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Yaki Udon, an easy udon noodle stir-fry made with cabbage, carrots, onions, and mushooms.

Yaki Udon

Loaded with veggies and mushrooms, this authentic Yaki Udon is an easy, satisfying Japanese noodle stir-fry that comes together from a handful of basic ingredients.
Course Entree
Cuisine Best, Japanese
Keyword noodles, stir-fry, street food
Level Beginner
Main Ingredient Noodles
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 3 servings
Calories 392kcal


  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 100 grams cabbage (~2 leaves, chopped)
  • 100 grams onion (~1/2 small onion, sliced)
  • 60 grams shiitake mushrooms (3 mushrooms, sliced)
  • 60 grams carrot (~1/2 carrot, julienned)
  • 600 grams pre-cooked frozen udon (defrosted *see note)
  • 2 Scallions (chopped, for garnish)
  • Benishoga (for garnish)


  • Make the Yaki Udon sauce by mixing the Worcestershire sauce, soy sauce, maple syrup, and black pepper.
    Stirring Yaki Udon sauce with a red spatula in a glass bowl.
  • Heat a large frying pan (12-inches or bigger) over high heat and add the vegetable oil.
  • Add the cabbage, onion, mushrooms, and carrot and toss to combine. Let the vegetables fry undisturbed until they start browning and then toss them around again to redistribute.
    Stir-frying cabbage, carrots, onions and shiitake mushrooms for Yaki Udon.
  • When the vegetables are partially cooked and browned around the edges, add the udon noodles and stir-fry.
    Stir-frying udon noodles with vegetables.
  • Pour the sauce all over the noodles and then toss until the udon is evenly coated with the sauce.
    Tossing yaki udon with sauce.
  • Let the udon fry undisturbed for a few seconds to brown some of the sauce around the noodles and then toss and repeat it until the udon is well glazed and the vegetables are cooked to your liking.
    Yaki Udon (Japanese stir-fried noodles) in a frying pan.
  • Garnish the Yaki Udon with chopped scallions and benishoga.


NOTE: If you are using pre-cooked noodles, you will need 600 grams. If you are using fresh noodles, you will need 300 grams. If you are using dry noodles, you will need 200 grams. For fresh or dry noodles, boil them according to the package directions first and then drain. Toss these in vegetable oil to keep them from sticking together.


Calories: 392kcal | Carbohydrates: 70g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Sodium: 1735mg | Potassium: 338mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3454IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 1mg