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Yaki udon
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Yaki udon with ground beef recipe

This is the perfect protein-packed lunch or dinner recipe for noodle fans. What makes it so great is that anyone can cook it (yes, it’s that easy!), and it’s a one-pan recipe. Well, you cook the noodles separately, but then cook everything else in one pan and mix with the noodles. I’m using pre-cooked frozen vacuumed udon noodles you can buy at Asian grocery stores. I’ll explain why below in the recipe.
Course Main Course
Cuisine Japanese
Keyword Noodles
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Author Joost Nusselder
Cost $8


  • 14 oz udon noodles 2 packs
  • ½ lb ground beef
  • 1.5 cups shiitake mushrooms sliced
  • 1 carrot julienne cut long strips
  • 4 small bok choy (or 2 large) quartered
  • ½ white onion chopped
  • 2 spring onions or scallions
  • 1 tbsp vegetable oil

For the sauce:

  • 3 tbsp soy sauce preferably dark
  • 1 tbsp mirin
  • 2 tbsp oyster sauce
  • ½ tsp rice vinegar
  • 2 tsp brown sugar or 1 tsp maple syrup


  • In a pot, add water and bring to a boil. Add the udon noodles and cook according to packaging instructions. Frozen udon noodles are pre-cooked and only require a couple of minutes of boiling.
  • Chop all the vegetables and set them aside.
  • To make the sauce, grab a bowl and mix the soy sauce, mirin, oyster sauce, rice vinegar, and sugar.
  • Rinse the noodles under cold water to separate them and then drain.
  • In a large wok or saucepan, heat up the oil.
  • Add the ground beef and cook for 2 minutes, constantly stirring and mixing the meat to avoid clumps.
  • Add the onion, carrots, mushrooms, and bok choy to the pan and stir-fry for another 2 minutes.
  • Now add the noodles and drizzle on the sauce. Keep stir-frying for 3-4 minutes.
  • The dish is ready to serve. Garnish with chopped spring onion.


Note: I mentioned that I prefer dark soy sauce, and that’s because, contrary to popular belief, dark soy sauce is less salty than the regular stuff. It has a thicker texture and darker black color. It adds lots of flavor, but it works just the same if you add regular or light soy sauce.