Yaki Udon Noodles: Your Ultimate 20-Minute Weeknight Stir-Fry

Have you ever had a moment when you just crave a meal that’s both exciting and deeply satisfying? Something rich in flavor, fun to eat, and quick to make? Maybe you’re tired after a long day, or maybe you’re gathering friends and need a dinner that truly impresses without making you sweat in the kitchen. For me, that feeling of satisfying comfort and pure excitement always comes from Japanese stir-fry, and specifically, the incredible Yaki Udon Noodles.

Imagine thick, chewy udon noodles, tossed in a rich, savory, and slightly sweet stir-fry sauce, mixed with tender slices of your favorite protein and crisp, bright vegetables. It’s the ultimate combination of texture and taste—a true explosion of umami flavor. Many people think of Japanese cooking as complicated, but this Yaki Udon Noodles recipe is your new secret weapon. It’s so simple that you can have this restaurant-quality dish ready on your table in under 20 minutes! We’re going to dive into every step, from selecting the perfect thick noodles to crafting the legendary sauce, so you can confidently make this amazing weeknight meal perfectly every single time. Get ready to experience the magic of fast cooking and bring this amazing comfort food right into your home!

The Magic of Yaki Udon: Why This Dish is a Weeknight Hero

What makes Yaki Udon Noodles so beloved around the world and perfect for your busy life? It’s the speed and the unique texture of the noodle itself. Unlike thin pasta or rice noodles that can sometimes get lost or mushy in a stir-fry, udon holds its shape and thickness perfectly. The word “Yaki” simply means “fried” or “grilled,” so Yaki Udon translates to “fried udon.” This dish is built on simplicity, relying on the high heat of a large pan and concentrated flavors to deliver a huge punch of taste in minutes.

Choosing this easy dinner means choosing efficiency. The preparation is straightforward, involving just simple slicing and mixing the sauce. The cooking process, called the wok clock method, is even faster, ensuring that your julienned carrots and sliced cabbage stay crisp-tender, providing a wonderful crunch against the soft, thick noodles. This is a genuinely balanced meal that includes protein, vegetables, and carbohydrates all in one delicious bowl, making it a perfect, hearty comfort food solution for any night of the week.

Speed and Simplicity: The Weeknight Wonder

When you need a meal fast, the Yaki Udon Noodles recipe delivers! The entire dish is designed for fast cooking, making the most of every minute you spend near the stove.

• Pre-Cooked Noodles: You start with udon noodles that are typically fresh or frozen. Unlike dried pasta, they only need a quick soak in boiling water—30 to 45 seconds—to loosen up. This saves 10-12 minutes of boiling time right away!
• Fast-Searing Protein: Ingredients like pork belly or shrimp cook in just 2 to 3 minutes over medium-high heat. They add flavor and are quickly removed, allowing the high-heat stir-fry to proceed without overcrowding the pan.
• One-Pan Flavor Layering: Everything, except the noodles’ quick soak, happens in one large pan. You cook the protein, then the vegetables, and then you toss in the noodles. All those delicious savory remnants from the protein stay in the pan to flavor the sliced mushrooms and sauce.

This streamlined process guarantees that even if you walk in the door hungry, you can have a full, satisfying, and deeply flavorful weeknight meal ready in less time than it takes to decide what to order from a restaurant!

The Comfort of Udon: Texture Matters

The star of this dish is definitely the noodle. Udon noodles are Japanese wheat flour noodles that are famous for their thickness, chewiness, and pure white color. This texture is known as mochi-mochi, which describes the springy, slightly bouncy feel of the noodle.

• Clinging Power: The thick noodles have a wide surface area and a slightly starchy coating (which you keep by only soaking, not heavily rinsing). This texture allows the rich stir-fry sauce to cling tightly to every strand. When you take a bite, you get a full dose of savory glaze along with the soft noodle.
• Holds Up to Stir-Frying: Udon is sturdy. Unlike thinner egg noodles that can break or fall apart when tossed with a heavy sauce and protein, udon noodles hold their shape, ensuring a substantial, hearty bite every time. This robust quality is essential for a true comfort food stir-fry.

Mastering the Ingredients: The Essential Toolkit

To make the best Yaki Udon Noodles, you need high-quality ingredients, properly prepped. While the recipe is simple, the flavor depth comes from using concentrated ingredients like dark soy sauce and oyster sauce. Preparing your vegetables in the right way ensures they cook quickly and evenly in the large pan, preventing a soggy stir-fry. This small bit of meal prep is essential for a successful fast cooking experience.

