📝 About This Recipe
Yaki Udon is a beloved Japanese izakaya staple that transforms thick, chewy wheat noodles into a savory masterpiece through the magic of high-heat stir-frying. This recipe balances the deep, salty notes of soy and oyster sauce with the natural sweetness of crisp vegetables and succulent protein. It is a harmonious dance of textures—elastic noodles, crunchy cabbage, and tender meat—all coated in a glossy, finger-licking glaze that brings the heart of Tokyo's street food scene right to your kitchen.
🥗 Ingredients
The Noodles
- 2 packs Frozen Udon Noodles (200g-250g each; frozen is preferred over shelf-stable for better chew)
The Protein and Aromatics
- 200 grams Pork Belly or Chicken Thigh (thinly sliced into bite-sized pieces)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated)
- 3 stalks Scallions (whites and greens separated; whites sliced thin)
The Vegetables
- 2 cups Green Cabbage (roughly chopped into 1-inch squares)
- 4-5 pieces Shiitake Mushrooms (sliced)
- 1/2 medium Carrot (cut into matchsticks)
- 2 tablespoons Neutral Oil (canola, vegetable, or grapeseed oil)
The Stir-Fry Sauce
- 1 tablespoon Dark Soy Sauce (for deep color)
- 1 tablespoon Light Soy Sauce (for seasoning)
- 1 tablespoon Oyster Sauce (adds savory depth)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1/2 teaspoon Brown Sugar (to balance the saltiness)
For Garnish
- 1 handful Katsuobushi (Bonito Flakes) (will 'dance' on the hot noodles)
- 1 pinch Kizami Nori (shredded dried seaweed)
- 1 tablespoon Pickled Red Ginger (Beni Shoga) (optional, for a tart contrast)
👨🍳 Instructions
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1
Begin by preparing the sauce. In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, mirin, and brown sugar until the sugar has dissolved. Set this aside.
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2
Bring a large pot of water to a boil. Add the frozen udon noodles and cook for only 1-2 minutes, or until they just start to separate. Do not overcook; they should remain 'al dente' as they will cook further in the wok.
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3
Drain the noodles immediately and rinse them under cold running water to stop the cooking process and remove excess starch. This prevents them from becoming gummy.
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4
Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
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5
Add the sliced pork belly or chicken. Sear until the edges are golden brown and the fat has started to render, approximately 3-4 minutes.
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6
Toss in the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30-60 seconds until incredibly fragrant, being careful not to burn the garlic.
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7
Increase the heat to high. Add the cabbage, carrots, and shiitake mushrooms. Stir-fry vigorously for 2 minutes until the vegetables are slightly softened but still retain a crisp snap.
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8
Add the drained udon noodles into the wok with the vegetables and meat. Use tongs to toss everything together.
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9
Pour the prepared sauce over the noodles. Continue to stir-fry over high heat for 2-3 minutes, tossing constantly so every strand of noodle is coated and the sauce caramelizes slightly.
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10
Drizzle the toasted sesame oil over the noodles and add the green parts of the scallions. Give it one final toss and remove from heat.
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11
Plate the noodles immediately while steaming hot. Garnish generously with a handful of bonito flakes, which will move and curl from the heat.
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12
Finish with a sprinkle of shredded nori and a side of pickled ginger for a pop of color and acidity.
💡 Chef's Tips
Always use frozen udon if possible; shelf-stable vacuum-packed noodles tend to break easily and lack the signature 'mochi-mochi' (chewy) texture. Don't crowd the pan. If you are doubling the recipe, cook in two batches to ensure the noodles sear rather than steam. Pre-cut all your vegetables and aromatics before you turn on the stove, as the stir-fry process moves very quickly once it begins. If the noodles seem too dry or are sticking to the pan, add a splash of water or dashi stock to loosen them up while stir-frying. For a vegetarian version, swap the oyster sauce for vegetarian stir-fry sauce (mushroom-based) and use extra mushrooms or fried tofu instead of meat.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a chilled glass of Mugicha (barley tea). A side of Miso Soup provides a light, savory liquid contrast to the dense, chewy noodles. Pair with a simple Cucumber Sunomono (vinegared salad) to cleanse the palate between bites of rich pork belly. For an extra indulgent touch, top the dish with a soft-poached egg or a fried egg with a runny yolk. Offer a bottle of Shichimi Togarashi (seven-spice powder) at the table for those who enjoy a bit of heat.