One-Pot Wonders

Yaki Udon- Stir-fried Udon Noodles With Vegetables

September  9, 2021
0 Ratings
Photo by Joyful Dumplings
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

If you like slippery noodles, I bet you would like this easy one-pan dish. Yaki Udon is not only super easy to make but also very yummy. Loaded with mushrooms and vegetables, and coated in a flavorful sauce that will get you deeply hooked, and asking for more.

This Vegan version Yaki Udon( Stir-fried Udon Noodles With Vegetables) recipe only requires a handful of simple ingredients, and the best thing is, it will be ready to serve in under 20 minutes!

Yaki Udon (焼きうどん, “fried udon”) is a Japanese Udon noodle stir-fried with your choice of protein, vegetables, and a soy-based sauce. It is similar to yakisoba, which involves a similar stir fry technique using ramen-style wheat noodles. Yaki udon is relatively simple to make, you can easily pick out udon noodles from other varieties, because of their unique bouncy texture! While udon noodles are often served in noodle soup, the thick and smooth texture makes them great for stir-fries too. —Joyful Dumplings

What You'll Need
  • 2 tablespoons Cooking Oil
  • 600 grams Udon Noodles(Cooked)
  • 320 grams Cabbage
  • 110 grams Carrot
  • 10 pieces Dried Shiitake Mushroom
  • 60 grams Brown Onion
  • 8 grams Crushed Garlic
  • 3 tablespoons Light Soy Sauce
  • 2 tablespoons Dark Soy Sauce
  • 2 tablespoons Vegan Oyster Sauce
  • 4 tablespoons Black Vinegar
  • 2 tablespoons Mirin
  • 2 teaspoons Sesame Oi
  • 1/4 teaspoon Ground White Pepper
  • 4 tablespoons Mushroom Soaking Water
  • 2 tablespoons (Garnish) Black and White Sesame seeds
  • 1 handful (Garnish) Shredded Nori
  • 1 handful (Garnish) Sliced Spring Onion
  1. Firstly, we gonna soak Shiitake mushrooms in hot boiling water for 15 minutes, then slice them. Meanwhile, we slice the cabbage, carrot, and brown onion, also finely chop the garlic.
  2. Cook packed udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
  3. Heat up the frying pan with oil on medium-high heat, saute brown onion, Shiitake mushroom, carrot, and garlic until they are softened.
  4. Add cabbage to the pan and mushroom soaking liquid. Cook until cabbage is softened. Then add light and dark soy sauce, oyster sauce, and ground white pepper in, cook for 1-2 minutes.
  5. Return udon noodles back to the pan, stir and mix with the sauces until noodles are well coated.
  6. Add black vinegar in, stir and cook for further minutes. Taste to see if more salt is needed.
  7. Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion. More details is at

See what other Food52ers are saying.

  • Joyful Dumplings
    Joyful Dumplings
  • brushjl
  • Alison

3 Reviews

brushjl October 15, 2022
Wow! Fabulous! I wondered why the shiitakis needed to be dried, but they're much better at soaking up the sauce and have a great chewy texture. Of course I love udon noodles too. Fantastic dish.
Joyful D. September 13, 2021
Hi Alison, if you don't have black vinegar, you can try (Vegan)Worcestershire sauce or balsamic vinegar. As the soaking water from dried shiitake mushroom is always used as a quick stock. If you wanna use fresh mushrooms, you can add water and mushroom powder.
Alison September 13, 2021
this looks very nice--however, if I don't have black vinegar, is there a substitution you would recommend? Also, if I wanted to use fresh mushrooms, could I just add water or is there some other liquid I could substitute for the soaking water? thanks