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–+ servings
Yaki Udon Noodle

Delicious Yaki Udon Noodle Stir-Fry in Just 25 Minutes

This quick Yaki Udon Noodle recipe brings vibrant vegetables and satisfying flavors to your dinner table in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 oz udon noodles these chewy noodles are the star of the dish
For the Veggies
  • 1 cup broccoli florets adds a delightful crunch
  • 1 cup carrots, julienned these sweet strips balance the savory elements perfectly
  • 1 cup bell peppers, sliced choose any color to bring brightness
  • 2 green onions, chopped for a fresh, oniony kick
For the Sauce
  • 2 tablespoons soy sauce this umami-packed ingredient brings the dish to life
For Cooking
  • 1 tablespoon sesame oil gives a nutty aroma and depth
  • 1 tablespoon vegetable oil to help crisp the veggies and noodles
  • 1 teaspoon garlic, minced fresh garlic creates an irresistible aroma
  • 1 teaspoon ginger, minced adds a warm, zesty note

Equipment

  • large skillet
  • Pot

Method
 

Step-by-Step Instructions for Yaki Udon Noodle
  1. Begin by boiling a pot of water. Once bubbling, add udon noodles and cook according to package instructions, typically around 5–7 minutes. Then, drain and set aside.
  2. In a large skillet, heat vegetable oil and sesame oil over medium-high heat until shimmering.
  3. Add minced garlic and ginger to the hot oil. Sauté for about 30 seconds until fragrant.
  4. Introduce broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until tender-crisp.
  5. Gently add cooked udon noodles and soy sauce. Toss everything together for 2–3 minutes until evenly coated.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 56gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store leftover Yaki Udon Noodles in an airtight container for up to 3 days. For freezing, use a freezer-safe container for up to 2 months. Reheat in a skillet with a splash of water or soy sauce.

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