Yaki Udon Stir-Fry Noodles

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

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.

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Prep Time 15

Cook Time 12

Total Time 27

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

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

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

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

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

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

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.