biyuti

Yaki Udon

Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. Ready in 25 mins, and incredibly delicious!

Ingredients

  • 2 servings udon noodles ((6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles))
  • ½ onion
  • 2-3 leaves cabbage
  • 1 carrot
  • 2 shiitake mushrooms
  • 2 green onions/scallions
  • ½ lb sliced pork belly ((or your choice of meat, seafood, or extra vegetables/mushrooms))
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
  • freshly ground black pepper
  • 3 Tbsp mentsuyu/tsuyu (noodle soup base)
  • 1 tsp soy sauce
  • 3 Tbsp katsuobushi (dried bonito flakes) ((or 1 small package of katsuobushi))
  • 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga) ((optional))

Instructions

  1. Gather all the ingredients. I like using frozen Sanuki udon noodles, which require blanching in boiling water for just 1 minute before using. If you use dried udon noodles, boil them according to the package instruction.
  2. Bring a large pot of water to boil and cook udon noodles.
  3. Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot into 2” (5 cm) long strips.
  4. Discard the tough shiitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnish). Cut the rest of the scallion into 2” (5 cm) pieces.
  5. Cut the pork belly slices into 1” (2.5 cm) pieces.
  6. In a frying pan, heat oil over medium-high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.
  7. Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.
  8. Add udon noodles and using tongs, combine well with all the ingredients.
  9. Add freshly ground black pepper, 3 Tbsp mentsuyu, and 1 tsp soy sauce and mix all together. Please adjust the amount of mentsuyu to your liking.
  10. To Serve
  11. Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.
  12. To Store
  13. You can keep the leftover in an airtight container and store in the refrigerator for up to 3-4 days and in the freezer for a month.