Detailed Ingredient Checklist for Yaki Udon

Here is a full breakdown of the ingredients needed for your Yaki Udon Noodles, divided into the stir-fry components and the all-important sauce components.

Component Category	Ingredient Name	Quantity	Purpose in the Recipe
Noodle Base	Udon Noodles (Frozen or Fresh)	1 lb	The thick noodles that provide the chewiness.
Protein	Pork Belly (or substitute)	1/2 lb	Provides richness, savory flavor, and cooking fat.
Aromatic	Garlic, minced	2 cloves	Essential flavor base.
Aromatic	Onion, julienned	1/2 onion	Sautéed to add sweetness and depth.
Vegetable	Cabbage, thinly sliced	1 cup	Adds crunch and bulk to the stir-fry.
Vegetable	Mushrooms, sliced	3/4 cup	Adds umami flavor and texture.
Vegetable	Carrots, julienned	1/2 cup	Adds color, sweetness, and a slight crunch.
Fat/Sear	Vegetable Oil (Neutral)	1 tbsp	Used for frying the protein and aromatics.
Garnish	Green Onion, finely chopped	1 green onion	Adds color and a fresh, sharp finish.
Umami/Color	Dark Soy Sauce	1 tbsp	Adds deep color and rich, intense umami flavor.
Umami/Salt	Regular Soy Sauce	1 tbsp	Provides primary salty seasoning.
Umami/Glaze	Oyster Sauce	1 tbsp	Creates a thick, savory stir-fry sauce and intense umami flavor.
Sweet/Shine	Mirin	1 tbsp	Sweet Japanese rice wine; adds glaze and shine.
Balance/Zest	Rice Vinegar	1 tbsp	Adds a slight tang to balance the savory and sweet flavors.
Sweetness	White Granulated Sugar	2 tsp	Balances the salty soy sauce and enhances caramelized glaze.

Choosing the Right Udon: Fresh vs. Frozen

The type of udon you start with directly impacts your cooking time and texture. The recipe calls for udon noodles (frozen or fresh).

• Frozen Udon (Recommended): These are usually vacuum-sealed in individual portions and are often the best choice for stir-frying. They have a fantastic, chewy texture and only require the brief 30-45 second soak in boiling water to loosen them up. They don’t stick together and maintain their shape better in the large pan.
• Fresh Udon (Refrigerated): These are quick to cook but often come coated in oil to prevent sticking. Make sure to soak them only long enough to loosen the strands.
• Dried Udon: Avoid dried udon for this recipe if possible. They require boiling for 8-10 minutes, changing the timing of the fast cooking process, and they can sometimes be too soft for a proper stir-fry.

Protein Power: Swaps for Every Taste

The recipe suggests 1/2 lb pork belly (or substitute with chicken, shrimp, pork, or steak). The choice of protein impacts the flavor base of your stir-fry.

• Pork Belly (Richness): This is the traditional and most flavorful choice. When you fry pork belly, it releases a lot of fat, which renders out and coats the vegetables and noodles, adding a deep, savory richness. The golden brown crispy pieces of pork belly add incredible texture.
• Chicken (Lean): Diced chicken thighs or breasts work great. Use chicken if you want a healthy dinner option, but you may need an extra splash of vegetable oil since it won’t release much fat.
• Shrimp (Fast): Shrimp cooks the fastest (about 2 minutes per side). Season them lightly with salt and pepper before cooking.
• Steak (Hearty): Use thinly sliced steak (like flank or sirloin). Marinate it briefly in a little soy sauce and mirin before searing for 1-2 minutes until just cooked.

The Role of Pork Belly (or Rendered Fat)

When you fry pork belly until the fat has rendered out, you are essentially creating the cooking fat for the entire dish right in the pan. The fat carries the flavor of the meat, garlic, and soy sauce to all the other ingredients. This rendered fat creates a beautiful savory glaze on the vegetables. If you use a lean protein like chicken or shrimp, you must use the 1 tbsp vegetable oil or slightly more to ensure the bottom of the pan is well coated for the vegetables. This fat is essential for the Yaki (fried) flavor profile.

