Yaki Udon Stir Fried Noodles

Table of Contents

• Ingredients
• Instructions
• Variations
• Serving Suggestions
• Make Ahead and Storage
• More Stir-Fry Recipes
• More Asian-Inspired Recipes
• Yaki Udon Recipe

Yaki Udon means “fried udon” in Japanese. It is a popular stir-fried noodle dish often served in casual Japanese pubs, as street food, or as a simple late-night meal.

The dish is traditionally made with udon noodles, thick white Japanese wheat noodles known for their soft, chewy texture. They are perfect for stir-frying because they hold sauce well and stay pleasantly springy when cooked briefly.

This version uses tofu as the protein, making the recipe vegetarian, but the same method can be adapted with chicken, beef, shrimp, or pork. The noodles are tossed with vegetables and a bold sauce made with soy sauce, rice vinegar, vegetarian oyster sauce, mirin, brown sugar, and sriracha.

If you enjoy quick noodle dinners with rich umami flavor, this homemade Yaki Udon is a practical alternative to takeout. It is flexible, colorful, and easy to customize with the vegetables and noodles you already have.

Tofu

Firm or extra-firm tofu works best for this Yaki Udon recipe. Cut it into small bite-size cubes so it cooks quickly and mixes evenly with the noodles and vegetables.

Udon Noodles

Udon noodles are thick Japanese wheat noodles with a chewy texture. Precooked vacuum-packed udon noodles are especially convenient because they only need a short boil before stir-frying.

You can also use frozen or fresh udon noodles. If needed, substitute ramen, rice noodles, Chinese soba noodles, glass noodles, egg noodles, vermicelli noodles, or another Asian-style noodle you enjoy. Japanese buckwheat soba noodles are not recommended for this recipe because their texture is less suited to this stir-fry.

Oil

Use a neutral vegetable oil such as canola, peanut, sunflower, avocado, or coconut oil. Olive oil also works well.

Flavor Base

Onion, garlic, and ginger build the aromatic base of the dish. Fresh garlic and ginger give the best flavor, but store-bought garlic paste and ginger paste can also be used.

Vegetables

Choose three or four vegetables with different colors and textures. This recipe uses carrots, red bell pepper, mushrooms, and bok choy.

Other good options include cabbage, green beans, broccoli, kale, chard, and zucchini. Keep the vegetables crisp-tender so the dish stays bright and fresh.

Garnishes

Finely sliced scallions add freshness and are one of the most common toppings for Yaki Udon. Fried onions and sesame seeds add crunch, while sesame oil or chili oil can add extra aroma and heat.

Bonito flakes, also called katsuobushi, are another traditional garnish, but they are not vegetarian.

Salt

A small amount of salt seasons the tofu. Dashi powder can be used instead if you want more umami flavor.

You can use a store-bought stir-fry sauce, but a homemade sauce gives this Yaki Udon a balanced mix of salty, sweet, tangy, and spicy flavors.

• Dark soy sauce: substitute regular soy sauce, light soy sauce, reduced-sodium soy sauce, tamari, or coconut aminos.
• Rice vinegar: substitute white wine vinegar or apple cider vinegar.
• Vegetarian oyster sauce: substitute regular oyster sauce, hoisin sauce, or extra soy sauce.
• Brown sugar: substitute palm sugar, coconut sugar, or white sugar.
• Mirin: substitute sherry wine, or leave it out and add 1 extra teaspoon of sugar.
• Sriracha sauce: substitute chili powder or red pepper flakes.

The sauce coats the tofu, vegetables, and noodles beautifully, giving the dish its signature glossy finish and deep savory flavor.

1. Prepare the Ingredients

Because this is a fast stir-fry, prepare everything before you start cooking.

• Tofu: pat dry and cut into small bite-size pieces. Pressing is not required.
• Onion: halve it, then slice it into medium-thick strips.
• Garlic and ginger: grate finely.
• Carrot: cut into thin matchsticks.
• Bell pepper: cut into sticks or squares.
• Mushrooms: slice into 1/4-inch pieces.
• Bok choy: keep the leaves whole or chop into bite-size pieces.
• Scallions: thinly slice the green and light green parts.

