Udon stir fry, known as Yaki Udon in Japan, is a quick and comforting noodle dish made with thick, chewy udon noodles tossed in a savory sauce. It became popular after World War II, when udon was stir-fried with whatever vegetables and meat were available. Today it’s a beloved street food and home-cooked favorite, especially because it comes together so quickly.
Here is how to do it yourself.
Ingredients (2 servings)
- 2 packs udon noodles (fresh or frozen)
- 200g chicken breast or shrimp (sliced)
- 1 cup mixed vegetables (cabbage, carrots, bell peppers)
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
(Optional: a splash of mirin or sesame seeds for garnish, not counted in the 5 core ingredients.)
Instructions
- Cook the udon noodles according to package directions, then drain and set aside.
- Heat sunflower oil in a large pan or wok over medium-high heat.
- Add the chicken or shrimp and stir-fry until just cooked through.
- Toss in the vegetables and cook until slightly tender but still crisp.
- Add the noodles and soy sauce, tossing everything together until coated and heated through. Serve hot.
Tips & Variations
- Use beef or tofu instead of chicken or shrimp for variety.
- Add chili flakes for a spicy kick.
- A drizzle of sesame oil at the end gives a nutty aroma.
Udon is soft and bouncy, and when stir-fried, it soaks up the sauce while still holding its bite. It’s the perfect example of Japanese cooking that focuses on harmony: a simple dish made from just a few ingredients, yet deeply satisfying.
