Home » Course » Main Course

Udon Noodle Stir Fry

Udon Noodle Stir Fry, also known as Yaki Udon, is a Japanese inspired noodle recipe featuring chewy udon noodles, tender chicken and crunchy vegetables tossed in a savory and slightly sweet umami soy based sauce.

This tasty and easy Yaki Udon makes a quick dinner ready under 30 minutes. The flavors and textures of yaki udon are always such a treat, combining savory, sweet with a and hint of smokiness.

A large non stick skillet loaded with stir fried udon noodles, topped with chicken, mushrooms and bak choy

Stir Fried Udon Noodles (Yaki Udon)

Our love for noodles run deep. That’s why I have dozens upon dozens of noodle recipes on the blog, such as Vegetable Chow Mein, Vietnamese Rice Noodle Salad and Miso Noodle Soup.

Yaki Udon is a popular dish on Japanese restaurant menus in both Asia and the United States. Yaki udon simply means stir fried udon noodles, and udon noodles is a type of thick and chewy noodles originated in Japan.

You can find different variations of udon noodle stir fry, typically featuring different protein such as tofu, chicken, beef, shrimp, pork etc, while almost always accompanied with some sort of veggies and tossed in a soy based sauce.

The signature flavor of this Japanese yaki udon recipe comes from the savory combination of oyster sauce and soy sauce, thick chewy udon noodles, and the smokiness that comes from stir frying udon noodles in a wok over high heat.

If you don’t have a wok, not to worry, use the largest skillet you got and we will crank the heat up as high as possible.

In all sense, udon noodle stir fry is essentially an Asian version of pasta, where pasta/noodles are cooked along with protein and veggies in a frying pan. A simple and satisfying one pan meal, we love making it for a quick and delicious easy dinner.

A large skillet of udon noodle stir fry with chicken


Here are the ingredients you will need to make Udon Noodle Stir Fry:

  • Udon noodles – these are thick chewy white noodles from Japan. Udon noodles are chewy and not as soft as Italian pasta. You can get frozen, refrigerated or dried udon noodles for. Most mainstream grocery store carries dried udon noodles that you will need to boil in water to soften and cook. That is the kind I used for this recipe. Frozen and refrigerated udon are typically pre-cooked.
  • Oyster sauce – responsible for the amazing umami flavor in the sauce. Do not be intimidated by it! If you’ve had Asian food, you’ve most likely had it before! 🙂
  • Low sodium soy sauce – if using regular soy sauce, you may want to reduce the amount to avoid making the udon noodle stir fry being overly salty.
  • Mirin – this is a Japanese rice wine that is also responsible for bringing amazing flavors to the sauce.
  • Brown sugar – contributes to the hint of sweetness to balance out the savory.
  • Bok choy – a type of leafy vegetable that resembles kale/spinach. It has a mild flavor and a slight crunchy texture.
  • Mushroom – at Japanese restaurants, they often use shiitake mushrooms to make yaki udon. However, porcini, portabello, baby bella etc can be used as well.
  • Garlic – fresh garlic cloves brings the best flavor for this yaki udon stir fry. Do not substitute with garlic powder.
  • Shallots – another aromatic that brings great flavor to the dish. In a pinch, white onions can be used in place.
  • Green onions – also known as scallions, this brings great flavor and texture to the dish as well.

How to make stir fried udon noodles

Here’s a brief overview of the step-by-step instructions for making this udon noodle stir fry recipe.

Step 1: Season protein and prepare sauce

I typically use chicken or beef in my yaki udon, but you can also use any other protein. Start by slicing it into small bite size pieces and tossing them in oyster sauce.

We are seasoning protein so that oyster sauce will be seared into the protein, making the protein pieces more flavorful, even by itself.

Next, mix together the sauce for the yaki udon. This is the sauce that brings so much delicious flavor to the udon noodle stir fry. Made with a few simple common sauces/condiments, the sauce combines flavors that are savory, tangy, sweet and rich.

Sauce for yaki udon
Stir fry sauce

Step 2: Boil Udon Noodles

Cook udon noodles according to the package instructions.

Dried udon noodles in my experience takes a little bit longer to cook to get to a soft chewy texture than refrigerated, frozen or fresh one.

Step 3: Stir Fry Yaki Udon

Lastly, we will be stir frying the udon noodles. Note that this process goes really fast. You’ll want to bring all the ingredients next to your stove top so they are within arm’s reach.

This entire process should take no longer than 5 minutes under high heat.

First, heat wok or large skillet on high heat. Bring vegetable oil to skillet. Once oil is heated, sear chicken or beef pieces until they are completely cooked.

Searing chicken pieces on skillet

Once cooked, remove from skillet/wok and set aside.

If needed, drizzle a little more oil into the wok. Add shallots and garlic. Cook until fragrant, but avoid browning or burning it.

Next add bok choy, green onions and sliced mushroom, stir and cook for 30 seconds or until they soften.

