A Classic Japanese Stir-Fried Udon (Bacon Yaki Udon) — This beloved home-cooked favorite turns thick, chewy udon noodles into a comforting one-pan meal. Japanese Bacon Yaki Udon (ベーコン焼きうどん) offers a tasty stir-fried twist for anyone used to udon as a hot, soupy dish. “Yaki” (焼き) means stir-fried, and “udon” (うどん) refers to thick, chewy noodles—perfectly suited for this quick, flavorful dinner.
Crispy bacon, tender cabbage, and sweet carrots are tossed in a savory soy–oyster sauce, creating a cozy noodle stir fry that’s ideal as a quick Asian noodle recipe or easy weeknight dinner. Top it with a sunny-side-up egg, bonito flakes (katsuobushi), parsley, and pickled red ginger (beni shoga) to bring restaurant-quality flavor to your table. Kids and adults alike will love it, and the whole dish comes together in under 25 minutes.
Ingredients
Servings
2
Main Ingredients
- 1 pack of udon noodles (230 g)
- 1.8 oz (50 g) bacon
- ⅒ head of cabbage (80 g), bite-sized
- ¼ onion (50 g), julienned
- 1 carrot (50 g), julienned
- 2.8 oz (80 g) mung bean sprouts
- 1 pack of udon noodles (230 g)
- 1.8 oz (50 g) bacon
- ⅒ head of cabbage (80 g), bite-sized
- ¼ onion (50 g), julienned
- 1 carrot (50 g), julienned
- 2.8 oz (80 g) mung bean sprouts
- 1 pack (230 g) udon noodles
- 1.8 oz (50 g) bacon
- ⅒ head of cabbage (80 g), bite-sized pieces
- ¼ onion (50 g), julienned
- 1 carrot (50 g), julienned
- 2.8 oz (80 g) mung bean sprouts
- 1 pack (230 g) udon noodles
- 1.8 oz (50 g) bacon
- ⅒ head of cabbage (80 g), bite-sized pieces
- ¼ onion (50 g), julienned
- 1 carrot (50 g), julienned
- 2.8 oz (80 g) mung bean sprouts
Sauce / Seasoning
- 1 ½ Tbsp (22.5 ml) soy sauce
- 1 ½ Tbsp (30 g) oyster sauce
- 1 Tbsp (15 ml) mirin (cooking wine)
- ¼ tsp (0.6 g) black pepper
- 1 ½ Tbsp (22.5 ml) soy sauce
- 1 ½ Tbsp (30 g) oyster sauce
- 1 Tbsp (15 ml) mirin (cooking wine)
- ¼ tsp (0.6 g) black pepper
Finishing Touch
- ¼ tsp (1.5 g) salt
- 1 tsp (5 ml) sesame oil
- ¼ tsp (1.5 g) salt
- 1 tsp (5 ml) sesame oil
Toppings
- 1 large egg, sunny side up with salt
- 0.1 oz (3 g) katsuobushi (bonito flakes)
- 0.4 oz (10 g) pickled ginger
- ¼ tsp (0.2 g) parsley flakes
- 1 large egg, sunny side up with salt
- 0.1 oz (3 g) katsuobushi (bonito flakes)
- 0.4 oz (10 g) pickled ginger
- ¼ tsp (0.2 g) parsley flakes
Instructions
- Cut the cabbage into bite-sized pieces.
- Julienne the carrots and onions.
- Trim any rough ends from the mung bean sprouts.
- Cut the bacon into appropriate pieces.
- Chop the pickled ginger for topping.
- In a small bowl, mix soy sauce, oyster sauce, mirin, and black pepper to make the sauce.
- Bring a pot of water to a boil and cook the udon noodles until about 80% done, then drain and set aside.
- Heat a little oil in a pan and cook a sunny-side up egg, then set it aside for topping.
- Heat a little oil in a pan, cook the bacon until lightly browned.
- Add carrots, onions, and cabbage to the pan and stir-fry until the vegetables are partially cooked.
- Add the drained udon noodles and stir-fry briefly with the vegetables.
- Pour in the prepared sauce and continue stir-frying until the noodles absorb the sauce.
- Just before turning off the heat, add the mung bean sprouts, a splash of sesame oil, and a pinch of salt, and stir-fry briefly.
- Transfer the stir-fried udon to a wide plate.
- Top with bonito flakes, the fried egg, pickled ginger, and parsley to finish.
