Yaki Udon Vs Yakisoba — What’s The Difference?
You might have had Yaki Udon and Yakisoba in some form or the other, but there are a few fixed sets of characteristics that give each noodle dish its signature texture and flavor.
Yaki Udon vs Yakisoba, what is the difference? Yaki udon is a classic Japanese noodle dish made from thick wheat noodles mixed with stir-fried vegetables, protein, and a savory yaki udon sauce. Yakisoba is a similarly versatile dish made with thinner noodles and a tasty yakisoba sauce.
There is much more to these noodle dishes than just their noodles and sauces! Read below to learn more.
What Is Yaki Udon?
Yaki udon is a classic Japanese noodle dish that was invented around the 1950s, just after World War II.
The basic idea behind this noodle dish, just like many other noodle dishes, was to use whatever ingredients were available at hand.
After the war, food was scarce, and many people had to fall back on basic food ingredients to feed themselves. This usually included products made from wheat, rice, basic protein, vegetables, and of course, noodles.
But while food was scarce, flavor was in abundance in Japan — and boy, did people put their woks to good use!
Yaki udon emerged from the street food scene and was quickly popularized because of its delicious combination of vegetables, thick noodles, and signature sauce.
The dish was different from chow mein because of its use of thick, bouncy noodles that were paired with a sweet, savory, and tangy sauce — so it didn’t take long for this dish to become a household staple!
And luckily for the rest of the world, with this popularity came a global range of customizations and versions of yaki udon.
Characteristics Of Yaki Udon
Here are some of the characteristics of yaki udon!
Flavor
Yaki udon balances savory, umami, sweet, and tangy flavor notes.
Most of these flavors come from the sauce, which is made from flavorful ingredients such as mirin (rice cooking wine), dark soy sauce, oyster sauce, rice vinegar, brown sugar, etc.
But the noodles themselves also provide a nutty and earthy flavor that pairs well with the rest of the ingredients in the dish.
Yaki udon can be cooked in any type of oil, but some people may also opt for duck fat for extra flavor — this gives this noodle dish even more definition and adds a deep level of complexity to its flavor!
Just like other noodle dishes, yaki udon also contains MSG, which helps in rounding and substantially enhancing the overall flavors.
You can also opt for simple chicken fat, chicken broth, or other types of broth to add a flavor boost to the dish.
All in all, if you are looking for a break from regular chow mein or other simple noodle dishes, then we highly recommend that you check out traditional yaki udon!
Texture
Yaki udon emphasizes crunchy (but appropriately sautéed) vegetables, caramelized meat, golden-brown ginger, and garnishes — and to tie everything together, you have soft, chewy, thick, and bouncy noodles!
This particular combination of crispy and chewy ingredients makes yaki udon a class apart when compared to other simple noodle dishes.
Not only do you get a supremely delicious and pleasing mouthfeel, but because this dish can be customized in infinite ways, you can also tweak it to your liking and add different textures!
For example, you can introduce different types of meat or experiment with garnishes. Many people like to garnish yaki udon with crispy bonito flakes and diced raw vegetables to give every bite a light crispiness and lip-smacking flavor.
Uses
Since yaki udon centers around its use of thick noodles and tangy sauce, there are a lot of ways to prepare this dish!
The traditional recipe of yaki udon can be cooked in under 20 minutes, with just 5 mins of preparation time (which is included in the total cooking time).
It can be made fancy with exotic ingredients, or you can prepare it street-style and go super simple with just a combination of delicious protein and vegetables.
Yaki udon sauce itself can be prepared in several ways. For example, you can replace regular sugar with palm sugar or any other unprocessed sugar to give the sauce a varied flavor!
When it comes to noodles, you can go with simple and thick homemade wheat noodles. Yaki udon noodles can also be bought from any Asian store that sells fresh noodles.
What Is Yakisoba?
Yakisoba is another classic Japanese noodle dish that was invented around the same time as yaki udon.
Its name is a combination of “yaki,” meaning grilled or stir-fried, and “soba,” which in this context means wok-fried wheat noodles.
Soba also refers to buckwheat noodles, but in the case of yakisoba, you will always find wheat noodles at the heart of every recipe.
