There are so many great noodle dishes around the world. But if you’re looking for the easiest and simplest noodle dish for weeknight dinner, this Yaki Udon will be perfect for you. The taste? Don’t worry about it. I’m pretty sure that 15 minutes you invest in this dish will change your life.
YAKI UDON (2 servings)
Ingredients:
- 1/2 yellow onion
- 2-3 green cabbage leaves, about (100g) in total
- 1/3 carrot
- 3 white button mushrooms (optional)
- 1-2 green onions, to garnish
- 2 cloves garlic
- 1 tsp (4g) fresh ginger
- 7 oz (200g) thinly sliced pork belly (or bacon, chicken, beef, shrimp, firm tofu)
- 2 packs udon noodles (or spaghetti, etc.)
- 1 tbsp neutral-tasting oil (or lard)
- Japanese pickled ginger (beni shoga) (optional), to garnish
Yaki Udon Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- Small pinch of MSG (optional)
Instructions:
PREP INGREDIENTS
1. Slice the onion, not too thin, not too thick. Cut the cabbage leaves into big, bite-sized pieces.
2. Cut the carrot into thin matchsticks. Thinly slice the mushrooms (if using) and green onions. Finely chop the garlic and ginger (1 tsp).
3. Cut the pork belly into bite-sized pieces.
MAKE SAUCE
In a small container, mix together the soy sauce, oyster sauce, sugar, ketchup, Worcestershire sauce, and a pinch of MSG (if using).
MAKE YAKI UDON
1. Bring a pot of water to a boil. Once it starts to boil, add in the noodles. Cook according to the package instructions. When the noodles are cooked, take them out and set aside.
2. In a large pan, heat 1 tablespoon oil (or lard) over medium-high heat. Once the pan is nice and hot, add in the pork belly. Cook for 1 to 2 minutes or until no longer pink.
3. Add the chopped garlic and ginger. Saute for 30 seconds or until fragrant. Add all the vegetables: onion, cabbage, carrot, and mushrooms. Stir-fry for 2 to 3 minutes.
4. When the vegetables are cooked but still crunchy, add the drained noodles and sauce. Toss everything together for 2 to 3 minutes or until the noodles are nicely coated.
5. Divide the noodles into serving plates. Garnish with green onions and pickled ginger (if using). Enjoy~!
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Yaki Udon
(Japanese Stir Fried Udon Noodles)
2
servingsIngredients
1/2 yellow onion
2-3 green cabbage leaves, about (100g) in total
1/3 carrot
3 white button mushrooms (optional)
1-2 green onions, to garnish
2 cloves garlic
1 tsp (4g) fresh ginger
7 oz (200g) thinly sliced pork belly (or bacon, chicken, beef, shrimp, firm tofu)
2 packs udon noodles (or spaghetti, etc.)
1 tbsp neutral-tasting oil (or lard)
Japanese pickled ginger (beni shoga) (optional), to garnish
- Yaki Udon Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp ketchup
1 tbsp Worcestershire sauce
Small pinch of MSG (optional)
Directions
- Prep Ingredients
- Slice the onion, not too thin, not too thick. Cut the cabbage leaves into big, bite-sized pieces. Cut the carrot into thin matchsticks. Thinly slice the mushrooms (if using) and green onions. Finely chop the garlic and ginger.
- Cut the pork belly into bite-sized pieces.
- Make Sauce
- In a small container, mix together the soy sauce, oyster sauce, sugar, ketchup, Worcestershire sauce, and a pinch of MSG (if using).
- Make Yaki Udon
- Bring a pot of water to a boil. Once it starts to boil, add in the noodles. Cook according to the package instructions. When the noodles are cooked, take them out and set aside.
- In a large pan, heat 1 tablespoon oil (or lard) over medium-high heat. Once the pan is nice and hot, add in the pork belly. Cook for 1 to 2 minutes or until no longer pink.
- Add the chopped garlic and ginger. Saute for 30 seconds or until fragrant. Add all the vegetables: onion, cabbage, carrot, and mushrooms. Stir-fry for 2 to 3 minutes.
- When the vegetables are cooked but still crunchy, add the drained noodles and sauce. Toss everything together for 2 to 3 minutes or until the noodles are nicely coated.
- Divide the noodles into serving plates. Garnish with green onions and pickled ginger (if using). Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
I’ve Been watching your channel for some time and so far all the recipes I’ve tried are winners! Made this one last night, as usual, a great success
Yay! So glad you liked it! Thank you so much, Paul!