Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe
I’ve always loved whipping up a quick and satisfying meal that packs plenty of flavor without requiring a ton of fuss. That’s exactly why this Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe holds a special place in my kitchen. The combination of chewy udon noodles, savory ground meat, and crisp, vibrant vegetables all coated in a rich, umami-packed sauce is just pure comfort on a plate.
This recipe shines when you need a wholesome meal on the fly—think busy weeknights or whenever your fridge has a medley of veggies begging to be used. I find it’s incredibly forgiving, so whether you’re a beginner or a seasoned cook, it’s a go-to that you can customize easily and still impress. Plus, using ground meat keeps it both budget-friendly and quick, which is always a win in my book.
Ingredients You’ll Need
Getting your ingredients right is key to nailing the balance of flavors and textures in this Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe. You want fresh veggies for crunch, flavorful ground meat for protein, and of course, the perfect udon noodles that soak up all that tasty sauce.
- Udon noodles: I recommend vacuum-packed fresh udon for the best chewy texture; it’s way easier than making them from scratch.
- Stir fry vegetables: Mushrooms, bok choy, and onions are a classic trio, but feel free to toss in bell peppers or carrots for extra color and crunch.
- Scallions: They add that lovely flash of green and a fresh, mild oniony flavor—don’t skip them!
- Ground meat: Ground beef, chicken, turkey, pork, or even shrimp work brilliantly—go with what you prefer or have on hand.
- Avocado oil: Perfect for high-heat cooking and gives a nice, mild touch to your stir fry.
- Dark soy sauce: It provides depth and a touch of sweetness, just make sure it’s the dark variety for richness.
- Oyster sauce: Adds that signature savory umami punch; adjust based on how salty or sweet your brand is.
- Mirin: A sweet rice wine that rounds out the sauce with subtle sweetness and a bit of tang.
- Brown sugar: Just a hint helps balance the salty and savory notes perfectly.
- Rice wine vinegar: Its mild acidity cuts through and brightens up the rich sauce.
Variations
I love how versatile this Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe is — it invites you to swap things out based on your mood or what’s in your fridge. Here are a few ways I’ve jazzed it up or simplified it to fit different tastes and occasions.
- Vegetarian version: I’ve replaced the ground meat with firm tofu or tempeh and upped the veggies for a hearty plant-based meal.
- Spicy kick: Adding a spoonful of chili garlic sauce or a sprinkle of chili flakes really wakes up the flavors and gives it a nice heat.
- Seasonal swaps: In fall, roasted sweet potatoes or diced pumpkin work surprisingly well, adding cozy sweetness to the stir fry.
- Seafood twist: Ground shrimp or even diced squid can bring a lovely oceanic depth — just be extra careful not to overcook them.
How to Make Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe
Step 1: Prep Your Ingredients Like a Pro
Start by chopping your vegetables into bite-sized pieces so they cook evenly and quickly. If you’re using vacuum-packed udon noodles, gently loosen them under warm water if they’re stuck together—that helps separate the noodles for perfect stir-frying. Also, mix your sauce ingredients (dark soy sauce, oyster sauce, mirin, brown sugar, rice vinegar) in a small bowl so it’s ready to pour in when you need it. This little prep step saves you time and makes the cooking process smooth.
Step 2: Cook the Ground Meat Until Golden and Delicious
Heat your avocado oil in a large skillet or wok over medium-high heat. Toss in the ground meat and let it brown, breaking it apart with your spatula. You want the meat to develop some color for flavor but avoid overcooking—it should still be juicy. Once done, transfer the meat to a plate so you can stir fry the veggies without overcrowding.
Step 3: Stir Fry Your Vegetables Until Bright and Tender
In the same pan, add a touch more oil if needed and throw in your veggies along with the scallions. Keep them moving in the pan so they cook quickly but stay crisp-tender — this usually takes about 3-5 minutes. Don’t rush this part; getting the right texture really makes a difference in your final dish.
Step 4: Combine Everything with Noodles and Sauce
Return the ground meat to the pan, then add your udon noodles and pour over the sauce mixture. Using tongs or a spatula, toss everything together gently but thoroughly so the noodles evenly soak up all the sauce. This step is where all the flavors come together, so take a moment to taste and adjust—maybe a splash more soy or a pinch more sugar if you like.
How to Serve Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe
Garnishes
I usually top my Yaki Udon Stir Fry with a sprinkle of toasted sesame seeds and a handful of chopped scallions for a fresh pop. Sometimes, I’ll add a drizzle of Japanese mayo or a few strands of shredded nori for an extra layer of flavor. These simple garnishes make the dish look as good as it tastes and give you little bursts of texture and freshness.
Side Dishes
This stir fry is often a meal on its own but if you want to round out your dinner, I like serving it with a side of miso soup or a simple cucumber salad dressed with rice vinegar and sesame oil. Pickled ginger on the side also adds a lovely zing that refreshes your palate between bites.
