Beef Yaki Udon Recipe | PBS Food

Yaki udon is slightly chewy, thick, wheat based noodles stir fried with crisp veggies and flavored by a little bit of meat and sauce.

Recipe is republished with permission from Sharon Wong/Nut Free Wok.



  • 1 package udon (5 pieces), sanuki style
  • 2 tablespoons olive oil, divided
  • 1 medium sized sweet onion, sliced
  • 1 pound thinly sliced beef
  • 4 cups mung bean sprouts
  • 2 cups sweet peas, trimmed
  • 3-4 tablespoons udon soup base (tsuyu tennen)*, adjust to taste
  • ¼ cup chopped green onions


  1. Cook udon in boiling water according to package, drain and set aside.
  2. Heat up wok or 6-8 qt stock pot on medium high heat and when a drop of water sizzles, add 1 tablespoon oil.
  3. Stir fry onions for 2-3 minutes until soft.
  4. Use a spatula and push the onions to the sides of the pot and add another tablespoon of oil and stir fry beef until almost all browned (2-3 minutes)
  5. Add sprouts and stir fry for 2-3 minutes or until soft.
  6. Add udon, soup base*, and green onions and gently stir fry, using a spatula to lift the meat and vegetables up to allow the noodles to heat thoroughly and cook in the sauce.
Presented by:
Produced by: