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+ servings

Yaki Udon

These yaki udon noodles will make a delicious and simple weeknight meal for the whole family! The recipe is easy to prepare and it's packed with fresh vegetables and Japanese flavors. 25 minutes is all you need for this easy stir-fry! 
Course Entrées, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 293kcal
Author Sina


For the noodles:

  • 1 shallot, finely chopped
  • 14 oz precooked udon noodles
  • 10 oz pak choi
  • 4 oz fresh shiitake mushrooms
  • 2 cups broccoli
  • 1 red bell pepper
  • 7 oz firm tofu
  • 1/3 cup corn starch
  • sesame oil
  • 2 green onions
  • sesame seeds

For the yaki udon sauce:

  • 3 tablespoons Japanese soy sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon mirin
  • cayenne pepper, to taste


  • Prepare the udon noodles according to the instructions on the package. Set aside.
  • Wash the vegetables and cut the red bell pepper, the shiitake mushrooms, and the pak choi into thin strips. Divide the broccoli into small florets. 
  • Cut the tofu into cubes. In a small bowl add two teaspoons of soy sauce and 1/3 cup of corn starch. Make sure all of the tofu cubes are covered. 
  • Heat some sesame oil in a large pan and pan-fry the tofu cubes for about 5 minutes on high heat or until they're golden and crispy. Set aside. 
  • In the same pan, heat some more sesame oil and sauté the shallots for about 3 minutes or until they're translucent. Then add the red bell pepper, the shiitake mushrooms, the broccoli, and the pak choi. Cook for about 8 minutes until the vegetables are tender. 
  • Then add the cooked udon noodles. 
  • Make the sauce. In a small bowl, combine the soy sauce, the Worcestershire sauce, the brown sugar, the mirin, and the cayenne pepper.
  • Add the sauce to the vegetables and the udon noodles together with the tofu and stir well. Cook for another 2 minutes or until heated through. Sprinkle some sesame seeds and chopped green onions on top. Serve immediately.


  • Make sure to use firm tofu for this recipe. You want the tofu cubes to be really crispy. This does not work with silken tofu or very soft tofu.
  • I like to buy pak choi, mirin, and udon noodles at our local Asian market. It's the best place to buy Asian products. You will have a larger assortment and you will probably pay less than at your regular supermarket. 
  • I used a package of pre-cooked udon noodles for this recipe, which works best. Packages of pre-cooked udon noodles are very common to find. Sometimes you can also find frozen udon noodles in Asian markets. Just cook them for a couple of minutes in boiling water. 
  • If you use pre-cooked noodles and they stick together, just loosen them under running water. 


Calories: 293kcal | Carbohydrates: 52g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 1405mg | Potassium: 605mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4440IU | Vitamin C: 113.2mg | Calcium: 174mg | Iron: 2.7mg