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Udon Noodles with Miso Roasted Eggplant (Yaki Udon)

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A savory and satisfying yaki udon dish featuring chewy udon noodles stir-fried with miso-roasted eggplant and coated in a rich, umami-packed sauce. Quick to prepare and full of flavor, it’s perfect for a comforting weeknight dinner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop, Oven-Roasted
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

  • 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 (sunflower or canola)
  • 1/2 teaspoon neutral oil, for brushing the pan
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • 225 g miso-glazed baked tofu or 170 g cooked chicken (optional)
  • 1 1/2 tablespoons dark soy sauce (for sauce)
  • 1 tablespoon kecap manis
  • 1 teaspoon sriracha
  • 1 teaspoon rice wine vinegar
  • 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
  • 1/2 tablespoon sesame seeds, toasted
  • 1 green onion, finely chopped
  • Fresh herbs such as cilantro, Thai basil, or mint

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, mix miso paste, soy sauce, oil, hot pepper sauce, cumin, and sugar. Toss eggplant cubes in the mixture.
  3. Brush a baking dish with oil and spread eggplant evenly. Roast for 25 minutes, stirring halfway. Let rest for 5 minutes.
  4. Mix all noodle sauce ingredients in a bowl and set aside.
  5. Heat 1 teaspoon sesame oil in a wok or large pan over low heat. Add garlic and ginger, sauté for 2 minutes until fragrant, then remove and set aside.
  6. Add remaining sesame oil to the pan, increase heat to high, and add udon noodles. Cook for 3 minutes, tossing occasionally.
  7. Return garlic and ginger to the pan, cook for another minute. Add water and stir until most of it evaporates and noodles loosen.
  8. Reduce heat to medium. Add half of the sauce, then add roasted eggplant and optional protein. Add remaining sauce and stir-fry for 1–2 minutes until everything is heated through.
  9. Serve hot, topped with sesame seeds, green onion, and fresh herbs.

Notes

  • You can roast the eggplant and mix the sauce a day ahead for faster prep.
  • Use tofu for a vegan version or skip protein and add extra vegetables.
  • If using dried udon noodles, cook them first according to package instructions.
  • Adjust spiciness by modifying the amount of sriracha or hot pepper sauce.
  • Kecap manis can be substituted with soy sauce and a pinch of sugar.

Nutrition

Find it online: https://savorymomskitchen.com/udon-noodles-with-miso-roasted-eggplant-yaki-udon/