5.0 from 60 votes
Yaki Udon
This Yaki udon recipe is open to adaptation. Replace the pork with chicken/beef/tofu, and use vegetables you have on hand! Just don't skip the first step!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 312 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 pound frozen udon noodles (450g, or 200g dry udon noodles)
- 2 tablespoons butter (30g)
- 1 clove garlic (minced)
- 2 teaspoons dashi powder
- 1 tablespoon oil
- 4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)
- 4 ounces oyster or shiitake mushrooms (115g, thinly sliced)
- 2 tablespoons mirin
- 2 cups cabbage (shredded)
- 1 medium carrot (julienned)
- 1/8 teaspoon black pepper
- 2 tablespoons low sodium soy sauce
- 1 tablespoon water
- 2 scallions (julienned)
Instructions
- Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds - 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.
- Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.
- Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.
- Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add the mushrooms and mirin, and cook until caramelized.
- Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for another minute. Serve!
Cup of Yum
Nutrition Information
Calories
312kcal
(16%)
Carbohydrates
42g
(14%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
27mg
(9%)
Sodium
562mg
(23%)
Potassium
284mg
(8%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2817IU
(56%)
Vitamin C
15mg
(17%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 562mg | 23% |
| Potassium | 284mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2817IU | 56% |
| Vitamin C | 15mg | 17% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.