25 Delicious Udon Recipes for Every Occasion

Ready to transform your mealtime with the versatile and utterly satisfying udon noodle? Whether you’re craving a quick weeknight dinner, a cozy bowl of comfort food, or a fresh seasonal dish, we’ve got you covered. Dive into our roundup of 25 delicious udon recipes that promise to delight your taste buds and inspire your next culinary adventure. Let’s get cooking!

Vegetable Tempura Udon Bowl

You’ve gotta try this Vegetable Tempura Udon Bowl—crispy, savory, and slurp-worthy in every bite. Perfect for when you’re craving something light yet satisfying.

Ingredients

• a couple of udon noodles packs
• a splash of vegetable oil for frying
• a cup of ice-cold water
• a cup of all-purpose flour
• a pinch of salt
• a handful of assorted veggies (think bell peppers, sweet potatoes, and broccoli)
• a tablespoon of soy sauce
• a teaspoon of mirin
• a dash of dashi stock
• a sprinkle of green onions for garnish

Instructions

1. Start by boiling the udon noodles according to the package instructions, then drain and set aside.
2. Mix the ice-cold water, flour, and salt in a bowl to create your tempura batter—keep it lumpy for extra crispiness.
3. Heat the vegetable oil in a deep pan to 350°F. Tip: Drop a bit of batter in; if it sizzles and rises, you’re good to go.
4. Dip your veggies in the batter, then fry in batches until golden and crispy, about 2-3 minutes per side. Don’t overcrowd the pan!
5. In a separate pot, warm the soy sauce, mirin, and dashi stock to make a quick broth.
6. Assemble your bowl: noodles first, then broth, top with tempura veggies, and a sprinkle of green onions.

Kick back and enjoy the crunch of the tempura against the soft, chewy udon. Serve it with a side of pickled ginger for an extra zing.

Chicken Teriyaki Udon Noodles

Make your taste buds dance with this Chicken Teriyaki Udon Noodles—quick, flavorful, and totally slurp-worthy.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• a couple of cups of udon noodles
• a splash of vegetable oil
• 1/2 cup of teriyaki sauce
• a handful of green onions, chopped
• a sprinkle of sesame seeds

Instructions

1. Heat a splash of vegetable oil in a large pan over medium-high heat.
2. Add the sliced chicken breasts and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. While the chicken cooks, boil the udon noodles according to package instructions, then drain. Tip: Rinse under cold water to stop the cooking and prevent sticking.
4. Pour the teriyaki sauce over the cooked chicken, stirring to coat evenly, and let it simmer for 2 minutes to thicken slightly.
5. Toss the drained udon noodles into the pan with the chicken and sauce, mixing well to combine. Tip: Use tongs for easier mixing.
6. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

Unbelievably tender chicken meets chewy udon noodles, all wrapped in a glossy, sweet-savory teriyaki glaze. Serve it up in a big bowl and watch it disappear.

Seafood Udon in Spicy Broth

Dive into a bowl of Seafood Udon in Spicy Broth that’s got all the vibes—thick noodles, juicy seafood, and a broth that packs a punch. Perfect for when you need a meal that’s as exciting as your feed.

Ingredients

• 2 packs of udon noodles
• 1 lb mixed seafood (shrimp, scallops, squid)
• 4 cups chicken broth
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• a handful of green onions, chopped
• 1 tbsp sesame oil
• a sprinkle of sesame seeds

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Stir in gochujang and cook for another minute to release its flavors.
4. Pour in chicken broth and soy sauce, bring to a simmer.
5. Add mixed seafood to the pot, cook for 3-4 minutes until just opaque.
6. Divide noodles into bowls, ladle the spicy broth and seafood over them.
7. Garnish with green onions and a sprinkle of sesame seeds.

Enjoy the slurp-worthy udon noodles swimming in a bold, spicy broth with tender bites of seafood. Try topping with a soft-boiled egg for extra richness.

Curry Udon with Fried Tofu

Viral-worthy and utterly comforting, this Curry Udon with Fried Tofu is your next obsession. Bold flavors, silky noodles, and crispy tofu—boom, dinner’s sorted.

