Yaki Udon (Japanese Stir-Fried Udon Noodles)
Yaki Udon, Japanese stir-fried udon noodles seasoned with soy sauce and bonito flakes, has an addictive charm once you have tried it. Unlike udon noodle soup, it contains no broth, which allows you to enjoy the noodles from a completely different perspective.
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Servings: 1
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 2 oz thinly sliced pork belly
- 1 oz carrot
- 1 oz onion
- 2 oz green cabbage
- a pinch of salt (for the pork)
- a pinch of ground black pepper (for the pork)
- 1 Tbsp shaved bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- ½ Tbsp mirin
- 1 ½ Tbsp soy sauce
Instructions
- If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap or a microwave-safe lid, and microwave on medium power (500-600W) for 3.5 to 4 minutes, or until heated through. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
- Cut the carrot and onion into long, thin, bite-sized pieces. Tear the cabbage into bite-sized pieces. Cut the pork belly into pieces about ⅗ inch (1.5 cm) wide.
- In a small bowl, mix the seasonings (sake, mirin, and soy sauce).
- Heat oil in a pan. Once the pan is hot, add the pork, sprinkle with salt and black pepper, and sauté until it changes color. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until tender.
- Push the stir-fried ingredients to one side of the pan and add the udon noodles to the empty space. Pour the seasoning mixture from the small bowl over the noodles and mix well. Once the noodles are evenly coated with the seasoning, stir to combine them with the other ingredients. Then, cover the pan with a lid and let it steam over low heat for 2 minutes.
- Remove the lid and continue cooking until most of the remaining moisture has evaporated.
- Serve on a plate and sprinkle bonito flakes on top.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is best to eat it as soon as possible because the moisture in the udon noodles evaporates over time, causing them to dry out.
Nutrition
Calories: 658.81kcal Carbohydrates: 69.54g Protein: 22.48g Fat: 32.47g Saturated Fat: 11g Polyunsaturated Fat: 3.25g Monounsaturated Fat: 14.01g Cholesterol: 41.49mg Sodium: 2926.75mg Potassium: 405.83mg Fiber: 7.48g Sugar: 14.31g Vitamin A: 4799.27IU Vitamin C: 24.69mg Calcium: 48.62mg Iron: 1.39mg
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