Yakiudon Recipe with Tofu – Easy and Delicious Japanese Stir-Fried Noodles

Today we are making a noodle dish, yakiudon which is a stir-fry noodle dish similar to yakisoba. The huge difference is only the type of noodles that is being used.

We made this dish meat-free and used tofu to add more flavor to the dish. Alternatively, you can also add meat or any other vegetables that you usually stir-fry depending on your taste. You can also add more, lessen or omit the toppings although you will want to make your yakiudon appetizing to look at so the toppings are highly recommended.

Have you tried a yakiudon in a restaurant before? Would you try this recipe at home? Feel free to share your experience in the comments section.

If you want more other noodle recipes, check out my other blogs below:

• How to make Pad Kee Mao (drunken noodles) Easy and Quick
• Cold Somen Noodles | With Shiso, Tomatoes and Chicken 🍅
• Shirataki Noodles | 3 Delicious and Healthy Japanese Recipes
• Japanese tofu recipe | Carrot, Spinach, and Shirataki noodles (Shiraae) 🥗
• Soba : The definitive guide (2023) to Japanese buckwheat noodles

Yakiudon with tofu 焼うどん

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Yield: 2 people 1x

Ingredients

Units USM Scale 1x2x3x

• 2 portions frozen udon noodles (microwaved with 2 Tbsp of sake for about 2 minutes)
• 1/2 block firm tofu (7oz) (excess water removed cut into strips 1/4in. thick; alternatively protein of choice)
• 1 cup moyashi (bean sprouts)
• 1 cup carrots (shredded)
• 1 cup onions (sliced)
• 1/4 head cabbage (sliced)
• 1 tbsp sake
• 2 tbsp shouyu (soy sauce)
• 1 tbsp chuno sauce
• black pepper and white pepper (to taste)
• 1–2 tbsp benishouga (pickled ginger)
• 2–3 tbsp katsuobushi
• 2–4 tbsp olive oil
• Toppings ((sansho pepper, ichimi or shichimi pepper, katsuobushi, nori (dried seaweed), benishouga (pickled ginger), fried egg))

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare all vegetables and set aside.
2. Cover udon noodles with plastic wrap and microwave with 2 tbsp sake for 2-2½ minutes.
3. Heat a large pan with olive oil and cook carrots and tofu for 1-2 minutes. Add a few dashes of pepper if desired.
4. Add in onions and cook until slightly browned.
5. Add in cabbage, bean sprouts, benishouga.
6. Add in the sake, soy sauce, chuno sauce, noodles and katsuobushi
7. Stir to ensure all vegetables are evenly mixed.
8. Cook until liquid is gone.
9. Top with toppings and enjoy!