Yaki Udon

Yaki Udon is a Japanese stir-fried udon dish that originated in Kokura, Fukuoka Prefecture. It was reportedly created during the post-WWII food shortages when udon was more readily available than ramen noodles.

Yaki Udon is typically stir-fried in a savory soy-based sauce made from a mixture of soy sauce, mirin, and sometimes dashi. This combination gives the thick wheat noodles a distinct, umami-rich flavor.

The dish commonly features thick wheat noodles pan-fried with a variety of vegetables like cabbage and carrots, along with sliced pork or seafood. It is typically garnished with pickled red ginger (*beni shoga*) and bonito flakes.

The main difference is the type of noodle used; Yaki Udon uses thick, chewy udon noodles, while Yakisoba uses thinner wheat noodles. Yaki Udon also tends to have a slightly sweeter and milder sauce compared to the distinct Worcestershire-style sauce used for Yakisoba.