Yakisoba is a beloved noodle dish, much like yaki udon, and can be found as a common street food.
Many people consider this noodle dish to be a form of comfort food. You can even consider this the mac and cheese of Japan!
This noodle dish may seem similar to yaki udon, especially since it employs mostly the same combination of ingredients — but its sauce and its thinner noodles set it apart!
Much like yaki udon, yakisoba also features wheat noodles, but these noodles are chewier and less dense compared to yaki udon noodles.
The primary focus of this particular noodle dish is to bring out the umami flavors of the ingredients and to provide a deeper flavor using minimal condiments.
Before we list the ingredient for each dish, let’s first discuss the characteristics of yakisoba!
Characteristics Of Yakisoba
Here are all of the main characteristics that make yakisoba special!
Flavor
Yakisoba sauce centers around three main sauces: Worcestershire sauce, soy sauce, and oyster sauce.
In many recipes, these ingredients are also paired with simple table sugar — and in some westernized recipes, ketchup!
That’s right! While you may have reservations about using ketchup in traditional Japanese cooking, the truth is that most yakisoba recipes call for ketchup simply because it adds a deeper level of flavor with a mix of sweet and savory notes.
Even if you go with a traditional yakisoba recipe, the three sauces listed above combined with chicken broth, sake, scallions, and crispy vegetables are enough to deliver a deliciously addicting dish!
Texture
Both yakisoba and yaki udon share similar textural notes — the only real difference comes in the context of noodles.
Since yakisoba uses thinner noodles, you can get substantially chewier bites! Most people enjoy thinner noodles because they provide a much more satisfying mouthfeel — this factor also adds to the dish’s overall addictiveness.
Beyond the noodles, you get more or less the same textures from the vegetables.
Uses
Yakisoba is prepared and served in the same way as yaki udon, which means that you can expect this dish to share the same garnishes, condiments, and even sides.
You can use any type of meat and the noodle dish can also be served with a delicious broth. But in most cases, yakisoba is usually served dry, with a bit of sauce.
For example, salt-lemon yakisoba is a popular variation that adds zing to the noodles along with a deep umami flavor with the help of chicken broth.
This dish also works extremely well with kimchi, too! Pork and kimchi are a powerful and popular combination that can deliver an entirely new dimension of flavor and texture to yakisoba.
You can even go with fancy ingredients and make this humble recipe into something fit to be served in any top restaurant!
Try combining multiple types of meat, quail eggs, and thick vegetables, then garnish the noodles with bonito flakes or other flavorful ingredients!
Yaki Udon Vs Yakisoba — Comparison Chart
Here is a quick comparison between yaki udon and yakisoba:
| Yaki Udon | Yakisoba | |
|---|---|---|
| Type Of Noodle | Thick and bouncy wheat noodles | Thin and light wheat noodles |
| Flavor | Sweet, savory, and tangy | Savory, salty, and lightly sweet |
| Ingredients | Yaki udon sauce, vegetables, meat | Yakisoba sauce, vegetables, meat |
| Texture Of Noodles | Tender and chewy noodles | Firmer and chewier noodles |
| Made In | Wok (high-smoke oil) | Wok (high-smoke oil) |
How To Make Yaki Udon
Here is how to make traditional yaki udon!
Ingredients
For the noodle dish:
- 2 packets of udon noodles (13 oz)
- 2½ cups stir fry vegetables, chopped (bok choy, cabbage, carrot, onions)
- 2 stalks of scallions, cut 2 inches long
- ½ lb ground meat (beef, chicken, turkey, pork, or shrimp)
- 2 tsp fresh ginger, minced or finely chopped
- 2 tsp fresh garlic, minced or finely chopped
- 1 tbsp avocado oil
- Salt
- Pepper
- MSG
For the noodle sauce:
- 2½ tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 2 tsp brown sugar
- ½ tsp rice wine vinegar
Instructions
- Start with the sauce. In a small bowl, mix all the sauce ingredients and put them aside.
- Boil a pot of water and season with salt. Add the yaki udon noodles to the water and cook as instructed on the packaging.
