Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe
If you’re craving a quick, comforting noodle dish that’s packed with flavor and super satisfying, I can’t recommend this Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe enough. It’s one of those meals I keep coming back to when I want something hearty but also fresh and vibrant. The chewy udon noodles soak up the savory sauce beautifully, while the mix of veggies and ground meat adds that perfect balance of textures and tastes.
What I love most about this Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe is how flexible it is. Whether you have leftover veggies in the fridge or prefer a different kind of ground meat, you can easily customize it. Plus, it comes together in about 30 minutes, making it my go-to weeknight dinner when I want something homemade but quick to whip up.
Ingredients You’ll Need
The harmony between chewy udon noodles, fresh stir-fry vegetables, tender ground meat, and a rich, umami-packed sauce is what makes this dish sing. When shopping, look for fresh produce and good quality packaged udon noodles to get the best results.
- Udon noodles: Vacuum-packed fresh udon noodles work best—avoid dried to keep the chewy texture.
- Stir fry vegetables: Mushrooms, bok choy, and onions are my favorites, but feel free to toss in whatever you have like bell peppers or snap peas.
- Scallions: These give a nice fresh bite and a hint of mild onion flavor.
- Ground meat: Beef, chicken, turkey, pork, or even shrimp work wonderfully depending on your preference.
- Avocado oil: I prefer this for its high smoke point and neutral flavor, perfect for stir-frying.
- Dark soy sauce: Adds a deep umami note and rich color; look for naturally brewed if possible.
- Oyster sauce: Key for that subtle sweetness and savory depth, but you can use mushroom sauce for a vegetarian twist.
- Mirin: A sweet Japanese rice wine that balances out the salty elements.
- Brown sugar: Just a touch to round out the flavors nicely.
- Rice wine vinegar: Adds brightness and a slight tang to cut through the richness.
Variations
I love how easy this Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe is to customize. Whether I want to lighten it up or boost the protein, switching out ingredients lets me keep it interesting without fuss.
- Vegetarian version: Swap ground meat for firm tofu or tempeh and use mushroom oyster sauce. I’ve tried this often and even my meat-loving friends didn’t miss the meat!
- Spicy twist: Add a teaspoon of chili garlic sauce or sprinkle red pepper flakes. It wakes up the flavors, perfect for when you want some heat.
- Seasonal vegetables: I like switching in asparagus in spring or bell peppers in summer—whatever’s fresh and vibrant at the market.
- Seafood option: Ground shrimp or chopped scallops add a delicate sweetness, which pairs so well with the rich sauce.
How to Make Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe
Step 1: Prep Your Ingredients
First, get everything chopped and ready because stir-frying moves quickly. Slice your vegetables into bite-sized pieces and cut the scallions into 2-inch lengths for easy tossing. If your udon noodles are packed in liquid, give them a quick rinse under warm water to separate and loosen them up—this makes stir-frying way easier and prevents clumps.
Step 2: Mix the Yaki Udon Noodle Sauce
Whisk together the dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar in a small bowl. You want the sugar to dissolve fully so the flavors blend smoothly during cooking. This sauce is the heart of the dish, so tasting it before adding to the noodles can help you adjust for sweetness or saltiness to your liking.
Step 3: Cook the Ground Meat First
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground meat and break it apart with your spatula as it cooks. You’re aiming for nicely browned bits without crowding the pan—for a better sear, cook in batches if needed. This step creates flavorful bits that add extra depth to your stir fry.
Step 4: Stir Fry Vegetables
Once the meat is cooked and set aside, add your vegetables to the pan. Stir-fry for 3 to 5 minutes until they’re tender but still have a slight crunch—I like that fresh texture contrast. Keep the veggies moving in the pan so they don’t steam and become mushy.
Step 5: Combine and Toss Everything
Return the cooked ground meat to the pan with the veggies, then add the udon noodles. Pour the sauce over everything, then toss and stir-fry for another 2–3 minutes, letting the noodles soak up the sauce and the flavors marry. If the noodles start sticking, splash a little water or broth to loosen them up.
How to Serve Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe
Garnishes
For me, garnishes are what take this Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe to the next level. I usually top mine with toasted sesame seeds—they add a wonderful crunch and nuttiness. A sprinkle of sliced scallions or some finely chopped fresh cilantro brightens the dish and adds freshness, which is such a lovely contrast.
Side Dishes
I often pair this with a simple cucumber salad for a cool, crisp side. Or, sometimes I whip up some easy miso soup for a full Japanese-inspired meal that feels both cozy and complete. These sides balance the rich noodles, making every bite feel special.
Creative Ways to Present
For a dinner party, I’ve served this Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe in individual bowls garnished with edible flowers and a drizzle of chili oil. It looks stunning and everyone loves the personal touch. You can also pack it into lettuce cups for a fresh, handheld twist—perfect for summer gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually last up to 3 days. Just make sure to cool your noodles before sealing the container to avoid sogginess. When I reheat, it’s best to add a little water to loosen things up and keep that perfect texture.
