Yaki Udon
This Japanese seafood builds udon noodles, cabbage and shiitake mushrooms into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 9 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 9 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Fish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Boil some water in a large saucepan.
- Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through).
- If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.
- Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened.
- Add the mushrooms and some spring onions, and sauté for 1 more min.
- Pour in the remaining sesame oil and the noodles.
- If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot.
- Sprinkle with the remaining spring onions.
You'll use: Frying pan / skillet · Saucepan · Pan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Yaki Udon
- Teriyaki Chicken Casserole Chicken
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
- Tonkatsu pork Pork
Tips & common questions
How long does Yaki Udon take to make?
About 70 minutes from start to finish — an estimate based on the 9 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Yaki Udon via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.