Name: How To Make Yaki Udon (Stir-Fried Udon Noodles)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 portions of Udon Noodles (fresh or frozen type); 150g Sliced pork (pork belly or pork loin); 100g Cabbage; 1/2 Carrot; 1/2 Onion; Salt (to taste); Pepper (to taste); 2 tbsp Sake; 2 tbsp Worcestershire Sauce; 2 tsp Soy Sauce; 2 tsp Oyster Sauce; Bonito Flakes (for garnish); Aonori (Japanese green seaweed flakes, for garnish); Pickled Red Ginger (for garnish)

Main Dish Japanese Home Cooking

Yaki Udon is a Japanese stir-fried noodle dish featuring thinly sliced pork and vegetables seasoned in a thick and savory sauce. Traditionally, vegetables such as cabbage, carrots, and onions are used, but nowadays, people also use their favorite vegetables.

The sauce for Yaki Udon varies depending on the family and region in Japan. It can range from a thick, richly flavored sauce to a lightly seasoned soy sauce base, or even an umami dashi-flavored sauce. Instead of pork, variations using shrimp or squid, which are also commonly found in Japan, are available.

It is said that Yaki Udon originated in a diner in Kitakyushu City, Fukuoka Prefecture, just after the end of WWII. At that time, when locals wanted to make Yaki Soba (another popular Japanese fried noodle dish), they couldn’t source the correct noodles due to a national food shortage. Instead, they opted for udon noodles, which were well-received by the locals. This is said to have been the origin of Yaki Udon. After that, many other Japanese people began experimenting with stir-frying udon noodles and creating their own varieties using different ingredients and sauces.

Yaki Udon, made with thick and chewy udon noodles, features a thicker sauce and more pronounced flavor compared to Yaki Soba, which is made with thin Chinese noodles. Japanese tend to eat Yaki Udon as a main dish at home, and it is also commonly served in Okonomiyaki restaurants alongside okonomiyaki (Japanese savory pancake).

This time, we will introduce a sauce-flavored Yaki Udon recipe that is well-seasoned and, of course, tasty. Serve with toppings such as dried katsuobushi, aonori (green laver), pickled red ginger, etc., as you like. We hope you’ll enjoy our Yaki Udon recipe!

Overview

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Total servings: 2

Difficulty: Easy

Ingredients

2 portions of Udon Noodles (fresh or frozen type)
150g Sliced pork (pork belly or pork loin)
100g Cabbage
1/2 Carrot
1/2 Onion
Salt (to taste)
Pepper (to taste)
2 tbsp Sake
2 tbsp Worcestershire Sauce
2 tsp Soy Sauce
2 tsp Oyster Sauce
Bonito Flakes (for garnish)
Aonori (Japanese green seaweed flakes, for garnish)
Pickled Red Ginger (for garnish)

Expert's Tip

How To Make Yaki Udon (Stir-Fried Udon Noodles)

This Japanese Oyster Flavored sauce combines both the umami and savory flavors of shoyu and oysters. If you use this Asamurasaki Natural Oyster Soy Sauce, you will surely be able to elevate the umami factor of your Yaki Udon or other dishes.

Instructions

1) Cutting the Vegetables and Pork

Cut sliced pork and vegetables into bite-sized pieces. Make sure that are all even in size.

2) Cooking the Pork and Vegetables

Stir-fry the pork first on medium heat in a frying pan and season with salt and pepper. When the pork is almost cooked through, add the vegetables and stir everything to combine.

3) Adding the Udon Noodles

Continue to cook the pork and vegetables together until the vegetables start to lightly wilt. When the vegetables become slightly translucent, reduce the heat to low, and add the udon noodles and sake. Stir-fry the udon noodles for about 1 minute, loosening and combining them with the other ingredients.

4) Seasoning the Yaki Udon

Mix the sauce ingredients in a separate bowl, and then add it to the yaki udon mixture. Increase the heat to medium and make sure all of the ingredients are evenly coated in the sauce.