Yaki Udon Stir-Fry + Savoury Street Style Noodles

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If you're looking for a quick, flavour-packed meal that delivers the rich, savoury taste of Japanese street food, Yaki Udon (Stir-Fried Udon Noodles) is your answer. This comforting noodle dish features thick and chewy udon, crisp veggies, and seasoned fish cake all tossed in a bold umami-rich sauce. Topped with dancing katsuobushi (bonito flakes), this recipe is your one-pan passport to Japanese comfort food that’s satisfying, fun, and easy to whip up in under 30 minutes.

Yaki Udon has roots in post-war Japan, where chefs used available pantry items and leftovers to stir-fry thick udon noodles into a satisfying meal. Today, it’s a street food favourite and a home cook's best friend. The chewy texture of the udon absorbs the sauce beautifully, while the bean sprouts and cabbage add a pleasant crunch. The fish cake brings a classic street food twist, and the katsuobushi on top makes it visually exciting — it waves from the heat like it's alive! It’s surprisingly nutritious too: the cabbage and bean sprouts add fibre, while the fish cake offers lean protein. Can’t find fresh udon? Look for frozen or vacuum-sealed versions in Asian stores — they all work with a quick soak in hot water. Make a double batch because the leftovers reheat like a dream!

Key Ingredients & Their Roles:

• Udon noodles → Thick and chewy, perfect for absorbing savoury sauces without getting soggy.
• Fish cake → Adds a unique texture and a salty, slightly sweet seafood flavour; a classic in Japanese street food.
• Cabbage and bean sprouts → Provide crunch, freshness, and balance the dish with lightness.
• Oyster sauce, soy sauce, dashi powder → Combine to create a deep umami flavour that defines this dish.














Yaki Udon Stir-Fry Recipe Details:

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Cuisine Type: Japanese | Calories: Approx. 430 kcal per serving | Serving Size: Serves 4

📝 Ingredients:

Vegetables & Protein:

  • 100g cabbage, thinly sliced (3.5 oz)

  • ½ carrot, cut into matchsticks

  • 1 onion, thinly sliced

  • 250g bean sprouts (8.8 oz)

  • 2 spring onions, cut into 5 cm pieces

  • 300g fish cake, sliced bite-sized (10.5 oz)

  • 500g udon noodles (17.6 oz)

Sauce:

  • 1 tbsp minced garlic

  • 1 tbsp mirin

  • 1 tbsp oyster sauce

  • 1 tbsp dark soy sauce

  • 1½ tbsp regular soy sauce

  • ½ tsp dashi powder

  • 2 tsp sugar

  • ½ tsp crushed red pepper (optional)

Garnish:

  • 3 tbsp katsuobushi (dried bonito flakes)

👨‍🍳 Instructions:

  1. Prepare the Sauce:

    • In a small bowl, mix minced garlic, mirin, oyster sauce, dark soy sauce, regular soy sauce, dashi powder, sugar, and crushed red pepper. Set aside.

  2. Prep the Fish Cake:

    • Place sliced fish cakes in hot water for 1–2 minutes to soften. Drain and set aside.

  3. Soften the Udon Noodles:

    • Place udon noodles in a bowl of hot water for 2 minutes. Gently loosen with chopsticks or hands. Drain and set aside.

  4. Cook the Stir-Fry:

    • Heat 1 tbsp of cooking oil in a large pan or wok over medium-high heat (about 180°C / 350°F).

    • Add fish cake and stir-fry until slightly golden.

    • Add cabbage, carrot, and onion. Stir-fry for 3–4 minutes until slightly softened.

  5. Add Noodles & Sauce:

    • Add the prepared udon noodles to the pan.

    • Pour in the sauce and toss everything together to coat well.

  6. Add Bean Sprouts & Spring Onion:

    • Add bean sprouts and spring onions. Cook for another 2–3 minutes until everything is heated through but still crisp.

  7. Finish & Serve:

    • Turn off the heat. Plate and sprinkle with generous amounts of katsuobushi. Serve immediately!

Tips & Ingredient Substitutions:

✔ No fish cake? Use tofu, chicken, or shrimp instead.
✔ Vegan option: Replace fish cake with tofu and use a vegan dashi powder or skip it entirely.
✔ Gluten-free option: Use tamari instead of soy sauce and gluten-free udon if available.
✔ Time-saver tip: Use pre-cut coleslaw mix instead of slicing cabbage and carrots.
✔ Spicier version: Add extra chili flakes or a drizzle of chili oil on top before serving.

Frequently Asked Questions (FAQ Section):

Q1: Can I make Yaki Udon ahead of time?
Yes, it keeps well for 2–3 days in the fridge. Reheat in a pan or microwave with a splash of water.

Q2: What can I use instead of fish cake?
Tofu, shrimp, or thinly sliced chicken are great substitutes.

Q3: Can I use dried udon noodles instead of fresh or frozen?
Yes, cook them according to the package instructions, then rinse and drain well before stir-frying.

Q4: Is Yaki Udon spicy?
It’s mildly spicy with red pepper flakes, but you can adjust the heat to your liking.

Q5: How do I prevent the noodles from sticking together?
Soak the noodles in hot water briefly and loosen them gently before adding to the pan.

Wrap-Up 

There’s something deeply satisfying about the sizzling sound and savoury aroma of Yaki Udon coming together in a hot pan. It’s fast, flexible, and full of bold Japanese flavours that you can recreate in your own kitchen with just a few pantry staples. I’d love to see your spin on this dish—did you add mushrooms, use shrimp, or make it vegan? Share your creations in the comments below!

👉 Craving more noodle recipes? Try my One-Pan Spaghetti Aglio e Olio next!

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