Veggie Yuzu Black Pepper Yaki Udon – Bright, peppery weeknight noodles

Chewy udon, crisp veggies, and a zippy yuzu soy glaze with a bold black pepper kick.

If you’ve ever wanted a noodle dinner that tastes restaurant-level but comes together faster than delivery, this Veggie Yuzu Black Pepper Yaki Udon is your answer. It’s the kind of meal that feels cozy and energizing at the same time: steamy noodles, glossy sauce, and that citrusy pop that makes every bite feel fresh. I love making it on nights when I want something satisfying, but I also want my plate to look colorful and feel light on its feet.

Yaki udon is a Japanese-style stir-fried udon dish, and it’s wonderfully flexible. This version leans bright and punchy, thanks to yuzu, a fragrant Japanese citrus, and a generous shower of black pepper that turns the sauce into something almost tingly. The flavors are savory, lightly sweet, and citrus-forward, with a peppery finish that keeps you reaching for the next forkful.

If yuzu is new to you, don’t worry. You can use bottled yuzu juice (easy), or swap in lemon plus a little lime if that’s what you’ve got. Either way, the goal is the same: lift the soy-based sauce so the dish tastes lively, not heavy. It’s also a fantastic fridge-cleanout recipe, since most crunchy vegetables work here.

Why you’ll love it:

• Fast: ready in about 25 minutes, start to finish.
• Big flavor, simple steps: one pan, one quick sauce.
• Crisp-tender veggies: lots of color and texture in every bite.
• Flexible: easy swaps for what’s in your fridge and pantry.
• Better than takeout: glossy noodles, bright citrus, and pepper heat you can control.

Ingredients

Yield: 2 generous servings (or 3 lighter servings)

Total time: ~25 minutes (Prep 10, Cook 15)

Noodles

• 14 to 18 oz udon noodles (400 to 500 g), fresh or vacuum-packed (or frozen)
• 1 tsp neutral oil (5 ml), to prevent sticking (optional)

Veggies

• 1 small onion, thinly sliced (about 1 cup, 150 g)
• 2 medium carrots, julienned or thin matchsticks (about 1 cup, 120 g)
• 1 red bell pepper, thinly sliced (about 1 cup, 150 g)
• 2 cups shredded green cabbage (about 160 g)
• 6 to 8 oz shiitake or cremini mushrooms, sliced (170 to 225 g)
• 3 scallions, sliced (whites and greens separated)

Yuzu Black Pepper Sauce

• 3 tbsp low-sodium soy sauce (45 ml)
• 1 tbsp mirin (15 ml)
• 1 tbsp yuzu juice (15 ml), bottled or fresh
• 1 tbsp rice vinegar (15 ml)
• 1 tsp brown sugar or maple syrup (5 g)
• 1 tsp toasted sesame oil (5 ml)
• 1 to 2 tsp coarsely ground black pepper (2 to 4 g), to taste
• 1 tsp grated fresh ginger (optional)
• 1 small garlic clove, grated (optional)
• 1 tsp yuzu kosho (optional, spicy citrus paste)

To Finish

• 1 tbsp toasted sesame seeds (optional)
• Extra black pepper, to taste
• Lime wedge or extra yuzu, for serving (optional)

💡 Shopping tip: Look for vacuum-packed udon in the refrigerated aisle near tofu, or frozen udon in Asian markets. Bottled yuzu juice is often near ponzu and soy sauces.

Step-by-Step Instructions

1. Mix the sauce (2 minutes). In a small bowl, whisk soy sauce, mirin, yuzu juice, rice vinegar, sugar, sesame oil, black pepper, and optional ginger, garlic, and yuzu kosho. It should taste savory and bright.
2. Prep the noodles (3 to 5 minutes). If using vacuum-packed udon, loosen them in hot water for 30 to 60 seconds, then drain well. If frozen, boil according to package directions, then drain. Toss with 1 tsp neutral oil if you want extra insurance against sticking.
3. Stir-fry the mushrooms and onions (4 minutes). Heat a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil (15 ml). Add onion and mushrooms, cook until the mushrooms shrink and edges turn golden.
4. Add the crunch veggies (4 minutes). Add carrots, bell pepper, cabbage, and the scallion whites. Stir-fry until the cabbage softens slightly but still has bite. You want bright color and crisp-tender texture.
5. Add noodles and sauce (3 minutes). Add drained udon and pour in the sauce. Toss continuously until the noodles look glossy and the sauce clings, about 2 to 3 minutes.
6. Finish and serve (1 minute). Turn off the heat. Taste and add extra black pepper, a squeeze of yuzu or lime, sesame seeds, and scallion greens.

💡 Tip: If the pan looks dry or the sauce tightens too fast, splash in 1 to 2 tbsp water (15 to 30 ml) while tossing. It helps the udon loosen and keeps the glaze silky.

Variations & Substitutions

• Gluten-free: Use gluten-free udon or thick rice noodles, and swap soy sauce for tamari.
• More protein: Add cubed tofu (pan-seared first) or edamame, then toss in with the noodles.

Make-Ahead, Storage & Reheating

• Make-ahead: Mix the sauce up to 5 days ahead and keep refrigerated. Slice veggies up to 2 days ahead.
• Storage: Refrigerate leftovers up to 3 days in an airtight container.
• Freezing: Not ideal because udon can get mushy, but it works in a pinch for up to 1 month. Thaw overnight in the fridge.
• Reheat: Skillet over medium heat with a splash of water, 3 to 5 minutes, tossing until hot. Microwave works too: 60 to 90 seconds, stir, then 30 seconds more.

Nutritional Info (Estimated, per serving)

• Calories: ~520
• Protein: ~14 g
• Carbs: ~86 g
• Fat: ~14 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Sprinkle with more scallions and toasted sesame seeds.
• Add a side of quick cucumber salad with rice vinegar and sesame.
• Serve with miso soup or a simple clear broth.
• Top with nori strips or furikake for extra savoriness.
• Drizzle with a little chili crisp or add shichimi togarashi if you like heat.

Recipe FAQs

Can I make this with dried udon?

Yes. Cook dried udon until just tender, rinse briefly, drain well, then stir-fry. Slightly undercooking helps it hold up in the pan.

What can I use if I can’t find yuzu juice?

Use 2 tsp lemon juice plus 1 tsp lime juice (or just lemon). You’ll still get that bright, citrusy lift.

How spicy is it?

It’s peppery, not fiery. If you add yuzu kosho, it gets a gentle chili heat. Start with 1/2 tsp and build from there.

Do I need a wok?

Nope. A wide skillet works great. The key is high heat and enough surface area so the veggies stir-fry instead of steaming.

Why are my noodles sticking?

They may be overcooked or not drained enough. Loosen with hot water briefly, drain thoroughly, and toss with a tiny bit of oil before stir-frying.

Final Notes

This is one of those recipes that makes weeknight cooking feel fun again. The udon is chewy and comforting, the vegetables stay bright and crisp, and that yuzu black pepper sauce hits the sweet spot between cozy and refreshing. If you’re cooking for someone who thinks veggie noodles can’t be exciting, this is the dish I’d put in front of them.

If you try it, I’d love to know what veggies you used and how punchy you went with the pepper. Did you keep it citrusy and mild, or add yuzu kosho for a little extra heat? Leave a comment with your twist, and if you share it on social, tag it so I can see your bowl. This one’s especially good for turning random fridge produce into a dinner that feels intentional.