Wagamama

Yaki Udon Recipe

Master how to make authentic Yaki Udon at home with this quick and easy recipe. These stir-fried Japanese udon noodles cook in minutes, delivering restaurant-quality flavors with simple pantry ingredients. Perfect for weeknight dinners when you need a fast, satisfying meal that's better than takeout.

Prep

15 mins

Cook

10 mins

Serve

Kcal

520

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g udon noodles (fresh or pre-cooked)</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">150g chicken breast, thinly sliced (or tofu for vegetarian option)</li><li class="ingredients-single-item">1 medium onion, thinly sliced</li><li class="ingredients-single-item">100g mixed peppers (red, green, yellow), julienned</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">2 spring onions, sliced diagonally</li><li class="ingredients-single-item">50g mangetout (snow peas), halved lengthways</li><li class="ingredients-single-item">2 garlic cloves, finely minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">3 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin (or 1 tsp sugar mixed with 1 tbsp water)</li><li class="ingredients-single-item">1 tbsp oyster sauce</li><li class="ingredients-single-item">1 tsp toasted sesame oil</li><li class="ingredients-single-item">1 tsp chili oil (optional)</li><li class="ingredients-single-item">1 tbsp pickled ginger, to serve (optional)</li><li class="ingredients-single-item">1 tsp toasted sesame seeds, to garnish</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> If using dried udon noodles, cook them according to package instructions until al dente (usually 6-8 minutes). If using pre-cooked or fresh noodles, place them in a colander and rinse under hot water to loosen them up. Drain well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a small bowl, combine the soy sauce, mirin, oyster sauce, sesame oil, and chili oil (if using) to make the sauce. Stir well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until it begins to smoke slightly. Add the chicken pieces and cook for 3-4 minutes until golden brown and cooked through. Remove the chicken and set aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the remaining tablespoon of oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds until fragrant, being careful not to burn them.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the sliced onions and stir-fry for 1 minute until they start to soften. Then add the peppers and mangetout, continuing to stir-fry for another 2 minutes until they're slightly softened but still crunchy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Return the cooked chicken to the wok. Add the bean sprouts and toss everything together for 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Add the drained udon noodles to the wok and pour the prepared sauce over everything. Use tongs or two wooden spoons to lift and toss the ingredients, ensuring the noodles get well coated in the sauce. Cook for about 2 minutes, continuing to toss until everything is heated through and the sauce has been absorbed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Add most of the spring onions (reserving some for garnish) and toss for another 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Transfer the yaki udon to serving plates or bowls. Garnish with the remaining spring onions, toasted sesame seeds, and pickled ginger if using. Serve immediately while hot, with extra soy sauce on the side if desired.</li></ol>

FAQ for

Yaki Udon Recipe

What are the key ingredients in Japanese stir-fried udon noodles?

Japanese stir-fried udon noodles (yaki udon) typically feature thick, chewy udon noodles, protein (commonly chicken, pork or seafood), vegetables like peppers and bean sprouts, and a savoury sauce made with soy sauce, mirin, and often oyster sauce for umami depth.

How can I adapt this udon stir-fry recipe for different dietary requirements?

This udon stir-fry is highly adaptable for various diets. For vegetarian versions, replace chicken with tofu, tempeh, or more vegetables. Make it vegan by omitting oyster sauce (substitute with mushroom sauce). For gluten-free diets, use rice noodles and gluten-free tamari instead of soy sauce.

What's the difference between yaki udon and yaki soba?

While both are Japanese stir-fried noodle dishes, yaki udon uses thick, chewy wheat udon noodles while yaki soba uses thinner, buckwheat-based soba noodles. Yaki udon has a heartier texture and often features a simpler, soy-based sauce, while yaki soba typically has a more complex, tangy sauce.

What's the best way to prevent udon noodles from sticking together during stir-frying?

To prevent udon noodles from sticking, rinse them well under hot water to remove excess starch, then toss with a small amount of oil after draining. When stir-frying, add them to the wok last, keep them moving constantly, and ensure your wok is hot enough before adding the noodles.

Can I prepare elements of this stir-fry dish ahead of time?

