Yaki Udon (Japanese Stir-Fried Udon Noodles)
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
2 -4 Servings
-
Course
Main Course
-
Cuisine
Japanese
Yaki Udon (Japanese Stir-Fried Udon Noodles)
Report
A recipe for Yaki Udon (焼きうどん, Japanese Stir-Fried Udon Noodles)! Thick udon noodles are tossed with stir-fried pork and vegetables for a quick and delicious meal.
Share:
Ingredients
- 2 bricks udon noodles 18 ounces, 510 grams
- 1/2 onion peeled and thinly sliced
- 1 clove garlic peeled and minced
- 1 carrot peeled and julienned
- 4 shiitake mushrooms thinly sliced, fresh
- 2 green onions thinly sliced, dark green reserved for garnish
- 4 ounces Napa cabbage thinly sliced, 113 grams
- 2 1/2 tablespoons soy sauce 37 milliliters
- 2 tablespoons sake 30 milliliters
- 1/2 tablespoon mirin 7 milliliters
- 1 tablespoon sesame oil 15 milliliters
- 8 ounces pork belly thinly sliced, or shoulder, 227 grams
To serve:
- katsuobushi dried bonito flakes
- beni shōga pickled red ginger
Instructions
- In a large pot, bring water to boil over high heat. Add the udon noodles and cook until barely tender. Drain and set aside.
- While the udon is cooking, thinly slice and set aside all the vegetables.
- In a small bowl, whisk together the soy sauce, sake, and mirin.
- Place a wok or large pan over medium high heat. Add the sesame oil.
- Once heated, add the thinly sliced pork and cook, stirring often until just browned.
- Add the onion, garlic, and carrot and cook (adding a little more sesame oil if needed), until starting to soften.
- Stir in the mushrooms, light parts of green onions, and cabbage.
- Once the cabbage has wilted and vegetables are tender, toss in the udon noodles and the soy sauce mixture until well coated.
- Heat everything through, adjust flavors with additional soy sauce or salt if needed, and serve immediately topped with dark green onion pieces, dried bonito flakes, and beni shoga.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