Creative Ways to Present
For special occasions, I’ve served this Yaki Udon Stir Fry in individual lettuce cups for a fun, hand-held version. Another time, I plated it over a bed of steamed baby spinach for extra greens and vibrant color. You could also sprinkle crushed peanuts or chili crisp on top if you’re feeling adventurous and want a crunchy, spicy twist.
Make Ahead and Storage
Storing Leftovers
When I’ve got leftovers, I transfer the stir fry to an airtight container and pop it in the fridge. It stays good for about 3-4 days, and I’ve found that the udon noodles hold up well, though the veggies do soften a bit. To keep things fresh, store sauce separately if you plan to eat it over several days.
Freezing
Freezing Yaki Udon Stir Fry with Vegetables and Ground Meat isn’t my favorite because udon noodles can get a bit mushy afterward, but if you need to, flash freeze portions first, then seal them well. When thawing, I use gentle reheating methods to help maintain the best texture.
Reheating
I reheat leftovers in a hot skillet with a splash of water or broth to loosen things up and prevent the noodles from drying out. Microwave works too, but I recommend stopping halfway to stir, so everything heats evenly. Adding a drizzle of fresh soy or sesame oil after reheating breathes new life into the flavors.
FAQs
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Can I use dried udon noodles for this Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe?
Yes, but dried udon noodles need to be boiled according to the package instructions first before stir frying. Fresh or vacuum-packed udon noodles are more convenient and have a better chewy texture for this recipe, but dried ones will work if prepared properly.
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What other vegetables are good in this stir fry?
You can use just about any stir-fry veggie you like—bell peppers, snap peas, shredded carrots, or even leafy greens like spinach and kale all make great additions. Just be mindful of cooking times so everything stays crisp and colorful.
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How do I make this recipe gluten-free?
Swap the udon noodles for a gluten-free noodle like rice noodles or shirataki noodles. Use tamari or a gluten-free soy sauce substitute instead of dark soy sauce and make sure your oyster sauce and mirin are labeled gluten-free as well.
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Can I prepare this recipe ahead of time for meal prep?
Absolutely! Prepare the stir fry fully, cool it quickly, and store in meal-sized containers. Just reheat gently with a splash of water or broth to prevent the noodles from drying out. Adding fresh garnishes after reheating keeps the dish bright.
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What’s the best ground meat to use?
It really depends on your taste and dietary preferences. Ground beef adds richness, while chicken or turkey makes it lighter. Pork is flavorful but fattier, and ground shrimp adds a seafood twist. Just be sure to cook it thoroughly and season to taste.
Final Thoughts
This Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe feels like my trusty kitchen companion when I want something fast, tasty, and totally satisfying. It’s the kind of meal that invites you to play around and make it your own, and trust me, once you try it, it’ll become a staple for your weeknight dinners too. So grab your ingredients and give it a go—you’ll love how effortlessly delicious it is!
Print
Yaki Udon Stir Fry with Vegetables and Ground Meat Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Description
Yaki Udon is a flavorful and easy stir-fried udon noodle dish featuring tender noodles, mixed vegetables, and your choice of ground meat, all tossed in a savory sauce made from soy, oyster sauce, mirin, and a hint of sweetness. This quick and satisfying Japanese-inspired meal is perfect for weeknight dinners and can be easily customized with your favorite proteins and vegetables.
Ingredients
Noodles 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
Protein
- ½ lb ground meat (beef, chicken, turkey, pork, or shrimp)
Oil
- 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 Sauce: In a small bowl, whisk together dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar until the sugar is dissolved and the sauce is well combined.
- Cook the Ground Meat: Heat avocado oil in a large skillet or wok over medium-high heat. Add the ground meat of your choice and cook, stirring and breaking it apart, until fully browned and cooked through.
- Add Vegetables: Add the chopped stir-fry vegetables and scallions to the skillet with the meat. Stir-fry together until the vegetables are tender-crisp, about 3-5 minutes.
- Add Udon Noodles: Add the udon noodles (if they are fresh or vacuum packed, loosen them up before adding) to the skillet. Toss everything together so the noodles mix evenly with the meat and vegetables.
- Add Sauce and Combine: Pour the prepared yaki udon sauce over the noodles, meat, and vegetables. Stir-fry everything together for another 2-3 minutes, allowing the sauce to coat all the ingredients and heat through.
- Serve: Once heated and well combined, remove from heat. Serve hot, optionally garnished with extra scallions or sesame seeds for added flavor and texture.
Notes
- Note 1: Vacuum packed udon noodles are typically pre-cooked and just need loosening before adding to the stir fry.
- Note 2: Use dark soy sauce for a deeper, richer umami flavor compared to regular soy sauce.
- Note 3: Oyster sauce adds a savory sweetness and depth to the dish; vegetarian oyster sauce can be used as a substitute if needed.
- Note 4: Mirin is a Japanese sweet rice wine that provides subtle sweetness and balance; if unavailable, a small amount of sugar can be used as a replacement.
Keywords: Yaki Udon, Stir-Fried Udon, Japanese Noodles, Easy Dinner, Stir Fry Noodles
