“Stir-fried udon noodles, Yaki Udon” is stir-fried udon noodles with meat and vegetables.
It’s one of the famous and standard home cookings.

Level: Easy Yield: 2 servings
Prep time:10 minutes Cook time:10 minutes

INGREDIENTS

• 2 servings of frozen udon noodle
• 5 ounces (140 g) sliced pork, cut into 1-inch(2.5 cm)
• 1/3 carrot (2 ounces or 55 g), shred
• 1/2 onion (4 ounces or 110 g), sliced into 1/4-inch(0.5 cm)
• 3-4 cabbage leaves (7 ounces or 200 g), cut into bite-sized pieces
• 2 teaspoon canola oil (or other vegetable oil)
• 1/4 teaspoon salt
• Dash of ground black pepper
• 1 1/2 Tbsp soy sauce
• 1 teaspoon sugar
  
  

INSTRUCTIONS

1. Make the combined seasonings. Whisk together the soy sauce and sugar in a small bowl.
2. Boil the udon noodle as described on the package. (about 1 minute)
   
3. In a large frying pan or skillet, heat oil over medium heat. Add the carrots and onion and cook until slightly soft.
   
4. Add the pork and cook through.
   
5. Add the cabbage and stir-fry until slightly wilted. Then add salt and pepper.
   
6. Add the boiled udon noodle and the combined seasonings. Then mix all until the seasonings are almost gone.(If the udon noodle doesn’t come off well, add 1 Tbsp water or sake and stir-fry.)
   
7. Taste and add more salt and pepper if you like.
8. Serve on a plate and sprinkle bonito flakes on top.
   

TIPS

• About sliced pork:
  In Japan, we generally use sliced pork for stir-fried udon noodles. If not available, you can slice the pork belly chunks. And if you like, you can use chicken instead of pork.
• About frozen udon noodles:
  I recommend frozen ones because they’re thicker and chewier than dried ones. But if you can’t get frozen ones, you can use dried ones.

WHAT IS…..?

• About “Udon”:
  Udon is a thick and chewy white noodle made of wheat flour. The type of Udon varies from region to region, and the kind of Udon generally sold is “Sanuki-Udon” from Kagawa. It features a smooth and chewy texture.