Searing shallots, green onions, bak choy and mushrooms

Next bring in the noodles, chicken and sauce. Stir to coat noodles and the other ingredients in sauce.

Bringing in noodles and chicken, then adding sauce

Once udon noodles, chicken and veggies are coated in sauce, and sauce has started to bubble, remove from heat promptly.

Don’t leave noodles in there too long to avoid overcooking the noodles.

Udon noodles tossed in sticky sauce along with veggies, mushrooms and chicken

Serve and slurp away at that saucy noodles tossed with crunchy veggies and juicy chicken in that savory sweet soy sauce!

It is so good and so satisfying, it’s kinda hard to believe that it’s also so easy to make.

If you like a little bit of spice, serve stir fried udon noodles with sriracha, chili paste or chili flakes.

If you are doubling or tripling the recipe, you will want to cook in two or three batches. Yaki udon needs to be cooked in small batches so that all ingredients have room to be stir fried and cooked evenly in the wok or skillet.

Tips and Tricks

Here are a couple of things to take note to ensure success when making udon noodle stir fry:

  • Use fresh ingredients: For the best tasting yaki udon, always use fresh (not frozen) vegetables and meats. The freshness of the ingredients really makes a big difference in the final flavor.
  • Prevent noodles from sticking – Toss your boiled udon noodles with a little oil to prevent sticking, and/or rinse them in cold water.
  • Get ingredients ready to go – Be sure to have all your ingredients prepped and ready before you start cooking as the stir frying process goes very fast (not more than a few minutes). Chop all your vegetables and protein, mix the sauce ingredients together, pre-boil and drain noodles, and have them at arm’s length when you start stir frying.
  • Use a large pan or wok – A large pan or wok gives you plenty of room to move ingredients around and cook them evenly
  • Cook on high heat – use appliances that can withstand high heat and crank your burner up as high as you can. The idea is to stir fry udon noodles quickly, instead of boiling them in sauces.

Storage and Reheating

Stir fried udon noodles make great leftovers because they store and reheat very well!

Store them in an air tight container for up to 5 days. To reheat, drizzle with a few drops of water and reheat using microwave.

A large skillet loaded with udon noodles stir fried with bok choy, mushrooms and chicken

Frequently Asked Questions

What if I don’t have a wok? Can I still make this recipe?

Yes, you can still make this recipe. A large and deep skillet that can withstand high heat can be a good replacement for a wok.

How do I make sure the boiled udon noodles don’t stick together?

You can run the cooked udon noodles under cold water to cool and stop the cooking process, and then toss them in a little oil. This will keep the noodles loose and prevent them from sticking together.

Can I use different vegetables or meat other than the ones mentioned in the recipe?

Absolutely. Udon noodle stir fry is very versatile. Feel free to add shrimp, tofu, pork, spinach, beans sprouts, carrots, bell peppers, onions, or any of your favorites/what you have on hand.

How can I make this dish spicy?

You can serve with or add a bit of chili oil, crushed red pepper flakes or sriracha when you’re stir frying your noodles.

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Noodle Recipes

Chopsticks sticking into a skillet of udon noodle stir fry

Udon Noodle Stir Fry (Yaki Udon)

Also known as Yaki Udon, this easy 30-minute Japanese noodle recipe features chewy udon noodles, tender chicken and crunchy vegetables tossed in a savory and slightly sweet umami soy based sauce.
No ratings yet
Print Pin
Course: Main Course
Cuisine: asian, Japanese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 345kcal
Author: MinShien


  • 8 oz Udon noodles
  • ½ lb chicken sliced
  • 1 tbsp oyster sauce
  • 1-2 tbsp vegetable oil
  • 1 small shallot sliced
  • 3-4 cloves garlic minced
  • 1 cup bok choy or other leafy greens
  • 1-2 stalks green onions sliced
  • 1 cup mushrooms sliced


  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce low sodium
  • 1 tbsp mirin
  • 2 tbsp brown sugar


  • Toss chicken with 1 tbsp oyster sauce. Let sit while you prep the rest of the ingredients.
  • Cook udon noodles according to package directions. Drain and set aside.
  • Mix together sauce ingredients in a small bowl. Set aside.
  • Line up all of your prepped meat, veggies, noodles, and sauce to have the ready to go.
  • Set a wok over high heat. Once hot, drizzle with some oil and add your protein. Once cooked, remove from wok and set aside.
  • If needed, drizzle a little more oil into the wok. Add shallots, garlic and green onions. Cook until fragrant.
  • Add bak choy and mushrooms to the wok. Cook until soft.
  • Bring noodles to the wok.
  • Return the protein to the wok. Pour sauce over and toss to coat.
  • Remove from heat once noodles, chicken and veggies are coated in sauce.
  • Serve and enjoy!


Calories: 345kcal | Carbohydrates: 51g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 1414mg | Potassium: 393mg | Fiber: 4g | Sugar: 13g | Vitamin A: 829IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating