yakiudon from the side

Garlic & Butter Soy Sauce Chicken Yaki Udon (ガリバタ焼うどん)

  • Author: Yuto Omura
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 3 Portions 1x


How to make Japanese Yaki Udon



  • 540g Ready to use udon noodles (or 300g dry udon)
  • 200g Chicken breast
  • 130g Green Cabbage
  • 1/2 Onion
  • 60g Bell Pepper
  • 1 tsp Garlic paste
  • 1 tsp Unsalted butter
  • 1 tbsp Oyster sauce
  • 2 tbsp Soy sauce
  • 1 pinch Black pepper
  • 1 tbsp Mayonnaise
  • 1 tbsp Chopped spring onion


  1. If you’re using dry udon, boil them first following the instructions on the packaging. If you’re using soft udon you can skip this step.
  2. Cut 200g of chicken breast into bite size pieces.
  3. Roughly cut 130g of green cabbage and slice half an onion.
  4. Cut the bell pepper into length way strips.
  5. Heat the frying pan on a medium-high heat with 1 tsp unsalted butter and 1 tsp garlic paste.
  6. Once the butter and garlic paste and melted, add the chicken pieces and fry until the edges are sealed.
  7. Add the cabbage, onion, bell pepper, 1 tbsp oyster sauce and 1 tbsp soy sauce. Mix and fry until vegetables are softened.
  8. Next, add the udon noodles and mix, fry for about 3 minutes.
  9. Add one more tbsp of soy sauce and a pinch of black pepper. Mix again and fry for 1 more minute.
  10. Dish up and drizzle with mayonnaise.


You can change the vegetables or vegetable quantities to suit your own tastes.

  • Category: Noodles
  • Method: Stir-fry
  • Cuisine: Japanese

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