Stir Fried Udon Noodles

Stir Fried Udon Noodles

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Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Stir Fried Udon Noodles


2 packets udon noodles – total 13 oz vacuum packed noodles; see Note 1
2½ cups stir fry vegetables – chopped (I used mushrooms, bok choy, onions)
2 stalks scallions – cut 2 inches long
½ lb ground meat – beef, chicken, turkey, shrimp
1 Tablespoon avocado oil

Yaki Udon Noodle Sauce

2½ Tablespoons dark soy sauce – see Note 2
2 Tablespoons oyster sauce – see Note 3
1 Tablespoon mirin – see Note 4
2 teaspoons brown sugar
½ teaspoon rice wine vinegar


  • Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Cook the Udon Noodles

  • Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 – 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
  • Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

  • Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.


  1. Udon noodles – I used vacuum packed udon noodles that are pre-cooked and sealed fresh in individual packets. You can find these in the refrigerated or frozen section of Asian grocery stores. You can also use dried udon noodles. Simply cook them according to their directions and proceed with the recipe.
  2. Dark soy sauce – you can substitute regular soy sauce if you don’t have dark soy sauce but the color will not be as dark. Pro tip: simply reduce regular soy sauce in a sauce pan with a pinch of sugar and a small drizzle of molasses to create a homemade version. Wait for it to come to a boil then turn it off once it thickens slightly.
  3. Oyster sauce – contrary to it’s name, oyster sauce doesn’t have an overwhelming oyster flavor, bur rather a sweet, umami flavor that’s similar to hoisin sauce or teriyaki sauce. Substitute with: hoisin sauce, teriyaki sauce, or any sweet & savory brown stir fry sauce.
  4. Mirin – mirin is a Japanese cooking wine that gives dishes that restaurant quality taste. Substitute with: cooking wine, sake, soju. Non-alcoholic substitute: stock, water with a few drops of lemon juice or vinegar.

Store leftovers in an airtight container in the fridge for up to 3 days.

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