Ingredients

• 2 packs of udon noodles
• 1 block of firm tofu, pressed and cubed
• 2 cups of dashi stock (or veggie broth for a twist)
• 1 tbsp of curry powder
• A splash of soy sauce
• A couple of green onions, sliced
• 1 tbsp of vegetable oil
• A pinch of sugar

Instructions

1. Heat the vegetable oil in a pan over medium-high heat. Add the tofu cubes and fry until golden on all sides, about 3-4 minutes per side. Tip: Pressing the tofu removes excess water for extra crispiness.
2. Boil the udon noodles according to package instructions, then drain and set aside.
3. In the same pan, pour in the dashi stock, curry powder, soy sauce, and sugar. Simmer for 5 minutes to let the flavors meld.
4. Add the cooked udon noodles to the curry broth. Toss gently to coat, heating for another 2 minutes.
5. Divide the noodles into bowls, top with fried tofu, and sprinkle with green onions. Tip: For an extra kick, add a dash of chili oil.

Wondering about the vibe? Silky noodles soak up the rich, aromatic broth, while the tofu adds a satisfying crunch. Pro move: Serve with a side of pickled ginger for a tangy contrast.

Cold Udon Salad with Sesame Dressing

Craving something refreshing yet satisfying? This cold udon salad with sesame dressing is your go-to for a quick, flavorful meal that beats the heat.

Ingredients

• 8 oz udon noodles (the thick, chewy kind)
• 2 tbsp sesame oil (for that rich, nutty base)
• 1 tbsp soy sauce (a splash for umami)
• 1 tbsp rice vinegar (a tangy kick)
• 1 tsp honey (just a drizzle to sweeten the deal)
• 1 clove garlic, minced (because flavor)
• A couple of green onions, thinly sliced
• 1/2 cucumber, julienned (for crunch)
• 1 carrot, julienned (more crunch, more color)
• 1 tbsp sesame seeds (toasted, for that final touch)

Instructions

1. Boil the udon noodles according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain and rinse the noodles under cold water to stop the cooking process. Tip: This also removes excess starch, making them less sticky.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and minced garlic until well combined. Tip: Taste and adjust the honey or vinegar to balance the flavors to your liking.
4. Toss the cooled noodles with the dressing, green onions, cucumber, and carrot until everything is evenly coated.
5. Sprinkle toasted sesame seeds on top before serving for an extra layer of texture and flavor.

Zesty, crunchy, and utterly refreshing, this salad is a textural dream with the chewy noodles against the crisp veggies. Serve it chilled straight from the fridge for maximum refreshment, or pack it for a picnic—it travels like a champ.

Pork Belly Udon with Soft Boiled Egg

Kickstart your culinary adventure with this Pork Belly Udon with Soft Boiled Egg—comfort in a bowl, packed with umami and that irresistible porky goodness.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch pieces
• 2 packs of udon noodles
• 4 eggs
• 2 cups of dashi stock
• 1/4 cup of soy sauce
• 2 tbsp of mirin
• 1 tbsp of sugar
• A splash of sesame oil
• A couple of green onions, chopped
• 1 sheet of nori, torn into bits

Instructions

1. Bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and set aside.
2. In a separate pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
3. Add the pork belly slices to the simmering broth. Cook for 15 minutes, or until the pork is tender.
4. While the pork cooks, boil the eggs for 6 minutes for a soft boil. Immediately cool in ice water, then peel.
5. Divide the udon noodles into bowls. Ladle the pork belly and broth over the noodles.
6. Top each bowl with a halved soft-boiled egg, a splash of sesame oil, green onions, and nori bits.

Luxuriate in the silky noodles, rich broth, and melt-in-your-mouth pork belly. For an extra kick, add a sprinkle of chili flakes or serve with a side of pickled ginger.

Kimchi Udon Stir Fry

Bold flavors collide in this kimchi udon stir fry—a dish that’s equal parts spicy, savory, and slurp-worthy. Get ready to turn up the heat and dig into a bowl of comfort with a Korean twist.

