Yaki Udon (Japanese Stir-Fried Udon Noodles)
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.
Servings 2 -4 Servings
Ingredients
- 2 bricks (18 ounces, 510 grams) udon noodles
- 1/2 onion peeled and thinly sliced
- 1 clove garlic peeled and minced
- 1 carrot peeled and julienned
- 4 fresh shiitake mushrooms thinly sliced
- 2 green onions thinly sliced, dark green reserved for garnish
- 4 ounces (113 grams) napa cabbage thinly sliced
- 2 1/2 tablespoons (37 milliliters) soy sauce
- 2 tablespoons (30 milliliters) sake
- 1/2 tablespoon (7 milliliters) mirin
- 1 tablespoon (15 milliliters) sesame oil
- 8 ounces (227 grams) pork belly or shoulder thinly sliced
To serve:
- Katsuobushi dried bonito flakes
- Beni Shoga 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.