Wagamama Yaki Udon
A savoury Japanese stir-fry with thick udon noodles, tender chicken and prawns, and crunchy vegetables tossed in a rich soy-based sauce. A perfect Wagamama copycat recipe.
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Why you’ll love it
Wagamama’s Yaki Udon is one of their most popular stir-fried noodle dishes. It brings together thick, chewy udon noodles, marinated chicken, succulent prawns, and a colourful mix of vegetables, all coated in a savoury soy-based sauce. Making it at home is easier than you think — and it’s cheaper too. This fakeaway recipe uses easy-to-find UK supermarket ingredients so you can enjoy restaurant-quality noodles in your own kitchen.
About the original
Wagamama is known for its bold pan-Asian flavours, and Yaki Udon is a menu staple that fans order time and time again. Inspired by traditional Japanese street-food stir-fries, this dish balances sweet, salty, and umami flavours. By recreating it at home, you can capture the authentic taste of Wagamama without the restaurant bill. Plus, you’ll have the freedom to adjust spice levels, add extra veggies, or swap proteins to suit your taste.
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Ingredients
- 250 g Udon Noodles — Ready-to-use or cooked fresh
- 150 g Chicken breast — Sliced Thin
- 100 g Prawns — Peeled and deveined
- 1 piece Carrot — Cut into matchsticks
- ½ piece Red Pepper — Sliced
- ½ piece Onion — Sliced
- 2 piece Spring onion — Chopped
- 1 piece Bean Sprouts — Use a handful
- 2 clove Garlic — Minced
- 1 tbsp Vegetable Oil
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Mirin — Substitute with rice vinegar + pinch of sugar
- 1 tsp Sesame oil
- ½ tsp Chili Flakes — Optional
Method
Heat oil in a wok or large pan over medium-high heat.
Stir-fry the garlic, chicken, and prawns until cooked through.
Add the onion, carrot, and red pepper; cook until softened but still crisp.
Toss in the udon noodles and bean sprouts. Stir-fry for 2–3 minutes.
Pour in the sauce ingredients; mix well until everything is coated.
- Garnish with spring onions and serve hot.
Tips & Variations
- Swap chicken for tofu for a vegetarian version.
- Add shiitake mushrooms for extra umami.
- Double the sauce if you prefer a stronger flavour.
- For spice lovers, top with sriracha or extra chilli flakes.
FAQs
- Can I use dried udon noodles?
- Yes — just boil until chewy but tender, then rinse before stir-frying.
- Is this gluten-free?
- No — but you can substitute with gluten-free soy sauce and rice noodles.
- Can I meal prep this?
- Yes, but it tastes best fresh. Reheat quickly in a pan to avoid soggy noodles.
Nutrition (per serving)
| Calories | 480 kcal |
|---|---|
| Protein | 32 g |
| Fat | 12 g |
| Carbs | 56 g |
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