Yaki udon

Name: Yaki udon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japan
Ingredients: 800 g Fresh udon noodles; 250 g Pork belly, thinly sliced; 250 g White cabbage, chopped; 1 Carrot, in matchsticks; 1 Onion; 150 g Shiitake mushrooms, sliced; 3 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Worcestershire sauce; 2 tbsp Vegetable oil; 2 Spring onions, sliced; Bonito flakes (katsuobushi) (to taste)

Thick, chewy udon noodles stir-fried with pork, cabbage and a savoury soy glaze, finished with bonito flakes.

25 min15 prep · 10 cook
EasyDifficulty
720 kcalper serving

Ingredients

4 servings

Fresh udon noodles800 g
Pork belly, thinly sliced250 g
White cabbage, chopped250 g
Carrot, in matchsticks1
Onion1
Shiitake mushrooms, sliced150 g
Soy sauce3 tbsp
Mirin2 tbsp
Worcestershire sauce2 tbsp
Vegetable oil2 tbsp
Spring onions, sliced2
Bonito flakes (katsuobushi)to taste

Missing something? Ingredients with × can be left out.

Steps

1
Loosen the udon in boiling water for a minute, then drain.
2
Mix the soy sauce, mirin and Worcestershire sauce.
3
Fry the pork in the oil in a hot wok until crisp at the edges.
4
Add the onion, carrot, mushrooms and cabbage and stir-fry until just tender.
5
Add the noodles and the sauce and toss until coated and hot.
6
Serve with spring onion and a handful of bonito flakes on top.

Tips and questions

Can I use dried udon?: Yes, about 300 g dried; cook it just short of done and rinse in cold water before stir-frying.
How do I stop the noodles breaking?: Loosen fresh udon in hot water for a minute before adding it, and toss with tongs rather than stirring hard.
Can I make it vegetarian?: Yes, replace the pork with tofu or more mushrooms; standard Worcestershire contains anchovy, so use a vegetarian one.

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Yaki udon

Ingredients

Steps

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