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Udon Noodles (Yaki Udon)


Yaki Udon Recipe

Serves 2


2 tablespoons oil
1/2 small onion, thinly sliced
4 oz pork, cut into small pieces
5 peeled and deveined shrimp
2 oz cabbage, shredded
1/2 carrot, peeled and cut into matchstick strips
12 oz udon
1 stalk scallion, cut into 2-inch lengths


2 tablespoons Mizkan (Bonito Flavor) Soup Base
1 teaspoon Mizkan Mirin
1 teaspoon Worcestershire sauce


Combine all the ingredients in the Seasonings in a small bowl. Set aside.
Boil the udon noodles per the packet instructions. Make sure not to overcook the udon. Rinse the udon noodles with cold running water, making sure that there is no excess starch clinging to the noodles. Drain and set aside.
Heat up a wok or skillet with the oil. Add the onion and sauté briefly, follow by the pork and shrimp.
Add the cabbage, carrot, and stir a few times before adding the udon noodles.
Add the Seasonings into the wok or skillet, stir continuously to combine well with all the ingredients.
Add the scallions, stir a few more times, and transfer the yaki udon into a serving bowl.
Top the yaki udon with some shaved bonito flakes, beni-shoga, and serve immediately.

Cook’s Note:

If you prefer ramen, you can use the same recipe and the Seasoning to make yakisoba for an equally delicious result.

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36 COMMENTS... read them below or add one

  1. NYMY

    I have to make this tonight. Just need to get the mirin sauce. Let’s hope the store on my way home has the Mizkan brand.

  2. david

    where do you find the bonito flakes? are they also available in mizkan brand? and what kind of udon brand do you recommend? i never see these ingredients at vons ethnic food section.

    • You can find the bonito flakes at Japanese or Asian markets. No, Mizkan makes Japanese condiments such as ponzu, rice vinegar, soup base, etc. They don’t make bonito flakes. For udon, I don’t have any particular brand that I like. You can just get the frozen udon or those udon packed in a plastic packet, but not those with a seasoning pouch.

  3. I’ll be trying this when I get home tonight…but minus the pork and shrimp. Any suggestions for vegetarian substitute ingredients?

    • Hi Stacy, wow, you’re so fast! I just posted this recipe 8 hours ago. I am so happy that you love this yaki-udon recipe, and that your 2-year loved it, too. Thanks so much for trying the recipe! :)

  4. Cookie C. Choo Choo

    Yummy yum yum!! :) I’d love to try this recipe!

    P.S.: I am one of your lucky fans staying in Singapore, and I just got your cookbook last Sunday. I love it!!!! Especially the tips on how to cook great chinese food, and of course, the beautiful photographs.

    • Hi Cookie, thanks so much for picking up my cookbook. I really appreciate your support. I am so happy that you like the book. Thanks. XOXO. Oh yes, this udon recipe is great. :)

  5. okky

    Love noodles!! I am always torn at a Japanese restaurant between ramen or udon. Since I cannot make ramen at home, this udon recipe will be great for home cooked meals. Thank you for the Mizkan recommendations, too. They are the best additions to my kitchen.

  6. sophia

    Bee, thanks for sharing. I’ll be spending this July 4th weekend in San Francisco. Do you know if I can still get all the ingredients in Japan town? Since I cannot get anything here in Marin County, I want to make sure I get all my shopping done while I am in the city.

    Thanks for any information.

    • Hi Sophia – yes, I am very sure that you will be able to get the ingredients in a Japanese food store there. Oh yes, I used to live in Marin county and it’s very hard to find Asian ingredients there, but what a lovely place you live in. :)

  7. Nothing better than a bowl of hot soup with udon on a Japanese winter day. I used to go fishing in the mountains outside of Tokyo with the Japan Fly Fishers (JFF) group and they would take me to these tiny towns with just one shop selling traditional udon. Beats hot chocolate any winter day…

  8. Gie Macapagal via Facebook

    this really sounds funny in English but it’s the opposite when u taste it….loved it…

  9. joseph

    This noodles was a big hit this past weekend with my family. I didn’t plan on it until I passed by the korean market. Went in and was so happpy to find Mizkan products. It was lots of work when it comes to making 1 bowl at a time for each family member but they all loved it once served. Thanks for sharing!!

  10. C.K.

    Hi Rasa,
    I just came across your site just browsing….Really nice site n pictures. Really excited in trying a few recipes i have been searching for. I was wondering, either i couldn’t find it or it’s not up was, recipe for Chinese Broccoli, just had it for dinner , yum……….
    Thank you,
    Keep up the great work :)

  11. rodney

    I tried this recipe it was really good but my udon turned out brown instead of white i used dry udon instead of instant, and my noodles were skinny. I will try again with instant.

  12. Hello. I can only find bonito flavored seasoning in dry form. Can i make it with the powder?
    Then you can dilute it in 3 ways for miso, chige, or hot noodle wich one to use? Thank you.

  13. Julie

    We made this a few weeks ago and it was an instant favorite. My husband said it was in his to top ten. I didn’t even know he had a top ten! Anyway we had company over twice in the last three days and we made this dish both times and everyone enjoyed it greatly. A shortcut that we have employed is to use a bag of shredded cabbage with cabbage strips (coleslaw mix) and we throw in some frozen snow peas to add vegetables. A keeper! Thank you so much!

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