Yes! You can slice all vegetables and protein up to a day ahead and store in the refrigerator. The sauce can be mixed and refrigerated for 2-3 days. For quick assembly, you can even cook the protein ahead. Just cook the noodles fresh and assemble the stir-fry right before serving.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

{
  "@context": "http://schema.org/",
  "@type": "Recipe",
  "name": "Once a Chef Yaki Udon Recipe",
  "author": {
    "@type": "Person",
    "name": "Peter Martin",
    "brand": "Once a Chef",
    "jobTitle": "Chef",
    "image": "https://cdn.leonardo.ai/users/52a838bd-f368-4830-9a22-6d701a54be4a/generations/c2052fd8-0a94-44ab-a034-648d5d260f34/Leonardo_Phoenix_10_A_steaming_bowl_of_yaki_udon_captured_from_0.jpg"
  },
  "datePublished": "2024-06-07",
  "description": "A delicious stir-fried Japanese udon noodle dish with chicken, vegetables, and a savory sauce that's ready in minutes. Perfect for a quick weeknight meal.",
  "prepTime": "PT15M",
  "cookTime": "PT10M",
  "totalTime": "PT25M",
  "keywords": "Japanese noodles, stir-fry, udon noodles, Asian cuisine, quick dinner",
  "recipeYield": "2",
  "recipeCategory": "Main Course",
  "recipeCuisine": "Japanese",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "520 calories",
    "carbohydrateContent": "68 g",
    "proteinContent": "28 g",
    "fatContent": "17 g",
    "saturatedFatContent": "3 g",
    "cholesterolContent": "65 mg",
    "sodiumContent": "1250 mg",
    "sugarContent": "9 g",
    "servingSize": "1 serving"
  },
  "recipeIngredient": [
    "300g udon noodles (fresh or pre-cooked)",
    "2 tbsp vegetable oil",
    "150g chicken breast, thinly sliced",
    "1 medium onion, thinly sliced",
    "100g mixed peppers (red, green, yellow), julienned",
    "100g bean sprouts",
    "2 spring onions, sliced diagonally",
    "50g mangetout (snow peas), halved lengthways",
    "2 garlic cloves, finely minced",
    "1 tbsp fresh ginger, grated",
    "3 tbsp soy sauce",
    "1 tbsp mirin (or 1 tsp sugar mixed with 1 tbsp water)",
    "1 tbsp oyster sauce",
    "1 tsp toasted sesame oil",
    "1 tsp chili oil (optional)",
    "1 tbsp pickled ginger, to serve (optional)",
    "1 tsp toasted sesame seeds, to garnish"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Prepare noodles",
      "text": "If using dried udon noodles, cook them according to package instructions until al dente (usually 6-8 minutes). If using pre-cooked or fresh noodles, place them in a colander and rinse under hot water to loosen them up. Drain well and set aside."
    },
    {
      "@type": "HowToStep",
      "name": "Make sauce",
      "text": "In a small bowl, combine the soy sauce, mirin, oyster sauce, sesame oil, and chili oil (if using) to make the sauce. Stir well and set aside."
    },
    {
      "@type": "HowToStep",
      "name": "Cook chicken",
      "text": "Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until it begins to smoke slightly. Add the chicken pieces and cook for 3-4 minutes until golden brown and cooked through. Remove the chicken and set aside on a plate."
    },
    {
      "@type": "HowToStep",
      "name": "Sauté aromatics",
      "text": "Add the remaining tablespoon of oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds until fragrant, being careful not to burn them."
    },
    {
      "@type": "HowToStep",
      "name": "Cook vegetables",
      "text": "Add the sliced onions and stir-fry for 1 minute until they start to soften. Then add the peppers and mangetout, continuing to stir-fry for another 2 minutes until they're slightly softened but still crunchy."
    },
    {
      "@type": "HowToStep",
      "name": "Combine ingredients",
      "text": "Return the cooked chicken to the wok. Add the bean sprouts and toss everything together for 30 seconds."
    },
    {
      "@type": "HowToStep",
      "name": "Add noodles and sauce",
      "text": "Add the drained udon noodles to the wok and pour the prepared sauce over everything. Use tongs or two wooden spoons to lift and toss the ingredients, ensuring the noodles get well coated in the sauce. Cook for about 2 minutes, continuing to toss until everything is heated through and the sauce has been absorbed."
    },
    {
      "@type": "HowToStep",
      "name": "Finish with spring onions",
      "text": "Add most of the spring onions (reserving some for garnish) and toss for another 30 seconds."
    },
    {
      "@type": "HowToStep",
      "name": "Serve",
      "text": "Transfer the yaki udon to serving plates or bowls. Garnish with the remaining spring onions, toasted sesame seeds, and pickled ginger if using. Serve immediately while hot, with extra soy sauce on the side if desired."
    }
  ],
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": "5",
    "ratingCount": "178"
  },
  "review": [
    {
      "@type": "Review",
      "author": "Mei Tanaka",
      "datePublished": "2024-05-28",
      "reviewBody": "Authentic flavors that remind me of home! The sauce is perfectly balanced and the vegetables keep their crunch. I added extra chili oil for more heat and it was divine.",
      "name": "Authentic Japanese Flavor",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Carlos Rodriguez",
      "datePublished": "2024-06-02",
      "reviewBody": "I've never cooked Japanese food before but this recipe was so easy to follow. The udon noodles have a wonderful chewy texture and the sauce coats everything perfectly. My family asked for seconds!",
      "name": "Perfect for Beginners",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Aisha Patel",
      "datePublished": "2024-05-15",
      "reviewBody": "I substituted tofu for chicken and it was still delicious! The combination of soy sauce, mirin and oyster sauce gives such depth of flavor. This has become a weekly staple in our house.",
      "name": "Great Vegetarian Option",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "François Dubois",
      "datePublished": "2024-06-05",
      "reviewBody": "Magnifique! The step-by-step instructions were clear and the timing was perfect. The noodles had that restaurant-quality taste but were made in my own kitchen in less than 30 minutes.",
      "name": "Restaurant Quality at Home",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Olivia Nielsen",
      "datePublished": "2024-05-22",
      "reviewBody": "So much flavor in such a quick dish! I love how customizable it is too - I added some shiitake mushrooms I had on hand and it worked beautifully. The sesame oil finish is essential for that authentic taste.",
      "name": "Quick and Flavorful",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    }
  ]
}