Vegetable Prep: Cutting for the Best Stir-Fry

In a stir-fry, the vegetables cook very quickly. To ensure they cook evenly and retain a pleasant crunch, you need to cut them correctly. This simple meal prep step ensures perfect results.

• Julienned Carrots and Onion: The carrots, julienned, and onion, julienned, should be cut into thin matchsticks. This shape maximizes the surface area, allowing them to soften slightly in the heat without losing their crispness.
• Thinly Sliced Cabbage and Mushrooms: Sliced cabbage should be thin, as it releases a little moisture and softens faster. Sliced mushrooms add great umami flavor and texture contrast.
• Minced Garlic: Minced garlic is a potent aromatic. Because it burns easily, we add it later and cook it for only 30 seconds. This prevents bitterness and keeps the flavor bright and warm.

This precise cutting technique is the foundation of a successful fast cooking process, guaranteeing a vibrant, crisp-tender final dish.

Crafting the Legendary Stir-Fry Sauce

The sauce for Yaki Udon Noodles is what truly makes this dish irresistible. It’s not a thin, watery sauce; it’s a thick, savory stir-fry sauce designed to cling to the thick noodles and coat the protein and vegetables in a beautiful savory glaze. The balance of umami flavor (savory), sweetness, and acidity is the secret to its complex taste. This sauce is designed to be mixed ahead of time, which saves you critical minutes during the fast cooking process!

The instruction is simple: In a small bowl, combine all sauce ingredients and set aside. This prep step is crucial for success!

Sauce Ingredient	Flavor Profile	Role in the Dish
Dark Soy Sauce (1 tbsp)	Deep Umami, Dark Color	Provides rich, dark color and intensely savory flavor.
Regular Soy Sauce (1 tbsp)	Salty, Savory Umami	Provides the primary salt and umami flavor.
Oyster Sauce (1 tbsp)	Thick, Sweet Umami	The secret to the sticky glaze and deep umami flavor.
Mirin (1 tbsp)	Sweet, Subtle Alcohol	Japanese sweet rice wine; adds shine and subtle sweetness.
Rice Vinegar (1 tbsp)	Tart, Bright Acidity	Balances the rich sweetness and savory umami flavor.
White Granulated Sugar (2 tsp)	Pure Sweetness	Enhances caramelized browning and balances salt.

The Umami Team: Soy Sauce and Oyster Sauce

Umami is the fifth taste—the deep, savory, complex flavor often described as meaty or rich. This sauce achieves massive umami flavor using these power players:

• Oyster Sauce: This ingredient is absolutely crucial. It provides sweetness, saltiness, and umami flavor, but most importantly, it’s thick and sticky. This thickness ensures the sauce reduces quickly in the large pan to form a beautiful, savory glaze that sticks to the udon noodles. You should not skip this if you want that perfect sticky glaze texture. [Find great oyster sauce alternatives here].
• Dark Soy Sauce: This is mostly used for color. It is thicker and darker than regular soy sauce and gives the Yaki Udon Noodles that classic, deep brown, appetizing look. It also has a stronger, richer umami flavor.
• Regular Soy Sauce: This provides the main salty seasoning.

Sweetness and Shine: Mirin and Sugar

The balance of sweet elements is essential to cut the saltiness of the soy sauce and create that gorgeous, shiny savory glaze.

• Mirin (Sweet Rice Wine): Mirin is a mild, sweet rice wine used extensively in Japanese cooking. It adds a subtle, complex sweetness and helps the sauce achieve a wonderful shine. The alcohol evaporates during cooking, leaving behind a beautiful, natural sweetness.
• Sugar: 2 tsp white granulated sugar ensures the sauce has enough sweet base to balance the salty umami flavor and helps the sauce caramelized slightly when tossed at high heat, further deepening the color and taste.

The Zesty Kick: Rice Vinegar for Balance

The 1 tbsp rice vinegar is there to provide acidity. If the sauce were only savory and sweet, it would taste flat and heavy. The vinegar adds a bright, tangy zesty kick that lifts the entire flavor profile, making the dish feel fresh and balanced. It cuts through the richness of the pork belly (or other protein) and the thick noodles, ensuring that every bite feels vibrant and clean.

Step-by-Step Cooking Technique (The Wok Clock)

The secret to a perfect stir-fry is speed and sequence. You need to follow the wok clock method, which means cooking ingredients in the order of how long they take to cook. Since this dinner recipe uses high heat and fast cooking methods, everything moves quickly once the large pan is hot!

