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Yaki udon noodles with dashi and butter

The Best Yaki Udon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Noodles
  • Method: Stir frying
  • Cuisine: Japanese


A delicious bowl of stir fried yaki udon noodles tossed in butter, soy sauce, and dashi, and topped with scallions, nori and bonito flakes. 


  • 1 package fresh or frozen udon noodles (or 3 ounces dry udon noodles)
  • 1 tablespoon butter (salted)
  • 1 tablespoon water
  • 1/2 teaspoon dashi powder
  • 1 tablespoon soy sauce
  • 3 green onions, finely chopped
  • shredded nori
  • bonito flakes (katsuobushi)


  1. Bring a pot of water to boil and add the udon noodles. Cook according to the directions on the package (usually around  2-3 minutes for fresh and frozen noodles, 4-6 minutes for dried udon). Drain well and set aside. If you are not planning to use the noodles right away, toss them in a little bit of sesame oil to prevent them from sticking together.
  2. In a pan over high heat, add butter, dashi, and water, and stir until the butter is bubbling.
  3. Add the udon noodles and toss them a few times to coat well. Cook for 3 to 4 minutes, until the noodles are soft but slightly crunchy on the outside (light brown in color).
  4. Add the soy sauce, turn off the heat, and coat well.
  5. Transfer to a plate, and top with green onions, bonito flakes, and nori.
  6. Serve yaki udon immediately.


Refrigerate the leftovers in an airtight storage container for up to 2 days.



  • Serving Size: 1 bowl
  • Calories: 413
  • Sugar: 1.5g
  • Sodium: 731.2mg
  • Fat: 12.2g
  • Saturated Fat: 7.2g
  • Unsaturated Fat: 0.4g
  • Trans Fat: 0g
  • Carbohydrates: 68.7g
  • Fiber: 0.1g
  • Protein: 0.4g
  • Cholesterol: 30.5mg
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