Yaki Udon: A Simple, Satisfying Supper

There’s something incredibly comforting about a bowl of noodles. In our house, when we’re tired, a little frazzled, and in need of a meal that feels like a warm hug, we often turn to this simple Yaki Udon. It’s not a fancy or complicated dish, but it’s packed with flavor and comes together in the time it takes to boil water. It’s the kind of recipe that feels like a secret handshake—a little trick passed along to make a weeknight feel special.

What You'll Need

This is more of a guideline than a strict rulebook. The beauty is in its flexibility. Use what you have!

• 1 pack of udon noodles (fresh, frozen, or dried all work)
• 1 tbsp sesame oil (plus a little more for finishing)
• ½ an onion, thinly sliced
• A large handful of cabbage, shredded
• A handful of mushrooms, sliced
• 3-4 spring onions, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin (or a pinch of sugar)
• 1 tsp oyster sauce (optional, but adds great depth)

Cooking the Noodles Just Right

The only real trick here is with the udon itself. They’re wonderfully thick and chewy, which means they need a little extra care to cook through perfectly without getting mushy.

• Bring a large saucepan of water to a boil.
• Add about 250ml of cold water straight from the tap—this sudden temperature drop helps the noodles cook a bit slower, so the center catches up without the outside turning to glue.
• Add your udon noodles. If they’re fresh or frozen, they’ll only need about 2 minutes. Dried will take a bit longer, around 5-6. You’re aiming for al dente—still with a pleasant chew.
• Drain them and let them sit in the colander for a minute.

Bringing It All Together

Now for the fun part—the sizzle and the stir.

• Heat the sesame oil in a large pan or wok over a medium-high heat.
• Add the onion and cabbage and sauté for about 5 minutes, until they’ve softened and sweetened a little.
• Toss in the mushrooms and most of your spring onions (save some for garnish!), and give it all another minute.
• Pour in the drained noodles. If they’re cold from the fridge, let them heat through for a minute before the next step.
• Add your sauce ingredients: the soy, mirin, and oyster sauce. Keep everything moving in the pan, stir-frying until the sauce clings to the noodles and everything is piping hot and wonderfully sticky.

Published at: September 19, 2025