Yaki Udon
Recipe type: dinner
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
Yaki udon was a favorite of ours when we lived in Asia. Udon are thick, chewy noodles and are perfect in a stir-fry or soup. The ingredients for yaki udon make perfect use of whatever is in your fridge.
  • 2 packages of udon noodles
  • 1 to 2 pork chops (depending on size), sliced into thin strips
  • 4 or 5 cremini mushrooms, cleaned and sliced
  • ½ red bell pepper, sliced
  • ½ a small Napa cabbage, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon Mirin (Japanese rice wine)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • 1-inch ginger, sliced then chopped
  • 2 carrots, cut into matchsticks
  • ½ an onion, thinly sliced
  • Bonito flakes or strips cut from a Nori sheet (optional but good if you can buy it)
  1. In a small bowl stir to combine soy sauce, Mirin, sugar and sesame oil.
  2. In a wok or large saucepan over medium heat, add 1 teaspoon vegetable oil and add udon noodles. Gently stir-fry to break apart noodles – try not to cut the noodles as they should be kept long. Once noodles have separated, remove from wok and place in a bowl. In the same wok, add 1 teaspoon vegetable oil and turn up the heat to medium-high. Toss in pork strips and cook; stirring frequently until meat is no longer pink. Add carrot, mushroom, red pepper, ginger, and onion and stir fry for a minute. Add cabbage and cook further until vegetables get lightly wilted. Add Udon and cook for a couple of minutes. Pour soy sauce mixture over noodle mixture and toss to combine. Serve immediately with chopped green onion and bonito flakes.
The Culinary Chase’s Note: Udon noodles are available at local grocery shops usually found in the Asian or International section. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/04/yaki-udon/