Gluten Free Yaki Udon
Yaki udon is one of those deeply satisfying stir-fry noodle dishes that feels like a restaurant splurge but comes together fast on a weeknight. The classic version is typically off-limits for anyone avoiding gluten, since traditional udon noodles and standard oyster sauce are both wheat-based — but this recipe solves both problems cleanly by swapping in wide rice noodles and a certified gluten free oyster sauce alongside tamari. The result is every bit as chewy, saucy, and slurp-worthy as the original. Thinly sliced pork loin gets a quick sear in a screaming-hot wok, then joins tender shiitake mushrooms, julienned carrots, and wilted cabbage for a stir-fry that's loaded with texture and color. A sauce built from tamari, mirin, and a touch of sesame oil coats every noodle strand with that signature savory-sweet depth. Fresh ginger and scallions round out the flavor, and a finish of toasted sesame seeds adds just the right nutty crunch. This recipe makes four generous servings, so it's equally great for a family dinner or for meal-prepping lunches that actually taste good reheated.
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz wide rice noodles (flat, about ¼-inch wide)
For the sauce
- 3 tbsp tamari
- 1 tbsp oyster sauce (gluten free)
- 1 tbsp mirin
- 1 tsp sesame oil
- ½ tsp white pepper
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 12 oz pork loin or pork shoulder, thinly sliced
- 3 cups green cabbage, roughly chopped into 1-inch pieces
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 2 medium carrots, peeled and julienned
- 4 scallions, white and green parts separated, cut into 1-inch pieces
- 1 tbsp fresh ginger, finely grated
For serving
- 1 tsp toasted sesame seeds (optional)
- 2 scallion greens, thinly sliced (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling water according to the package directions until just tender but still slightly firm, about 5–7 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with a small drizzle of neutral oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the tamari, gluten free oyster sauce, mirin, sesame oil, and white pepper until combined. Set the sauce aside.
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