This Spicy Yaki Udon is an easy dish that you will need to keep in the rotation regularly. Pick your favorite vegetable and your favorite meat and toss it in. Leftover meat? Perfect. Fresh meat? Even better. The sauce will be a “go-to” for your next batch of chicken wings, too.
Spicy Yaki Udon Recipe
This might be my favorite quick and easy dinner of ALL my quick and easy dinners. Plus, this sauce. We eat this sauce on grilled chicken wings, too, and I need all the excuses to slather it on more things. It is made from a great bottled General Tso’s sauce that you can pick up at your local grocery store or on Amazon here, along with soy, ginger, and sriracha.
The fresh udon might be a little harder to find, but it is worth the trip if you need to hike to an Asian grocery store. I find them at my local fancy-ish grocery store and stock up when I do. If you don’t want this spicy yaki udon, you can make my Miso Brown Butter Udon or this Shrimp Udon.
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Spicy Yaki Udon shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Fresh udon
- Fresh vegetables
- House of Tsang General Tsao Sauce
- Soy sauce
- Fresh ginger
How to make Spicy Yaki Udon
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Mix the sauce together and set aside.
Prep the noodles according to the package directions to get them ready to stir fry.
Heat the oil in the wok over high heat. Add the veggies and cook until tender-crisp. Remove and set aside. Add the meat is and stir fry until cooked through. Remove from the pan and keep warm with the vegetables.
Stir fry the noodles for 2-3 minutes. Add the meat and vegetables back to the pan and then the sauce. Cook for another 2 minutes, tossing and stirring constantly.
Serve hot with a sprinkle of sesame seeds on top.
Try our Shrimp Yakisoba!
Spicy Yaki Udon FAQ
Where can you get fresh udon noodles?
These udon noodles are the perfect match for this amazing sauce because they absorb so much of it, they are filled with flavor – and some spice, so beware. It was a bit much for my toddlers!
I get my udon at Costco in a kit called Teriyaki Stir-Fry Udon, but you can find it all over. I recommend getting fresh refrigerated udon if possible though. Either way, you get it; prepare according to package directions.
What kind of meat is best in this recipe?
This dish is particularly easy because you can use any meat you have laying around. I used leftover pork chops in this one, but I’d also use chicken, shrimp, or beef as well. Anything you have would be a great addition to this dish.
The same goes for the vegetables. Green beans were fantastic, but if I’d have had some broccoli, red peppers, or carrots laying around? These pictures would look a lot different.
Is this recipe “authentic”?
This is definitely not the most authentic thing you’ll ever eat, but dannnnnggggg does it taste good. I’m not a stickler for authenticity when it comes to the food I cook. I take influences from all over the world, and all of my cooking is a kind of fusion.
I don’t care if it is a chain restaurant, a hole in the wall, or if a recipe has ketchup or cool whip in it. If it is good, I’ll eat it.
If you are with me on that front, we’re halfway to friends already, and I’d really love it if you’d try this dish and let me know what you think!
Delicious Asian-inspired recipes to enjoy
- Grilled Teriyaki Salmon
- Grilled Beef Bulgogi
- Shrimp Fried Rice
- Blackstone Steak Bites
- Traeger Chicken Teriyaki
- Honey Pecan Shrimp
- Vietnamese Chicken Thighs
- Orange Chicken
- Salmon Miso Poke Bowl
- Pancit Bihon
- Chicken and Eggplant Stir Fry
- Kalbi Beef Short Ribs
- 1 pound fresh udon
- 2 cups cooked protein, (sliced pork chops, chicken breasts, shrimp, etc.)
- 3 cups fresh vegetables, (green beans, broccoli, pea pods, etc.)
- 3 tablespoons oil
- 1/2 cup House of Tsang General Tsao Sauce
- 1/2 cup soy sauce
- 2 teaspoons sriracha
- 1/4 teaspoon fresh ginger
- Mix sauce ingredients together and set aside.
- Prepare udon according to package directions to prep for stir-frying.
- Add part of your oil to your wok, and heat over high heat. When it is pre-heated, add your meat and veggies. Stir constantly until they are warmed through.
- Add udon noodles and continue to stir fry, adding more oil if necessary. Cook for 2-3 minutes.
- Add sauce into the wok and stir fry for an additional 1-2 minutes. Serve immediately.
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Amount Per Serving: Calories: 377Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 1405mgCarbohydrates: 33gFiber: 6gSugar: 6gProtein: 35g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.