This Yaki Udon is savory, glossy, and deeply comforting chewy udon noodles tossed in a rich umami sauce with tender veggies and just the right balance of flavor. It’s one of those dishes that feels restaurant-quality but comes together quickly at home. Simple, cozy, and incredibly satisfying.
Ingredients
- 2 packages fresh or vacuum-sealed udon noodles
- 2 tbsp neutral oil (vegetable or avocado oil)
- 1/2 small onion, sliced
- 1 cup mushrooms, sliced (shiitake or cremini work beautifully)
- 1 cup cabbage or bok choy, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (use vegetarian oyster sauce if needed)
- 1 tsp sesame oil
- 1 tsp sugar
- Optional protein: sliced chicken, shrimp, tofu, or beef
- Optional garnish: green onions, sesame seeds
Steps
- Prep the noodles. Loosen the udon noodles according to package instructions. Don’t overcook they should stay chewy.
- Heat the pan. Warm oil in a large skillet or wok over medium-high heat.
- Cook the protein (if using). Sauté until just cooked through, then push to the side of the pan.
- Add the veggies. Toss in onion, mushrooms, and cabbage. Cook until tender with lightly golden edges.
- Add garlic. Stir in garlic and cook just until fragrant about 30 seconds.
- Add noodles and sauce. Add udon noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss gently until everything is coated and glossy.
- Finish and serve. Cook 1–2 minutes more until hot and silky. Garnish and serve immediately.
Chef’s Tips
- Use fresh udon if possible: The texture is unbeatable thick, chewy, and comforting.
- High heat matters: It helps the sauce cling and gives that true yaki-style finish.
- Don’t overcrowd: Space keeps the noodles glossy, not steamy.
Variations
- Spicy yaki udon: Add chili oil or a spoon of gochujang.
- Seafood version: Shrimp and scallops are especially delicious here.
- Garlic-butter udon: Finish with a small pat of butter for extra richness.