Yaki udon

March 22, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Serves 4


  • 1 tablespoon neutral oil
  • 2 dried shitake mushrooms, soaked and sliced
  • 1 onion, thinly sliced
  • 5 cloves garlic, chopped
  • 2 chicken thighs, or 1 chicken breast cut into bite size pieces
  • ¼ head of cabbage, chopped
  • 1 carrot, thinly sliced or shredded
  • 4 packs/ bundles udon noodles, fresh or if frozen defrosted and cooked for 1 minute, about 30 oz
  • 3- 4 cups leafy greens, like baby spinach
  • Scallions for garnish

For Sauce:

  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 tablespoons dashi stock, or chicken stock


  • Combine all the sauce ingredients together and set aside.
  • Heat oil in a nonstick pan over medium high heat.
  • Add mushroom, onion, and garlic into pan and saute until onions begin to turn translucent, and mushrooms begin to brown.
  • Add chicken into pan and cook just until chicken turns white and begins to brown.
  • Add carrots and cabbage, and cook for 1- 2 minutes, or until cabbage is soft.
  • Add noodles and greens into pan and pour sauce over the top.
  • Cover the pan and cook for 1 minute, remove lid and stir to coat all ingredients in sauce.
  • Taste and season with more soy sauce, if desired.
  • Remove from heat and garnish with scallions before serving