Japanese Yaki Udon

Name: Japanese Yaki Udon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Japanese
Ingredients: 1 pack udon noodles (frozen is better); 2 tbsp soy sauce; 1 tbsp dark soy sauce (for rich color, or regular soy sauce); 1 tbsp oyster sauce; 1 tbsp mirin; 1 tsp Worcestershire sauce or dark brown sugar; ½ tsp dashi powder (optional, for extra umami depth); 8 oz thinly sliced pork belly or pork shoulder (shabu-shabu style or thinly sliced into bite-sized strips); Chicken Variation: 8 oz boneless, skinless chicken thighs or breast, sliced into thin strips; Shrimp Variation: 8 oz raw shrimp, peeled, deveined, and patted dry; 1 tbsp neutral oil (you need less oil since pork belly renders fat); 2 cloves garlic, minced; ½ medium yellow onion, sliced; 2 cups cabbage, chopped into bite-sized pieces; 1 small carrot, julienned; 2 shiitake mushrooms, thinly sliced; 2 green onions, cut into 2-inch pieces; Katsuobushi (bonito flakes); pickled red ginger (beni shoga); sesame seeds

6 steps

Prep:15minCook:10min

Yaki Udon is a classic, comfort-food stir-fry featuring chewy, thick udon noodles, crisp vegetables, and a savory, umami-rich soy and oyster sauce base. Can be make with chicken, pork or shrimp.

Updated at: Thu, 20 Aug 2026 19:59:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1393.7 kcal (70%)

Total Fat76.9 g (110%)

Carbs88.4 g (34%)

Sugars8.4 g (9%)

Protein79.8 g (160%)

Sodium2310.5 mg (116%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 packudon noodles

frozen is better

Instructions

Mix the Sauce

Step 1

Whisk together the soy sauce, dark soy sauce, oyster sauce, mirin, Worcestershire sauce (or sugar), and dashi powder in a small bowl until smooth.

soy sauce2 Tbsp

dark soy sauce1 Tbsp

oyster sauce1 Tbsp

mirin1 Tbsp

Worcestershire sauce1 tsp

dashi powder½ tsp

Prep the Udon

Step 2

Boil frozen udon for 1 minute just to thaw. Drain and rinse under cold water immediately to stop cooking. For dried noodles, follow package instructions

udon noodles1 pack

Sear the Pork

Step 3

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the thinly sliced pork and stir-fry for 2–3 minutes until lightly browned and cooked through. If using pork belly, let the fat render out into the pan—this adds incredible flavor to the stir-fry.

pork belly8 oz

boneless skinless chicken thighs8 oz

raw shrimp8 oz

Stir-Fry Vegetables

Step 4

Push the pork to the side or remove temporarily if pan is crowded. Add garlic and onions, cooking for 1 minute until fragrant. Throw in cabbage, carrots, and shiitake mushrooms, stir-frying for 2 minutes.

cloves garlic2

yellow onion0.5

cabbage2 cups

shiitake mushrooms2

carrot1

Combine and Sauce

Step 5

Toss in the drained udon noodles, cooked pork, green onions, and pour the sauce over everything. Stir-fry vigorously on high heat for 1–2 minutes until the noodles absorb the sauce and turn glossy