Yaki Udon

Name: Yaki Udon
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions frozen Sanuki udon noodles; 1/4 lb thinly sliced pork belly; 2 cups chopped cabbage; 1/2 onion (sliced); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp mirin; katsuobushi (bonito flakes)

Stir-fried thick udon noodles with meat and vegetables in a soy-based sauce.

20 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Boil the frozen udon noodles for exactly 1 minute just to thaw and separate them. Drain immediately and thoroughly.

2
In a small bowl, mix the soy sauce, oyster sauce, and mirin to create the seasoning sauce.
3
Heat a large skillet or wok over high heat. Add the sliced pork belly and fry for 2-3 minutes until the fat renders and the meat is slightly crispy.
4
Add the sliced onions and cabbage to the pork fat, stir-frying aggressively for 3-4 minutes until the vegetables are tender but still crisp.
5
Add the drained udon noodles to the pan and toss everything together to combine.
6
Pour the seasoning sauce over the noodles. Stir-fry constantly for 1-2 minutes until the sauce reduces, caramelizes, and coats every thick strand of udon. Garnish with a handful of bonito flakes.

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