Wagamama Yaki Udon Recipe

✔ Updated October 18, 2026 · egg-safe method, real quantities + sauce guide

My Wagamama yaki udon recipe is a copycat-style version of the restaurant's popular stir-fried noodles: thick, chewy udon coated in egg and tossed in a hot wok with chicken, shrimp, chikuwa fish cake and crisp leek, peppers, shiitake mushrooms and bean sprouts.

Light soy sauce and chili oil season it, and the finish is what makes it so recognizable: toasted sesame seeds, crispy fried onions and pickled ginger. It makes 2 generous servings in about 30 minutes.

Why You'll Love This Yaki Udon

• Chewy noodles, crisp vegetables, with chicken, shrimp and egg in every bite.
• On the table in 30 minutes, a fast, filling stir-fry for two.
• Easy to adapt: go vegetarian, swap the protein or turn up the heat.

What Is Yaki Udon?

Yaki udon means fried udon in Japanese. It is a home-style and street-food stir-fry of thick wheat noodles, meat or seafood and vegetables, seasoned simply with soy sauce. This copycat-style recipe recreates the Wagamama-style version at home with chicken, shrimp, egg and a pile of crisp vegetables.

The key is the texture contrast: soft, chewy noodles against crunchy bean sprouts and peppers, finished with crispy fried onions on top. For more about the noodle itself, see our guide to udon vs. ramen.

Swaps and Variations

• Protein: use chicken breast, thinly sliced beef, pork or firm tofu instead of the chicken, and raw shrimp instead of cooked (stir-fry until pink and opaque).
• Vegetables: shredded cabbage, carrot matchsticks, sliced onion, bok choy or snow peas all work. Keep the total about the same so the wok stays hot.
• Sauce: for a sweeter, glossier finish, add 1 teaspoon of mirin or a pinch of sugar with the soy sauce. For more depth, add 1 teaspoon of oyster sauce.
• Heat: add a sliced fresh red chile with the vegetables, or a little more chili oil at the table.
• Vegetarian: skip the meat, shrimp and chikuwa and double the mushrooms.

See Also: Udon vs Ramen

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Use fresh or vacuum-packed udon. These thick, pre-cooked noodles only need loosening in boiling water. Drain them well so they sear in the wok instead of steaming.
• Cook the chicken through first. Brown the thighs whole until they reach 165°F inside, then slice. They only get a couple of minutes in the wok later, so don't count on that to finish them.
• Coat the noodles in egg off the heat. Tossing the udon with beaten egg in a bowl spreads it around every strand. Then keep tossing in the hot wok until the egg is fully set with no runny bits.
• Keep the wok very hot. High heat and constant movement keep the vegetables crisp-tender and give the noodles light, smoky sear marks. With a smaller pan, cook the vegetables in two batches.
• Season at the end. Start with 1 tablespoon each of soy sauce and chili oil, taste, then add more. Different brands vary a lot in salt and heat.
• Don't skip the toppings. Crispy fried onions, toasted sesame seeds and pickled ginger add the crunch and sharp sweetness that make the dish taste like the restaurant version. The crispy onions are my favorite bit, so I always add an extra handful.

What to Serve With Yaki Udon

Yaki udon is a full meal on its own, but for a Wagamama-style night in, pair it with a crunchy cucumber salad, edamame sprinkled with sea salt or gyoza. For a bigger spread, add our Wagamama-style chicken katsu curry or browse more Japanese recipes.

Frequently Asked Questions

What is in Wagamama-style yaki udon?

This copycat version uses udon noodles, chicken thighs, cooked shrimp, egg, chikuwa fish cake, leek, red and green bell peppers, shiitake mushrooms and bean sprouts, seasoned with light soy sauce, chili oil, salt and white pepper. It is topped with toasted sesame seeds, crispy fried onions and pickled ginger.

What kind of udon noodles should I use?

Fresh or vacuum-packed pre-cooked udon gives the thick, chewy texture this dish needs. You will find it in the refrigerated or Asian aisle of most large grocery stores. Frozen udon is also excellent. Dried udon works in a pinch, but cook it fully and rinse it so it does not stick.

What is chikuwa, and can I leave it out?

Chikuwa is a Japanese tube-shaped fish cake sold in Asian grocery stores, usually frozen or chilled. It is fully cooked and just needs heating through. If you cannot find it, use a few extra shrimp instead.

Can I make yaki udon vegetarian?

Yes. Leave out the chicken, shrimp and chikuwa and add extra mushrooms or cubes of firm tofu. Keep the eggs, or skip them for a vegan version, and check that your chili oil and fried onions are vegetarian.

What is the difference between yaki udon and yakisoba?

Both are Japanese stir-fried noodle dishes. Yaki udon uses thick, chewy wheat udon noodles, while yakisoba uses thinner, wavy wheat noodles and is usually tossed in a sweet, Worcestershire-style yakisoba sauce.

How do I store and reheat leftovers?

Refrigerate leftovers in an airtight container for up to 2 days, since it contains cooked shrimp and chicken. Reheat in a hot wok or skillet with a small splash of water, tossing until the noodles and chicken are steaming hot throughout (165°F).