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Side view of a plate of udon stir fry with chopsticks

Yaki udon (udon stir fry)

Authentic pork belly yaki udon that is budget-friendly, packed with flavour and done in under 25 minutes! Use frozen udon for best results! Makes 2 very generous servings or 3 moderate servings.
5 from 2 votes
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Course: Dinner, lunch
Cuisine: Japanese
Keyword: udon stir fry, yaki udon
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 2 -3 people
Calories: 740kcal
Author: Genevieve


  • 2 servings udon 500g/18oz frozen or fresh (note 1)
  • 150 g /5 oz pork belly slices or any protein, eg. chicken, tofu, beef
  • 3 cups cabbage finely sliced
  • 1 carrot halved lengthways then finely sliced
  • 6 shiitake mushrooms sliced, fresh or dried (note 2)
  • 1 brown onion finely sliced
  • 2 green onions cut to 2inch/5cm long, white and green parts separated
  • 2 cloves garlic minced
  • 2 tablespoon oil


  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce (note 3)
  • 1 tablespoon mirin substitute: rice wine, dry sherry (note 4)
  • black pepper

To serve (optional but recommended)

  • bonito flakes (katsuobushi) (note 5)
  • Japanese pickled ginger (gari) (note 5)


  • Prepare udon according to packet instructions.
  • Add 1tablespoon of oil in a large frying pan or wok on high heat. Add shiitake mushrooms and cook until lightly golden, about 1 minute.
  • Add onions, white parts of green onions, garlic and carrots. Stir fry for 1 minute then add cabbage, cook on medium-high heat for 3 to 4 minute or until vegetables soften.
  • Push vegetables to the rims of the pan, clearing space in the middle of the pan. Add remaining 1 tablespoon of oil then pork belly. Stir fry the pork belly (without mixing vegetables in) on high heat for about 1 minute then add seasoning. Mix everything through.
  • Add udon and toss through with 2 spatulas (or chopsticks), one in each hand to help with even distribution of seasoning and vegetables. About 2 to 3 minutes.
  • Serve immediately with bonito flakes and Japanese pickled ginger.


Note 1. Best use frozen udon instead of those found in the isles of supermarkets (ie, vacuum sealed fresh ones). Frozen udon has a much better texture with a bit of a bite. They are also longer and stay intact when stir-frying. The vaccum packed udon tend to fall apart super easily. You can find frozen udon at most Asian grocers. 
Note 2. Dried vs fresh shiitake mushrooms. Both are great, fresh shiitake mushrooms save time as if using dried, extra 15 to 20 minutes of soaking time in hot water is required. However, high quality dried shiitake mushrooms are much stronger in flavour and is highly recommended. 
Note 3. Dark soy sauce is richer and stronger in flavour and colour than normal soy sauces. They also have lower salt content which is fantastic to use for an extra oomph of umami (savoury) flavour with less salt.
Note 4. Mirin is a widely used Japanese cooking wine that is a little sweet with a slight tang and lower alcohol content (than sake). Substitute: sake, shaoxing wine or dry sherry.
Note 5. Bonito flakes (katsuobushi) are dried flakes of fermented, smoked then dried ultra-thin flakes of skipjack tuna. They're super light but are massive on the smoked umami flavour and so thin that you'll see them 'dance' when added onto the hot noodles. 
Pickled ginger (gari) like those served at sushi restaurants, their main use is to freshen and cleanse your palate (taste buds).
Leftovers/freezing can be stored for 3 to 4 days in the fridge in an air-tight container and up to 6 months in the freezer. But best not keep for that long in the freezer as they can get freezer burns.
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Calories: 740kcal | Carbohydrates: 80.4g | Protein: 31.5g | Fat: 31.3g | Saturated Fat: 10.8g | Potassium: 593mg | Fiber: 6.3g | Sugar: 11.7g | Iron: 1mg