This 10-minute yaki udon is the kind of recipe I make when I want something hot, savory, and deeply satisfying—but don’t want to spend more than ten minutes cooking.
Yaki udon is a Japanese-style stir-fried udon noodle dish, traditionally made with chewy noodles, vegetables, and a savory sauce. This version is vegetarian, packed with flavor, and comes together in one pan with minimal prep. Serve it alongside some teriyaki tofu or some sweet and sour tofu for some extra protein!
Table of contents
Key ingredients and why they matter
- Frozen udon noodles: Frozen udon noodles are ideal for yaki udon because they’re thick, chewy, and hold up beautifully to stir-frying. They also cook incredibly fast, making them perfect for a 10 minute meal.
- Dark soy sauce: Dark soy sauce adds deep color and rich umami to the dish. It’s slightly thicker and less salty than regular soy sauce, which helps coat the noodles evenly.
- Cashew butter: A small amount adds subtle creaminess and body to the sauce without overpowering the dish. It also helps the sauce cling to the noodles.
- Ginger and garlic: These aromatics form the flavor base of the stir fry. Ginger adds warmth and brightness, while garlic brings depth and savoriness.
- Sesame oil: Just a little goes a long way. Sesame oil adds that unmistakable toasted, nutty flavor that makes yaki udon taste restaurant-style.
- Vegetables (red cabbage and carrots): These add crunch, color, and balance. They also cook quickly, which keeps the dish fast and fresh.
The full written recipe with measurements is below on the recipe card.
Fresh vs. Frozen Udon Noodles
When it comes to yaki udon, the type of udon you use matters. Both fresh and frozen udon noodles work, but they behave differently in a stir fry.
- Fresh udon noodles: Fresh udon is softer and more delicate, which means it absorbs sauce quickly. While that can be a good thing, it also makes fresh udon easier to overcook. If you use fresh noodles, keep the heat high and add the sauce at the very end so the noodles don’t turn mushy.
- Frozen udon noodles (best for yaki udon): Frozen udon has a thicker, chewier texture and holds up better to high heat. Because it’s partially cooked before freezing, it only needs a quick boil to loosen before stir-frying. This makes it ideal for quick yaki udon and helps the noodles stay bouncy rather than soft.
My Tips for the Perfect Yaki Udon
Don’t overcook the udon. They should stay chewy, not soft or mushy.
Prep everything first. This recipe moves quickly once you start cooking.
Use high heat. Low heat will steam the noodles instead of stir-frying them.
Taste before adding salt. Dark soy sauce is flavorful on its own.
Add sauce last. This prevents the noodles from absorbing too much liquid too quickly.
Serving Suggestions for Yaki Udon
If you want to turn this yaki udon into a more complete, balanced meal, I love pairing it with something bright and crunchy on the side. It’s especially good with smashed cucumber salad!
For a cozy, comfort-food–leaning spread, serve this alongside hot and sour soup or my creamy vegan ramen for a noodle-and-soup combo that feels restaurant-worthy but still easy enough for a weeknight. And if you’re craving even more plant-based noodle dishes, make sure to check out my vegan chow mein, vegan pho, and vegan pad thai recipes too!
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
10 Minute Yaki Udon Noodles (Easy!)
Ingredients
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 tsp sriracha
- 1 tsp rice vinegar
- 1 tbsp ginger , crushed
- 1 tbsp garlic, finely chopped
- 1 tsp cashew butter
- 1/4 bunch scallions
- 2 tsp sesame oil
- 1-2 tsps canola oil
- 8 ounces frozen udon
- 1/2 c red cabbage, shredded
- 1/4 c carrots, shredded
Instructions
- Make the sauce: Whisk together dark soy sauce, rice vinegar, sriracha, brown sugar, and cashew butter until smooth and fully combined.
- Prepare the noodles: Boil frozen udon noodles according to package instructions, usually about one minute. Drain well and set aside.
- Start the stir fry: Heat sesame oil and canola oil in a skillet over medium-high heat. Add scallions and cook briefly until fragrant.
- Bloom the aromatics: Add ginger and garlic and cook for about 30 seconds, stirring constantly to prevent burning.
- Cook the vegetables: Add red cabbage and carrots and cook for 1–2 minutes until slightly softened but still crisp.
- Finish the noodles: Add the cooked udon noodles and prepared sauce. Toss continuously until the noodles are evenly coated and glossy.
- Serve: Remove from heat and garnish with additional scallions if desired.
Notes
- Storage: Best eaten fresh, but leftovers keep for up to 2 days refrigerated.
- Reheating: Reheat in a skillet with a splash of water or oil to loosen the noodles.
- Substitutions: Peanut butter can replace cashew butter; regular soy sauce works if dark soy isn’t available.
- Variations: Add mushrooms, bell peppers, snap peas, or chili crisp for extra heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
I always buy my udon noodles at HMart or Uwajimaya! I recommend checking out your local Asian grocery store freezer aisle – they normally have packs of 6 or 8 you can buy.
Typically, frozen udon boils in just about 1 minute! You can also buy ready to serve packs that you can toss directly into your stir fry when you’re in a pinch.
Quick-cooking vegetables like cabbage, carrots, mushrooms, scallions, and snap peas work especially well. Avoid watery vegetables unless they’re cooked separately, as excess moisture can prevent proper stir-frying.
Frozen udon does not need rinsing—just a quick boil to loosen it. Fresh udon, however, can benefit from a brief rinse to remove excess starch, which helps prevent sticking during stir-frying.
I loved cooking it for the family and it tastes so good!!!
I loved cooking it for the family and it tasted so good!!!
This recipe is soooo good! I couldn’t find rice vinegar so I used white vinegar and it worked fine! I also used peanut butter instead of cashew butter and it was really good! I used 500g of fresh udon so I doubled the recipe and it worked perfectly ! So so so recommend 😍
Literally, the yummiest noodles I’ve made EVER. For an extra dose of protein, I mixed in an egg at the end. The cashew butter is a genius inclusion that adds more depth to the flavour.
this recipe was amazing!! I’ve used other udon recipes but oh my this was incredible so thankyou so much for sharing ❤️
This tasted so yummy and was super easy. So good for days you don’t have tons of time to cook and still want something that’s delicious but fast & easy.
I substituted cashew butter for peanut butter and used normal vinegar instead of rice vinegar!
Didn’t have the right ingredients so it definitely didn’t taste the way it was supposed to but it was still amazing.
For the Udon recipe, how much Udon did you use? I was wondering if I needed to double the sauce if I was making a pound of noodles. Thx.
It was reallyyyy good! I chose to switch the dark soy sauce with normal soy sauce and should’ve added a little less since it’s stronger. But other than that it tasted amazing!