Yaki Udon

6 servings


40 minutes

total time


2 tablespoons dark soy sauceÂ

2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1 tablespoon granulated sugar

1 pound frozen udon noodlesÂ

Toasted sesame oil, for drizzlingÂ

2 tablespoons vegetable oil

1/2 pound ground pork, or beef, chicken or turkeyÂ

1 small yellow onion, thinly sliced

4 ounces white or cremini mushrooms, thinly sliced (about 1 cup)

1 large carrot, scrubbed or peeled, cut into thin 3-inch-long sticks

1 medium bok choy, sliced into 1/2-inch pieces

3 large garlic cloves, choppedÂ

3 scallions, sliced into 2-inch pieces, plus more for serving

Crushed red pepper, to taste Â

Sesame seeds, furikake or chile oil, for serving (optional)Â


In a medium bowl, combine the dark soy sauce, low-sodium soy sauce, oyster sauce, mirin, rice vinegar and sugar. Taste a little and balance salty, acidic and sweet flavors, if needed.Â

Bring a medium pot of water to boil over medium-high. Add the frozen noodles and cook, gently nudging them apart, until they separate and are pleasantly chewy, about 2 minutes. Drain, quickly rinse with cold water to stop the cooking, transfer to a medium bowl and drizzle with a little sesame oil (about 1 teaspoon) so they don’t stick to each other.Â

In a wok or a large pan, heat 1 tablespoon of oil over medium-high. Add the pork and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Using a slotted spoon, transfer the meat to a small bowl.

Pour the remaining 1 tablespoon of oil into the wok. Add the onion and mushrooms, and stir-fry, tossing frequently, until fragrant and the vegetables take on a little color, 2 to 3 minutes. Add the carrot, bok choy and garlic; constantly stir until the vegetables cook but still have a crunch, about 3 minutes. Stir in the scallions and cooked pork; stir-fry for 1 minute. Add the noodles and sauce, tossing until the noodles are coated and glossy. Taste and adjust any seasonings, if needed.

Transfer yaki udon to bowls, and top each serving with chopped scallion and crushed red pepper, to taste. Serve with sesame seeds, furikake and chile oil, if you like.Â

6 servings


40 minutes

total time
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