A savory, satisfying noodle dish that brings together chewy udon noodles, rich miso-roasted eggplant, and a glossy, umami-packed sauce. This recipe delivers deep flavor with surprisingly little effort, making it perfect for busy weeknights when you still want something special.

Why You’ll Love This Recipe

This yaki udon is quick to prepare yet tastes like it took much longer to make. The roasted eggplant becomes soft and velvety, soaking up the miso marinade, while the udon noodles are pan-fried for a lightly crisp exterior and tender center. It’s flexible, comforting, and easy to customize with your favorite protein or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Miso roasted eggplant
1 medium eggplant, cut into 1/2-inch cubes
1/2 tablespoon miso paste
1/2 tablespoon dark soy sauce
1/2 tablespoon neutral cooking oil (such as sunflower or canola)
1/2 teaspoon neutral cooking oil, for brushing the pan
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon sugar

Protein (optional)
225 g miso-glazed baked tofu, cut into bite-sized pieces
or
170 g cooked chicken, cut into bite-sized pieces

Sauce for noodles
1 1/2 tablespoons dark soy sauce
1 tablespoon kecap manis
1 teaspoon sriracha
1 teaspoon rice wine vinegar

Noodles
1 1/2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 packets pre-cooked udon noodles, about 200 g each
1/4 cup water

Toppings
1/2 tablespoon sesame seeds, toasted
1 green onion, finely chopped
Fresh herbs such as cilantro, Thai basil, or mint

Directions

Preheat your oven to 425°F (220°C).

Place the eggplant cubes in a large bowl. In a separate small bowl, mix the miso paste, dark soy sauce, cooking oil, hot pepper sauce, cumin, and sugar. Toss the eggplant with this mixture until evenly coated.

Lightly brush a baking dish with 1/2 teaspoon oil. Spread the eggplant evenly and roast for 25 minutes, stirring once halfway through. Remove from the oven and let rest for at least 5 minutes.

While the eggplant roasts, combine all the noodle sauce ingredients in a small bowl and mix well.

Heat 1 teaspoon sesame oil in a wok or large pan over low heat. Add the garlic and ginger and sauté gently for about 2 minutes until fragrant. Remove from the pan and set aside.

Add the remaining sesame oil to the pan and increase the heat to high. Add the udon noodles, separating them gently. Cook for about 3 minutes, tossing occasionally until lightly browned.

Return the garlic and ginger to the pan and cook for another minute. Add the water and stir vigorously until most of it evaporates and the noodles loosen.

Reduce the heat to medium. Add half of the sauce and stir until the noodles are evenly coated. Add the protein of your choice and the roasted eggplant, followed by the remaining sauce. Stir-fry for 1 to 2 minutes until everything is heated through and well combined.

Serve immediately and finish with sesame seeds, green onions, and fresh herbs.

Servings and timing

Servings: 2 generous portions
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes

Variations

You can easily adapt this dish to suit your preferences. Add vegetables like bell peppers, mushrooms, or snap peas for extra color and crunch. Swap the tofu or chicken for shrimp or keep it fully plant-based by adding edamame. If you prefer less heat, reduce or omit the sriracha.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a small splash of water to loosen the noodles, or microwave gently until warmed through. Stir well before serving.

FAQs

Can I use dried udon noodles instead of pre-cooked ones?

Yes, but cook them according to package instructions first and drain well before stir-frying.

What type of miso works best for this recipe?

White or yellow miso works best for a balanced, mildly sweet flavor.

Is this dish very spicy?

It has a mild kick, but you can easily adjust the heat by reducing the hot pepper sauce or sriracha.

Can I make this recipe vegan?

Yes, simply use tofu or skip the protein entirely and add more vegetables.

Why roast the eggplant instead of pan-frying it?

Roasting allows the eggplant to become soft and creamy while developing deeper flavor with less oil.

Can I prepare any parts of this recipe ahead of time?

You can roast the eggplant and mix the sauce a day in advance to save time.

What can I use instead of kecap manis?

You can substitute with a mix of soy sauce and a small amount of sugar.

Do I need a wok to make yaki udon?

No, a large non-stick or stainless steel pan works just as well.

Can I freeze leftovers?

Freezing is not recommended, as the texture of the noodles may become mushy.

What toppings go well with this dish?

Green onions, sesame seeds, and fresh herbs add freshness and texture, but a squeeze of lime also works nicely.

Conclusion

Udon noodles with miso roasted eggplant is a simple yet deeply flavorful dish that proves comfort food doesn’t need to be complicated. With its rich sauce, tender eggplant, and chewy noodles, this yaki udon is sure to become a regular favorite in your kitchen.

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