japanese pan noodles recipe

Written ByJenny Smyth Posted on
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The Best japanese pan noodles recipe

I am so excited to share this Japanese pan noodles recipe with you. It is one of those meals that just works for everything. My family loves it because it is hearty and flavorful without being too complicated. I love that I can make it on a busy weeknight and still feel like I put a lot of effort into dinner.

The kids always ask for seconds, and my husband says it reminds him of the noodles we had on our trip to Japan a few years ago. This recipe is inspired by the yaki udon style of cooking, which is a popular street food in Japan. The noodles are pan fried until they get a nice char and chewiness, then tossed in a savory sauce. The key technique here is getting the pan hot enough to create that slight crispiness on the noodles without burning them.

It is a simple method that makes a big difference in texture. The sauce is a mix of soy sauce, mirin, and a little bit of sugar for balance. You can add any vegetables or protein you have on hand. I often use chicken or shrimp, but it is also great with just veggies.

The noodles soak up all the flavors and become incredibly satisfying. It is a complete meal in one pan, which means less cleanup for me. Health wise, this dish is actually pretty good. You can control the sodium by using low sodium soy sauce, and you can load it up with vegetables like cabbage, carrots, and bell peppers.

The noodles provide energy, and the protein keeps you full. It is a balanced meal that feels indulgent but is actually quite wholesome. I always feel good serving this to my family because I know they are getting a nutritious dinner that they actually enjoy eating.

Japanese Pan Noodles (Yaki Udon)

4.8 from 900 votes

These Japanese pan noodles are a quick and delicious weeknight dinner. The udon noodles are pan fried until slightly crispy, then tossed in a savory soy based sauce with vegetables and your choice of protein.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles

14 oz udon noodles (fresh or frozen, thawed)
2 tablespoons vegetable oil

For the Sauce

3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sake or dry white wine
1 teaspoon sugar
1 teaspoon sesame oil

For the Stir Fry

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 cup shredded cabbage
1 carrot, julienned
1 bell pepper, thinly sliced
8 oz cooked chicken or shrimp (optional)
2 green onions, sliced for garnish

👨‍🍳Directions

1Cook the udon noodles according to package directions until just tender, about 2 to 3 minutes.
2Drain well and rinse under cold water to stop cooking.
3Toss with 2 tablespoons vegetable oil to prevent sticking and set aside.
4In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and sesame oil until the sugar dissolves.
5Set the sauce aside.
6Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat until shimmering.
7Add the onion and garlic and stir fry for 1 minute until fragrant.
8Add the cabbage, carrot, and bell pepper and cook for 2 to 3 minutes until the vegetables are tender but still crisp.
9Push the vegetables to the side of the pan.
10Add the cooked noodles in an even layer and let them cook undisturbed for 2 minutes until they get a slight char on the bottom.
11Toss the noodles with the vegetables and add the cooked chicken or shrimp if using.
12Pour the sauce over the noodles and vegetables and toss everything together for 1 to 2 minutes until the sauce is evenly distributed and heated through.
13The noodles should be glossy and slightly caramelized.
14Remove from heat and garnish with sliced green onions.
Serve immediately.

🔧Equipment

Large nonstick skillet or wok
Mixing bowl
Spatula
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 700mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For a vegetarian version, skip the meat and add extra vegetables like mushrooms or snap peas. You can also use gluten free soy sauce and noodles to make this dish gluten free. To make it spicier, add a teaspoon of chili oil or sriracha to the sauce.

Watch Video Of How Japanese Pan Noodles (Yaki Udon) Works

To store leftover Japanese pan noodles, let them cool completely and then transfer to an airtight container. They will keep in the refrigerator for up to three days. For reheating, I recommend using a hot skillet with a little oil or water to bring back some of that pan fried texture.

Avoid the microwave if you can because it makes the noodles mushy. This recipe is perfect for family gatherings because it is easy to double and everyone loves the savory flavors. You can serve it as a main dish with a simple side salad or miso soup.

It also works well as a side dish for grilled meats or fish. I always keep the ingredients on hand because it is one of those meals that never fails to please. Whether it is a busy weeknight or a casual get together, these Japanese pan noodles are always a good idea.

❓ Frequently Asked Questions About Japanese Pan Noodles (Yaki Udon)

1. Can I use dried udon noodles instead of fresh or frozen?

Yes, you can use dried udon noodles. Cook them according to package directions, but be careful not to overcook them. They should be al dente because they will cook more in the pan. Drain and rinse them well before using.

2. What other proteins can I use in this recipe?

You can use any protein you like. Sliced beef, pork, tofu, or even leftover rotisserie chicken work great. If using raw meat, cook it first in the pan before adding the vegetables, then set it aside and add it back at the end.

3. Can I make this dish ahead of time?

This dish is best served fresh because the noodles can become soft when reheated. However, you can prep the vegetables and sauce ahead of time. Store them in the refrigerator and cook the noodles and stir fry just before serving.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or soy sauce to a hot pan and stir fry the noodles until heated through. This helps restore some of the texture.

5. Can I make this recipe gluten free?

Yes, you can make it gluten free by using gluten free udon noodles or rice noodles. Use tamari or a gluten free soy sauce instead of regular soy sauce. Check that your mirin is also gluten free, as some brands contain wheat.

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