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A steaming bowl of freshly made stir-fried udon noodles with chicken, mushrooms, and bok choy, showcasing a key step in this Yaki Udon Recipe.

Yaki Udon Recipe: A Quick & Savory Stir-Fried Noodle Dish

This easy Yaki Udon recipe delivers a restaurant-quality Japanese stir-fried noodle dish in under 30 minutes. Chewy udon noodles are tossed in a savory, umami-rich sauce with tender chicken and crisp vegetables for the perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Yaki Udon Sauce
  • 4 tbsp Soy Sauce low sodium
  • 2 tbsp Mirin
  • 2 tbsp Oyster Sauce
  • 1 tbsp Brown Sugar packed
For the Stir-Fry
  • 20 oz Udon Noodles frozen or vacuum-sealed
  • 1 lb Boneless, Skinless Chicken Thighs cut into bite-sized pieces
  • 2 tbsp Avocado Oil or other neutral oil
  • 4 cloves Garlic minced
  • 1 tbsp Ginger freshly grated
  • 1 Small Onion thinly sliced
  • 1/2 head Green Cabbage shredded
  • 4 oz Shiitake Mushrooms sliced
  • 1 head Baby Bok Choy roughly chopped
  • 1 tsp Toasted Sesame Oil
  • 2 Green Onions sliced, for garnish
  • 1 tbsp Toasted Sesame Seeds for garnish

Equipment

  • 1 Large Skillet or Wok
  • 1 Large Pot For boiling noodles
  • 1 Tongs

Method
 

  1. Cook the udon noodles according to package directions. Drain and rinse with cold water. In a small bowl, whisk together soy sauce, mirin, oyster sauce, and brown sugar. Set aside.
  2. Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Add the sliced onion, garlic, and ginger, and sauté for 1 minute until fragrant.
  3. Add the shiitake mushrooms and cabbage to the skillet. Stir-fry for 3-4 minutes until the cabbage begins to wilt.
  4. Add the cooked udon noodles, bok choy, and prepared sauce to the skillet. Toss gently to combine and cook for 2-3 minutes until everything is heated through and the sauce has thickened. Drizzle with toasted sesame oil.
  5. Serve immediately, garnished with sliced green onions and toasted sesame seeds.

Notes

Don't Overcook Noodles: Rinse udon noodles with cold water immediately after boiling to prevent them from becoming mushy.
High Heat is Key: Use high heat to get a good sear on the ingredients without making them soggy.
Customize It: Feel free to substitute the chicken with thinly sliced beef, shrimp, or firm tofu.