Freezing
Freezing this recipe is possible, but I find the texture of noodles changes a bit after thawing. If you plan to freeze, I separate the meat and sauce from the noodles and veggies, freeze in portions, and reheat gently. This way, the noodles don’t get overly mushy, and you can refresh the dish by tossing it all together once heated.
Reheating
When reheating, I prefer using a skillet over the microwave because it helps keep the noodles from getting rubbery. Add a splash of water or broth and toss over medium heat until everything is warmed through and the sauce is evenly distributed. It feels almost like freshly made again!
FAQs
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Can I use dried udon noodles for this recipe?
While fresh or vacuum-packed udon noodles are preferred for the chewy, tender texture, you can use dried udon noodles if you cook them according to package instructions first. Just be sure to rinse and drain them well before stir-frying to prevent sticking and clumping.
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What kind of ground meat works best in Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe?
Ground beef, pork, chicken, or turkey all work wonderfully—each lends a different flavor and texture profile. For a lighter option, I often go with ground turkey or chicken, but beef offers a rich, hearty touch.
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Can I make this recipe vegetarian or vegan friendly?
Absolutely! Simply replace the ground meat with tofu or tempeh and swap oyster sauce for a vegetarian mushroom-based sauce. Just double-check other sauces for animal ingredients to keep it fully plant-based.
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How do I prevent the noodles from sticking together during cooking?
Rinsing the noodles under warm water before cooking and tossing them in a bit of oil helps keep them separate. Also, stir-fry on high heat in a roomy pan or wok to give noodles enough space to cook without crowding.
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Is there a substitute for mirin in the sauce?
If you can’t find mirin, a mix of sake and a little sugar or dry sherry with sugar works well as a substitute. The key is to maintain that sweet, slightly tangy balance that mirin brings to the sauce.
Final Thoughts
This Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe has been a real kitchen hero for me on busy days, and I think you’ll find it just as comforting and satisfying. The ease of throwing together whatever veggies and proteins you have, combined with that delicious umami-packed sauce, makes it feel like a special meal any night of the week. Trust me, once you try it, you’ll be reaching for udon noodles again and again!
Print
Yaki Udon Stir-Fried Noodles with Vegetables and Ground Meat Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stirfrying
- Cuisine: Japanese
Description
Yaki Udon is a flavorful Japanese stir-fried noodle dish featuring thick udon noodles, savory ground meat, and a medley of fresh vegetables all tossed in a delicious umami-packed sauce. Quick to prepare and easy to customize with your choice of protein and vegetables, this dish is perfect for a satisfying weeknight meal that delivers rich taste and comforting textures.
Ingredients
Udon and Vegetables
- 2 packets udon noodles (total 13 oz vacuum packed noodles)
- 2½ cups stir fry vegetables, chopped (mushrooms, bok choy, onions)
- 2 stalks scallions, cut 2 inches long
- ½ lb ground meat (beef, chicken, turkey, pork, or shrimp)
- 1 Tablespoon avocado oil
Yaki Udon Noodle Sauce
- 2½ Tablespoons dark soy sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon mirin
- 2 teaspoons brown sugar
- ½ teaspoon rice wine vinegar
Instructions
- Prepare the noodles: If using packaged udon noodles, rinse them under warm water to separate and loosen them. Drain well and set aside.
- Heat the oil: In a large skillet or wok over medium-high heat, add 1 tablespoon of avocado oil and allow it to heat until shimmering but not smoking.
- Cook the meat: Add the ½ pound of ground meat to the skillet. Break it apart with a spatula and cook until browned and fully cooked through, about 5–7 minutes. Remove the meat from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, add the chopped stir fry vegetables (such as mushrooms, bok choy, and onions) and scallions. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
- Combine noodles and meat: Add the prepared udon noodles and cooked ground meat back into the skillet with the vegetables. Toss well to combine and heat through.
- Add the sauce: In a small bowl, mix together 2½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon mirin, 2 teaspoons brown sugar, and ½ teaspoon rice wine vinegar. Pour this sauce over the noodles and meat mixture.
- Stir-fry to finish: Toss everything together to coat well with the sauce. Continue cooking for an additional 2–3 minutes, allowing the sauce to thicken slightly and the noodles to absorb the flavors.
- Serve hot: Remove from heat and serve immediately, garnished with extra scallions if desired.
Notes
- You can find vacuum-packed udon noodles in the refrigerated section of Asian grocery stores or some supermarkets.
- Dark soy sauce is thicker and less salty than regular soy sauce, which adds a deeper color and richer flavor.
- Oyster sauce contributes a savory, slightly sweet umami flavor but can be substituted with vegetarian oyster sauce or mushroom sauce for a vegetarian version.
- Mirin is a sweet rice wine used in Japanese cooking that adds subtle sweetness and depth.
- Feel free to customize the vegetables to your preference, such as adding bell peppers, carrots, or snap peas.
- This dish cooks quickly, so prepare all ingredients ahead to ensure smooth cooking.
Keywords: Yaki Udon, Stir Fry, Udon Noodles, Japanese Noodles, Ground Meat Stir Fry, Quick Dinner, Asian Noodles
