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These caramelized, chunky, saucy noods…I just. Just make it. Ugh so good!
Lauren
Watch How To Make This Udon
Click here to see the step-by-step web story instructions for this recipe!
This Udon Has My Whole Heart.
So what happened was:
I fell into a bit of a takeout habit. On a whim, I added the veggie udon to our order from our sushi place (treat yourself) and a love story was born. I found myself unable to stop thinking about the thick (and I mean really, really thick) chewy udon noodles, slicked in an umami-rich sauce and speckled aggressively with freshly ground black pepper, stir-fried with a nice medley of veggies for color and, like, health, I guess? and I realized I needed to figure out how to make this at home.
Well, not MAKE them make them. This is the easy button version. So more of like, put some pre-cooked things in a pan and “make them.”
Which actually works perfectly because I learned that a lot of grocery stores sell PRE-COOKED UDON NOODLES that are just vacuum-packed, waiting to be taken to your house and added straight to a sizzling skillet. And I also learned that the sauce used for yaki udon (stir fried udon) is actually relatively simple – just 4 main ingredients.
I hope you love these slurpable noodles as much as I do!
About Yaki Udon
Yaki Udon is the Japanese name for this recipe – although I don’t claim this to be anything other than myself taking a stab at a homemade version of the noodles I’ve fallen in love with from the strip mall sushi-and-noodle place we love here in little old Roseville, Minnesota (Kyoto Sushi for those who are local). They LOAD UP on the black pepper in their udon stir fry and I love it so much.
Yaki Udon is, according to Wikipedia, often served in Japan at pubs as a late-night snack, which is so fun and makes me love it all the more. I’ve eaten and appreciated udon but never actually made it before now, so I used Jamie’s 5-star yaki udon recipe from Drive Me Hungry as a sauce springboard, which was just as awesome as I expected. I upped the amounts just slightly because, well, too much of a good thing is sometimes… a good thing.
Ingredients You Need
Here is what we are working with for our short and friendly ingredient list:
- udon noodles
- a bag of stir fry vegetables
- dark soy sauce
- oyster sauce
- rice vinegar
- garlic
This is assuming you already have oil and brown sugar and black pepper. Just you wait. YUMMM.
Okay. If I’m speaking honestly, I was very skeptical of the taste and texture of pre-cooked noodles in a plastic package. I really was.
Pre-SOS-times, I may have even just said no thanks, that’s gross, I don’t want to eat noodles that are just vacuum-packed in plastic and somehow shelf-stable? But I’m happy to report what many of you probably already know which is that they are, in fact, so totally delicious.
What To Look For In Udon Noodles
We tried several varieties of udon noodles in our testing for this recipe. Here’s the breakdown:
- Refrigerated (fresh) udon: we were able to find these at a mainstream grocery store, near the tofu in the refrigerated / produce section. Technically, these are soup packages so they come with a flavor package that we discarded. The noodles were totally thick and chewy. Would definitely recommend.
- Pre-packaged shelf-stable udon (affiliate link): we were able to find these at a mainstream grocery store too, near the dry packages of ramen, and also bought some on Amazon. Technically these are soup packages so they come with a flavor package that we discarded. The ones we bought on Amazon were excellent. But the ones at the grocery store were not very good. It was the only batch we had that tasted “off”, like maybe the noodles were old and not very fresh anymore. (This would make sense given that I don’t think this is a popular item at our grocery store and probably had been hanging around for quite a while, whereas the Amazon variety probably ships out more frequently and therefore is fresher. Just my hypothesis.) The noodles were thick and chewy and I would definitely recommend if you can find them from a place where you know they are relatively fresh.
- Dry udon (affiliate link): we bought these noodles on Amazon. They come in little stick-like bundles, like dry ramen. They were not as round and chewy as the other udon noodles – they have more of a semi-thick flat shape. But they were definitely still very yummy and really carb-licious. While the texture isn’t the same as the classic udon (or at least what I think of as classic udon), the flavor was REALLY GOOD. I felt like because they were boiled fresh right before eating, they were like little sponges to absorb more of the sauce. I found these to be very sticky, almost like pad thai noodles, so if you use these, you might want to give them a rinse before adding to the stir fry pan. Overall would definitely recommend!
Okay, last thing: I think this would be incomplete if I didn’t tell you that my favorite thing about this whole recipe is that when you let the noodles rest in the pan for a few minutes as you cook them, they get a little bit caramelized and browned on the outside and the contrast of that pan-fried goodness with the thick, chewy, slippery noodles is just texturally so wonderful.
