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One-Pot Rice Cooker Yaki Udon - "Stir-fried" Japanese Udon Noodles with Beef

This rice cooker Yaki Udon delivers tender beef, chewy udon, and perfectly cooked vegetables coated in a rich, savory soy glaze—all with barely any hands-on effort.
Servings 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
55 minutes
Total Time 55 minutes

Equipment

Ingredients

Main Ingredients

  • 2 bricks Frozen udon noodles
  • 1.5 lb Frozen thin-sliced beef (shabu-shabu/hotpot style)
  • 1/2 Red onion sliced
  • 1 Carrot julienned
  • 1/2 head Napa cabbage, small chopped
  • 1/2 Bell pepper sliced
  • 8-10 Dried shiitake mushrooms rehydrated and sliced

Sauce

  • 2 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 2 tbsp Sugar
  • 2 tbsp Shaoxing rice wine (or mirin)
  • 1 tsp Sesame oil
  • 2 tbsp Water

Garnish

  • 1/4 tsp Sesame seeds
  • 1/2 stalks Green onions finely chopped

Instructions

  • Prep Vegetables & Sauce: Chop the 1/2 red onion, 1 carrot, 1 bell pepper, 1/2 head Napa cabbage, and sliced shiitake mushrooms. In a small bowl, whisk together 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar, 2 tbsp Shaoxing rice wine, 1 tsp sesame oil, and 2 tbsp water until smooth.
  • Layer the Rice Cooker: Line the bottom of your rice cooker pot with the chopped Napa cabbage. Place the 2 frozen udon bricks directly on top of the cabbage layer. Add the chopped onion, carrot, bell pepper, and mushrooms over the noodles. Top the entire stack with the 1.5 lb of frozen thin-sliced beef.
  • Cook: Drizzle the mixed sauce evenly over the top layer of beef and vegetables. Close the rice cooker lid and set to cook for 40 minutes.
  • Toss and Serve: When the cooking cycle finishes, open the lid and use tongs to gently toss the beef, vegetables, and udon noodles together until evenly coated in the glossy sauce. Serve hot and enjoy your hands-off meal!

Notes

Zero Stove Required: This recipe is pure lazy-night perfection! By letting the rice cooker do all the heavy lifting, you don't even have to turn on the stovetop.
Veggie Variations: Feel free to clear out your crisper drawer! Broccoli florets, baby bok choy, or sliced snap peas work wonderfully in place of bell peppers or carrots.
Hands-Off Cooking: Use that 40-minute cook time to relax, help with homework, or get a quick head start on dishes!