{
  "@context": "https://schema.org",
  "@type": "FAQPage",
  "mainEntity": [
    {
      "@type": "Question",
      "name": "What are the key ingredients in Japanese stir-fried udon noodles?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Japanese stir-fried udon noodles (yaki udon) typically feature thick, chewy udon noodles, protein (commonly chicken, pork or seafood), vegetables like peppers and bean sprouts, and a savoury sauce made with soy sauce, mirin, and often oyster sauce for umami depth."
      }
    },
    {
      "@type": "Question",
      "name": "How can I adapt this udon stir-fry recipe for different dietary requirements?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "This udon stir-fry is highly adaptable for various diets. For vegetarian versions, replace chicken with tofu, tempeh, or more vegetables. Make it vegan by omitting oyster sauce (substitute with mushroom sauce). For gluten-free diets, use rice noodles and gluten-free tamari instead of soy sauce."
      }
    },
    {
      "@type": "Question",
      "name": "What's the difference between yaki udon and yaki soba?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "While both are Japanese stir-fried noodle dishes, yaki udon uses thick, chewy wheat udon noodles while yaki soba uses thinner, buckwheat-based soba noodles. Yaki udon has a heartier texture and often features a simpler, soy-based sauce, while yaki soba typically has a more complex, tangy sauce."
      }
    },
    {
      "@type": "Question",
      "name": "What's the best way to prevent udon noodles from sticking together during stir-frying?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "To prevent udon noodles from sticking, rinse them well under hot water to remove excess starch, then toss with a small amount of oil after draining. When stir-frying, add them to the wok last, keep them moving constantly, and ensure your wok is hot enough before adding the noodles."
      }
    },
    {
      "@type": "Question",
      "name": "Can I prepare elements of this stir-fry dish ahead of time?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Yes! You can slice all vegetables and protein up to a day ahead and store in the refrigerator. The sauce can be mixed and refrigerated for 2-3 days. For quick assembly, you can even cook the protein ahead. Just cook the noodles fresh and assemble the stir-fry right before serving."
      }
    }
  ]
}

Wagamama

Yaki Udon Recipe

Prep

Cook

Serve

Kcal

Ingredients

Directions

What are the key ingredients in Japanese stir-fried udon noodles?

How can I adapt this udon stir-fry recipe for different dietary requirements?

What's the difference between yaki udon and yaki soba?

What's the best way to prevent udon noodles from sticking together during stir-frying?

Can I prepare elements of this stir-fry dish ahead of time?