15 minute Yaki Udon
15 minute Yaki Udon 😍 is a easy Japanese recipe that serves 2. 550 calories per serving. Recipe by Takes Two Eggs on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $9.25 total, $4.62 per serving
Ingredients
- 200 g Udon Noodles (break apart if clumped after cooking)
- 200 g Chicken Breast (thinly sliced strips)
- 2 tbsp Oyster Sauce (store‑bought)
- 1 tbsp Dark Soy Sauce (adds color)
- 1 tbsp Light Soy Sauce (for saltiness)
- 1 tsp Chili Paste (adjust to heat preference)
- 1 tbsp Brown Sugar (packed)
- 1 tbsp Mirin (Japanese sweet rice wine)
- 1 small Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 medium Carrot (julienned)
- 100 g Mushroom (sliced (shiitake or button))
- 1 cup Cabbage (shredded green cabbage)
- 2 stalks Green Onion (chopped)
- 2 tbsp Vegetable Oil (for stir‑fry)
Instructions
Prepare Sauce
In a small mixing bowl combine oyster sauce, dark soy sauce, light soy sauce, chili paste, brown sugar, and mirin. Stir until the sugar dissolves.
Time: PT3M
Boil Udon Noodles
Bring a pot of water to a rolling boil, add the udon noodles and cook 2–3 minutes until al dente. Drain, rinse under cold water, and toss with a drizzle of oil.
Time: PT5M
Temperature: boiling
Stir‑Fry Chicken
Heat 1 tbsp oil in the wok over medium‑high heat. Add the sliced chicken and stir‑fry 3–4 minutes until just cooked through. Remove and set aside.
Time: PT4M
Temperature: high
Sauté Aromatics & Vegetables
Add the remaining oil to the wok. Toss in onion and garlic, stir‑fry 1 minute until fragrant. Add carrot, mushroom, cabbage, and green onion; stir‑fry 3–4 minutes until vegetables are softened but still crisp.
Time: PT5M
Temperature: medium-high
Combine Noodles, Protein, and Sauce
Return the chicken to the wok, add the cooked udon, and pour the prepared sauce over everything. Toss quickly for 2–3 minutes until the noodles are evenly coated and heated through.
Time: PT3M
Temperature: high
Plate and Serve
Transfer the yaki udon to serving plates, garnish with extra green onion if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains soy, Contains shellfish, Not vegan, Can be made vegetarian by substituting chicken with tofu
Allergens: Soy, Wheat, Shellfish
Ingredient Substitutions
- Instead of Udon Noodles: soba noodles, rice noodles (gluten‑free)
- Instead of Chicken Breast: tofu, shrimp, beef strips
- Instead of Oyster Sauce: soy sauce + a dash of fish sauce
- Instead of Dark Soy Sauce: regular soy sauce
- Instead of Light Soy Sauce: tamari
- Instead of Chili Paste: sriracha, gochujang
- Instead of Brown Sugar: honey, maple syrup
- Instead of Mirin: dry sherry, sake + sugar
- Instead of Onion: shallots
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Carrot: daikon radish
- Instead of Mushroom: eggplant
- Instead of Cabbage: bok choy
- Instead of Green Onion: chives
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Large Wok or Skillet
- Pot for Boiling Noodles
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Tongs
- Measuring Spoons
Critical Steps — Do Not Skip
- Prepare sauce
- Boil udon noodles
- Stir‑fry chicken
- Sauté aromatics and vegetables
- Combine noodles, protein, and sauce
Chef Tips from the Video
- Use high heat throughout the stir‑fry to keep vegetables crisp and noodles light.
- Finish with a drizzle of toasted sesame oil for extra aroma.
- Slice chicken against the grain for maximum tenderness.
Troubleshooting
Noodles stick together after stir‑frying.
Rinse the boiled udon under cold water and toss with a thin layer of oil before adding to the wok.
Sauce tastes too salty.
Add a splash of water or extra mirin to balance the salt, and reduce the amount of soy sauce next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Can sit at room temperature for up to 2 hours, then refrigerate.
Make-Ahead Tips
- Prepare the sauce ahead of time and refrigerate for up to 2 days.
- Pre‑chop all vegetables and store in a sealed bag.
- Cooked chicken can be kept refrigerated and added at the final toss.
Frequently Asked Questions
What is the cultural significance and history of Yaki Udon in Japanese cuisine?
Yaki udon is a classic street‑food style stir‑fried noodle dish that originated in post‑war Japan when wheat noodles became widely available. It reflects the Japanese love for quick, balanced meals that combine carbs, protein, and vegetables in a single pan.
What are the traditional regional variations of Yaki Udon in Japan?
In Osaka and Kansai, yaki udon is often seasoned with a sweeter sauce using mirin and sugar, while in Tokyo the flavor leans more toward salty soy. Some regions add bonito flakes or a splash of dashi broth for extra umami.
How is Yaki Udon traditionally served in Japan?
It is typically served hot straight from the wok, sprinkled with sliced green onion and sometimes toasted sesame seeds. In casual eateries it may be accompanied by a side of pickled ginger or a small bowl of miso soup.
During which occasions is Yaki Udon commonly enjoyed in Japanese culture?
Yaki udon is a popular comfort food for everyday meals, but it also appears at festivals and family gatherings because it can be prepared quickly for a crowd and uses pantry staples.
What authentic ingredients are essential for traditional Yaki Udon versus acceptable substitutes?
Traditional Yaki Udon uses wheat‑based udon, oyster sauce, dark and light soy sauces, mirin, and a protein like chicken or pork. Substitutes such as gluten‑free noodles, tamari for soy, or tofu for meat work, but they change the classic texture and flavor profile.
What other Japanese dishes pair well with Yaki Udon?
Yaki udon pairs nicely with miso soup, a simple cucumber sunomono salad, or a side of pickled radish (takuan). A light green tea or cold barley tea also complements the savory noodles.
What makes Yaki Udon special or unique in Japanese noodle cuisine?
Unlike hot‑soup udon, yaki udon is a dry‑stir‑fry that gives the noodles a slightly caramelized exterior while keeping them chewy inside. The combination of sweet mirin, salty soy, and umami oyster sauce creates a balanced, quick‑cook flavor that’s distinct from ramen or soba.
What are the most common mistakes to avoid when making Yaki Udon at home?
Common errors include overcooking the noodles, which makes them mushy, and overcrowding the wok, which steams rather than fries the ingredients. Also, adding the sauce too early can cause the noodles to become soggy.
Why does this Yaki Udon recipe use both dark and light soy sauce instead of just one?
Dark soy sauce provides a deep color and subtle sweetness, while light soy sauce contributes the primary saltiness. Using both creates a balanced sauce that coats the noodles without becoming overly salty or too dark.
What does the YouTube channel Takes Two Eggs specialize in?
The YouTube channel Takes Two Eggs focuses on quick, approachable home‑cooking videos that often feature Asian-inspired dishes, simple techniques, and budget‑friendly ingredient swaps for everyday cooks.
How does the YouTube channel Takes Two Eggs' approach to Japanese cooking differ from other Japanese cooking channels?
Takes Two Eggs emphasizes speed and minimal equipment, adapting traditional Japanese recipes for the typical Western kitchen. Unlike some channels that use specialized tools, they show how to achieve authentic flavors with common pantry items and everyday cookware.
Last updated: August 30, 2026
