Udon Noodle Stir Fry Recipe that checks every weeknight box: fast, saucy, and wildly satisfying. I keep chewy udon bricks in my pantry like they’re tiny insurance policies. I sear a little protein, toss in veggies on their last day, and coat everything in a glossy, savory sauce. You get takeout vibes without the delivery fee or the mystery oil.
Easy Udon Noodle Stir Fry Recipe
I love yaki udon for its texture first and flavor second, which says a lot because the flavor slaps. Those thick, bouncy noodles soak up a bold sauce and still hold their chew. I finish the pan with a drizzle of sesame oil, and the whole kitchen smells like a good decision.
This recipe fits your schedule, your fridge, and your mood. I switch proteins without drama and swap veggies based on what needs love. I also make the sauce once and use it for lunch bowls all week because future me appreciates present me.
Ingredients You’ll Need
I keep this list practical and pantry-friendly. The sauce leans savory-sweet with a tiny tang, which flatters chewy noodles. Pick one protein or go full veggie; the method stays the same.
Sauce for Udon Stir Fry
- 3 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon oyster sauce (or vegetarian mushroom “oyster” sauce)
- 1 tablespoon mirin or dry sherry
- 1 tablespoon dark soy sauce (optional, for color and depth)
- 1–1.5 tablespoons brown sugar or honey, to taste
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon white or black pepper
- 1–2 teaspoons chili-garlic sauce or sriracha (optional, for heat)
- 1/3 cup water or unsalted stock + 1.5 teaspoons cornstarch
Noodles, Protein, and Veg
- 14–16 ounces fresh or vacuum-packed udon bricks, or 9–10 ounces dried udon
- 10–12 ounces protein of choice: sliced chicken thigh, thin beef, peeled shrimp, or firm tofu cubes
- 2 tablespoons neutral oil (plus a splash more as needed)
- 3 cups mixed vegetables: shredded cabbage or bok choy, bell pepper, carrots, mushrooms, snap peas
- 4 scallions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Sesame seeds and lime wedges for finish (optional)
How to Make Udon Noodle Stir Fry
I set everything within arm’s reach before I turn on the heat. A hot pan waits for no one, especially not a fridge door. Prep now and you’ll nail that restaurant-style speed.
- Whisk the sauce: Combine soy, oyster, mirin, dark soy, sugar, sesame oil, vinegar, pepper, chili sauce (if using), water, and cornstarch until smooth.
- Prep the udon: For vacuum-packed, soak bricks in hot tap water 1–2 minutes and gently loosen; drain well. For dried, boil until just shy of tender, rinse under cool water, and drain very well.
- Sear the protein: Heat 1 tablespoon oil in a large skillet or wok over medium-high. Season protein with a pinch of salt and pepper, sear until just cooked, then transfer to a plate.
- Build aromatics: Add the remaining oil. Stir-fry ginger, garlic, and scallion whites for 20–30 seconds until fragrant.
- Cook the vegetables: Add sturdier veg first (carrots, mushrooms, cabbage) for 2 minutes, then add quicker-cooking veg (bok choy greens, snap peas) for another 1–2 minutes.
- Add noodles and sauce: Toss in udon and pour in the sauce. Stir-fry 1–2 minutes until the sauce thickens and coats the noodles.
- Finish: Return the protein, add scallion greens, and toss for 30–60 seconds. Taste and adjust with soy for salt, sugar for balance, or chili for heat; finish with sesame seeds and a squeeze of lime.
Pro Tips
I treat udon like steak: hot pan, short time, confident moves. You’ll feel the sauce tighten and glaze when you hit the sweet spot. Keep the tongs moving and the noodles will shine.
- Dry the noodles thoroughly so the sauce clings and doesn’t pool.
- Slice protein thin so it cooks fast without drying out.
- Use two zones of heat: sear protein hard, then lower slightly for veggies and sauce control.
- Double the sauce if you like extra gloss for meal prep bowls or leftovers.
- Add a knob of butter at the end for a Japanese diner-style richness that hugs the noodles.
Mistakes to Avoid
I’ve cooked more pans of udon than I can count, and I still keep a few guardrails in mind. A hot pan wins every time, and a dry noodle sets you up for that glossy finish. Season early and taste often, because you control the salt and heat, not the bottle.
- Don’t overcook the udon. Aim for just tender, then rinse and drain well so the noodles don’t steam themselves soggy.
- Don’t crowd the pan. Work in batches if your pan runs small so you actually stir-fry, not stew.
- Don’t start with cold, wet noodles. Rinse, drain, and pat them dry; cold water clinging to noodles thins the sauce.
- Don’t burn the garlic. Add aromatics after the oil heats and keep them moving for 20–30 seconds max.
- Don’t pour in all the sauce at once without tasting. Adjust salt, sweetness, and heat at the end with soy, sugar, or chili.
Variations
I treat this udon noodle stir fry like a choose-your-own-adventure dinner. I keep the base sauce, then I swap proteins and veggies to match cravings. You can run it mild and cozy or spicy and loud.
- Chicken Udon: Use thigh meat for juicy bites; add cabbage and carrots for classic yaki udon.
- Beef Udon: Slice flank or sirloin thin against the grain; pair with bell pepper and scallions.
- Shrimp Udon: Cook shrimp 90% through, pull them, and finish at the end to avoid rubbery bites.
- Tofu Udon: Press firm tofu, cube it, and sear until golden; go heavy on mushrooms for umami.
- Vegetable Udon Stir Fry: Pack in bok choy, shiitake, snap peas, carrots, and edamame.
- Spicy Udon: Add chili crisp or gochujang to the sauce for a kick.
- Gluten-Free: Use tamari and gluten-free udon or thick rice noodles; check your oyster/mushroom sauce label.
Make-Ahead and Storage Tips
My udon noodle stir fry reheats like a champ, so I stash portions for busy days.
Make-Ahead: Mix the sauce up to 1 week in advance and store it in the fridge. You can also chop the veggies and protein 1–2 days ahead so dinner comes together fast.
To Refrigerate: Store cooled stir-fry in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions for up to 2 months; noodles soften a bit but still taste great. Thaw in the fridge overnight.
To Reheat: Reheat in a hot skillet with a splash of water or stock, or microwave in 30–45 second bursts, tossing between intervals.
Udon Noodle Stir Fry Recipe
Ingredients
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Add bell peppers, carrots, and broccoli. Stir fry for 4-5 minutes until vegetables are tender-crisp.
- Add cooked udon noodles to the skillet.
- Pour in soy sauce and sesame oil. Toss everything together until evenly coated and heated through.
- Remove from heat and garnish with chopped green onions if desired.
- Serve immediately and enjoy your flavorful udon noodle stir fry.