Ingredients

• 2 packs of udon noodles (about 7 oz each)
• A glug of sesame oil (about 1 tbsp)
• A couple of garlic cloves, minced
• A handful of kimchi (about 1 cup), chopped
• A splash of soy sauce (about 2 tbsp)
• A drizzle of honey (about 1 tbsp)
• A pinch of red pepper flakes
• A handful of green onions, sliced
• A sprinkle of sesame seeds

Instructions

1. Boil the udon noodles according to the package instructions, then drain and rinse under cold water to stop the cooking.
2. Heat a glug of sesame oil in a large pan over medium heat. Toss in the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped kimchi to the pan and stir-fry for 2 minutes to let the flavors meld.
4. Tip: If you like it extra spicy, add more kimchi juice or a pinch of red pepper flakes here.
5. Throw in the cooked udon noodles, a splash of soy sauce, and a drizzle of honey. Toss everything together until the noodles are evenly coated and heated through, about 3 minutes.
6. Tip: Use tongs to mix the noodles—it’s easier and prevents breaking them.
7. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
8. Tip: For an extra crunch, top with some toasted sesame seeds or even some crushed peanuts.

Chewy udon noodles soak up the spicy, tangy kimchi sauce, creating a dish that’s bursting with umami. Serve it straight from the pan for a fun, communal meal or pack it for a next-level lunch.

Miso Udon with Grilled Salmon

Raid your pantry for this umami-packed Miso Udon with Grilled Salmon—it’s weeknight dinner magic in under 30 minutes.

Ingredients

• 2 salmon fillets
• 8 oz udon noodles
• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• A splash of vegetable oil
• A couple of green onions, sliced
• 1 tsp grated ginger
• 1 clove garlic, minced
• A handful of sesame seeds

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Whisk together miso paste, soy sauce, mirin, sesame oil, ginger, and garlic in a bowl—this is your marinade.
3. Coat salmon fillets with half the marinade. Let them sit for 10 minutes to soak up the flavors.
4. Grill salmon skin-side down for 4 minutes, flip, and grill another 3 minutes. Tip: Don’t move the salmon too early—it’ll stick.
5. Boil udon noodles according to package instructions, usually about 3 minutes. Drain.
6. Toss noodles with the remaining marinade in the pot off heat. Tip: The residual warmth helps the noodles absorb the sauce better.
7. Plate noodles, top with salmon, and garnish with green onions and sesame seeds. Tip: For extra crunch, toast the sesame seeds in a dry pan for 30 seconds.

Velvety noodles cling to the miso sauce, while the salmon’s crispy skin gives way to buttery flesh. Serve with a side of quick-pickled cucumbers for a refreshing contrast.

Udon Carbonara with Bacon and Egg

Hold onto your forks—this Udon Carbonara with Bacon and Egg is about to blow your mind. Creamy, dreamy, and packed with flavor, it’s the ultimate comfort food mashup you didn’t know you needed.

Ingredients

• 8 oz udon noodles (the thick, chewy kind)
• 4 slices of bacon, chopped (because everything’s better with bacon)
• 2 eggs (for that rich, silky sauce)
• 1/2 cup grated Parmesan (the real deal, please)
• A splash of heavy cream (to make it extra indulgent)
• A couple of garlic cloves, minced (for a little kick)
• Salt and freshly ground black pepper (season like you mean it)
• A sprinkle of chopped parsley (for a pop of color)

Instructions

1. Boil the udon noodles according to package instructions until al dente, then drain and set aside. Tip: Save a bit of pasta water to adjust the sauce consistency later.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pan.
3. In the same skillet, sauté the minced garlic in the bacon fat for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Whisk together the eggs, Parmesan, and heavy cream in a bowl. Tip: Do this off the heat to prevent scrambling the eggs.
5. Reduce the heat to low and quickly toss the cooked udon noodles in the skillet with the garlic. Remove from heat.
6. Immediately pour the egg mixture over the noodles, stirring constantly to create a creamy sauce. If it’s too thick, add a splash of the reserved pasta water.
7. Stir in the crispy bacon, then season with salt and plenty of black pepper.
8. Garnish with chopped parsley and serve hot. Tip: Serve with an extra sprinkle of Parmesan for added richness.

Mmm, the udon noodles soak up the creamy sauce beautifully, while the bacon adds a smoky crunch. Try topping with a soft-boiled egg for an extra layer of decadence.

