Yakiudon (焼きうどん) is a simple yet satisfying dish made by stir-frying thick, chewy Udon noodles with thinly sliced meat and various vegetables. It’s incredibly easy and quick to make, making it a staple of Japanese home cooking as well as a popular option at casual restaurants and diners. While Yakiudon may not be considered fancy, it’s packed with nutritious ingredients and bold flavors. With a generous mix of vegetables and your choice of protein, it’s a wholesome and delicious option—perfect for a quick lunch or as a healthier alternative to fast food for dinner.
What is Yakiudon?
Yakiudon is a deliciously simple stir-fried Udon noodle dish that’s beloved for its comforting flavors and easy preparation. While its exact origins are unclear, many believe that Kitakyushu City in Fukuoka Prefecture is the birthplace of Yakiudon. According to local stories, Yakiudon was created shortly after the end of World War II, around 1945. At the time, someone was attempting to make Yakisoba, but due to post-war food shortages, soba noodles were unavailable. Instead, they boiled dried Udon noodles and stir-fried them as a substitute. The result was surprisingly well-received by locals, and from there, Yakiudon began to gain popularity as a new comfort food that spread across the country.
Yakiudon is a very casual dish—and that’s part of its charm. Essentially, any stir-fried Udon noodle dish can be considered Yakiudon. There are almost no strict rules when it comes to ingredients or seasoning, which makes it perfect for home cooking. Just grab any leftover meat and vegetables you have on hand and toss them in! That said, some ingredients are more common than others. Typical vegetables include cabbage, brown onions, and green vegetables like bell peppers (piman in Japanese). Thinly sliced pork or beef is often used as the protein.
Yakiudon is usually seasoned simply with soy sauce, like in our recipe, but there are several variations. Some use Mentsuyu (a noodle dipping sauce) for a touch of sweetness. In certain regions or restaurants, you’ll find Yakiudon flavored with Worcestershire-based sauces like Yakisoba sauce or Tonkatsu sauce, giving it a richer, tangier profile similar to Yakisoba.
Toppings Make the Difference
Toppings can really elevate Yakiudon and add depth of flavor. Try:
- Katsuobushi (bonito flakes) for a smoky, umami boost
- Benishoga (pickled red ginger) for a touch of tang and spice
- Chopped green onions for freshness
- Aonori (dried green seaweed flakes) for color and aroma
Substitutions for Yakiudon
- We typically use frozen Udon noodles for convenience and texture, but you can easily substitute them with cooked dried Udon or fresh noodles if that’s what you have on hand.
- When it comes to proteins and vegetables, Yakiudon is incredibly flexible. Any meat or veggies you like will work. If you’re a fan of chicken, try using bite-sized pieces of chicken thigh or breast. Prefer seafood? Shrimp or calamari are excellent options that pair beautifully with the dish. Vegetables like broccoli and asparagus also make great additions—but be sure to blanch them beforehand so they cook evenly with the rest of the ingredients.
- Want to mix up the flavor? If you’re in the mood for a richer, tangier taste, try seasoning your Yakiudon with savory Worcestershire-based sauce. You can check out our variation here: Yakiudon with Savory Sauce.
More recipes like Yakiudon
Short Video
Full recipe video is also available in the recipe box below and on our YouTube channel.
Yakiudon (Stir-Fried Udon)
Ingredients
- 2 servings of Udon noodles (2 frozen packets)
- 3 oz pork
- 1/2 small carrot
- 1/3 green pepper
- 1/3 onion
- 1 1/2 oz cabbage
- 1 Tbsp oil
- 1 Tbsp soy sauce
- white pepper (if available)
- Katsuobushi (Dried Bonito Flakes)
- Benishoga (Pickled Red Ginger)
Instructions
- Defrost Udon noodles under running water. Strain water very well. Or prepare dried Udon noodles according to the directions on a package. Cut pork and vegetables into bite size pieces.
- In a frying pan, heat oil well at medium high heat. Add pork, and cook until brown. Add carrot, green pepper, and onion and stir fry for a minute. Add cabbage and cook further until vegetables get lightly wilted. Add Udon into the same pan and cook for a couple of minutes. Season with soy sauce and white pepper if you have it. Top with Katsuobushi and Benishoga if you like.
Video
This recipe was originally published in March 2014. The post was updated on April 17, 2025 with more useful content, new photos and a short video.
13 Comments
I love this recipe i use it all the time after work and it always is super tasty, healthy and quick! Thank you
Grace,
glad you like our Yakiudon recipe! Quick, easy and tasty, it is after work kind of dish!
Thanks Noriko for the recipe! Simple and easy to cook! I was looking for ways to cook simple udon noodle stir fry and this is the best! Good work!
Noreen,
glad we can help! Hope you like our Yakiudon recipe, and check out more Udon recipes too!
Looked for a recipe for Miso Soup.I fell in love and found so much more. Thank you for teaching us all Japanese Cooking.
MaryAnn
MarryAnn,
glad we can help! We add a new recipe every week, so come back soon!
can i also use the teuchi udon for stir frying
Sena,
yes, you can!
Looks great!
Is it possible to use chicken/meat instead of pork.
Thanks!
Tomer,
of course!
Hi Noriko,
I have tried making yaki-udon with fresh udon, but after frying, the noodles become sticky. Would you recommend blanching and rinsing fresh udon before frying it?
Thanks!
Julia
Julia,
remove as much moisture as you could. You may need extra oil to stir-fry fresh noodles.
Do you follow the same steps as the frozen udon if you have fresh udon?