Easy 15-min. Yaki Udon Noodles
Bouncy udon noodles stir-fried in a sweet and savory sauce with crisp vegetables and protein. My quick and easy yaki udon recipe is ready in 15 minutes! A delicious main or meal made with simple ingredients in one pan. It's family-friendly, cheaper and better than takeout.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb udon (frozen and fresh kind recommended)
- 1/2 lb pork belly (sliced into 1/2-inch wide pieces)
- 1 cup green cabbage (thinly sliced )
- 3/4 cup button mushrooms (sliced)
- 1/2 cup carrots (julienned)
- 1/2 small onion (julienned)
- 1 green onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp vegetable oil (or any neutral oil)
- 1 tbsp dark soy sauce
- 1 tbsp regular soy sauce (or light soy sauce)
- 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tbsp mirin
- 1 tbsp rice vinegar (or apple cider vinegar / white vinegar)
- 2 tsp white granulated sugar (or cane sugar)
Instructions
- 1
In a small bowl, combine sauce ingredients as listed above and set aside.
- 2
In a large bowl, soak udon noodles in hot boiling water until loosened, about 30 seconds. Strain and do not rinse off with cold water.
- 3
Heat vegetable oil in a large pan on medium-high heat. Fry pork belly until golden brown on the edges and fats has rendered. Remove and set aside.
- 4
Reduce to medium heat and stir-fry garlic and onions until softened, about 30 seconds. Add cabbage, mushrooms, and carrots and fry until softened, about 2-3 minutes. Optional: add 1/4 cup water to cook the veggies faster and fully evaporate it before the next step.
- 5
Add noodles, noodle sauce, and pork belly. Toss until noodles are evenly coated.
- 6
Transfer cooked noodles to a large serving plate and garnish with green onions. Enjoy!