- Cut the cabbage into bite-sized pieces..
- Julienne the carrots and onions.
- Trim any rough ends from the mung bean sprouts.
- Cut the bacon into appropriate pieces.
- Chop the pickled ginger for topping.
- In a small bowl, mix soy sauce, oyster sauce, mirin, and black pepper to make the sauce.
- Bring a pot of water to a boil and cook the udon noodles until about 80% done, then drain and set aside.
- Heat a little oil in a pan and cook a sunny-side up egg, then set it aside for topping.
- Heat a little oil in a pan, cook the bacon until lightly browned.
- Add carrots, onions, and cabbage to the pan and stir-fry until the vegetables are partially cooked.
- Add the drained udon noodles and stir-fry briefly with the vegetables.
- Pour in the prepared sauce and continue stir-frying until the noodles absorb the sauce.
- Just before turning off the heat, add the mung bean sprouts, a splash of sesame oil, and a pinch of salt, and stir-fry briefly.
- Transfer the stir-fried udon to a wide plate.
- Top with bonito flakes, the fried egg, pickled ginger, and parsley to finish.
Watch and Follow Along
Watch How to Make Bacon Stir-Fried Udon (Yaki Udon)
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- Quick & satisfying weeknight meal – Whip up this flavorful bacon yaki udon in under 25 minutes. A one-pan noodle stir fry that’s perfect for busy evenings, offering a hearty, easy weeknight dinner without any fuss.
- Quick & satisfying weeknight meal – Whip up this flavorful bacon yaki udon in under 25 minutes. A one-pan noodle stir fry that’s perfect for busy evenings, offering a hearty, easy weeknight dinner without any fuss.
- Flavor-packed Japanese classic – Tender udon noodles, smoky bacon, and sweet, crisp vegetables like cabbage and carrots are coated in a glossy soy–oyster sauce. Every bite delivers the rich umami and slightly caramelized depth that makes stir-fried udon so irresistible.
- Flavor-packed Japanese classic – Tender udon noodles, smoky bacon, and sweet, crisp vegetables like cabbage and carrots are coated in a glossy soy–oyster sauce. Every bite delivers the rich umami and slightly caramelized depth that makes stir-fried udon so irresistible.
- Customizable & crowd-friendly – Serves two generously, but scales effortlessly for family meals or casual get-togethers. Swap vegetables, proteins, or toppings to suit your taste while keeping the dish balanced and satisfying.
- Customizable & crowd-friendly – Serves two generously, but scales effortlessly for family meals or casual get-togethers. Swap vegetables, proteins, or toppings to suit your taste while keeping the dish balanced and satisfying.
- One-pan convenience – Everything cooks together in a single pan, minimizing cleanup while ensuring each noodle strand is evenly coated. Ideal for a quick Asian noodle recipe that feels both approachable and restaurant-quality.
- One-pan convenience – Everything cooks together in a single pan, minimizing cleanup while ensuring each noodle strand is evenly coated. Ideal for a quick Asian noodle recipe that feels both approachable and restaurant-quality.
- Topped for extra wow factor – Finish with a fried egg, katsuobushi (bonito flakes), fresh parsley, and pickled red ginger for texture, color, and bursts of flavor. It’s simple, visually appealing, and sure to impress at the table or on Instagram.
- Topped for extra wow factor – Finish with a fried egg, katsuobushi (bonito flakes), fresh parsley, and pickled red ginger for texture, color, and bursts of flavor. It’s simple, visually appealing, and sure to impress at the table or on Instagram.
Ingredient Swaps & Substitutions
- Udon noodles – If you don’t have udon, try soba or thick rice noodles. Soba gives a slightly different flavor and texture, nudging the dish toward yakisoba, so a quick check of a yakisoba recipe can help. Either way, the stir-fried noodles remain chewy and satisfying.
- Udon noodles – If you don’t have udon, try soba or thick rice noodles. Soba gives a slightly different flavor and texture, nudging the dish toward yakisoba, so a quick check of a yakisoba recipe can help. Either way, the stir-fried noodles remain chewy and satisfying.
- Vegetables – Carrots and onions are optional. Swap in any crisp veggies you have on hand, like bell peppers, broccoli, or snap peas. This keeps each bite fresh and crunchy while preserving the noodles’ tender-chewy texture — perfect for a one-pan noodle stir fry.
