Yaki Udon

Yaki Udon

This quick, Japanese-y dish is a favorite in our house, and also serves as an excellent fridge-clearing dish. Make it even quicker by cheating a little and use a premade sauce. We won't judge.

Developed by:


  • 1 package (210g) fresh udon noodles
  • 1/2 onion, sliced
  • 1/2 small bell pepper, sliced into strips
  • 3 cloves garlic, sliced
  • 2 strips bacon, sliced
  • 8 medium shrimp, diced
  • 1 teaspoon vegetable oil
  • hanakatsuo (thin katsuobushi shavings, aka bonito flakes)

Sauce Mixture

  • 1 tablespoon soy sauce
  • 1/4 teaspoon Tabasco Sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon ketchup
  • 1 teaspoon rice vinegar
  • 2 teaspoons mirin
  • 2 teaspoons light brown sugar
  • 1/4 teaspoon fresh ground black pepper
  • powdered ginger to taste


    Cook and drain noodles
  1. In a small pot, boil udon noodles per directions on package. Drain and set aside.
  2. Stir-fry garlic and onions
  3. In a large wok, heat oil, then brown garlic and onions for about 2 minutes over medium heat.
  4. Add bell peppers
  5. Add bell peppers, then stir for 2 minutes.
  6. Add bacon
  7. Once the bell peppers are cooked, add bacon and stir for about 2 more minutes.
  8. Add shrimp
  9. Add shrimp and cook until they turn pink.
  10. Stir in noodles and sauce
  11. Add noodles, sauce mixture and sliced leek and stir until the sauce is well distributed.
  12. Top with hanakatsuo
  13. Top with hanakatsuo and serve immediately.

Notes & Tips

  • You can use pre-made yakisoba sauce instead of the sauce mixture.
  • I soak frozen shrimp in water for 3-5 minutes before using.
  • Vegetables and meat ingredients are not so strict here. You can use whatever you have in your fridge.
  • Hanakatsuo topping is optional, but improves the presentation by about 200%. :)
site comments powered by Disqus