time.
Ingredients
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/2 cup carrots, julienned
– 1/2 cup bell pepper, sliced
– 1/4 cup Szechuan sauce
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 2 tbsp roasted peanuts, chopped
– 1 green onion, sliced
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 350°F.
5. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant to release their flavors without burning.
6. Tip: Keep the heat medium-high to avoid scorching the aromatics.
7. Add the julienned carrots and sliced bell pepper, stir-frying for 3-4 minutes until slightly softened but still crisp.
8. Pour in the Szechuan sauce, soy sauce, and rice vinegar, stirring to combine and heat through for 1 minute.
9. Add the drained udon noodles to the skillet, tossing gently to coat evenly with the sauce and vegetables.
10. Tip: Use tongs for easier tossing and to prevent breaking the noodles.
11. Cook for an additional 2-3 minutes, stirring constantly, until the noodles are heated through and well incorporated.
12. Remove the skillet from the heat and transfer the mixture to serving plates.
13. Sprinkle with chopped roasted peanuts and sliced green onion as a garnish.
14. Tip: Toast the peanuts lightly in a dry pan beforehand for extra crunch and flavor.
15. Zero in on the delightful contrast: the chewy udon noodles pair perfectly with the spicy Szechuan sauce, while the peanuts add a satisfying crunch. Serve it immediately for the best texture, or try topping with a fried egg for a hearty twist that complements the savory notes.
Avocado and Lime Yaki Udon
Welcome to a fresh take on Japanese noodles that’s perfect for busy weeknights. While udon is typically served in broth, this stir-fried version combines creamy avocado and zesty lime for a vibrant, satisfying meal that comes together in under 30 minutes. You’ll love how the rich avocado mellows the tangy lime while clinging beautifully to the chewy udon noodles.
Ingredients
– 8 oz dried udon noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 cup sliced shiitake mushrooms
– 1 red bell pepper, julienned
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 ripe avocado, sliced
– 2 tbsp chopped cilantro
– 1 tsp sesame seeds
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and rinse briefly with cool water to stop the cooking process.
4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
5. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
6. Add sliced shiitake mushrooms and cook for 3-4 minutes until they release their moisture and begin to brown.
7. Add julienned red bell pepper and stir-fry for 2 minutes until slightly softened but still crisp.
8. Tip: Keep the heat high and stir constantly to achieve a nice sear on the vegetables without burning.
9. Add the drained udon noodles to the skillet, tossing to combine with the vegetables.
10. Pour soy sauce and lime juice over the noodles, stirring continuously for 1-2 minutes until evenly coated and heated through.
11. Tip: For maximum flavor, toss the noodles vigorously to ensure every strand gets coated with the sauce.
12. Remove the skillet from heat and gently fold in the sliced avocado to avoid mashing it.
13. Tip: Add the avocado off the heat to maintain its creamy texture and prevent it from becoming bitter.
14. Garnish with chopped cilantro and sesame seeds before serving.
Hearty and satisfying, this dish features chewy udon noodles coated in a tangy soy-lime sauce that perfectly complements the creamy avocado slices. The crisp-tender vegetables add freshness and texture, making each bite a delightful contrast. For a fun twist, serve it in bowls topped with a fried egg or alongside grilled shrimp for extra protein.
Honey Garlic Yaki Udon
Deliciously simple and packed with flavor, honey garlic yaki udon brings together sweet and savory notes in a quick stir-fry that’s perfect for busy weeknights. Developed for beginners, this recipe walks you through each step methodically to ensure success.
Ingredients
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 oz udon noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and set aside.
4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
5. Add 3 cloves minced garlic and sauté for 30-45 seconds until fragrant but not browned.
6. Pour in 1/4 cup soy sauce and 2 tbsp honey, stirring constantly to combine.
7. Add the drained udon noodles to the skillet, tossing to coat evenly in the sauce.
8. Cook for 3-4 minutes, stirring frequently, until the sauce thickens and clings to the noodles.
9. Drizzle 1 tsp sesame oil over the noodles and toss to incorporate.
10. Remove from heat and garnish with 2 sliced green onions.
Mouthwatering and satisfying, this dish boasts a chewy texture from the udon noodles paired with a glossy, sticky sauce that balances sweet honey and umami soy. For a creative twist, top with a soft-boiled egg or serve alongside crisp steamed broccoli to add freshness and contrast.
Conclusion
These 32 delicious yaki udon recipes offer endless inspiration for flavorful weeknight dinners. Try one tonight, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy of cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
