Udon Noodles Recipe (Yaki Udon) – Dassana’s Veg Recipes

Udon are thick Japanese noodles made with wheat flour, water and salt. They have a soft and chewy texture and are used in soups as well as stir-fried dishes. Yaki udon is a popular Japanese stir-fry where cooked udon noodles are tossed with vegetables and a savory sauce mix. This recipe shares an easy yaki udon made with vegetables, mushrooms and a simple miso based sauce.

About Udon Noodles Recipe

Udon noodles are made with refined wheat flour (all-purpose flour), water and salt. They are thicker than most noodles and have a soft, slightly chewy bite, which makes them suitable for stir-fries as well as brothy dishes.

Yaki means “grilled” or “stir-fried” in Japanese cooking. So yaki udon refers to a stir-fried dish where cooked udon noodles are tossed with vegetables and a mix of sauces.

In this udon recipe, the dried noodles are first cooked and kept aside. A simple sauce is prepared with soy sauce, red miso, sriracha, raw sugar, mirin, cooking sake and toasted sesame oil, giving a balanced sour, sweet, umami and a slightly spicy taste.

The stir-fry begins with oil, onions, garlic and ginger. Then vegetables like cabbage, carrots, bell peppers and dried shiitake mushrooms (which have been soaked & sliced) are added and cooked on high heat. Spinach is added towards the end and cooked just until wilted.

Finally, the cooked udon noodles and prepared sauce are added and gently mixed so the noodles are coated well without breaking. The dish is finished with green onions and served hot.

Ingredient Substitutions

1. Udon noodles: If not available, use thick wheat noodles, ramen or even spaghetti. Avoid very thin noodles as they won’t give the same chewy texture.
2. Sriracha sauce: Use red chili sauce or chilli garlic sauce instead. You can also add a some red chilli flakes for heat.
3. Cooking sake: If you do not have cooking sake, you can skip it or use a little water with a few drops of rice vinegar.
4. Mirin: For mirin, use 1 to 2 teaspoons sugar mixed with a little water, or a mild rice vinegar with a pinch of sugar. You can also use dry white wine or dry sherry with a pinch of sugar.
5. Shiitake mushrooms: Dried shiitake mushrooms are used here for better flavor. Soak them in hot water for 30 to 40 minutes until softened, then slice. If using fresh shiitake mushrooms, clean and slice them directly. If shiitake mushrooms are not available, use button mushrooms, oyster mushrooms or cremini mushrooms.
6. Spinach: Spinach adds some freshness and color. You can skip it if you prefer.

If you enjoy stir-fried noodles, you can also try these recipes from the blog:

Hakka Noodles
Veg Noodles
Pad Thai
Chow Mein
Chilli Garlic Noodles

How To Make Yaki Udon (Step-By-Step)

Cook Udon Noodles

1. Cook 200 grams of dried udon noodles according to the package instructions.

I first heated 4.5 cups water and ½ teaspoon salt until it came to a boil. Then placed 200 grams udon noodles into the hot water.

2. I cooked the udon noodles on medium heat for about 12 to 14 minutes. Make sure to cook the udon noodles as per package instructions

3. Cook until the noodles are soft yet chewy, not mushy. Drain and set aside.

Make Sauce Mix

4. In a small bowl add the following sauces and seasonings:

• 2 tablespoons soy sauce
• 1 tablespoon red miso
• 1 tablespoon sriracha sauce
• 1 tablespoon granulated sugar or brown sugar
• 1 tablespoon toasted sesame oil

5. Add 1 tablespoon mirin.

6. Add 1 tablespoon cooking sake.

7. Mix well until the sugar dissolves and keep this sauce mix aside.

8. Heat 2 tablespoons oil (any neutral tasting oil) in a wok on medium heat.

Increase the heat to high, then add 1 cup sliced onions (or spring onion whites), 1 teaspoon finely chopped garlic and 2 teaspoons finely chopped ginger.

9. Stir fry on high heat for 2 minutes.

10. Next add the below listed ingredients:

• 1 cup shredded cabbage
• 1 cup thinly sliced fresh shiitake mushrooms (* or soaked dried shiitake)
• ½ cup carrots – finely chopped or shredded
• ½ cup sliced bell pepper

Note: * If using dried shiitake mushrooms, rinse them first thoroughly. Then soak in hot water for 30 to 40 minutes or for more time until softened. Remove the tough stems and slice.

If the mushrooms are very thick, they may need a bit more time, but in most cases 30 to 40 minutes works well.

11. Stir fry on high heat for 3 to 4 minutes, keeping the vegetables tender yet slightly crisp.

12. Add 1 cup chopped fresh spinach or ½ cup frozen spinach, ½ teaspoon white or black pepper and salt as needed.

Note: I have used frozen spinach. For frozen spinach, thaw it completely. Squeeze and drain all the liquids before stir-frying spinach. 

13. Stir fry for 1 to 2 minutes or until the spinach wilts. Frozen spinach will wilt faster, while fresh spinach may take slightly longer.

14. Reduce the heat to low or medium-low. Add the cooked udon noodles along with the prepared sauce mix.

15. Using two spoons, gently mix so the noodles are evenly coated without breaking. Heat through for 2 to 3 minutes.

16. Finish by adding 2 to 3 tablespoons chopped spring onion greens.

17. Mix and serve stir fried udon noodles hot. Sprinkle some sesame seeds on the noodles while serving.

Serving Suggestions & Storage

Serve yaki udon hot as a main meal. It is filling on its own, but you can pair it with a light soup or a simple salad.

You can also add pan fried or grilled tofu on the side for extra protein.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in a pan on low heat. Add a splash of water if the noodles look dry.

Dassana’s Recipe Tips

• Cook noodles just right: Do not overcook udon noodles. They should be soft but still have a slight chew. Overcooked noodles can turn sticky while stir-frying.
• Soak dried shiitake properly: If using dried shiitake mushrooms, soak them in hot water for 30 to 40 minutes until softened. Slice thinly before adding to the stir-fry.
• Use high heat for stir-frying: Stir fry vegetables on high heat so they stay crisp and do not release too much moisture.
• Mix gently: Udon noodles are thick and soft. Use two spoons or tongs and mix gently so they do not break.
• Balance the sauce: Taste the sauce before adding. Adjust sweetness or salt slightly if needed.

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