Name: Yaki Udon Noodles with Stir-Fried Veggies and Savory Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 7 oz (200g) fresh or frozen udon noodles; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 small onion, thinly sliced; 1/2 cup shredded cabbage; 1/2 cup julienned carrots; 1/2 red bell pepper, sliced; 1/2 cup sliced mushrooms (shiitake or button); 2 tablespoons soy sauce; 1 tablespoon oyster sauce (or vegetarian alternative); 1 tablespoon mirin (or a splash of rice vinegar + sugar); 1 teaspoon dark soy sauce (optional, for color); 1/2 teaspoon sugar; 1 green onion, sliced (for garnish); Toasted sesame seeds (optional, for garnish); Optional: tofu cubes, shrimp, chicken, or beef slices for added protein

Thick, chewy udon noodles stir-fried with colorful vegetables and coated in a rich, umami-forward sauce — this dish is the perfect example of Japanese comfort food that I can whip up in just 25 minutes. Whether I keep it vegetarian or add some protein, it always hits the spot with its savory depth and satisfying texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

7 oz (200g) fresh or frozen udon noodles

1 tablespoon sesame oil

2 cloves garlic, minced

1/2 cup shredded cabbage

1/2 cup julienned carrots

1 small onion, thinly sliced

1/2 red bell pepper, sliced

1/2 cup sliced mushrooms (shiitake or button)

1 tablespoon oyster sauce (or vegetarian alternative)

2 tablespoons soy sauce

1 tablespoon mirin (or a splash of rice vinegar + sugar)

1 teaspoon dark soy sauce (optional, for color)

1/2 teaspoon sugar

1 green onion, sliced (for garnish)

Toasted sesame seeds (optional, for garnish)

Optional: tofu cubes, shrimp, chicken, or beef slices for added protein

Directions

If I’m using frozen udon noodles, I place them in a bowl of hot water for a few minutes to loosen them, then drain.

I heat sesame oil in a large skillet or wok over medium-high heat.

I sauté the garlic and onion for 1–2 minutes until fragrant.

Then I add cabbage, carrots, bell pepper, and mushrooms, stir-frying for 3–5 minutes until they’re just tender but still crisp.

I toss in the noodles and stir everything together.

In a small bowl, I mix soy sauce, oyster sauce, mirin, dark soy sauce (if using), and sugar.

I pour the sauce over the noodles and veggies, stir-frying for another 2–3 minutes until everything is well coated and heated through.

I garnish with green onions and toasted sesame seeds before serving.

Servings and timing

This recipe makes 2 servings.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 370 kcal per serving

Variations

I often swap in bok choy, snap peas, or baby corn depending on what’s in season or in my fridge.

For protein, I like adding tofu for a plant-based version, or go with sliced chicken, shrimp, or beef for a more filling meal.

To make it vegan, I use a plant-based oyster sauce.

I sometimes add a dash of chili oil or sriracha for a spicy kick.

For a gluten-free version, I choose gluten-free soy sauce and udon noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply toss the noodles in a skillet over medium heat with a splash of water or soy sauce to loosen things up. I avoid the microwave when I can — reheating in a pan helps bring back that just-cooked stir-fry texture.

FAQs

How do I prevent the noodles from clumping together?

I make sure to rinse and loosen the noodles in hot water before cooking, especially if they’re frozen. Tossing them quickly in the pan with sauce also helps coat and separate them evenly.

Can I make this dish vegan?

Absolutely. I use a vegetarian oyster sauce alternative or skip it entirely and bump up the soy sauce and mirin for that deep umami flavor.

What’s a good protein to add?

Tofu works beautifully here, especially when I pan-fry it first for a crisp edge. Shrimp, thinly sliced beef, or chicken breast are also great choices for a heartier version.

Can I use dried udon noodles?

Yes, though I prefer fresh or frozen for their chewy texture. If using dried, I cook them according to package instructions, rinse under cold water, then drain before stir-frying.

Is mirin necessary?

If I don’t have mirin, I use a splash of rice vinegar mixed with a pinch of sugar — it mimics the sweet acidity mirin adds to the sauce.

Conclusion

Yaki Udon is one of those quick, comforting meals I turn to again and again. It’s easy, flexible, and packed with bold, savory flavors. Whether I stick to veggies or throw in some protein, it always delivers. Perfect for a weeknight dinner that feels special without the fuss.

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