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JAPANESE STIR FRIES UDON NOODLES

Cold Japanese yaki udon noodle salad with egg and vegetables.
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There’s something deeply satisfying about the sizzle of a hot wok, the savory aroma of soy and mirin hitting the pan, and the sight of thick, chewy noodles getting coated in a glossy, umami-rich sauce. This Japanese yaki udon is a complete meal that’s endlessly adaptable and comes together in the time it takes to boil water.

Ingredients

Scale

For the Stir Fry:

  • 2 packages (approx. 14 oz) fresh or frozen udon noodles
  • 1 tablespoon neutral oil (like avocado or canola)
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 small onion, thinly sliced
  • 1 carrot, julienned
  • 1/2 small cabbage, thinly sliced
  • 1 bell pepper, thinly sliced
  • 4–5 shiitake mushrooms, sliced (or cremini mushrooms)
  • 1 cup bean sprouts
  • 2 green onions, sliced (for garnish)
  • Optional protein: 1/2 lb thinly sliced chicken thigh, beef, or firm tofu

For the Yaki Udon Sauce:

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 1/2 tablespoons mirin
  • 1 tablespoon oyster sauce (or vegetarian oyster sauce)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar (optional, to balance)

Instructions

Step 1: Prepare the Noodles and Sauce

  1. If using fresh or frozen udon noodles, cook them according to the package directions until they are just tender. They usually only need a minute or two in boiling water.
  2. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking.
  3. Toss them with a tiny bit of oil to keep them separated.
  4. In a small bowl, whisk together all the sauce ingredients—soy sauce, mirin, oyster sauce, sesame oil, and sugar. Set this savory mixture aside.

Step 2: Stir Fry the Aromatics and Vegetables

  1. Heat a large wok or skillet over high heat. Add the oil and swirl to coat the surface.
  2. Add the minced garlic and grated ginger, and stir-fry for just 30 seconds until incredibly fragrant. Be careful not to burn them.
  3. Next, add the onion and carrot. Stir-fry for about 2 minutes until they begin to soften.
  4. Then, add the tougher vegetables like cabbage, bell pepper, and mushrooms. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
  5. If you’re using a protein, cook it first, remove it from the wok, and then add it back in with the noodles.

Step 3: Combine and Toss Everything Together

  1. Add the par-cooked and drained udon noodles to the wok.
  2. Use tongs or two spatulas to toss everything together, separating the noodles and coating them in the oil and vegetables.
  3. Pour the prepared yaki udon sauce over everything.
  4. Toss vigorously for 1-2 minutes, allowing the noodles to soak up the sauce and get a beautiful glaze.
  5. In the final 30 seconds, add the bean sprouts and most of the green onions, tossing to just wilt the sprouts slightly.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to a skillet over medium heat and toss the noodles until warmed through. This helps to rehydrate them and prevents sticking. I do not recommend freezing this dish, as the noodles and vegetables can become mushy upon thawing.

Nutrition

Find it online: https://harmonymeal.com/japanese-stir-fries-udon-noodles/