Yaki Udon is the underdog of Japanese stirfried noodles
Yaki Udon is the underdog of Japanese stirfried noodles is a easy Chinese recipe that serves 2. 620 calories per serving. Recipe by Ian Fujimoto on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $3.60 total, $1.80 per serving
Ingredients
- 2 tablespoons Dark Soy Sauce (adds deep color and umami)
- 1 tablespoon Granulated Sugar (balances saltiness)
- 2 cloves Garlic (grated)
- 0.25 cup Water (for sauce dilution)
- 200 grams Egg Noodles (dry wheat noodles; can substitute rice noodles for gluten‑free)
- 200 grams Pork Butt (thinly sliced; trimmed of excess fat)
- 1 teaspoon Sesame Seeds (toasted optional)
- 2 stalks Green Onions (sliced for garnish)
- 2 tablespoons Vegetable Oil (high‑heat oil for stir‑frying)
Instructions
Make the Sauce
In a mixing bowl combine dark soy sauce, granulated sugar, grated garlic, and water. Stir until the sugar fully dissolves.
Time: PT5M
Boil the Noodles
Bring a large pot of water to a rolling boil, add the egg noodles, and cook until al dente, about 8 minutes. Stir occasionally to prevent sticking.
Time: PT10M
Temperature: 212°F
Heat the Wok
Place the wok over high heat and add vegetable oil. Let the oil heat until it shimmers, about 30 seconds.
Time: PT2M
Temperature: High
Stir‑Fry the Pork
Add the sliced pork butt to the wok and stir‑fry until it begins to brown and is about 75% cooked, roughly 3 minutes.
Time: PT3M
Temperature: High
Add Half the Sauce
Pour half of the prepared sauce over the pork, continue stir‑frying for another minute to let the flavors meld.
Time: PT1M
Temperature: High
Combine Noodles and Remaining Sauce
Drain the noodles and add them to the wok. Pour the remaining sauce over the noodles and pork, tossing quickly to coat everything evenly. Cook for 2 minutes until the noodles are heated through and the sauce thickens slightly.
Time: PT2M
Temperature: High
Finish with Sesame Seeds
Sprinkle toasted sesame seeds over the stir‑fry and give a quick toss.
Time: PT30S
Plate and Garnish
Transfer the noodles to serving plates and garnish with sliced green onions.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 78 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains pork, Not vegetarian, Can be made gluten‑free with rice noodles
Allergens: Soy, Wheat, Sesame
Ingredient Substitutions
- Instead of Dark Soy Sauce: Regular soy sauce (use less for color)
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Garlic: Garlic paste
- Instead of Egg Noodles: Rice noodles, Udon noodles
- Instead of Pork Butt: Pork shoulder, Chicken breast
- Instead of Sesame Seeds: Toasted pumpkin seeds
- Instead of Green Onions: Chives
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Pot
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Spatula or Wooden Spoon
- Colander
Critical Steps — Do Not Skip
- Make the sauce and ensure sugar dissolves.
- Cook noodles al dente; overcooking makes them mushy.
- Heat wok properly before adding pork.
- Toss noodles with sauce quickly to coat evenly.
Chef Tips from the Video
- Use high heat throughout to get a slight char on the pork – it adds depth.
- Toast sesame seeds just before adding for a nutty aroma.
- A dash of rice vinegar at the end brightens the dish.
Troubleshooting
Noodles are too soft or mushy.
Cook them al dente next time and rinse briefly under cold water to stop cooking.
Pork is still pink after stir‑frying.
Continue cooking a minute longer; ensure the wok is hot enough before adding meat.
Sauce is too salty.
Add a splash of water or a pinch of sugar to balance; reduce soy sauce next time.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; noodles become mushy after thawing.
Room temperature: Do not leave out more than 2 hours for safety.
Make-Ahead Tips
- Prepare the sauce ahead of time and refrigerate; it keeps for 3 days.
- Pre‑slice the pork and store in a sealed bag with a little oil to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of soy garlic pork noodle stir‑fry in Chinese cuisine?
Soy‑based stir‑fry noodle dishes are a staple of home cooking in many Chinese regions, especially in northern provinces where wheat noodles are common. The combination of dark soy sauce, garlic, and pork reflects the simple, flavor‑focused cooking of everyday families.
What are the traditional regional variations of pork noodle stir‑fry in Chinese cuisine?
In northern China, wheat egg noodles are used with dark soy for a deep color, while southern regions often prefer rice noodles and a lighter soy sauce. Some versions add Shaoxing wine or chili oil for extra heat.
How is soy garlic pork noodle stir‑fry traditionally served in China?
It is typically served hot straight from the wok, garnished with sliced green onions and toasted sesame seeds, and eaten with a side of pickled vegetables or a simple broth to balance the richness.
What occasions or celebrations is pork noodle stir‑fry associated with in Chinese culture?
While not a ceremonial dish, it is a popular weekday family dinner and is often prepared for gatherings because it is quick, satisfying, and uses pantry staples.
What other Chinese dishes pair well with soy garlic pork noodle stir‑fry?
It pairs nicely with a light cucumber salad, steamed bok choy, or a simple egg drop soup, providing contrast in texture and temperature.
What are the most common mistakes to avoid when making soy garlic pork noodle stir‑fry?
Common errors include overcooking the noodles, adding the sauce too early which can make the pork dry, and not heating the wok enough, resulting in steamed rather than seared pork.
Why does this recipe use dark soy sauce instead of light soy sauce?
Dark soy sauce provides a richer color and a slightly sweeter, less salty flavor, which gives the dish its characteristic deep brown glaze without overwhelming saltiness.
Can I make soy garlic pork noodle stir‑fry ahead of time and how should I store it?
Yes, you can prepare the sauce and slice the pork ahead of time. Store the cooked noodles and pork separately in the refrigerator and re‑heat together in a hot wok for best texture.
What texture and appearance should I look for when making soy garlic pork noodle stir‑fry?
The noodles should be glossy and slightly coated with sauce, the pork should have a light caramelized edge, and the dish should have a deep amber hue from the dark soy.
What does the YouTube channel Ian Fujimoto specialize in?
The YouTube channel Ian Fujimoto focuses on quick, home‑cooked Asian-inspired meals, emphasizing straightforward techniques that busy cooks can master with everyday kitchen tools.
How does the YouTube channel Ian Fujimoto's approach to Chinese cooking differ from other Chinese cooking channels?
Ian Fujimoto emphasizes minimal ingredient lists, high‑heat stir‑frying, and practical shortcuts like pre‑made sauces, making authentic‑tasting dishes accessible without specialized equipment.
Last updated: September 6, 2026
