How To Make Yaki Udon (Stir-Fried Udon Noodles)

Yaki Udon is a Japanese stir-fried noodle dish which includes thinly sliced pork and vegetables seasoned in a thick and savory sauce. Traditionally vegetables such as cabbage, carrots and onions are used. However, these days, people also use their favorite vegetables.

Depending on the family and region in Japan, the sauce for the noodles varies from a thick sauce rich in flavor, to a lightly seasoned with soy sauce, or even an umami dashi flavored sauce. Instead of using pork, there are variations that use shrimp or squid which can also be commonly found in Japan.

It is said that Yaki Udon originated in a diner in Kitakyushu City, Fukuoka Prefecture, just after the end of WWII. At that time, when locals wanted to make Yaki Soba (another popular Japanese fried noodle dish), they couldn’t source the correct noodles because of a national food shortage. Instead, they opted for udon noodles, which in turn was well-received by the locals. This is said to have been the origin of Yaki Udon. After that, many other Japanese began experimenting with stir frying udon noodles, and creating their own varieties with different ingredients and sauces.

Yaki Udon, which is made with thick and chewy udon noodles, is more filling than Yaki Soba, which is made with thin Chinese noodles. The sauce is also much thicker and the flavor is more pronounced, creating some deliciously-saucy noodles.

Japanese tend to eat Yaki Udon as a main dish at home. It is also a dish commonly served in Okonomiyaki restaurants, alongside okonomiyaki (Japanese savory pancake).

This time, we will introduce a sauce-flavored Yaki Udon recipe that is well-seasoned and of course tasty. Serve with toppings such as dried bonito flakes, aonori (green laver), pickled red ginger, etc. as you like. We hope you’ll enjoy our Yaki Udon recipe!