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Yaki Udon Noodles (Stir-fried Udon)

Classic Japanese stir-fried udon noodles tossed with savory pork belly (or other protein) and a medley of fresh vegetables, all coated in a balanced, rich sauce featuring soy sauce, mirin, and oyster sauce.
Print Recipe
Prep Time 14 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: DINNER
Ingredients Equipment Method Notes

Ingredients
  

  • For the noodles and stir-fry:
  • Udon noodles frozen or fresh: 1 lb
  • Pork belly or substitute with chicken, shrimp, pork, or steak: 1/2 lb
  • Cabbage: 1 cup thinly sliced
  • Mushrooms: 3/4 cup sliced
  • Carrots: 1/2 cup julienned
  • Onion: 1/2 julienned
  • Green onion: 1 finely chopped (for garnish)
  • Vegetable oil or any neutral oil: 1 tablespoon
  • Garlic: 2 cloves minced
  • For the sauce:
  • Dark soy sauce: 1 tablespoon
  • Regular soy sauce: 1 tablespoon
  • Oyster sauce: 1 tablespoon
  • Mirin: 1 tablespoon
  • Rice vinegar: 1 tablespoon
  • White granulated sugar: 2 teaspoons

Equipment

  • Large Bowl
  • Large Skillet or Wok
  • Strainer
  • Whisk

Method
 

  1. Prepare the sauce: In a small bowl, whisk together all the sauce ingredients (both soy sauces, oyster sauce, mirin, rice vinegar, and sugar) and set aside.
  2. Soak the noodles: In a large bowl, soak the udon noodles in boiling water for 30-45 seconds until they are loosened. Strain and set aside immediately.
  3. Cook the protein: Heat the oil in a large pan or wok over medium-high heat. Fry the pork belly (or other protein) until golden brown and the fat has rendered out, about 2-3 minutes. Remove the protein from the pan and set it aside.
  4. Stir-fry the vegetables: In the same pan, reduce the heat to medium. Stir-fry the minced garlic and julienned onions until translucent, about 30 seconds. Add the cabbage, mushrooms, and carrots, cooking until softened.
  5. Combine: Toss in the cooked noodles, the prepared sauce, and the cooked protein. Stir quickly and continuously until the noodles are evenly coated in the sauce.
  6. Serve: Garnish with the finely chopped green onions and serve hot.

Notes

Noodle Prep: Udon noodles should only be briefly soaked, not boiled, to prevent them from becoming mushy in the final stir-fry.
Wok Hay: Use a large skillet or wok and high heat to achieve the best "wok hay" or smoky flavor.
Vegetables: Use any combination of firm, stir-fry-friendly vegetables like snow peas, bell peppers, or bean sprouts.
Gluten-Free: Substitute tamari for both soy sauces and ensure the oyster sauce is certified gluten-free.

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