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Yaki Udon Stir-Fry Noodles

This authentic Japanese yaki udon brings restaurant-quality stir-fried noodles to your home kitchen with tender pork belly, crisp vegetables, and chewy udon noodles bathed in a savory-sweet sauce. High-heat wok cooking creates irresistible caramelization while keeping vegetables perfectly crisp-tender. Ready in under 30 minutes, this satisfying one-pan meal delivers bold umami flavors and comforting textures in every bite.

Overhead view of yaki udon stir-fry in a dark bowl showing glossy caramelized udon noodles with pork belly, shiitake mushrooms, cabbage, carrots, and garnishes of sesame seeds and bonito flakes

Prep Time : 15 min

Cook Time : 12 min

Servings : 4

Prep Time :

15 min

Cook Time :

12 min

Servings :

4

Ingredients

For the Yaki Udon Sauce 

• 60ml soy sauce


• 45ml mirin — this one on Amazon


• 30ml sake — this one on Amazon


• 15ml oyster sauce — this one on Amazon

For the Stir-Fry

•  600g fresh udon noodles


• 400g pork belly, thinly sliced


• 200g shiitake mushrooms, stems removed and sliced


• 150g cabbage, cut into 2cm squares


• 120g carrots, julienned


• 100g bean sprouts


• 80g scallions, cut into 3cm pieces


• 45ml vegetable oil, divided


• 8g fresh ginger, grated


• 8g garlic, minced


• 3g white pepper

For Garnish 

•  10g toasted sesame seeds


• 4g bonito flakes (katsuobushi) — this one on Amazon


• 8g pickled red ginger (beni shoga)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prepare yaki udon Sauce and Noodles
     Whisk together 60ml soy sauce, 45ml mirin, 30ml sake, and 15ml oyster sauce in a small bowl and set aside. If using shelf-stable udon, blanch 600g noodles in boiling water for 1 minute, drain, and rinse under cold water. Gently separate the noodles with your fingers to prevent clumping.
  2. Sear the Pork Belly
     Heat a large wok or 14-inch skillet over high heat until smoking. Add 15ml vegetable oil and swirl to coat the surface. Add 400g pork belly slices in a single layer and cook undisturbed for 2 minutes until the bottom develops a golden-brown crust. Flip and cook another 90 seconds, then remove pork to a plate.
  3. Cook Aromatics and Mushrooms
     Add another 15ml oil to the wok. Toss in 8g grated ginger and 8g minced garlic, stirring constantly for 15 seconds until fragrant but not browned. Immediately add 200g shiitake mushrooms and stir-fry for 2 minutes until they release their moisture and begin to caramelize at the edges.
  4. Stir-Fry Vegetables and Noodles
     Add 120g carrots and 150g cabbage to the wok and stir-fry vigorously for 2 minutes, keeping ingredients moving constantly. Push vegetables to the sides, creating a well in the center. Add remaining 15ml oil to the center well, add udon noodles, and spread them out. Let them sit undisturbed for 45 seconds to develop slight charring, then toss with vegetables.
  5. Combine and Finish
     Return pork to the wok along with 100g bean sprouts and 80g scallions. Pour the sauce mixture over everything and use two spatulas or tongs to toss vigorously for 90 seconds, ensuring the sauce coats every strand of noodle. Sprinkle 3g white pepper over the stir-fry and toss once more. Remove from heat immediately.
  6. Garnish and Serve
     Divide the yaki udon among four plates or bowls. Garnish each serving with toasted sesame seeds, a pinch of bonito flakes, and pickled red ginger on the side. Serve immediately while hot.

*Notes : 

  • Fresh udon noodles are essential for authentic texture—they’re chewier and more resilient to high-heat cooking than dried versions. Look for them in the refrigerated section of Asian markets, often vacuum-sealed in portions.
  • The key to perfect yaki udon is cooking in stages and maintaining high heat throughout. This prevents steaming and ensures each ingredient gets proper caramelization while vegetables stay crisp-tender.
  • Pork belly can be substituted with 375g chicken thigh or large shrimp for variation. For a vegetarian version, use thick slices of firm tofu and replace oyster sauce with additional soy sauce and a touch of sugar.

