“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
- 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
- 3 Tbsp katsuobushi (dried bonito flakes)
- Make the combined seasonings. Whisk together the soy sauce and sugar in a small bowl.
- Boil the udon noodle as described on the package. (about 1 minute)
- In a large frying pan or skillet, heat oil over medium heat. Add the carrots and onion and cook until slightly soft.
- Add the pork and cook through.
- Add the cabbage and stir-fry until slightly wilted. Then add salt and pepper.
- 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.)
- Taste and add more salt and pepper if you like.
- Serve on a plate and sprinkle bonito flakes on top.
- 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.
- 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.