Phase 1: Noodle Prep: The Quick Soak

Before anything hits the heat, the noodles must be ready. This is where you capitalize on the speed of udon noodles.

The direction is simple: In a large bowl, soak udon noodles in boiling water for 30-45 seconds until loosened. Strain and set aside.

• Don’t Boil: You are not boiling the udon noodles; you are only soaking them. Boiling would make them too soft and mushy for the stir-fry.
• Loosening is Key: The goal is just to separate the compacted thick noodles into individual strands. As soon as they are separated, strain and set aside. The residual heat will continue to warm them slightly, and they will finish cooking when tossed with the stir-fry sauce.
• No Rinse: Do not rinse the noodles in cold water unless you absolutely have to. The slight starch left on the noodles helps the savory glaze stick better!

Phase 2: Cook the Protein: Golden and Crispy

Next, we cook the protein to create the flavor base in the large pan.

1. Heat the Pan: Heat oil in a large pan over medium-high heat. We need the pan to be hot enough for a quick sear.
2. Sear the Protein: Fry pork belly (or your choice of protein) until golden brown and the fat has rendered out, about 2-3 minutes. If using chicken, sear until it is golden brown and cooked through.
3. Remove: Remove from the pan and set aside. This is important! We remove the protein so that it doesn’t overcook while we focus on the vegetables. Leaving the rendered fat in the pan is essential for the next step.

Rendering Fat: The Essential Flavor Base

If you use pork belly or any fatty meat, the instruction to fry… until the fat has rendered out is critical. That rendered fat is pure flavor! It will replace or supplement the vegetable oil and will coat the sliced mushrooms and julienned carrots, ensuring they absorb that deep, savory meat flavor. This simple cooking technique is what adds depth and richness to this comfort food dish.

Phase 3: Stir-Frying the Vegetables

Using the same flavorful fat remaining in the pan, we quickly cook the aromatics and the hardier vegetables.

1. Aromatics First: Reduce heat to medium (we don’t want the garlic to burn!). Stir-fry garlic and onions until translucent, about 30 seconds. The aroma of minced garlic should fill your kitchen immediately.
2. Add Hardy Veggies: Add cabbage, mushrooms, and carrots, cooking until softened. The sliced cabbage and julienned carrots are the hardier vegetables. Stir-fry constantly for about 3-5 minutes. You want them to be crisp-tender, not soggy or mushy.

Phase 4: The Grand Toss: Coating the Noodles

This is the final, fast-paced step where the Yaki Udon Noodles come together.

1. Combine Noodles, Sauce, and Protein: Toss in the cooked noodles, sauce, and protein. The prepared stir-fry sauce should already be whisked smooth and ready to go.
2. Stir-Fry Vigorously: Stir until the noodles are evenly coated in the sauce. The goal is to cook the sauce down very quickly, reducing it into that thick, sticky glaze that clings to the thick noodles. This takes about 1-2 minutes. The heat allows the sugars in the mirin and sugar to caramelized slightly.
3. Check for Coating: When the noodles are uniformly brown and glossy, and the sauce is thick enough to cling, your Yaki Udon Noodles are ready!

Customizing Your Yaki Udon Noodles: Making It Your Own

The Yaki Udon Noodles recipe is fantastic as written, but it’s also a perfect canvas for your favorite additions, swaps, and flavors. This flexibility allows you to easily transform this simple easy dinner into a signature meal prep staple. Customizing your Japanese cooking adventure is part of the fun!

Adding Heat and Spice (Zesty Kick)

If you like a little fire in your comfort food, there are easy ways to add a zesty kick to the savory glaze:

• Sriracha or Chili Garlic Sauce: Add 1 teaspoon of Sriracha or chili garlic sauce directly to the stir-fry sauce mix in Phase 1. This ensures the heat is distributed evenly throughout the thick noodles.
• Red Pepper Flakes: Sprinkle a pinch of crushed red pepper flakes over the vegetable oil when you are frying pork belly (or other protein). Toasting the flakes briefly intensifies their heat and smoky flavor.
• Garnish: Drizzle chili oil over the top just before serving for a spicy, oily finish.

Boosting Nutrition (Extra Greens)

Adding extra greens is an easy way to boost the nutrition and add more color to your healthy dinner.

