Yaki Udon (Japanese Stir-Fried Noodles)
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
Yaki Udon (Japanese Stir-Fried Noodles)
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Yaki udon (焼きうどん or 焼き饂飩) is a Japanese stir-fry dish composed of udon (noodles), prepared with meat and vegetables.
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Ingredients
- 12 oz. udon Japanese noodles, pre-cooked
- 4 oz. pork belly finely sliced
- 1 onion chopped
- 1 carrot julienned, small
- 4 oz. cabbage thinly sliced, white
- 3 oz. soybean sprouts
- 2 oz. dashi broth powder
- 3 tablespoons rapeseed oil
For the sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons ginger freshly grated
For the garnishes
- 2 scallion finely chopped, sprigs
- 1 tablespoon katsuobushi dried bonito flakes
- 1 tablespoon aonori flakes seaweed
- 1 tablespoon pickled ginger red marinated ginger, Benishoga style
Instructions
- Cut the sliced pork belly into 1 inch (2,5 cm) long pieces.
- Add 6 cups (1,5 L) of water into a large saucepan and bring to a boil.
- Add the udon and cook until untangled and al dente (about 5 minutes).
- Drain and reserve.
Sauce
- Mix the soy sauce, mirin and grated ginger in a bowl. Set aside.
- Heat the rapeseed oil in a large pan over high heat.
- Sauté the pork until golden, then add onion, carrot and cabbage. Brown for a few minutes, stirring regularly, until the vegetables are tender.
- Add the udon and soy sprouts and sauté with the vegetables and pork.
- Add the dashi powder and the reserved sauce.
- Brown until all the ingredients are seasoned and covered with the sauce evenly (about 2 minutes).
- Serve the hot yaki udon on a plate. Sprinkle with scallions, bonito flakes, marinated ginger and aonori flakes (seaweed).
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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