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Yaki Udon (Japanese Stir-Fried Udon Noodles) in a white and blue bowl.

Yaki Udon (Japanese Stir-Fried Udon Noodles)

A recipe for Yaki Udon (焼きうどん, Japanese Stir-Fried Udon Noodles)! Thick udon noodles are tossed with stir-fried pork and vegetables for a quick and delicious meal.
Course Main
Cuisine Japanese
Keyword Japan, Japanese, noodle, pasta, udon
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 2 -4 Servings


  • 2 bricks (18 ounces, 510 grams) udon noodles
  • 1/2 onion peeled and thinly sliced
  • 1 clove garlic peeled and minced
  • 1 carrot peeled and julienned
  • 4 fresh shiitake mushrooms thinly sliced
  • 2 green onions thinly sliced, dark green reserved for garnish
  • 4 ounces (113 grams) napa cabbage thinly sliced
  • 2 1/2 tablespoons (37 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) sake
  • 1/2 tablespoon (7 milliliters) mirin
  • 1 tablespoon (15 milliliters) sesame oil
  • 8 ounces (227 grams) pork belly or shoulder thinly sliced

To serve:

  • Katsuobushi dried bonito flakes
  • Beni Shoga pickled red ginger


  • In a large pot, bring water to boil over high heat. Add the udon noodles and cook until barely tender. Drain and set aside.
  • While the udon is cooking, thinly slice and set aside all the vegetables.
  • In a small bowl, whisk together the soy sauce, sake, and mirin.
  • Place a wok or large pan over medium high heat. Add the sesame oil.
  • Once heated, add the thinly sliced pork and cook, stirring often until just browned.
  • Add the onion, garlic, and carrot and cook (adding a little more sesame oil if needed), until starting to soften.
  • Stir in the mushrooms, light parts of green onions, and cabbage.
  • Once the cabbage has wilted and vegetables are tender, toss in the udon noodles and the soy sauce mixture until well coated.
  • Heat everything through, adjust flavors with additional soy sauce or salt if needed, and serve immediately topped with dark green onion pieces, dried bonito flakes, and beni shoga.