Thai Inspired Peanut Udon

Bold flavors meet comfort in this Thai Inspired Peanut Udon—ready in minutes, packed with punch.

Ingredients

• 8 oz udon noodles
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp honey
• A splash of lime juice
• A couple of garlic cloves, minced
• 1 tsp grated ginger
• A handful of chopped cilantro
• 2 tbsp chopped peanuts
• A drizzle of sesame oil

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside.
2. In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic, and ginger until smooth.
3. Heat a drizzle of sesame oil in a pan over medium heat, add the noodles and sauce, toss to coat evenly.
4. Cook for 2-3 minutes, stirring constantly, until everything is heated through.
5. Garnish with chopped cilantro and peanuts before serving.

Unbelievably creamy with a tangy kick, this dish is a texture dream. Try it with a side of crispy tofu or extra veggies for crunch.

Udon Noodle Soup with Dumplings

Slurp your way to comfort with this Udon Noodle Soup with Dumplings—it’s the hug in a bowl you didn’t know you needed.

Ingredients

• 2 packs of udon noodles
• 4 cups of chicken broth
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 inch of ginger, sliced
• a handful of frozen dumplings
• 2 green onions, chopped
• a drizzle of sesame oil
• a pinch of red pepper flakes

Instructions

1. Bring the chicken broth to a boil in a large pot over medium-high heat.
2. Toss in the minced garlic and sliced ginger, let them dance in the broth for about 2 minutes to infuse flavor.
3. Add the udon noodles and frozen dumplings to the pot, cooking for 5 minutes or until the dumplings float to the top—that’s your cue they’re done.
4. Stir in a splash of soy sauce and a pinch of red pepper flakes for that kick.
5. Kill the heat and drizzle with sesame oil, then sprinkle the chopped green onions on top for a fresh crunch.

All about that silky noodle texture with a broth that’s deep and aromatic. Serve it up with extra chili oil on the side for those who like it fiery.

Garlic Butter Udon with Shrimp

Overwhelm your taste buds with this umami-packed Garlic Butter Udon with Shrimp—quick, creamy, and downright addictive.

Ingredients

• 8 oz udon noodles (the thick, chewy kind)
• 1/2 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced (yes, really 4)
• A splash of soy sauce
• A couple of green onions, sliced
• 1 tbsp sesame oil
• A pinch of red pepper flakes (for that kick)

Instructions

1. Boil the udon noodles according to the package, then drain and set aside. Tip: Rinse under cold water to stop the cooking and prevent sticking.
2. In a large pan, melt 2 tbsp butter over medium heat. Add the shrimp, cooking for 2 minutes per side until pink. Remove and set aside.
3. In the same pan, add the remaining butter and garlic. Sauté for 30 seconds until fragrant—don’t let it burn!
4. Toss in the noodles, soy sauce, and sesame oil. Stir-fry for 2 minutes, coating everything evenly.
5. Return the shrimp to the pan, adding green onions and red pepper flakes. Give it a final toss for 1 minute.

Absolutely silky noodles meet plump shrimp in a garlicky, buttery sauce with just the right heat. Serve it straight from the pan for that Instagram-worthy sizzle.

Udon with Black Bean Sauce

Zesty and bold, this udon with black bean sauce is your next weeknight hero. Thick noodles meet a rich, savory sauce for a dish that’s all about big flavors and even bigger satisfaction.

Ingredients

• 8 oz udon noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 lb ground pork
• 2 tbsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• A splash of water
• A couple of green onions, sliced

Instructions

1. Boil the udon noodles according to the package instructions, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the garlic and ginger, frying until fragrant, about 30 seconds.
3. Add the ground pork to the pan. Break it apart with a spatula and cook until no longer pink, about 5 minutes.
4. Stir in the black bean sauce, soy sauce, and sugar. Mix well to coat the pork evenly.
5. Add a splash of water to loosen the sauce, then toss in the cooked udon noodles. Stir everything together until the noodles are well coated and heated through, about 2 minutes.
6. Garnish with sliced green onions before serving.

The noodles should be slippery with sauce, each bite packed with the umami punch of black bean and the freshness of green onions. Try topping with a fried egg for extra richness or serve alongside pickled veggies for a crunchy contrast.