Make the stir-fry sauce by whisking together dark soy sauce, vegetarian oyster sauce, rice vinegar, mirin, brown sugar, and sriracha.

Boil the udon noodles according to the package instructions, then drain and rinse them under cold water to stop the cooking.

Tip: Precooked udon noodles usually need only 1 to 2 minutes in boiling water. Do not overcook them, or they may lose their chewy texture.

2. Stir-Fry the Tofu and Vegetables

Warm the oil in a large nonstick pan or wok. Add the diced tofu, season with salt, and cook over medium heat for about 5 minutes, stirring often.

Add the onion and cook for 3 minutes. Stir in the grated garlic and ginger and cook for 1 more minute, just until fragrant.

Add the vegetables and stir-fry over medium-high heat for a few minutes, tossing them with the tofu until they are tender-crisp.

3. Add the Noodles and Sauce

Add the cooked udon noodles and the sauce. Toss everything together over medium-high heat for about 1 minute, until the noodles, tofu, and vegetables are evenly coated.

Taste and adjust the seasoning, then serve the Yaki Udon in bowls. Top with scallions, sesame seeds, fried onions, chili oil, sesame oil, or bonito flakes if desired.

Yaki Udon with Fried Tofu

For extra flavor and texture, replace the plain tofu with fried tofu, air-fried tofu, or marinated tofu.

Prepare the vegetables and noodles as directed, leaving the tofu out of the stir-fry at first. Add the prepared tofu near the end and toss it with the noodles and sauce until well coated.

Pre-cooking the tofu gives it a firmer bite and helps it absorb even more flavor.

Serve Yaki Udon as a complete main dish, or pair it with simple Asian-inspired sides and starters such as:

• Sweet and sour eggplant
• Asian cucumber salad
• Stir-fried vegetables
• Miso soup

Make Ahead and Storage

Make ahead: Yaki Udon is a good meal-prep option for packed lunches because it reheats well.

Refrigerator: Store leftovers in an airtight container in the fridge for up to three days.

Reheat: Warm the noodles in the microwave for about 2 minutes, or reheat them in a pan for 3 to 5 minutes with a little oil and a splash of soy sauce.

Freezer: Freezing is not recommended because the noodles can lose their texture.

If you enjoy quick one-pan dinners, try similar stir-fry ideas such as:

• Tofu stir-fry with bell pepper, broccoli, mushrooms, ginger, garlic, onion, tofu, and rice.
• Braised tofu with garlic, ginger, red pepper flakes, scallions, cornstarch, and sesame oil.
• Kung pao tofu with peanuts, tofu, mushrooms, sesame oil, garlic, and ginger.
• Sautéed green beans with garlic, ginger, soy sauce, and oil.

Tofu Recipes

Tofu Stir Fry

Tofu Recipes

Braised Tofu

Tofu Recipes

Kung Pao Tofu

Sides

Sautéed Green Beans

For more easy dinner inspiration with bold flavor, consider these Asian-inspired recipe ideas:

• Tofu soup with dried mushrooms, garlic, ginger, soy sauce, scallions, sesame oil, and tofu.
• Peanut noodles with peanut butter, lime juice, rice noodles, broccoli, carrot, and bell pepper.
• Orange tofu with soy sauce, cornstarch, orange, tofu, sugar, vinegar, rice, and scallions.
• Lentil curry with turmeric, curry, coriander, ginger, garlic, coconut milk, lentils, and rice.
• Naan bread with flour, yeast, sugar, salt, parsley, oil, and garlic.
• Red lentil soup with celery, carrot, cumin, garlic, rosemary, lentils, and crushed tomatoes.

Bread Recipes

Naan Bread

Soups

Easy Tofu Soup

Tofu Recipes

Orange Tofu

Curry Recipes

Lentil Curry