- Vegetables – Carrots and onions are optional. Swap in any crisp veggies you have on hand, like bell peppers, broccoli, or snap peas. This keeps each bite fresh and crunchy while preserving the noodles’ tender-chewy texture — perfect for a one-pan noodle stir fry.
- Sauce – Replace oyster sauce with extra soy sauce or a splash of chicken stock for extra umami. Mirin can be substituted with cooking wine or dry sherry to maintain the mild sweetness that makes this a flavorful quick Asian noodle recipe.
- Sauce – Replace oyster sauce with extra soy sauce or a splash of chicken stock for extra umami. Mirin can be substituted with cooking wine or dry sherry to maintain the mild sweetness that makes this a flavorful quick Asian noodle recipe.
- Toppings – Katsuobushi alone is delicious, but for added color, aroma, and texture, sprinkle chopped scallions, aonori (seaweed powder), or even a fried egg on top. These simple swaps keep your easy weeknight dinner vibrant, visually appealing, and delicious.
- Toppings – Katsuobushi alone is delicious, but for added color, aroma, and texture, sprinkle chopped scallions, aonori (seaweed powder), or even a fried egg on top. These simple swaps keep your easy weeknight dinner vibrant, visually appealing, and delicious.
Tips & Tricks
1. Cook the noodles perfectly
- Boil udon until just 80% cooked—slightly chewy. Overcooked noodles turn mushy quickly, so this ensures each stir-fried udon strand keeps its texture.
- Boil udon until just 80% cooked—slightly chewy. Overcooked noodles turn mushy quickly, so this ensures each stir-fried udon strand keeps its texture.
2. Control the heat
- Use medium heat for even cooking. Too hot burns the noodles; too low makes them soggy. Add oil and stir-fry ingredients in order for consistent flavor and texture.
- Use medium heat for even cooking. Too hot burns the noodles; too low makes them soggy. Add oil and stir-fry ingredients in order for consistent flavor and texture.
3. Keep the vegetables crisp
- Overcooking vegetables will make them lose their crunch. Toss delicate vegetables like mung bean sprouts toward the end over low or residual heat to keep your stir-fried udon vibrant, crunchy, and fresh.
- Overcooking vegetables will make them lose their crunch. Toss delicate vegetables like mung bean sprouts toward the end over low or residual heat to keep your stir-fried udon vibrant, crunchy, and fresh.
4. Balance the sauce gradually
- Add soy and oyster sauce little by little, tasting as you go. If substituting mirin with cooking wine or dry sherry, adjust slowly to keep a balanced, slightly sweet flavor.
- Add soy and oyster sauce little by little, tasting as you go. If substituting mirin with cooking wine or dry sherry, adjust slowly to keep a balanced, slightly sweet flavor.
5. Smart toppings for extra aroma & color
- Sprinkle katsuobushi (bonito flakes) right after stir-frying—they curl beautifully and release aroma. Add chopped green onions or aonori (seaweed powder) for color, flavor, and a restaurant-ready look.
- Sprinkle katsuobushi (bonito flakes) right after stir-frying—they curl beautifully and release aroma. Add chopped green onions or aonori (seaweed powder) for color, flavor, and a restaurant-ready look.
6. Adjust portions with care
- This recipe serves two, but scales easily. When doubling, use a larger skillet or wok to prevent steaming or sticking, ensuring each bacon yaki udon stays perfectly textured.
- This recipe serves two but scales easily. If doubling, use a large skillet or wok to prevent noodles from steaming or sticking together, ensuring your bacon yaki udon stays perfectly textured.
Storage Ideas
- Best eaten immediately – Enjoy your bacon yaki udon right after cooking, when the noodles are perfectly chewy, vegetables are crisp, and the savory sauce is at its peak. This is the ideal moment for a quick Asian noodle recipe or easy weeknight dinner experience.
- Best eaten immediately – Enjoy your bacon yaki udon right after cooking, when the noodles are perfectly chewy, vegetables are crisp, and the savory sauce is at its peak. This is the ideal moment for a quick Asian noodle recipe or easy weeknight dinner experience.
- Refrigerator storage – Store leftover one-pan noodle stir fry in an airtight container, leaving off toppings like katsuobushi, pickled ginger, or a fried egg. Consume within 2 days for the best flavor. Add toppings just before serving to keep your stir-fried udon fresh and visually appealing.