Sweet and Sour Udon Stir Fry

Unleash your inner chef with this Sweet and Sour Udon Stir Fry—quick, vibrant, and packed with flavors that pop. Perfect for those nights when you crave something bold without the fuss.

Ingredients

• 8 oz udon noodles (the thick, chewy kind)
• A splash of vegetable oil (about 2 tbsp)
• A couple of garlic cloves, minced
• 1 bell pepper, sliced thin
• 1 cup pineapple chunks (fresh or canned, your call)
• 1/2 cup sweet and sour sauce (store-bought or homemade)
• A handful of green onions, chopped
• Sesame seeds for that final flourish

Instructions

1. Boil the udon noodles according to the package, then drain and set aside. Tip: Rinse under cold water to stop the cooking and prevent sticking.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant—don’t let it burn!
3. Toss in the bell pepper and pineapple chunks. Stir-fry for 2-3 minutes until the peppers are just tender but still crisp.
4. Add the cooked udon noodles and sweet and sour sauce to the pan. Mix everything well so the noodles are evenly coated. Tip: If the sauce is too thick, a splash of water can loosen it up.
5. Keep stirring for another 2 minutes until everything is heated through. Tip: Taste as you go—adjust with more sauce if you like it extra tangy.
6. Garnish with green onions and a sprinkle of sesame seeds before serving.

Mouthwatering doesn’t even begin to cover it—the chewy noodles, the crunch of peppers, and that sweet-sour kick make every bite irresistible. Try serving it straight from the pan for that authentic, just-cooked vibe.

Udon in Tomato Basil Sauce

Craving something cozy yet bold? This Udon in Tomato Basil Sauce twists comfort food with a fresh, herby kick—perfect for those ‘I need flavor now’ nights.

Ingredients

• 8 oz udon noodles
• A splash of olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• 1 cup cherry tomatoes, halved
• A handful of fresh basil, torn
• 1/2 cup heavy cream
• Salt, just enough to season

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside.
2. Heat a splash of olive oil in a pan over medium heat. Toss in minced garlic and a pinch of red pepper flakes, sautéing until fragrant—about 30 seconds.
3. Add halved cherry tomatoes to the pan. Cook until they start to burst, around 3 minutes.
4. Pour in heavy cream, stirring gently to combine. Let it simmer for 2 minutes to thicken slightly.
5. Throw in the cooked udon noodles, tossing until fully coated in the sauce.
6. Finish by mixing in torn basil leaves and a pinch of salt. Serve immediately.

Perfectly chewy udon meets a creamy, tangy sauce with pops of sweet tomato and spicy basil. Try topping with a fried egg for extra richness.

Cheesy Udon Bake with Chicken

Kick off your weeknight dinner with this Cheesy Udon Bake with Chicken—comfort food meets umami bomb in under an hour.

Ingredients

• 2 cups of udon noodles (the thick, chewy kind)
• 1.5 lbs of chicken breast, diced into bite-sized pieces
• A splash of olive oil
• 2 cloves of garlic, minced (because more is always better)
• A couple of cups of shredded mozzarella (for that gooey goodness)
• 1/2 cup of heavy cream (to make it rich)
• 1 tbsp of soy sauce (for that deep flavor)
• A pinch of red pepper flakes (if you like it spicy)
• Salt and pepper (duh)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Boil the udon noodles for 1 minute less than the package says—they’ll finish cooking in the oven.
3. While the noodles boil, heat a splash of olive oil in a pan over medium-high. Add the chicken, season with salt and pepper, and cook until no pink remains, about 6 minutes.
4. Toss in the garlic and red pepper flakes, stir for 30 seconds until fragrant—don’t let it burn!
5. Pour in the heavy cream and soy sauce, let it simmer for 2 minutes to thicken slightly.
6. Mix the noodles and chicken mixture in a baking dish, top with mozzarella, and bake for 15 minutes until bubbly and golden.
7. Let it sit for 5 minutes before serving—patience is key for the perfect cheese pull.

Dig into this dish where every bite is a creamy, cheesy, slightly spicy hug. Serve it straight from the dish for maximum comfort—or, heck, eat it right out of the pan, we won’t judge.