- Please avoid overcooking the noodles if you want the most out of this dish!
- While the noodles are cooking, heat a wok and then add any oil with a high-smoking point. Spread the hot oil around the wok by moving the wok around.
- Once all the surface has been coated, remove the oil. Wipe the wok with a cloth and then heat again. Add more oil and get ready to start cooking!
- First, add the finely chopped or minced ginger and garlic. Mix well and cook until golden brown.
- Now, add the meat and cook it until you get light caramelization.
- When the meat is almost done, add in the vegetables (except scallions) and stir fry for a few minutes.
- Keep the vegetables crunchy! Don’t overcook them or they might get mushy very quickly.
- Add the noodles (without breaking them apart), then sprinkle a bit of salt (if needed), pepper, and a pinch of MSG.
- Now, add the sauce and scallions. Gently fold in the ingredients to combine while cooking — this step should only take about 2–3 minutes.
- When everything is mixed, quickly dish out the noodles, and serve hot!
Notes
- If you want to take the gourmet route, then we recommend that you make yaki udon noodles at home — the dough can be made from wheat flour, water, and salt!
- You can also go with your favorite combination of stir-fried vegetables. This way, you will get way more control over the flavor and textures of the dish.
Homemade Yaki Udon
Here is how to make traditional yaki udon!
Ingredients
For the noodle dish:
- 2 packets of udon noodles (13 oz)
- 2½ cups stir fry vegetables, chopped (bok choy, cabbage, carrot, onions)
- 2 stalks of scallions, cut 2 inches long
- ½ lb ground meat (beef, chicken, turkey, pork, or shrimp)
- 2 tsp fresh ginger, minced or finely chopped
- 2 tsp fresh garlic, minced or finely chopped
- 1 tbsp avocado oil
- Salt
- Pepper
- MSG
For the noodle sauce:
- 2½ tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 2 tsp brown sugar
- ½ tsp rice wine vinegar
Instructions
- Start with the sauce. In a small bowl, mix all the sauce ingredients and put them aside.
- Boil a pot of water and season with salt. Add the yaki udon noodles to the water and cook as instructed on the packaging.
* Please avoid overcooking the noodles if you want the most out of this dish! - While the noodles are cooking, heat a wok and then add any oil with a high-smoking point. Spread the hot oil around the wok by moving the wok around.
- Once all the surface has been coated, remove the oil. Wipe the wok with a cloth and then heat again. Add more oil and get ready to start cooking!
- First, add the finely chopped or minced ginger and garlic. Mix well and cook until golden brown.
- Now, add the meat and cook it until you get light caramelization.
- When the meat is almost done, add in the vegetables (except scallions) and stir fry for a few minutes.
* Keep the vegetables crunchy! Don’t overcook them or they might get mushy very quickly. - Add the noodles (without breaking them apart), then sprinkle a bit of salt (if needed), pepper, and a pinch of MSG.
- Now, add the sauce and scallions. Gently fold in the ingredients to combine while cooking — this step should only take about 2–3 minutes.
- When everything is mixed, quickly dish out the noodles, and serve hot!
Notes
- If you want to take the gourmet route, then we recommend that you make yaki udon noodles at home — the dough can be made from wheat flour, water, and salt!
- You can also go with your favorite combination of stir-fried vegetables. This way, you will get way more control over the flavor and textures of the dish.
How To Make Yakisoba
Yakisoba can be made in the same way as yaki udon, except you would be using thinner noodles and a slightly different sauce.
Here is how to make traditional street-food style yakisoba!
Ingredients
For the noodle dish:
- 1 tbsp oil avocado or olive oil
- 1 large red bell pepper, sliced
- 1 large carrot, sliced
- ½ bunch of green onions, chopped
- 1 lb boneless chicken, cut into bite-sized pieces
- ½ small cabbage head (or broccoli), chopped
- ½ large yellow onion, chopped
- 16 oz yakisoba noodles
- Salt
- Pepper
- MSG
For the noodle sauce:
- 2 tsp sugar
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp ketchup
- 4 tbsp Worcester sauce
Instructions
- Just like yaki udon, begin making the sauce first. Mix all the sauce ingredients in a bowl and set aside.
