Sticky Saucy Udon

This simple and delicious Sticky Saucy Udon dish is perfect for busy weeknights, as it can be made in just 20 minutes with only a handful of ingredients

Sticky Saucy Udon

Sticky Saucy Udon combines the chewy texture of udon noodles with a sweet and savoury sauce that’s sticky and delicious. It’s a dish that’s easy to make, and it’s perfect for a quick meal or as part of a larger Japanese-inspired feast. With only 12 ingredients and 20 minutes, you can enjoy this delectable dish. 

What is Udon?

If you’re a fan of Japanese cuisine, then you’ve probably had udon noodles before. Udon is a Japanese noodle made from wheat flour, salt and water. Whether you serve it hot or cold, it is a great option for quick meals when you want something different from your usual spaghetti or ramen.

Udon noodles are thick and chewy and have a unique texture that makes them a favourite among noodle lovers. But have you tried Sticky Saucy Udon? If not, you’re missing out on a delicious and satisfying dish that’s perfect for any occasion.

Sticky Saucy Udon

A Sticky Saucy Twist

Sticky Saucy Udon is a simple dish that’s perfect for busy weeknights. This is a highly adaptable dish, whether you opt for pork/chicken mince or tofu crumbles, or mix up the green veg with whatever is at hand. This recipe is all about the glossy, sticky sauce that brings the dish together. It’s perfect for a quick and easy weeknight meal or a cozy night in. The combo of the chewy udon noodles, crispy protein, crunchy greens and sticky sauce are an especially satisfying combination. Therefore, go ahead and give this recipe a try and get ready to indulge in some exciting flavours! 

If you’re a fan of Udon noodles and love to experiment with bold flavours, then you simply have to try my Gochujang Udon Alla Vodka

As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video here

Sticky Saucy Udon

Frequently Asked Questions

Can I make this gluten-free?

Of course, simply use gluten-free udon noodles.

How long does it take to make udon noodles?

The cooking time for udon noodles can vary depending on the brand and type of udon. In general, udon noodles take about 8-10 minutes to cook.

What is lao gan ma?

It is a famous chilli oil sauce brand originating from China. The name “Lao Gan Ma” means “old godmother” in Chinese, and the sauce is known for its distinct spicy and savoury flavour. The sauce is made from chilli peppers, soybean oil, garlic, and various other spices and ingredients, and is commonly used as a condiment or ingredient in many Chinese dishes, such as noodles, stir-fries, and dumplings.

Can I use another protein in my noodles?

Pork, chicken and beef mince all work well in this recipe. Crumbled firm tofu is also a fantastic veggie alternative to meat in this recipe. 



Sticky Saucy Udon
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Sticky Saucy Udon

Sticky Saucy Udon

  • Author: Jess Bunn
  • Total Time: <20 minutes
  • Yield: Serves 1 generously


This simple and delicious Sticky Saucy Udon dish is perfect for busy weeknights, as it can be made in just 20 minutes with only a few ingredients.



  • 100g pork/chicken mince or firm crumbled tofu
  • 1 x 200g pack of udon
  • 2 handfuls greens (aprox 150-200g) we used pak choi and savoy cabbage
  • 3 Tbsp/ 45ml dark soy
  • 1 tbsp brown sugar
  • 2 tsp sesame oil
  • 20 ml water
  • 1 tsp corn flour (also known as corn starch if in the USA)
  • 2 tsp rice vinegar
  • 1 Tbsp Lao Gan Ma , or sub for 1 tsp chilli flakes
  • 2 cloves garlic, grated
  • 2 spring onions, thinly sliced
  • Cooking oil as needed


*This dish comes together quickly, so prep all your ingredients before starting.

  1. Prep your udon according to the package instructions, being sure to undercook it slightly as it will finish cooking in the sauce.
  2. Prep the greens. Thinly slice the cabbage, and cut the pak choi into bite-size pieces. If using another green veg, prep them so they will all finish cooking at a similar time.
  3. Make the sauce by combining dark soy, brown sugar, and sesame oil. Mix the corn flour with the water, until well combined and add this to the soy mixture. Stir in the rice vinegar and lao gan ma, then set the sauce aside until needed.
  4. Place a wok on a high heat. Once hot add a drizzle of cooking oil then add the mince or tofu crumbles. Stir fry until your protein is a deep golden brown.
  5. Add the garlic, and cabbage, and stir fry until wilted. Add the pakchoi, half the spring onions, drained udon, and sauce and stir to combine. As the sauce cooks it will start to thicken. Toss the dish to coat the udon and veggies in sticky sauce.
  6. Ladle the noodles into bowls, top with more spring onions and serve.
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Asian


  • Serving Size: Serves 1 generously
  • Calories: 1391.59kcal
  • Sugar: 13.35g
  • Sodium: 52.64g
  • Fat: 55.41g
  • Carbohydrates: 168.69g
  • Fiber: 10.11g
  • Protein: 52.64g

Keywords: Sticky Saucy Udon

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