Soy sauce udon Recipe checks every box when I want a fast, slurp-worthy weeknight dinner. I love the chewy udon, the glossy soy sauce, and that little hit of sweetness that makes everything pop. You can keep it simple with pantry ingredients, or you can dress it up with veggies and your favorite protein. I make this in one pan, and I sit down to eat in 15 minutes flat.
Homemade Soy Sauce Udon Recipe
You get restaurant-style yaki udon flavor without a huge grocery list. The soy-based sauce hugs those thick noodles and delivers savory, slightly sweet, and garlicky goodness. I build the stir-fry around whatever I find in the fridge, so I cut waste and save money. I also scale the sauce easily for one, two, or a crowd.
I learned this version in my tiny apartment years ago, where I cooked everything in one skillet. The noodles never stuck, and the sauce never split, so I stuck with it. I crave that chewy texture after a long day, and soy sauce udon always hits. You’ll taste comfort and convenience in every bite.
Substitutions & Variations
- Protein swaps: Use chicken thigh, pork belly, shrimp, steak, bacon, or firm tofu. I slice everything thin so it cooks fast.
- Veggie ideas: Try cabbage, bok choy, bell pepper, mushrooms, carrot, bean sprouts, or snap peas. I keep the cuts thin for quick stir-frying.
- Spicy version: Add 1–2 teaspoons chili crisp, gochujang, or a pinch of shichimi togarashi.
- Garlic-butter soy: Finish with 1 tablespoon butter instead of sesame oil. The butter makes the sauce taste extra glossy.
- Vegan: Use tofu, mushrooms, and a plant-based oyster sauce or an extra dash of soy and a pinch of sugar.
- Gluten-free: Use gluten-free udon or thick rice noodles and swap soy sauce for tamari.
- Umami boost: Add 1/2 teaspoon dashi powder to the sauce or use 2 tablespoons tsuyu in place of soy and sugar.
Ingredients You’ll Need
For 2 generous servings:
- 2 packs udon noodles (7–8 oz each; frozen or vacuum-packed)
- 6 oz protein of choice (thinly sliced chicken thigh, pork, shrimp, steak, bacon, or firm tofu)
- 1 tablespoon neutral oil (canola or avocado)
- 1 teaspoon sesame oil (or 1 tablespoon butter to finish)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 heaping cup cabbage or bok choy, shredded
- 1 small carrot, matchsticks
- 2 scallions, sliced
Sauce:
- 2 tablespoons soy sauce (add 1 teaspoon dark soy for deeper color, optional)
- 1 tablespoon mirin
- 1 tablespoon sake or water
- 1 teaspoon sugar or honey
- 2 tablespoons water or light dashi
- 1 teaspoon oyster sauce (optional for extra body)
Toppings (optional, but I love them):
- Toasted sesame seeds, nori strips, bonito flakes, shichimi togarashi, or a fried egg
How to Make Soy Sauce Udon
- Make the sauce:
- Whisk soy sauce, mirin, sake or water, sugar, water or dashi, and oyster sauce in a small bowl.
- Taste and adjust salt, sweetness, or umami to your liking.
- Loosen the noodles:
- Boil water and dip the udon for 30–60 seconds until they loosen.
- Drain well and shake off excess water.
- Stir-fry the protein:
- Heat a large skillet or wok over medium-high until hot.
- Add neutral oil, then add your protein and cook until it just turns opaque and lightly browned, 2–3 minutes.
- Transfer to a plate if the pan feels crowded.
- Cook the aromatics and veggies:
- Add onion, garlic, mushrooms, carrot, and cabbage to the pan.
- Stir-fry until the veggies soften with a little bite, about 2 minutes.
- Combine with noodles and sauce:
- Add udon to the pan and toss to separate.
- Pour in the sauce and toss until the noodles turn glossy and evenly coated, 1–2 minutes.
- Add the protein back in if you removed it.
- Finish and serve:
- Stir in sesame oil or butter and add most of the scallions.
- Plate the noodles and finish with sesame seeds, nori, shichimi, bonito flakes, or a fried egg.
- Serve hot and slurp proudly.
Helpful Tips
I preheat the pan well so the noodles don’t stick and the sauce reduces quickly. I keep a splash of water nearby and loosen the noodles with it if they clump. I slice proteins and veggies thin so everything cooks in minutes. I finish with butter when I want extra-rich soy-butter udon, and I use sesame oil when I want a cleaner, toasty finish.
I batch the sauce on weekends and keep it in a jar, so weeknight dinners take zero brainpower. I keep frozen udon in the freezer and grab packs as I need them. I cut scallions on a bias for a little restaurant flair. I plate with a fried egg when I want a quick protein boost.
Mistakes to Avoid
- I don’t overcook the udon, or the noodles turn mushy. I loosen frozen or vacuum-packed udon for 30–60 seconds in boiling water, then I drain well.
- I don’t crowd the pan, or the veggies steam and turn soggy. I stir-fry in batches if I double the recipe.
- I don’t add sauce too early, or it reduces before the noodles hit the pan. I add noodles first, then I pour in the sauce.
- I don’t skip a little sugar or mirin, or the sauce tastes flat. A touch of sweetness balances the salt.
- I don’t cook over low heat, or the noodles stick. I preheat the pan until it lightly smokes, then I go in fast.
Make-Ahead and Storage Tips
I pack soy sauce udon for lunch all the time, and the noodles hold up like champs when I reheat them with a splash of water.
- Make-Ahead: Mix the sauce up to 1 week in advance and store it in a jar. Slice veggies and protein up to 2 days ahead, and keep them in airtight containers.
- To Refrigerate: Store cooled noodles in an airtight container for up to 3 days. Add a teaspoon of water before reheating to revive the sauce.
- Freezing: Freeze portions for up to 1 month, but expect softer noodles after thawing. For the best texture, freeze the sauce and protein raw, and cook fresh noodles.
- To Reheat: Reheat in a skillet over medium heat with a splash of water, toss until hot, or microwave in 30–45 second bursts, stirring between rounds.
Ingredients
Instructions
- Cook the udon noodles according to package instructions, drain and set aside.
- In a pan, heat sesame oil over medium heat and sauté minced garlic and grated ginger until fragrant.
- Add soy sauce and mirin to the pan, stir to combine.
- Add cooked udon noodles to the pan, toss well to coat the noodles with the sauce.
- Cook for another 2-3 minutes until heated through.
- Serve hot, garnished with chopped green onions and optional chili flakes.