Nutrition Facts 

( per serving )

Calories

~908 kcal

Protein

 20 g

Fat

65 g

Carbs

57 g

Calories

~908 kcal

Protein

 20 g

Fat

65 g

Carbs

57 g

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Overhead view of yaki udon stir-fry in a dark bowl showing glossy caramelized udon noodles with pork belly, shiitake mushrooms, cabbage, carrots, and garnishes of sesame seeds and bonito flakes

Yaki Udon Stir-Fry Noodles

This authentic Japanese yaki udon brings restaurant-quality stir-fried noodles to your home kitchen with tender pork belly, crisp vegetables, and chewy udon noodles bathed in a savory-sweet sauce. High-heat wok cooking creates irresistible caramelization while keeping vegetables perfectly crisp-tender. Ready in under 30 minutes, this satisfying one-pan meal delivers bold umami flavors and comforting textures in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 908
Ingredients Method Notes

Ingredients
  

For the Yaki udon Sauce
  • 60 ml soy sauce
  • 45 ml mirin
  • 30 ml sake
  • 15 ml oyster sauce
For the Stir-Fry
  • 600 g fresh udon noodles
  • 400 g pork belly thinly sliced
  • 200 g shiitake mushrooms stems removed and sliced
  • 150 g cabbage cut into 2cm squares
  • 120 g carrots julienned
  • 100 g bean sprouts
  • 80 g scallions cut into 3cm pieces
  • 45 ml vegetable oil divided
  • 8 g fresh ginger grated
  • 8 g garlic minced
  • 3 g white pepper
For Garnish
  • 10 g toasted sesame seeds
  • 4 g bonito flakes katsuobushi
  • 8 g pickled red ginger beni shoga

Method
 

Prepare Yaki udon Sauce and Noodles
  1. Whisk together 60ml soy sauce, 45ml mirin, 30ml sake, and 15ml oyster sauce in a small bowl and set aside. If using shelf-stable udon, blanch 600g noodles in boiling water for 1 minute, drain, and rinse under cold water. Gently separate the noodles with your fingers to prevent clumping.
Sear the Pork Belly
  1. Heat a large wok or 14-inch skillet over high heat until smoking. Add 15ml vegetable oil and swirl to coat the surface. Add 400g pork belly slices in a single layer and cook undisturbed for 2 minutes until the bottom develops a golden-brown crust. Flip and cook another 90 seconds, then remove pork to a plate.
Cook Aromatics and Mushrooms
  1. Add another 15ml oil to the wok. Toss in 8g grated ginger and 8g minced garlic, stirring constantly for 15 seconds until fragrant but not browned. Immediately add 200g shiitake mushrooms and stir-fry for 2 minutes until they release their moisture and begin to caramelize at the edges.
Stir-Fry Vegetables and Noodles
  1. Add 120g carrots and 150g cabbage to the wok and stir-fry vigorously for 2 minutes, keeping ingredients moving constantly. Push vegetables to the sides, creating a well in the center. Add remaining 15ml oil to the center well, add udon noodles, and spread them out. Let them sit undisturbed for 45 seconds to develop slight charring, then toss with vegetables.
Combine and Finish
  1. Return pork to the wok along with 100g bean sprouts and 80g scallions. Pour the sauce mixture over everything and use two spatulas or tongs to toss vigorously for 90 seconds, ensuring the sauce coats every strand of noodle. Sprinkle 3g white pepper over the stir-fry and toss once more. Remove from heat immediately.
Garnish and Serve
  1. Divide the yaki udon among four plates or bowls. Garnish each serving with toasted sesame seeds, a pinch of bonito flakes, and pickled red ginger on the side. Serve immediately while hot.

Notes

Fresh udon noodles are essential for authentic texture—they’re chewier and more resilient to high-heat cooking than dried versions. Look for them in the refrigerated section of Asian markets, often vacuum-sealed in portions.
 
The key to perfect yaki udon is cooking in stages and maintaining high heat throughout. This prevents steaming and ensures each ingredient gets proper caramelization while vegetables stay crisp-tender.
 
Pork belly can be substituted with 375g chicken thigh or large shrimp for variation. For a vegetarian version, use thick slices of firm tofu and replace oyster sauce with additional soy sauce and a touch of sugar.