• Bok Choy or Spinach: Add 1 cup of chopped bok choy or two handfuls of fresh spinach leaves during Phase 3 (vegetable stir-fry). They cook incredibly fast—only about 1 minute—and wilt right into the stir-fry sauce.
• Bell Peppers: Slice red or yellow bell peppers into thin strips (julienned) and add them with the carrots, julienned. They add sweetness and crunch.

Alternative Sauce Thickeners

The oyster sauce provides the main thickening agent and sticky glaze. If you need to make the sauce thicker or are using a substitute for oyster sauce, use this technique:

• Cornstarch Slurry: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the sauce during Phase 4 (the grand toss) while everything is simmering. It will thicken the savory glaze almost instantly, ensuring it clings perfectly to the udon noodles. This is a great trick if you want to use a thinner sauce base.

Meal Prep, Storage, and Serving

This Yaki Udon Noodles recipe is fantastic for meal prep because the flavors deepen overnight. However, you need a few tricks to keep the thick noodles from drying out or sticking together when stored. Proper storage is the key to enjoying this comfort food for several days after you make it.

Storing Leftovers: Keeping the Noodles Tender

Leftover Yaki Udon Noodles are best enjoyed within 3-4 days when stored in an airtight container in the refrigerator.

• Reheating (Best Method – Skillet): The microwave can sometimes make the thick noodles slightly tough. The best way to reheat is in a large pan or skillet over medium heat. Add a splash (about 1-2 tablespoons) of water or chicken broth and stir-fry quickly until hot. The extra liquid rehydrates the noodles and loosens the sauce.
• Freezing: This dish is not recommended for freezing after the noodles are added, as the udon noodles change texture when frozen and thawed, becoming mushy. Meal Prep Alternative: Prepare the protein, chop all the vegetables, and mix the sauce ahead of time, then store each component separately. On the night you plan to eat, quickly soak the noodles and follow Phase 2 through Phase 4 for a genuine 10-minute dinner!

The Perfect Sides and Garnishes

To complete your healthy dinner feast, pair the savory Yaki Udon Noodles with something fresh and simple.

• Garnish: The finely chopped green onion is non-negotiable! It adds a final burst of sharp flavor and crisp texture. You can also sprinkle toasted sesame seeds over the top for a nutty crunch.
• Side Salad: A simple side of lightly steamed edamame pods (soybeans) or a fresh cucumber salad dressed with a little rice vinegar and toasted sesame oil provides a cool, crisp contrast to the warm, savory main dish.
• Pickled Ginger: Serving small slices of pickled ginger on the side is a great way to cleanse the palate between bites of the rich savory glaze.

Deep Dive: The Science of Umami and Flavor Layering

The intense, complex flavor of Yaki Udon Noodles is a masterclass in Japanese cooking because of how it uses umami flavor. Umami is not just saltiness; it’s the satisfying, deep flavor that makes you want to keep eating.

In this recipe, we layer umami flavor from three sources:

1. Inosinate (Meat): Comes from the pork belly or other seared protein.
2. Glutamate (Sauces): Comes from the fermented soy sauce and the oyster sauce.
3. Guanylate (Vegetables): Comes from the sliced mushrooms.

When you combine these three sources, the umami flavor is boosted significantly, making the dish taste much richer and more complex than its simple ingredients suggest. The fast cooking method ensures these flavors are concentrated and cling tightly to the thick noodles in a rich, sticky glaze. This knowledge of flavor layering is the key to elevating your easy dinner into an amazing comfort food experience. [Learn more about umami flavor combinations].

Ingredient Breakdown: A Quick Visual

Component	Key Nutrient Focus	Benefit in the Meal
Udon Noodles	Carbohydrates, Fiber	Provides energy and a satisfying, chewy texture.
Pork Belly/Chicken	Protein, Healthy Fats	Builds muscle and creates the savory flavor base.
Cabbage/Carrots	Vitamins K, C, A, Fiber	Adds crunch, color, and essential vitamins.
Soy/Oyster Sauce	Umami, Sodium	Provides deep, savory glaze and essential taste.
Overall Meal	Balanced Macronutrients	A hearty, complete healthy dinner solution.

