Dinner · Japanese

Yaki Udon (Japanese Stir-Fried Noodles)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 16, 2026

This is the kind of dinner that comes together faster than takeout and tastes just as satisfying. Thick, chewy udon noodles get tossed with cabbage, mushrooms, and a sweet-savory sauce until everything turns glossy and sticky. It is naturally vegetarian, endlessly adaptable, and ready in under half an hour.

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Yaki Udon (Japanese Stir-Fried Noodles)

Why you'll love this

  • On the table in about 25 minutes, faster than delivery.
  • Thick, chewy noodles in a sweet-savory glaze that tastes like a restaurant dish.
  • Naturally vegetarian and easy to load up with whatever veggies you have.
  • Uses simple pantry sauces you can keep on hand.

EveryDayMeal recipe

Yaki Udon (Japanese Stir-Fried Noodles)

Prep
10m
Cook
15m
Total
25m
Serves
2
Level
Easy

Ingredients

  • about 9 oz udon noodles (fresh, frozen, or dried)
  • 2 tablespoons toasted sesame oil, divided
  • 1 medium onion, sliced
  • 1/4 head (about 3 cups) green cabbage, thinly sliced
  • 10 (about 4 oz) shiitake mushrooms, sliced
  • 4 scallions, sliced and divided
  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon Worcestershire sauce

Equipment

  • Large pot
  • Colander
  • Large skillet or wok
  • Small bowl for the sauce

Instructions

  1. Bring a large pot of water to a boil, then pour in about 1 cup of cold water along with the udon noodles. The splash of cold water slows the boil slightly so the thick noodles cook evenly all the way through without going mushy on the outside.
  2. Cook the noodles until just tender with a little bite, about 2 minutes for fresh or frozen and 5 to 6 minutes for dried. Drain in a colander and set aside so they stop cooking.
  3. Heat 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat. Add the onion and cabbage and stir-fry for about 5 minutes, until softened and just starting to pick up color.
  4. Add the mushrooms and about half of the scallions, and stir-fry for 1 minute more, until the mushrooms are glossy and fragrant.
  5. Pour in the remaining 1 tablespoon sesame oil and add the drained noodles, tossing to coat and heat through if they have cooled.
  6. Stir together the mirin, soy sauce, sugar, and Worcestershire sauce, then pour it over the noodles. Keep stir-frying until the sauce clings to everything and turns sticky and piping hot, 2 to 3 minutes.
  7. Scatter the remaining scallions over the top and serve right away while it is steaming.

Tips from the kitchen

  • Have all your vegetables sliced and your sauce mixed before you turn on the heat. Stir-frying moves fast and there is no time to chop mid-cook.
  • Cook the noodles just until al dente since they finish heating in the pan. Overcooked udon turns gummy.
  • Get your skillet good and hot before adding the noodles so they sear and turn slightly sticky instead of steaming.

Estimated nutrition per serving: 480 cal · 12g protein · 78g carbs · 15g fat

Make it your own

  • Add a protein: toss in sliced chicken, shrimp, or cubed tofu when you cook the mushrooms.
  • Swap the shiitakes for cremini or button mushrooms if that is what you have.
  • Add a handful of shredded carrot or bean sprouts for extra crunch and color.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water or oil to loosen the noodles, tossing until piping hot. Avoid the microwave if you can, since it tends to make the noodles rubbery.

Good to know

Can I use dried udon?
Yes. Just cook it a little longer, about 5 to 6 minutes, until tender with a slight bite before draining.
What can I use instead of mirin?
Stir 1 tablespoon of sugar into 1/4 cup of dry white wine or rice vinegar, or use a splash of water with extra sugar in a pinch.
Is this dish spicy?
Not at all. It is sweet and savory. Add a drizzle of chili oil or a pinch of red pepper flakes if you want heat.
Can I add meat?
Absolutely. Thinly sliced pork, chicken, or shrimp works well. Cook the protein first, then set it aside and add it back with the noodles.

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