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Yaki Udon (Japanese Stir-Fried Noodles)
5 from 2 votes

Yaki Udon (Japanese Stir-Fried Noodles)

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.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian, Japanese

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

    Cup of Yum
  1. Cut the sliced ​​pork belly into 1 inch (2,5 cm) long pieces.
  2. Add 6 cups (1,5 L) of water into a large saucepan and bring to a boil.
  3. Add the udon and cook until untangled and al dente (about 5 minutes).
  4. Drain and reserve.
Sauce
  1. Mix the soy sauce, mirin and grated ginger in a bowl. Set aside.
  2. Heat the rapeseed oil in a large pan over high heat.
  3. Sauté the pork until golden, then add onion, carrot and cabbage. Brown for a few minutes, stirring regularly, until the vegetables are tender.
  4. Add the udon and soy sprouts and sauté with the vegetables and pork.
  5. Add the dashi powder and the reserved sauce.
  6. Brown until all the ingredients are seasoned and covered with the sauce evenly (about 2 minutes).
  7. Serve the hot yaki udon on a plate. Sprinkle with scallions, bonito flakes, marinated ginger and aonori flakes (seaweed).