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Yaki Udon
A quick and satisfying Japanese stir-fry featuring thick, chewy udon noodles tossed with savory pork, crisp vegetables, and a simple soy-based sauce. Perfect for a weeknight dinner or a late-night craving.
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- 2 packs (about 400-500g total) Udon noodles(Fresh or frozen udon noodles are recommended for the best texture. If using dried, cook according to package directions before stir-frying.)
- 100 g Pork belly or thinly sliced pork loin(Cut into bite-sized pieces.)
- 100 g Cabbage(Roughly chopped or shredded.)
- 1/4 medium Onion(Thinly sliced.)
- 1/4 medium Carrot(Julienned or thinly sliced.)
- 2 tbsp Soy sauce(Use Japanese soy sauce for authentic flavor.)
- 1 tbsp Mirin(Sweet Japanese rice wine.)
- 1 tsp Sesame oil(For added flavor and aroma.)
- 1 tbsp Vegetable oil or neutral cooking oil(For stir-frying.)
- generous pinch Bonito flakes (katsuobushi)(For topping. Optional but highly recommended for authentic flavor.)
- 2 stalks Green onion(Thinly sliced, for garnish.)
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- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce and mirin. Set aside.
â±ïž 1 minute - 2
Cook the pork: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the pork and stir-fry until it's browned and cooked through, about 3-4 minutes. Remove the pork from the skillet and set aside, leaving any rendered fat in the skillet.
â±ïž 4 minutes - 3
Stir-fry vegetables: Add the sliced onion and julienned carrot to the skillet. Stir-fry for 2 minutes until they begin to soften. Add the chopped cabbage and continue to stir-fry for another 2-3 minutes until the cabbage is tender-crisp, still retaining a slight bite.
â±ïž 5 minutes - 4
Add noodles and sauce: Add the udon noodles and the cooked pork back into the skillet with the vegetables. Pour the prepared soy sauce and mirin mixture over everything. Stir gently to combine and coat the noodles evenly. Cook for 2-3 minutes, tossing frequently, until the noodles are heated through and have absorbed some of the sauce.
â±ïž 3 minutes - 5
Finish and serve: Stir in the sesame oil. Divide the Yaki Udon between two bowls. Garnish generously with sliced green onions and a pinch of bonito flakes. Serve immediately.
â±ïž 1 minute
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- âFor a chewier udon texture, don't overcook the noodles before stir-frying. If using fresh or frozen, they usually just need a quick rinse or brief boil.
- âAdjust the soy sauce and mirin ratio to your preference. You can also add a pinch of sugar for a slightly sweeter sauce.
- âThis dish is very versatile. Feel free to add other vegetables like mushrooms, bell peppers, or bean sprouts.
- âFor a richer flavor, consider adding a knob of butter along with the sauce in step 4.
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- Add a fried or poached egg on top.
- Stir in a tablespoon of butter at the end for a richer, creamier sauce.
- Include other proteins like shrimp, chicken, or tofu.
- Add a dash of chili flakes or a drizzle of sriracha for a spicy kick.