- Refrigerator storage – Store leftover one-pan noodle stir fry in an airtight container, leaving off toppings like katsuobushi, pickled ginger, or a fried egg. Consume within 2 days for the best flavor. Add toppings just before serving to keep your stir-fried udon fresh and visually appealing.
- Freezer storage – Freezing is generally not recommended, as the noodles can lose their chewiness. If needed, portion individually without toppings, wrap tightly, and store for up to 1 week.
- Freezer storage – Freezing is generally not recommended, as the noodles can lose their chewiness. If needed, portion individually without toppings, wrap tightly, and store for up to 1 week.
- Reheating tip – Thaw in the fridge and reheat gently over medium-low heat. If the noodles absorbed sauce during storage, add a splash of water or extra sauce to refresh the texture and flavor. This ensures your one-pan noodle stir fry stays satisfying and easy to enjoy as a weeknight meal.
- Reheating tip – Thaw in the fridge and reheat gently over medium-low heat. If the noodles absorbed sauce during storage, add a splash of water or extra sauce to refresh the texture and flavor. This ensures your one-pan noodle stir fry stays satisfying and easy to enjoy as a weeknight meal.
What to Serve With
- Light broths or soups – Serve bacon yaki udon with gentle broths like miso soup, oden broth, or clear dashi. The warm, savory liquids complement the noodles, enhancing each bite.
- Light broths or soups – Serve bacon yaki udon with gentle broths like miso soup, oden broth, or clear dashi. The warm, savory liquids complement the noodles, enhancing each bite.
- Fresh green salad – A crisp salad with ginger or sesame dressing adds a refreshing counterpoint to the richness of bacon and sauce, keeping the meal light and vibrant.
- Fresh green salad – A crisp salad with ginger or sesame dressing adds a refreshing counterpoint to the richness of bacon and sauce, keeping the meal light and vibrant.
- Pickled vegetables – Quick pickles such as cucumber or radish tsukemono (Japanese pickles) add acidity and contrast, lifting the umami of the stir-fried udon and balancing flavors naturally.
- Pickled vegetables – Quick pickles such as cucumber or radish tsukemono (Japanese pickles) add acidity and contrast, lifting the umami of the stir-fried udon and balancing flavors naturally.
- Edamame or steamed vegetables – These classic Japanese sides add color, protein, and a crisp, fresh element to the dish, making it more complete and satisfying.
- Edamame or steamed vegetables – These classic Japanese sides add color, protein, and a crisp, fresh element to the dish, making it more complete and satisfying.
- Rice on the side – Pairing with plain steamed rice or onigiri (Japanese rice balls) makes the meal heartier. This combination is familiar and appealing to kids and adults alike, adding variety without complicating the dish.
- Rice on the side – Pairing with plain steamed rice or onigiri (Japanese rice balls) makes the meal heartier. This combination is familiar and appealing to kids and adults alike, adding variety without complicating the dish.
FAQ
1. Why are my udon noodles sticking together or clumping?
- This usually happens because of excess starch released during cooking. To avoid clumping, cook the noodles until about 80% done, then rinse quickly under cold water. When stir-frying, use a bit of extra oil and gently separate the strands so your stir-fried udon stays chewy and perfect.
- This usually happens because of excess starch released during cooking. To avoid clumping, cook the noodles until about 80% done, then rinse quickly under cold water. When stir-frying, use a bit of extra oil and gently separate the strands so your stir-fried udon stays chewy and perfect.
2. What should I do if the sauce tastes too salty?
- Balance it with a splash of water or extra vegetables. You can also skip adding finishing salt to keep the flavor harmonious and let the natural umami of the sauce shine.
- Balance it with a splash of water or extra vegetables. You can also skip adding finishing salt to keep the flavor harmonious and let the natural umami of the sauce shine.
3. Why are the noodles and ingredients sticking to the pan?
- Make sure your pan is preheated properly and set to medium heat. Use enough oil, and if the pan is crowded, stir-fry in batches. This keeps your yaki udon evenly coated and prevents burning or sticking.
- Make sure your pan is preheated properly and set to medium heat. Use enough oil, and if the pan is crowded, stir-fry in batches. This keeps your yaki udon evenly coated and prevents burning or sticking.
4. How can I prevent my noodles from getting soggy after sitting?
- Just before serving, briefly reheat in a pan over medium-low heat with a touch of sesame oil. This restores the noodles’ chewy texture and the vegetables’ fresh crunch.