I mean… look at it.
Do you want to live in this pan of noodles with me? Check yes or no.
Black Pepper Stir Fried Udon: FAQs
If you can’t find dark soy sauce, regular soy sauce will still taste great (we tested and can confirm). However, dark soy sauce is more concentrated and really does make a difference for how much the flavor saturates into the noodles. We ended up finding some dark soy sauce at an Indian / Asian grocery store near us! But Amazon sells it, too. (affiliate link)
I often find that I have a little extra sauce, too. No problem, it can be saved in the fridge for a half-batch or full-batch later on!
You can definitely add a protein if you want! I love veggie noodle stir fries, but true yaki udon (the Japanese name for this dish) usually includes meat of some kind. I would think chicken or shrimp would be great. I also made a version of this with tofu kind of scrambled into a ground-meat-like consistency that was really yummy.
You can find it at most bigger / chain grocery stores down the sauce aisle (usually by the soy sauce) or a local Asian grocery store likely sells it as well. If you can’t find it, hoisin sauce would probably be the best sub.
This version was a mix of broccoli, snow peas, water chestnuts, and peppers. It would also be good with some carrots, mushrooms, and/or onion!
Black Pepper Stir Fried Udon
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Description
This Black Pepper Stir Fried Udon is the perfect SOS dinner! Saucy udon noodles, dark soy sauce, stir fry veggies, fresh garlic, and lots of freshly ground black pepper. So easy!
Ingredients
Sauce:
- 3 tablespoons dark soy sauce (see FAQs if using regular soy sauce)
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon rice vinegar
Udon Stir Fry:
- a little bit of neutral oil
- 2 cups of stir fry veggies (I use about half of a bag of a frozen stir fry veggie blend)
- two 7-ounce packages of udon noodles (the cooked, fat, squishy ones, like this – see post for more noodle options)
Finishing Touches:
- 1–2 cloves fresh garlic, minced
- a ton of freshly ground black pepper
Instructions
- Sauce: Shake up all the sauce ingredients in a jar.
- Noodles: Heat a nonstick skillet over medium high heat. Add a swish of oil. Add the noodles and enough sauce to coat. Stir-fry until nice and yummy. (They’ll get kind of caramelized if you leave them undisturbed for a minute or two – so good.)
- Veggies: Add the veggies and pour a little more sauce over everything (it’s okay if you don’t use all of it -it’ll keep in the fridge for a second batch later). Toss it around for 2-3 minutes until the veggies are fork-tender and everything is looking browned and sticky and pan-fried to perfection.
- Finish: Remove from heat and stir in some freshly grated garlic and A TON of freshly ground black pepper. (I mean, yes, pull some out for the kids first so it’s not too spicy, but then PEPPER THAT UP.) The smell of the fresh garlic hitting the pan. The steamy noodle pulls. This is the moment you’ve been waiting for.
Notes
If you have extra udon noodles and/or want to make this more than once, double or triple your sauce for later! It makes this the fastest meal of all time.
There is sugar in the sauce which can burn so don’t leave your noodles sitting undisturbed in the hot pan for too long or your caramelization will turn to burning.
If you’re using dry udon noodles, cook them for a shorter amount of time than recommended on the package, the equivalent of an al dente, so they can finish cooking as they stir-fry in the pan with the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: udon noodles, black pepper udon, stir fry
More Asian-Inspired Noodles We Love
- Coconut Curry Ramen (golden broth and rich flavor? yes please!)
- Spicy Peanut Soba Noodle Salad (peanutty, noodley, and sooo delish)
- Chili Garlic Instant Pot Noodles (just 3 minutes in the Instant Pot!)
- Spring Roll Bowls with Sweet Garlic Lime Sauce (your new fresh and completely meatless friend)
Time To Show You Off!
One More Thing!
This recipe is part of our simple slurpable noodles page. Check it out!
I only have access to frozen noodles, do I thaw them out first?
I tried and didn’t really like it😐 I kept the proportions as you said and it was too much vinegar for me
I have made these noodles countless time and my family absolutely loves them. I always keep udon noodles in my pantry and stir fry veggies in my freezer so that I can make them anytime I need a quick and easy meal. This is definitely a five star easy recipe!
My family absolutely loves this meal! I usually saute chicken with olive oil, salt and pepper before hand and then double the recipe. An absolute show stopper that everyone devours!