Frequently Asked Questions (FAQ) About Yaki Udon Noodles

It’s completely normal to have questions when you are tackling a new stir-fry recipe, especially one that uses high heat and specialized sauces! These answers will help you troubleshoot common issues and confidently make your Yaki Udon Noodles perfectly every single time. Knowing these tips is the final step to mastering this quick, flavorful easy dinner.

Q1: My udon noodles came out sticky and clumped together. What did I do wrong?

A: If your udon noodles are sticky, it means you either soaked them too long or didn’t loosen them properly. The Fix: Next time, follow the instruction to soak the noodles in boiling water for 30-45 seconds exactly. The water should only be hot enough to separate the strands—not cook them. Immediately strain and set aside. If you are using fresh udon with oil coating, gently run them under warm water while loosening, but do not aggressively rinse off all the starch! The key is a fast soak.

Q2: Can I substitute oyster sauce with something else for a vegetarian version?

A: Yes! The oyster sauce is crucial for the sticky glaze and umami flavor. For a plant-based or vegetarian version, you must use a high-quality vegetarian oyster sauce (made from mushrooms). This substitute provides a very similar texture, sweetness, and deep umami flavor without any seafood. You should still use the dark soy sauce and regular soy sauce as listed.

Q3: My stir-fry sauce is too thin and watery. How do I make the savory glaze cling better?

A: This happens if your pan isn’t hot enough, or if your vegetables released too much moisture. The Fix: Before tossing the sauce in Phase 4, let the sauce simmer in the pan alone for 30 seconds to let it reduce slightly. If it’s still too thin after tossing and cooking for 2 minutes, use the cornstarch slurry trick: mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, stir it into the simmering noodles/sauce, and toss until the sauce reaches a thick, velvety texture.

Q4: Why do I need to remove the protein after cooking it?

A: This is a classic wok clock method! You cook the protein first over high heat to achieve a golden brown crust and to release its fat/oils, which flavor the rest of the dish. You remove from the pan and set aside so that the protein does not overcook and become tough while you stir-fry the vegetables and reduce the sauce. You only return the protein during the very last step (Phase 4) to quickly heat it up and coat it in the savory glaze.

Q5: Can I use frozen mixed vegetables instead of fresh cabbage and carrots?

A: Yes, you can! Frozen mixed vegetables are a great easy dinner shortcut. The Rule: You must thaw them completely before adding them. If you add them frozen, they will drop the temperature of your large pan too much and release excess water, which will prevent the sauce from forming a sticky glaze and result in a watery dish. Add them to the pan after the julienned onions and sauté for about 3 minutes until they are heated through.

Q6: I don’t have mirin. Can I use rice vinegar and sugar instead?

A: Mirin adds a complex sweetness and shine to this Japanese cooking favorite. If you don’t have it, you can substitute the 1 tbsp mirin with 1 teaspoon of white sugar mixed with 1 tablespoon of water. Alternatively, you can use 1 tablespoon of dry sherry or white wine (as a substitute for the complexity) and add a little extra sugar to the sauce mix for the sweetness. The rice vinegar is separate and still needed for the tangy zesty kick.

Q7: What is the best type of pan to use for Yaki Udon Noodles?

A: A wok is traditional, but a large pan or a large skillet works perfectly well, especially if it has high sides. You need high sides because you will be vigorously stirring and tossing the thick noodles and vegetables in the pan during Phase 4. Using a large, flat-bottomed pan ensures you have enough surface area for the ingredients to cook evenly in a single layer without overcrowding, which is key for a crisp stir-fry.

Final Invitation: Your Next Delicious Adventure

You now have all the skills and secrets needed to create the perfect Yaki Udon Noodles. You’ve mastered the art of the quick soak for thick noodles, the importance of layering umami flavor with soy sauce and oyster sauce, and the essential fast cooking technique of the wok clock method. This is a recipe that delivers true comfort food satisfaction with the amazing speed you need for any busy day.

This dish proves that Japanese cooking can be easy, fast, and incredibly rewarding. You’ve created a beautiful, savory, and healthy dinner that is covered in a glossy, sticky glaze and packed with texture. Take pride in the beautiful aroma and the ease with which you created this complex, deeply flavorful weeknight meal.

Ready to start this delicious journey? Head to the Asian food aisle, grab your udon noodles and oyster sauce, and get ready to create your amazing Yaki Udon Noodles masterpiece tonight! You deserve this amazing easy dinner!