- Just before serving, briefly reheat in a pan over medium-low heat with a touch of sesame oil. This restores the noodles’ chewy texture and the vegetables’ fresh crunch.
5. How do I divide portions without making the noodles soggy?
- Immediately separate cooked stir-fried udon into individual servings. Store any leftovers in an airtight container without toppings in the fridge, and reheat gently before eating to enjoy fresh, chewy noodles every time.
- Immediately separate cooked stir-fried udon into individual servings. Store any leftovers in an airtight container without toppings in the fridge, and reheat gently before eating to enjoy fresh, chewy noodles every time.
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Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Cut the cabbage into bite-sized pieces.
- Cut the cabbage into bite-sized pieces.
- Julienne the carrots and onions.
- Julienne the carrots and onions.
- Trim any rough ends from the mung bean sprouts.
- Trim any rough ends from the mung bean sprouts.
- Cut the bacon into appropriate pieces.
- Cut the bacon into appropriate pieces.
- Chop the pickled ginger for topping.
- Chop the pickled ginger for topping.
Step 2
- In a small bowl, mix soy sauce, oyster sauce, mirin, and black pepper to make the sauce.
- In a small bowl, mix soy sauce, oyster sauce, mirin, and black pepper to make the sauce.
Step 3
- Bring a pot of water to a boil and cook the udon noodles until about 80% done, then drain and set aside.
- Bring a pot of water to a boil and cook the udon noodles until about 80% done, then drain and set aside.
Step 4
- Heat a little oil in a pan and cook a sunny-side up egg, then set it aside for topping.
- Heat a little oil in a pan and cook a sunny-side up egg, then set it aside for topping.
Step 5
- Heat a little oil in a pan, cook the bacon until lightly browned.
- Heat a little oil in a pan, cook the bacon until lightly browned.
- Add carrots, onions, and cabbage to the pan and stir-fry until the vegetables are partially cooked.
- Add carrots, onions, and cabbage to the pan and stir-fry until the vegetables are partially cooked.
Step 6
- Add the drained udon noodles and stir-fry briefly with the vegetables.
- Add the drained udon noodles and stir-fry briefly with the vegetables.
- Pour in the prepared sauce and continue stir-frying until the noodles absorb the sauce.
- Pour in the prepared sauce and continue stir-frying until the noodles absorb the sauce.
- Just before turning off the heat, add the mung bean sprouts, a splash of sesame oil, and a pinch of salt, and stir-fry briefly.
- Just before turning off the heat, add the mung bean sprouts, a splash of sesame oil, and a pinch of salt, and stir-fry briefly.
Step 7
- Transfer the stir-fried udon to a wide plate.
- Transfer the stir-fried udon to a wide plate.
- Top with bonito flakes, the fried egg, pickled ginger, and parsley to finish.
- Top with bonito flakes, the fried egg, pickled ginger, and parsley to finish.
Bacon Yaki Udon (Japanese Stir-Fried Udon) | Rich Umami Noodles
Whip up a flavorful Japanese one-pan dinner with crispy bacon, tender veggies, and a savory soy-oyster sauce. Ready in under 30 minutes, this quick and satisfying stir-fried udon is perfect for busy weeknights.
Ingredients
Method
- Cut the cabbage into bite-sized pieces.
- Julienne the carrots and onions.
- Trim any rough ends from the mung bean sprouts.
- Cut the bacon into appropriate pieces.
- Chop the pickled ginger for topping.
- In a small bowl, mix soy sauce, oyster sauce, mirin, and black pepper to make the sauce.
- Bring a pot of water to a boil and cook the udon noodles until about 80% done, then drain and set aside.
- Heat a little oil in a pan and cook a sunny-side up egg, then set it aside for topping.
- Heat a little oil in a pan, cook the bacon until lightly browned.
- Add carrots, onions, and cabbage to the pan and stir-fry until the vegetables are partially cooked.
- Add the drained udon noodles and stir-fry briefly with the vegetables.
- Pour in the prepared sauce and continue stir-frying until the noodles absorb the sauce.
- Just before turning off the heat, add the mung bean sprouts, a splash of sesame oil, and a pinch of salt, and stir-fry briefly.
- Transfer the stir-fried udon to a wide plate.
- Top with bonito flakes, the fried egg, pickled ginger, and parsley to finish.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