This is a different recipe than what used to be here and what is pictured on Pinterest. The one with the tofu and talked about throwing it all in a food processor and giving it a whirl? That’s become a staple in my house, and now it’s gone. Do you still have it somewhere?
This was so delicious and so easy. Can’t wait for my leftovers. Thanks for such a great recipe!
I probably won’t make this again. The sauce just felt…meh. I added in some pepper flakes for some heat, but it was too sweet for my taste. The sauce was also really thin, so I added in some cornstarch to thicken it up.
I was excited for this recipe, however I won’t be making it again. The flavor of the sauce was great, it was the noodles that ruined the dish. I used the packaged noodles that were suggested and they were a flop. The texture was terrible and they broke up in small pieces as they were being cooked/stirred in the pan. I understand the “get dinner on the table in 20 minutes” desire, but this was not worth those 20 minutes. I’ve made a few of the other true cooking recipes on this site and have been pleased and will continue to give those a try.
Can I sub regular sugar for the brown sugar?
Hi Rebecca! That should work out just fine. Enjoy!
Solid SOS meal. We used scrambled egg as the protein and it came together nicely. We did not have extra sauce!
5 STARS! Everyone in my family loves this recipe! The caramelized noodles are delicious. Thank you! 🙌
I added chili flakes, and hoisin sauce to this, and it was amazing, thank you for this easy to follow recipe
Cooked this tonight and it’s so tasty! I love that it can be made with ingredients I already had that needed to get used up (oyster sauce can stick around forever half empty lol). I did fry some tofu in the pan before adding the noodles and sauce. I used all the sauce but noodles didn’t end up as saucy as the pics in the recipe, probably because of the added ingredient and tofu being pretty abs1orbant. Next time I’ll leave the tofu out or fry it separately and add it after. The sauce recipe fits perfectly in a 4-ounce wide mouth mason jar which is really satisfying.
Just made this for dinner and literally can’t wait to make it again – it was DELICIOUS. We used a pack of President’s Choice Udon noodles and were shocked at how good they were! We boiled them first for 3 minutes, and then set them aside. We stir fried beef strips in a wok then added the sauce and the noodles to the beef and added chopped up veggies to equal 2 cups – we used snow peas, carrots, celery, broccoli, onion, red bell pepper, and green pepper and cooked them in the sauce. Added a LOT of fresh ground black pepper like the recipe says, and it was absolutely delicious and SO EASY!!! Thanks for a wonderful recipe that will become part of our routine!
If I use fresh veggies like bok choy , peppers & shredded carrots, should I stir fry those first?
Looking forward to making this!
Really like this recipe compare to other stir fried udon recipes out there. I made it the second time without rice vinegar, it was more my taste. Have not try freshly grated garlic but black pepper is a must with any stir fried udon.
Love this recipe! My husband and I wanted a quick, late night udon noodle dish so we tried this and it’s delicious! Highly recommend!
I discovered the SOS recipes when I started following your blog and this one has been on rotation in the house for weeks! I love the fact that it packs so much flavor despite being so simple. My boyfriend tried it for the first time this week and ate two full bowls! Amazingness!
I live in a very small town, and I can’t find the packages of fresh udon anywhere. I can get dried noodles (soba, for instance). Would the recipe work with something other than udon?
Yes, this recipe will work with any other noodle! The more substantial the better though – I’d maybe even opt for basic spaghetti over soba (soba can be pretty delicate).
This was a VERY easy weeknight meal. I used the Myojo jumbo noodles that were recommended and it turned out great.
Hi Lindsay, this recipe looks fab! I would love to try them but have a quick Q. There’s quite a bit of sugar in this recipe. Would you say that the flavour profile is sweet or savoury?
We’d say it’s more salty and savory!
Hi loved the recipe! Made it tonight! Just a question… Can I substitute rice vinegar with white vinegar? I don’t have rice vinegar but I have some white vinegar.
We’d probably try a little apple cider vinegar.
Turned out amazing! Also added hoisin sauce to my recipe and more pepper. Definitely going in the rotation.
Delicious! I made this with regular soy sauce and added ground chicken. Many times I find my home cooked Asian themed meals aren’t as good as take out and taste generally bland. This recipe was delicious however! Super easy and great for meal prep.
I changed the salty soy sauce for sweet soy sauce and it was delicious. I love this dish and will make it more often!!!