Udon with Spicy Sausage and Peppers

Zesty flavors collide in this udon dish that’s all about bold spices and quick cooking. Grab your chopsticks—this one’s a weeknight winner.

Ingredients

• 8 oz udon noodles
• 2 spicy sausages, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• A splash of soy sauce
• A couple of tbsp olive oil
• A pinch of red pepper flakes

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add sliced sausages and cook until browned, about 5 minutes.
3. Toss in the sliced peppers and minced garlic. Stir-fry for another 3 minutes until peppers soften.
4. Add the cooked udon noodles to the pan. Pour in a splash of soy sauce and a pinch of red pepper flakes. Toss everything together for 2 minutes until well combined.
5. Tip: For extra flavor, let the noodles sit in the pan for an extra minute to get slightly crispy edges.
6. Tip: If you like it spicier, add more red pepper flakes to taste.
7. Tip: Serve immediately to enjoy the noodles at their best texture.

Kick back with a bowl of this udon—chewy noodles, smoky sausage, and sweet peppers make every bite a flavor explosion. Try topping with a fried egg for a creamy twist.

Lemongrass Chicken Udon Soup

Dive into a bowl of Lemongrass Chicken Udon Soup that’s bursting with flavor and ready in no time. This dish is your ticket to a cozy, flavor-packed meal that’ll have you coming back for seconds.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups of chicken broth
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 stalk of lemongrass, bruised and chopped
• 1 tbsp of ginger, grated
• a handful of udon noodles
• a drizzle of sesame oil
• a sprinkle of green onions, chopped
• a pinch of red pepper flakes

Instructions

1. Heat a large pot over medium heat and add a drizzle of sesame oil.
2. Throw in the minced garlic, grated ginger, and chopped lemongrass. Sauté for about 1 minute until fragrant. Tip: Bruising the lemongrass releases more flavor.
3. Add the chicken breasts to the pot and sear on both sides for 2 minutes each. Tip: Don’t move the chicken around too much to get a good sear.
4. Pour in the chicken broth and a splash of soy sauce. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. Remove the chicken, shred it with two forks, and return it to the pot. Tip: Shredding the chicken while it’s warm is easier.
6. Add the udon noodles and cook for another 5 minutes until they’re tender.
7. Garnish with chopped green onions and a pinch of red pepper flakes before serving.

Unbelievably tender chicken meets slurp-worthy udon in a broth that’s both spicy and soothing. Serve it with extra red pepper flakes on the side for those who dare.

Udon with Pumpkin and Sage

You’ve gotta try this udon with pumpkin and sage—it’s the ultimate cozy bowl that’ll have you hooked at first bite. Bold flavors, creamy texture, and done in under 30 minutes.

Ingredients

• 8 oz udon noodles
• 2 cups pumpkin puree
• A splash of olive oil
• A couple of fresh sage leaves
• 1/2 cup heavy cream
• 1 tbsp butter
• Salt, just a pinch
• Black pepper, a quick grind

Instructions

1. Boil the udon noodles according to package instructions, then drain and set aside.
2. Heat a splash of olive oil in a pan over medium heat, toss in the sage leaves, and fry until crisp—about 30 seconds. Remove and set aside.
3. In the same pan, add the pumpkin puree, heavy cream, and butter. Stir until smooth and heated through—about 5 minutes.
4. Season with a pinch of salt and a quick grind of black pepper, then toss in the udon noodles until well coated.
5. Serve topped with the crispy sage leaves for that perfect crunch.

Creamy meets crunchy in this dish, with the sage adding a earthy punch. Try serving it with a sprinkle of chili flakes for an extra kick.

BBQ Pork Udon Noodles

Bold flavors collide in this BBQ Pork Udon Noodles dish—think smoky, sweet, and utterly slurpable. Perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 8 oz udon noodles
• 1 cup BBQ pork, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• A splash of rice vinegar
• A couple of green onions, chopped
• 1 tsp garlic, minced
• A pinch of red pepper flakes
• 1 tbsp vegetable oil

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a pan over medium-high heat. Add garlic and sauté until golden, about 30 seconds.
3. Toss in BBQ pork slices, stirring for 2 minutes until slightly crispy.
4. Lower heat to medium, add soy sauce, sesame oil, and rice vinegar. Mix well.
5. Throw in the cooked udon noodles, tossing to coat evenly. Cook for another 2 minutes.
6. Sprinkle with green onions and red pepper flakes before serving.

