Can I use dried udon noodles instead of fresh?

Absolutely. Cook them according to the package instructions before adding them to the stir fry. Fresh or frozen noodles offer a more authentic chewy texture, but dried work in a pinch.

How do I prevent the noodles from clumping together?

If using fresh or frozen udon, quickly rinse under warm water to separate strands before adding to the pan. A touch more oil while stir-frying also helps keep everything loose and glossy.

Can I make this dish vegan?

Yes! Simply use agave instead of honey and confirm your oyster sauce is vegan (most vegetarian brands are). The dish is plant-powered and rich, even without animal products.

Can I add more vegetables?

Definitely—this recipe is wide open for additions. Bell peppers, carrots, snap peas, or thin strips of cabbage all work beautifully. Just adjust cooking time so everything stays crisp and vibrant.

Yaki Udon (Quick & Easy Stir Fried Noodles) Recipe

Name: Yaki Udon (Quick & Easy Stir Fried Noodles) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 tbsp vegetable oil; 4 scallions, chopped; 4 garlic cloves, chopped; 1 cup sliced shiitake mushrooms; 3 cups chopped baby bok choy; 500 grams udon noodles, cooked according to package directions; 2 tbsp vegetarian oyster sauce (or regular oyster sauce); 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp mirin (substitute with 1 tbsp dry sherry or 1 tsp rice vinegar); 1 tbsp honey or agave; 1 tsp sriracha

Description

Yaki Udon is a quick and easy Japanese stir-fried noodle dish featuring thick, chewy udon noodles tossed with sautéed vegetables in a savory, umami-rich sauce. Perfect for a satisfying weeknight dinner, this vegetarian-friendly recipe takes just 15 minutes to prepare and delivers authentic takeout flavor using simple pantry staples.

Ingredients

Units Scale

Stir Fry

2 tbsp vegetable oil
4 scallions, chopped
4 garlic cloves, chopped
1 cup sliced shiitake mushrooms
3 cups chopped baby bok choy
500 grams udon noodles, cooked according to package directions

Stir Fry Sauce

2 tbsp vegetarian oyster sauce (or regular oyster sauce)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp mirin (substitute with 1 tbsp dry sherry or 1 tsp rice vinegar)
1 tbsp honey or agave
1 tsp sriracha

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Instructions

Prepare the Sauce: In a small bowl, mix together the vegetarian oyster sauce, dark soy sauce, light soy sauce, mirin, honey (or agave), and sriracha until well combined. Set aside.
Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped scallions and garlic, cooking for about 1 minute until fragrant.
Add Vegetables: Add the sliced shiitake mushrooms and chopped baby bok choy to the skillet. Sauté, stirring frequently, for 3-4 minutes until the mushrooms are tender and the bok choy has wilted significantly.
Stir Fry Noodles: Add the cooked udon noodles and prepared stir fry sauce to the pan. Toss everything together to evenly coat the noodles and vegetables in the sauce. Let the noodles cook undisturbed for at least 30 seconds to allow slight browning on the bottom for added flavor.
Finish and Serve: Remove from heat and serve immediately, garnishing with additional scallions if desired.

Notes

Use fresh or frozen udon noodles for the best chewy texture.
Customize the vegetables based on seasonal availability or personal preference.
For more protein, add tofu or your favorite protein before adding the sauce.
Adjust the amount of sriracha for more or less heat.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 375
Sugar: 7g
Sodium: 1140mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 3g
Protein: 9g
Cholesterol: 0mg