Name: Easiest Yaki Udon (Udon Noodle Stir Fry)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 pack Udon noodles (fresh or frozen); 150g thinly sliced pork; 3 bok choy, chopped into bite-sized pieces; 100g mushrooms, sliced (shiitake or button mushrooms work great); 1 tsp dark soy sauce; 1 tsp light soy sauce; 1 tsp chicken powder; 1 tsp YumYum seasoning, or MSG, you can buy YumYum here; 2 tbsp mirin; 1 tbsp meat velvet (for extra tenderness), you buy Meat Velvet here, or leave it out; 2 tbsp vegetable oil (or any neutral oil); 2 cloves garlic, minced (optional for extra flavor); Green onions and sesame seeds for garnish

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This Pork Yaki Udon recipe features thick udon noodles stir-fried with tender pork, cabbage, and carrots in a savory soy-based sauce. Ready in minutes, it’s the perfect Japanese comfort food for busy weeknights.

Table of Contents

Pork Yaki Udon: A Stir-Fried Dream

If there’s one thing I can never resist, it’s a plate of saucy, chewy noodles fresh out of the wok. And when it comes to comfort food that hits all the right notes—savory, sweet, and packed with umami—Pork Yaki Udon is where it’s at. Imagine thick, slippery udon noodles stir-fried with tender slices of pork, cabbage, carrots, and onions, all coated in a glossy soy-based sauce. It’s the kind of dish that makes you want to grab a pair of chopsticks and dive in, no questions asked.

The best part? You don’t need any fancy ingredients or a Michelin-star kitchen setup. If you’ve got a wok, some udon noodles, and a craving for something delicious, you’re already halfway there. Let’s get into it!

stir fried udon noodles in soy based sauce

What Makes Pork Yaki Udon So Good?

The magic of Yaki Udon lies in its simplicity. It’s a Japanese stir-fried noodle dish that’s both comforting and packed with flavor. Unlike its cousin, Yakisoba, which uses thinner wheat noodles, Yaki Udon stars those thick, chewy noodles that soak up sauce like a sponge.

This dish is all about balance—sweet, salty, and just a hint of heat. The pork adds richness, while cabbage and carrots bring a bit of crunch. Toss everything in a savory sauce made with soy, oyster sauce, and a touch of sugar, and you’ve got yourself a winner.

Tips for the Best Pork Yaki Udon

Use Fresh Udon: If you can, grab the fresh udon noodles or frozen udon noodles—they have a superior chew and soak up the sauce beautifully.
High Heat is Key: Keep that wok screaming hot to get a bit of char on the noodles and veggies.
Balance the Sauce: Adjust the sweetness and saltiness to your liking by tweaking the soy sauce and sugar.

Ingredients Needed

Udon Noodles: Thick, bouncy, and basically made to soak up sauce. Udon noodles are the star of the show here, giving you that perfect chewy texture with every bite.
Pork: Thinly sliced pork adds a juicy and rich flavor that’s hard to beat. The trick is marinating it with meat velvet to keep it tender and juicy, even when you’re blasting the heat in the wok.
Bok Choy: Fresh, crunchy, and slightly bitter, bok choy balances out the richness of the pork. Plus, its high water content helps soak up all that delicious sauce left in the wok.
Mushrooms: These guys bring an earthy depth and soak up the sauce like a sponge. They’re also a nice textural contrast to the noodles and bok choy.
Dark Soy Sauce: Think of this as the boss of the sauce game. It’s thicker and sweeter than regular soy sauce, adding a deep color and a hint of caramel to the noodles.
Light Soy Sauce: This one’s all about balance. It brings the saltiness without overpowering the dish, making sure everything tastes just right.
Chicken Powder: The secret umami bomb. A little bit of chicken powder adds a broth-like depth that ties all the flavors together.
YumYum Seasoning: The name says it all. This seasoning adds a touch of sweetness and complexity that makes the sauce shine. It’s like that extra ingredient you can’t quite put your finger on but can’t get enough of.
Mirin: A splash of mirin balances out the salty soy sauces with a bit of sweetness and acidity. It also helps the sauce cling to the noodles, so every bite is saucy and delicious.
Meat Velvet: Ever wonder how restaurant stir-fries have meat that’s melt-in-your-mouth tender? That’s meat velvet. It’s a marinade technique that coats the pork in cornstarch and oil to keep it soft and juicy.
Garlic: Optional but highly recommended. It adds a punchy aroma that makes everything taste more savory and balanced.
Green Onions and Sesame Seeds: These are the finishing touches that add a bit of crunch and freshness. Plus, they make the dish look pretty irresistible.

How to Cook Stir Fry Udon

In a bowl, mix the thinly sliced pork with 1 tbsp meat velvet and let it marinate for 5-10 minutes to make the pork super tender and juicy.
Bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

Heat 1 tbsp of oil in a wok over high heat. Add the marinated pork and stir-fry until browned and just cooked through, about 3-4 minutes. Remove the pork and set aside.
In the same wok, add the remaining 1 tbsp of oil. Toss in the minced garlic (if using) and sauté until fragrant. Add the mushrooms and stir-fry for 2 minutes until slightly softened. Then, add the bok choy and stir-fry for another 2 minutes.
Return the pork to the wok. Add the dark soy sauce, light soy sauce, chicken powder, YumYum seasoning, and mirin. Stir to coat everything evenly in the sauce.
Add the cooked udon noodles to the wok. Toss everything together for 2-3 minutes until the noodles absorb the sauce and become glossy.

Transfer to a plate, sprinkle with green onions and sesame seeds if you like, and serve hot. Enjoy!

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