Yaki Udon
Chewy udon noodles stir-fried with chicken, cabbage and carrot in a savoury-sweet soy sauce. It is a quick one-pan lunch that comes together in about 25 minutes.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Large wok or wide frying pan, spatula, small bowl for the sauce
Method
Stir the soy sauce, oyster sauce, mirin, sesame oil and pepper together in a small bowl. Set it beside the stove.
Loosen the udon: if frozen, drop it into hot water for 1 minute until the strands separate, then drain well. If fresh vacuum-packed, microwave the packs for 1 minute and separate the strands with your fingers.
Heat 1 tablespoon of oil in a wok over high heat until it just shimmers. Add the chicken in a single layer and cook, stirring now and then, until golden and cooked through, about 4 minutes (74°C inside). Move it to a plate.
Add the remaining oil to the wok. Stir-fry the onion and carrot for 2 minutes until the onion softens at the edges.
Add the garlic and white parts of the spring onions and cook for 30 seconds until fragrant. Add the cabbage and toss for 1–2 minutes until it wilts but still has some bite.
Return the chicken to the pan and add the noodles. Pour the sauce over and toss constantly with a spatula for 2 minutes, until the noodles are coated, glossy and heated through.
Taste and add a splash of soy sauce if needed. Serve straight away, topped with the spring onion greens and sesame seeds.
Cooking tips
- Use a very hot pan and avoid overcrowding it, so the vegetables fry rather than steam.
- Do not boil the udon for long. It finishes cooking in the pan and turns soft if overcooked.
- If the noodles stick, add 1–2 tablespoons of water and toss to loosen them.
- Cut all the ingredients before you start, because the stir-frying goes quickly.
Substitutions
- Replace the chicken with raw prawns, thin strips of beef, or fried firm tofu.
- Use spaghetti or thick egg noodles, cooked until just tender, if udon is hard to find.
- Replace the oyster sauce with an extra tablespoon of soy sauce plus ½ teaspoon sugar.
- Add mushrooms, capsicum or French beans in place of the carrot or cabbage.
Serve with
"Serve hot with a little extra sesame seeds, pickled ginger or a squeeze of lime. A cup of green tea or a simple cucumber salad goes well alongside."
Storage
Refrigerate in an airtight container for up to 2 days. Cool within 1 hour of cooking.
Reheating
Stir-fry in a hot pan with a splash of water for 3–4 minutes until steaming hot all the way through. Microwave works too: cover and heat for 2 minutes, stirring halfway.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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