- Cook the yakisoba noodles as instructed in the packaging.
- We recommend that you go with fresh noodles. You can either make the noodles at home using a simple combination of wheat flour and egg, or you can also opt for any high-quality (fresh) noodles from a nearby Asian store.
- Season the wok with the oil, then add the chicken. Cook for about 3–4 minutes, or until lightly browned on each side. Stir continuously to cook it evenly — you can also allow the meat to get light caramelization for extra flavor.
- Before the chicken fully cooks, add in the veggies and finish cooking the meat with the veggies.
- Just like yaki udon, this recipe also requires crunchy vegetables, instead of mushy and overcooked veggies.
- Now, add the noodles followed by a hint of salt and pepper, a pinch of MSG, and the prepared sauce. Mix well and cook the noodles with all the ingredients for about 2–3 minutes.
- Dish out the noodles and garnish as per your preference. Enjoy!
Notes
- This recipe does not include ginger and garlic, but you can easily include it — you can add 1 tsp each of finely chopped ginger and garlic, just fry them before the meat in Step 3.
Homemade Yakisoba
Here is how to make traditional street-food style yakisoba!
Ingredients
For the noodle dish:
- 1 tbsp oil avocado or olive oil
- 1 large red bell pepper, sliced
- 1 large carrot, sliced
- ½ bunch of green onions, chopped
- 1 lb boneless chicken, cut into bite-sized pieces
- ½ small cabbage head (or broccoli), chopped
- ½ large yellow onion, chopped
- 16 oz yakisoba noodles
- Salt
- Pepper
- MSG
For the noodle sauce:
- 2 tsp sugar
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp ketchup
- 4 tbsp Worcester sauce
Instructions
- Just like yaki udon, begin making the sauce first. Mix all the sauce ingredients in a bowl and set aside.
- Cook the yakisoba noodles as instructed in the packaging.
* We recommend that you go with fresh noodles. You can either make the noodles at home using a simple combination of wheat flour and egg, or you can also opt for any high-quality (fresh) noodles from a nearby Asian store. - Season the wok with the oil, then add the chicken. Cook for about 3–4 minutes, or until lightly browned on each side. Stir continuously to cook it evenly — you can also allow the meat to get light caramelization for extra flavor.
- Before the chicken fully cooks, add in the veggies and finish cooking the meat with the veggies.
* Just like yaki udon, this recipe also requires crunchy vegetables, instead of mushy and overcooked veggies. - Now, add the noodles followed by a hint of salt and pepper, a pinch of MSG, and the prepared sauce. Mix well and cook the noodles with all the ingredients for about 2–3 minutes.
- Dish out the noodles and garnish as per your preference. Enjoy!
Notes
- This recipe does not include ginger and garlic, but you can easily include it — you can add 1 tsp each of finely chopped ginger and garlic, just fry them before the meat in Step 3.
Related Questions
Yaki udon and yakisoba are both highly delicious and addicting noodle dishes that originate from the same ideology: using simple ingredients to their fullest!
Now that you know the main differences between the two, here are some related questions we thought you might have.
Is seasoning the wok important when making yaki udon or yakisoba?
Yes — traditionally, you will always be required to season the wok before stir-frying. Seasoning the wok prevents the ingredients from sticking and also aids in cooking everything evenly with maximum flavor.
You could try making these noodle dishes in an unseasoned wok, but the result will be significantly different and less flavorful!
Are yakisoba and ramen the same?
Yes, yakisoba noodles have the same characteristics as traditional ramen noodles — in many cases, ramen noodles can also be used as a direct substitute for yakisoba in any recipe!
However, ramen is a noodle soup and is served with broth, whereas yakisoba is a much more varied and complex dish in comparison that can be served with a rich sauce (with or without broth).
How long do yakisoba and yaki udon last?
Since yakisoba and yaki udon are both made from more or less the same ingredients, these noodle dishes also share a similar shelf life.
Leftover noodles should be stored in an airtight container. Refrigerate the noodles at 40°F and consume them within 1–2 days for the best flavor and texture.
Do not try to store the noodle beyond 48 hours or they might become compromised.
