Yaki Udon Recipe

Yaki udon is a fast, satisfying stir-fry of thick, chewy udon noodles tossed with pork, cabbage, and mushrooms in a savoury soy and mirin sauce. It is the ultimate weeknight noodle dish: ready in half an hour, endlessly adaptable, and deeply comforting. A sprinkle of bonito flakes and spring onion finishes it beautifully.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

540

Ingredients

• 400 g frozen udon noodles
• 250 g thinly sliced pork belly or chicken thigh
• 2 tablespoons vegetable oil
• 1/2 cabbage, shredded
• 1 onion, sliced
• 150 g mushrooms, sliced
• 2 spring onions, sliced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Instructions

1. Cook the udon noodles according to the packet, drain, and toss with a teaspoon of sesame oil to prevent sticking.
2. Whisk the soy sauce, mirin, oyster sauce, sugar, and pepper into a small bowl for the sauce.
3. Heat the oil in a large wok or pan over high heat and sear the pork until browned, about 3 minutes, then remove and set aside.
4. In the same pan, stir-fry the onion, cabbage, and mushrooms for 3 minutes until just tender.
5. Add the garlic and cook for 30 seconds until fragrant.
6. Return the pork to the pan, add the noodles and sauce, and toss vigorously for 2 to 3 minutes until everything is coated and glossy.
7. Taste and adjust the seasoning with a splash more soy sauce if needed.
8. Serve in warm bowls, topped with spring onions.

Pro tips

• Toss drained noodles with sesame oil so they do not clump in the pan.
• Keep the wok very hot and stir-fry in batches for a proper sear.
• Prepare all ingredients before you start: yaki udon cooks in minutes.
• Add a fried egg on top for an extra-rich finishing touch.

Frequently asked questions