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.
Contains Allergens
Rate This Recipe
Tried this recipe? Your rating helps others discover great dishes and appears in Google search results!
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.
Ad Space
Google AdSense
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 |
Ad Space
Google AdSense
More Wagamama Recipes
Wagamama Tea-Stained Egg
A soft-boiled egg steeped in soy, tea, and aromatics — just like Wagamama’s signature ramen topping.
Wagamama Lollipop Prawn Kushiyaki
Juicy prawns glazed with soy, garlic, and lime, grilled to perfection on skewers and served with a zingy caramelised sauce — just like the lollipop prawns from Wagamama.
Wagamama Ebi Katsu
Crispy golden prawn cutlets coated in panko and served with a creamy spicy chilli and garlic dipping sauce — a Wagamama favourite you can easily recreate at home.
Wagamama Chilli Squid
Crispy coated squid tossed with shichimi spice and served with a zesty chilli and coriander dipping sauce – a Wagamama classic you can recreate at home.
Wagamama Tofu Raisukaree
A vibrant vegan take on Wagamama’s iconic Raisukaree — crispy tofu cubes in a creamy coconut, lemongrass, and lime sauce with peppers, chilli, and fresh coriander. Light, fragrant, and full of plan…
Wagamama Prawn Raisukaree
A light and aromatic coconut curry inspired by Wagamama’s iconic Prawn Raisukaree — packed with juicy prawns, peppers, lemongrass, chilli, and a zing of lime for that signature fresh finish.