Yaki udon

Yaki udon

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(39 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal486
  • fat14g
  • saturates2g
  • carbs73g
  • sugars35g
  • fibre10g
  • protein12g
  • salt3.3g
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  • 250g dried udon noodles (400g frozen or fresh)
  • 2 tbsp sesame oil
  • 1 onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ head white cabbage, roughly sliced
  • 10 shiitake mushrooms
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the sauce

  • 4 tbsp mirin
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp caster sugar
  • 1 tbsp Worcestershire sauce (or vegetarian alternative)


  1. 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.

  2. 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.

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Comments, questions and tips

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10th Feb, 2020
This was basically just fine - we didn't dislike it but equally it didn't blow us away. The upside is that it was nice and quick to make. We added Golden Mountain Seasoning Sauce for a bit of additional flavour.
18th Oct, 2019
Great recipe as a basic starting point. To adapt to my own tastes in terms of spice I left out the sugar (as others suggested) then added, 2 cloves of garlic, and a little bit of sriracha. Also felt like the meal needed to be bulked up a little so I added tofu and carrots.
laurenamy20's picture
30th Apr, 2019
We made this as a special meal whilst on holiday and we were so disappointed, what a waste of time, money and effort. I purchased some Japanese pickles to accompany it (which happened to be the nicest part of the whole dish). It was very tasteless and there were WAY too many noodles specified on the recipe. We (thankfully) used 50g less due to my Husband questioning the amount listed and this was still too much. It was flavourless and had a horrible texture (not like traditional yaki udon). Other than reducing the amount of noodles, we followed the recipe exactly. It needs MUCH, much more adding to it to make it edible and enjoyable, perhaps more vegetables and some sauce with a greater depth of flavour. Usually I can trust BBC Good Food recipes, but this wasn’t a reliable one.
11th Jan, 2018
Cracking stuff! Love those meaty chunky noodles :) As others have suggested, I didn't add any sugar and I don't think it was a problem, the mirin is already sweet enough.
mercuryzelda's picture
9th Aug, 2017
This is delicious and so easy. I agree that you don't need as much sugar as stated - using half was fine for me, and I think omitting it entirely would be fine. I added carrots because I had some in the fridge. I will definitely make this again!
11th Sep, 2016
I think this only needs soy sauce and mirin - it tasted foul when I added sesame oil so I chucked it and made the sauce again.
18th Nov, 2017
:O sesame oil is gorgeous in all noodle dishes, I’m very surprised you didn’t like it!
20th Feb, 2016
Followed the recipe exactly and it worked really well. Definitely something I will be making again! I would probably add a little less sugar next time, and will try a chicken and cashew version as suggested by Boosbakery.
31st Jul, 2015
This was way too sweet! The sugar definitely does not seem necessary and also drowns out the flavour of the vegetables.
22nd May, 2015
Feel a bit cheated by this recipe which I found when searching for low fat/calorie veggie. I plugged the ingredients into a calorie counter and it came to over 650. This was even counting for the fact that I had less noodles than suggested. Is it for two or four people? One tablespoon of oil per person is loads!


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