Savor our easy fried udon recipe: tender noodles in a rich, flavorful sauce. Perfect for a quick, comforting meal—enjoy authentic Japanese home cooking now!
2
servings10
minutes10
minutesYaki Udon Ingredients
Udon (pre-cooked or boiled): 2 packages (~400g total)
Substitute: Frozen udon is ideal; if using dried, cook per package instructions before stir-frying.Pork Belly (thinly sliced): 100g (~3.5 oz)
Substitute: Bacon or thinly sliced pork shoulder if belly is unavailable.Carrot: 1/4, cut into thin rectangles (julienne or “short sticks”)
Green Bell Peppers: 2, seeds removed, cut into ~7–8 mm strips
Shiitake Mushrooms: 2–3, stems removed, sliced ~5–6 mm
Long Green Onion (Naganegi): 1/2 stalk, angled slices ~5–6 mm wide
Katsuobushi (bonito flakes): 1 packet (~1–2g)
Substitute: A sprinkle of dried fish flakes or skip if unavailable.Cooking Oil (salad or rice bran oil): 2–3 teaspoons
Substitute: Vegetable oil works as well.- Sauce (A)
Soy Sauce: 1½ tablespoons
Sake: 1½ tablespoonsSubstitute: Dry sherry or white wine.
Sugar: 1 teaspoon
Sesame Oil: 1/2 teaspoon
Yaki Udon Directions
- Prep Ingredients
Cut Pork: Slice pork belly into ~1.5 cm (0.6 inch) strips.
Veggies:
Carrots: short matchsticks or thin rectangular slices.
Naganegi: diagonal slices, ~5–6 mm thick.
Bell Peppers: remove seeds, slice ~7–8 mm strips.
Shiitake: remove stems, slice caps into ~5–6 mm wide.
Separate:
Carrots & green onion will go in first, peppers & mushrooms added later.
Mix Sauce (A): Combine soy sauce, sake, sugar, and sesame oil in a small bowl, stirring until sugar dissolves. - Sauté Carrots & Onions, Then Pork
Heat Oil: In a frying pan or wok, warm 2–3 tsp oil over medium heat.
Carrot & Onion: Add carrots and naganegi. Stir-fry for about 1 minute, slightly softening the carrot.
Add Pork: Stir in pork strips. Separate pieces as they cook.Season lightly with salt & pepper (optional).
Cook until pork color changes (~2–3 minutes). - Add Udon & Other Veggies
Make Space: Push the sautéed items to one side of the pan, leaving room for the udon.
Place Udon: Put 2 packs (~400g) pre-cooked udon noodles in the empty space.
Top with Peppers & Shiitake: Scatter them over the udon.
Pour Sauce (A): Drizzle the soy-sauce mixture across the noodles & veggies. - Steam & Combine
Cover & Steam: Lower heat to low, cover the pan, and let steam for 2 minutes.
Midway Check: After about 1 minute, open the lid, gently loosen noodles with chopsticks or tongs. Replace lid for the remaining 1 minute.
This process softens the udon and cooks peppers & shiitake. - Finish Stir-Frying
Uncover: By now, noodles should be warmed and slightly pliable. Peppers & shiitake should be tender.
Stir: Increase heat briefly if there’s excess liquid, cooking off moisture so the noodles develop a light glaze.
Taste & Adjust: If more flavor is desired, add a dash of soy sauce or salt.
Plate: Transfer to serving dishes. - Garnish
Bonito Flakes: Sprinkle katsuobushi on top. The flakes may “dance” from the heat.
Enjoy while hot, for the best texture and flavor.
Notes
- Tips & Points
Steam Trick: Covering the udon & veggies with the sauce helps incorporate flavor efficiently.
Udon Prep: If noodles are stuck together, rinse under warm water or microwave briefly before cooking.
Customize Veggies: Add bean sprouts, cabbage, or leftover veggies. Adjust cooking time to ensure they’re not over/undercooked.
Avoid Overcrowding: If your pan is small, cook in batches to maintain good heat.
Sauce Variation: For a spicy kick, add chili flakes or gochujang (Korean chili paste).