Yaki Udon Stir-Fry

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

You can use very simple vegetables for this classic Japanese stir-fry, such as cabbage, onion and carrots, or add some bacon, chicken or prawns. The real stars of this noodle dish are the thick chewy noodles and zingy sauce. Soy, mirin and tonkatsu sauce are the key ingredients for yaki udon or yaki soba. Tonkatsu is sold under a popular brand name of Bull-Dog sauce and tastes like English HP sauce.


  • 1 tbsp sesame oil
  • 1 onion, sliced in half moons
  • 2 garlic cloves, chopped
  • 75 g (2½ oz) kale, green cabbage or greens, chopped
  • 2 carrots, cut in thin coins
  • 8 shiitake mushrooms, halved
  • 250 g 9 oz) dried udon or 450 g (1 lb) frozen or fresh
  • 1 tbsp black or white sesame seeds, toasted

Yaki Udon Sauce

  • 3 tbsp Japanese light soy sauce
  • 3 tbsp tonkatsu or HP sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar


To make the yaki udon sauce, in a small bowl mix together all the sauce ingredients.

In a large wok or big frying pan, heat the oil until very hot. Add the onion, garlic, kale and carrot. Stir-fry until slightly softened, about 3–4 minutes.

Add the yaki udon sauce, shiitakes and noodles and stir-fry until the sauce is sticky and the noodles are warmed through.

Sprinkle the noodles with the sesame seeds to serve.