Yaki Udon

Published: November 8, 2022

Where I live, there is NO Japanese restaurants. Such a bummer because I am obsessed with the cuisine. I had to learn how to make some dishes myself because I just can’t live my life without it!

My boyfriend loves ordering these udon noodles whenever we hit up our favourite sushi spots. This fried udon recipe honestly tastes just as good as the restaurant and is super easy to make! A great lunch idea that is done in 30 minutes.

Recipe Notes:

Veggies: You can use any veggies that you want. My go to combo is mushrooms, carrots, sugar snap peas and red pepper. Some other vegetable ideas are broccoli, cabbage, baby bok choy, or jalapeno.

Protein: I normally make this for lunch when I want something quick, so I don’t usually put any meat. But you can add beef, chicken, or tofu! Bulgogi beef is really good or just some simple fried tofu.

Broth: Use chicken, beef, or vegetable broth. I used chicken broth in this recipe. My favourite broth is GoBio! Organic Bouillon cubes.

Oyster sauce: This is a must! I use the Panda Brand oyster sauce.

Chili Garlic Sauce: Siracha can be used as a substitute or left out if you don’t enjoy spice.

Noodles: My favourite way to eat these udon noodles is in a sauce like this but you can use them for soup too.

Yaki Udon

  • Servings: 2
  • Print


  • 2 packs of udon noodles
  • 1/4 cup of broth
  • 3 tbsp low sodium soy sauce
  • 1 tbsp regular soy sauce
  • 2 tbsp osyter sauce
  • 1 tbsp chili garlic sauce or siracha
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • Sesame oil (optional)
  • Olive oil
  • 5-6 mushrooms, wiped clean and sliced
  • 1 bell pepper, sliced
  • 1 jalapeno (optional), sliced
  • 2 cloves of garlic
  • 1 inch piece of ginger
  • 2-3 green onions, chopped
  • 1 carrot, sliced thin


  1. Boil udon noodles for 1 minute or run under hot water. Just to losen them up.
  2. Mix sauce ingredients together. Broth, soy sauce, oyster sauce, chili garlic sauce, brown sugar, and rice vinegar.
  3. Wash and cut all vegetables.
  4. Heat olive oil in a pan over medium high heat.
  5. Add peppers, jalapeño, mushrooms, and carrots to the pan. Cook for about 4 minutes.
  6. Add garlic and ginger to the pan. Cook for 1 minute.
  7. Add udon noodles, a drizzle of sesame oil and sauce. Bring to a simmer and cook for about 5 minutes, until sauce is absorbed.
  8. Remove from heat and stir in green onions.
  9. Garnish with sesame seeds.
  10. Enjoy!

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