Yaki Udon

Name: Yaki Udon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 250 g Udon Noodles; 2 tbs Sesame Seed Oil; 1 sliced Onion; 0.25 Cabbage; 10 Shiitake Mushrooms; 4 Spring Onions; 4 tbsp Mirin; 2 tbs Soy Sauce; 1 tblsp Caster Sugar; 1 tblsp Worcestershire Sauce

A classic Japanese vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

199

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Japanese Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/yaki-udon

Ingredients

250 gUdon Noodles
2 tbsSesame Seed Oil
1 slicedOnion
0.25Cabbage
10Shiitake Mushrooms
4Spring Onions
4 tbspMirin
2 tbsSoy Sauce
1 tblspCaster Sugar
1 tblspWorcestershire Sauce

Instructions

01
Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
02
Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.