This recipe for Beef Yaki Udon is a quick and flavorful Japanese stir-fried noodle dish. It features marinated beef, tender-crisp vegetables and a savory sauce that clings to chewy udon noodles. This easy one-pan meal is great for weeknights!
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What is yaki udon?
Yaki Udon is a Japanese stir-fried noodle dish made with thick wheat udon noodles, a variety of vegetables, and protein.
Unlike yaki soba, which uses thinner wheat [soba] noodles, yakiudon offers a heartier, chewier bite that soaks up the rich, savory flavors of the sauce.
What's the difference between udon and rice noodles?
Udon noodles are made of wheat (not gluten-free), and is white in color.
Rice noodles are also white in color, but are primarily made with rice flour and are typically gluten-free.
Why you'll love this recipe
Quick & easy: it's a one-pot meal ready in 30 minutes!
Balanced flavors: this yaki udon recipe is a delicious combination of chewy, savory and hint of sweet from the tender-crisp vegetables.
Great for meal prep: the noodles reheat beautifully for a next-day lunch.
Adaptable: swap the beef for chicken, shrimp, or tofu!
If you prefer an udon noodle with soup, try my Niku Tama Udon, and if you want a meat-free version, try Soy Mushroom Udon.
Ingredients you'll need
Sauce:
- soy sauce: regular soy sauce; you can also add in dark soy sauce if you prefer a darker color on the udon noodles
- oyster sauce: is a sauce made from dried oysters; adds a deeper umami flavor
- mirin: Japanese rice wine; or you can sub in sake or dry sherry
- water
- granulated sugar: or honey
- toasted sesame oil: adds aroma and flavor
- white pepper: or black pepper
Main:
- ribeye beef: thinly sliced or sirloin
- cornstarch: for velveting the beef, making it tender
- soy sauce
- sesame oil
- udon noodles: you can use fresh or frozen udon -- if frozen, defrost or soak in lukewarm water so that it is soft and pliable
- neutral vegetable oil
- carrot: julienned
- bok choy: shredded; or thinly sliced cabbage
- green onions: cut into 2" long pieces
Garnish:
Where to find?
Udon noodles are available in fresh, frozen, or dried form. If using dried udon, you will need to par-cook until tender.
You can find these ingredients at your local Asian grocery store or large supermarket.
How to cook yaki udon
Make the sauce:
In a small bowl, combine soy sauce, oyster sauce, mirin, water, sugar, sesame oil and white pepper. Mix well and set aside.
Marinate the beef:
In a bowl, combine the sliced beef with cornstarch, soy sauce and sesame oil. Let sit for 5-10 minutes.
Stir-fry:
Heat 1 tablespoon oil in a wok over medium-high heat. Add beef and sear for 1-2 minutes until browned.
Add in carrots, bok choy and green onion. Sauté for 2-3 minutes until softened.
Add the softened udon noodles, toss to combine and pour in the sauce over the noodles.
With a pair of tongs, toss everything together for about 2 minutes until well coated. If the noodles stick, add 1 tablespoon water to loosen.
Remove from heat.
Garnish with chopped green onions, sesame seeds, and a drizzle of sesame oil. Serve hot.
How to serve
Serve the beef yaki udon on its own for a complete meal, or pair it with a side of miso soup, creamy spinach salad (goma-ae), and a seaweed salad or cucumber salad.
Or pair the beef udon noodles with spicy tuna sushi rolls, shrimp tempura rolls, or aburi oshi sushi.
Garnish with toasted sesame seeds, green onions, a sprinkle of shichimi togarashi or chili oil for extra heat.
How to store & reheat
Store any leftover yaki udon noodles in an airtight container in the fridge for up to 3 days.
To reheat: add a splash of water, cover with a lid and reheat in the microwave for 60-90 seconds, or until steaming hot.
Variations & optional additions
Try another protein: use chicken, pork, tofu or shrimp.
Add more veggies: add in sliced white or red onion, bell pepper, cabbage, or garlic for extra flavor.
Jazz it up: garnish with bonito flakes, nori seaweed, or furikake seasoning.
Expert tips
Use fresh or frozen udon noodles: they have the best chewy texture. If using frozen udon, be sure to defrost in lukewarm water to soften and become pliable.
High heat is key: a hot wok ensures the beef gets a nice sear and prevents the noodles from getting soggy and overcooked.
Marinate the beef: marinating the meat with soy sauce and cornstarch helps keep it juicy and super tender.
Other delicious noodle recipes you may like
Did you make this recipe?
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Beef Yaki Udon (Japanese Stir-Fried Udon)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Sauce:
- 2 tablespoon soy sauce
- 1 ½ tablespoon oyster sauce
- 1 tablespoon mirin (Japanese rice wine)
- 2 tablespoon water
- ½ teaspoon granulated sugar
- ½ teaspoon toasted sesame oil
- ¼ teaspoon white pepper or black pepper
Beef:
- 300 g ribeye beef thinly sliced, or sirloin
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Main:
- 1 tablespoon vegetable oil
- 1 small carrot julienned
- ½ cup bok choy shredded, or cabbage
- 2 green onions cut into 2" long pieces
- 3 packs (300g) fresh or frozen udon noodles [if using frozen, soak the noodles in lukewarm water until softened and pliable, then drain]
Garnish:
- additional green onions chopped
- 1 teaspoon toasted sesame seeds
Instructions
Make the sauce:
- In a small bowl, combine soy sauce, oyster sauce, mirin, water, sugar, sesame oil and white pepper. Mix well and set aside.
Marinate the beef:
- In a bowl, combine the sliced beef with cornstarch, soy sauce and sesame oil. Let sit for 5-10 minutes.
Stir-fry:
- Heat 1 tablespoon oil in a wok over medium-high heat. Add beef and sear for 1-2 minutes until browned.
- Add in carrots, bok choy and green onion. Sauté for 2-3 minutes until softened.
- Add the softened udon noodles, toss to combine and pour in the sauce over the noodles.
- With a pair of tongs, toss everything together for about 2 minutes until well coated. If the noodles stick, add 1 tablespoon water to loosen.
- Remove from heat.
- Garnish with chopped green onions, sesame seeds, and a drizzle of sesame oil. Serve hot.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi
This is the perfect way to serve up my favorite udon noodles. I absolutely adore your homemade sauce, and your creative swap ideas also make this such a versatile recipe!
Michelle
Thank you Heidi! It really is so versatile, as long as you've got the sauce and noodles on hand! The boys love adding shrimp to the mix 🙂
Ben | Havocinthekitchen
I like thick types of noodles, so this hearty bowl is calling my name. It does look outrageously delicious, Michelle!
Michelle
Thick noodles are our favorite too! Thanks Ben!
Raymund | angsarap.net
This Beef Yaki Udon recipe is the perfect weeknight meal, quick, delicious, and packed with flavor!
Michelle
It really is such a fantastic and flavorful meal to whip up anytime, thanks Raymund!
David @ Spiced
Oh I love udon noodles and I love beef! I've never made this one at home, but it seems pretty straightforward. This would make a great dinner tonight!
Michelle
Yes! It's pretty straightforward and easy -- one of my kids' favorite weeknight meals! Hope you give it a try, David!
Healthy World Cuisine
Now this is our idea of comfort food. We always have a package or 2 of frozen udon noodles in the freezer because it cooks so fast and love slurping these noodles.
Michelle
Thanks Bobbi -- agreed, my kids absolutely love udon noodles so we've always got frozen on hand for whenever they have a mad craving! 🙂