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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
For the sauce
  • 3 tbsps light soy sauce
  • 2 tbsps Japanese soy sauce with bonito
  • ½ tbsp dark soy sauce
  • 1 tbsp Japanese mirin
  • ½ tsp sesame oil
For the stir fry
  • 2 packs of fresh udon noodles
  • 1 medium carrot, julienned
  • 1 small onion, finely sliced
  • Handful of spring onions, roughly chopped
  • Handful of cabbage or pak choi, sliced
  • 2 shiitake mushrooms, stalked removed and finely sliced
  • 1 tsp sliced ginger
Optional
  • 200 g sliced chicken thigh or breast
Easy Yaki Udon Easy Yaki Udon

Easy Yaki Udon

Super delicious and easy recipe for weeknights or just any night. Can be easily customised into vegan, veggie, and meat-eater friendly depending on what you add in alongside all the vegetables. I'm sure you'll love this!


  1. Prep the vegetables and sauce and set aside.
  2. Cook the udon noodles in hot water for 2-3 mins. Drain and set aside.
  3. Sauté the ginger and onions in a hot frying pan for a few minutes, add in the sliced chicken (if using) and gradually the carrots, shiitake mushrooms, and cabbage leaves.
  4. Once softened, add in the cooked noodles and the sauce. Mix through. If it's a bit dry, add a splash of water to loosen.
  5. Add the spring onions just before turning off the heat. Sprinkle on some toasted sesame seeds and serve immediately.
Easy Yaki Udon Easy Yaki Udon

Easy Yaki Udon

Super delicious and easy recipe for weeknights or just any night. Can be easily customised into vegan, veggie, and meat-eater friendly depending on what you add in alongside all the vegetables. I'm sure you'll love this!

favorite
print
like
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
For the sauce
  • 3 tbsps light soy sauce
  • 2 tbsps Japanese soy sauce with bonito
  • ½ tbsp dark soy sauce
  • 1 tbsp Japanese mirin
  • ½ tsp sesame oil
For the stir fry
  • 2 packs of fresh udon noodles
  • 1 medium carrot, julienned
  • 1 small onion, finely sliced
  • Handful of spring onions, roughly chopped
  • Handful of cabbage or pak choi, sliced
  • 2 shiitake mushrooms, stalked removed and finely sliced
  • 1 tsp sliced ginger
Optional
  • 200 g sliced chicken thigh or breast
  1. Prep the vegetables and sauce and set aside.
  2. Cook the udon noodles in hot water for 2-3 mins. Drain and set aside.
  3. Sauté the ginger and onions in a hot frying pan for a few minutes, add in the sliced chicken (if using) and gradually the carrots, shiitake mushrooms, and cabbage leaves.
  4. Once softened, add in the cooked noodles and the sauce. Mix through. If it's a bit dry, add a splash of water to loosen.
  5. Add the spring onions just before turning off the heat. Sprinkle on some toasted sesame seeds and serve immediately.