Tip: For extra crunch, top with sesame seeds. Tip: If the noodles stick, a splash of water helps. Tip: Double the pork if you’re feeding meat lovers.

Vibrant and satisfying, these noodles offer a chewy texture with a kick. Serve with a side of pickled veggies to cut through the richness.

Udon with Spinach and Feta

Unleash a bowl of comfort with this udon twist that’s creamy, tangy, and packed with greens. Perfect for those nights when you crave something hearty but quick.

Ingredients

• 8 oz udon noodles
• A couple of handfuls of fresh spinach
• 1/2 cup crumbled feta
• A splash of olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• 1/4 cup heavy cream
• Salt, just enough to season

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside. Tip: Rinse under cold water to stop cooking if not using immediately.
2. Heat a splash of olive oil in a pan over medium heat. Add minced garlic and a pinch of red pepper flakes, sauté until fragrant, about 30 seconds.
3. Toss in the spinach, stirring until just wilted, roughly 1 minute. Tip: Don’t overcook; spinach should stay bright green.
4. Pour in the heavy cream, let it simmer for 2 minutes until slightly thickened.
5. Add the cooked udon to the pan, tossing to coat evenly with the creamy spinach mixture.
6. Off the heat, stir in the crumbled feta until it starts to melt into the noodles. Tip: The residual heat is enough to soften the feta without making it oily.
7. Season with salt to taste, give it one final toss, and serve immediately.

This dish serves up a delightful contrast between the chewy udon and the creamy, tangy feta. Try topping with a soft-boiled egg for an extra layer of richness.

Coconut Curry Udon with Vegetables

Unleash a bowl of cozy vibes with this creamy, dreamy Coconut Curry Udon. It’s a veggie-packed hug in a bowl, ready in under 30 minutes.

Ingredients

• 8 oz udon noodles
• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• A handful of spinach
• A splash of lime juice
• A couple of cilantro sprigs for garnish

Instructions

1. Boil udon noodles according to package instructions, then drain and set aside.
2. Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
3. Stir in curry powder and cook for another minute to toast the spices.
4. Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Bring to a simmer.
5. Add broccoli and bell pepper. Cook until veggies are tender-crisp, about 5 minutes.
6. Toss in the cooked udon and spinach. Stir until spinach wilts, about 1 minute.
7. Finish with a splash of lime juice and garnish with cilantro.

Perfectly slurpable with a kick of heat and a touch of sweetness. Serve it up in deep bowls with extra lime wedges on the side for squeezing.

Udon Noodle Pizza with Mozzarella

Skip the takeout and twist your pizza night with this udon noodle pizza. It’s crispy, cheesy, and totally Insta-worthy.

Ingredients

• 2 packs of udon noodles (about 7 oz each)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of your favorite pizza sauce
• 2 cups of shredded mozzarella
• A handful of fresh basil leaves
• A pinch of red pepper flakes

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cook the udon noodles according to the package, drain, and toss with a splash of olive oil to prevent sticking.
3. Press the noodles into a thin, even layer on the baking sheet to form your pizza base. Pro tip: Use the back of a spoon to smooth it out for extra crispiness.
4. Bake the noodle base for 10 minutes until the edges start to golden. Flip it carefully halfway through for even cooking.
5. Spread the pizza sauce over the baked noodle base, sprinkle minced garlic, then cover with mozzarella.
6. Bake for another 10 minutes or until the cheese is bubbly and slightly browned. Watch closely to avoid burning.
7. Garnish with fresh basil and a pinch of red pepper flakes before slicing. Pro tip: Let it sit for a minute for cleaner cuts.

Unbelievable how the udon noodles crisp up like a thin crust, holding all that gooey mozzarella. Serve it with a side of marinara for dipping or top with a fried egg for breakfast pizza vibes.

Conclusion

Mastering the art of udon has never been easier with these 25 delicious recipes perfect for any occasion! Whether you’re craving something comforting or looking to impress, there’s a dish here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the udon love by pinning this article on Pinterest for your fellow foodies to enjoy!

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