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Yaki Udon (Stir-Fried Udon)
Serves 2 · About 20 min
Frozen udon noodles stir-fried with pork, cabbage, onion and carrot, seasoned with soy sauce.
① Cut the ingredients→② Heat the udon→③ Stir-fry the meat→④ Stir-fry the vegetables→⑤ Add the udon and seasonings
What to buy
Frozen foods
Meat
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the ingredients and mix the seasonings
- On a cutting board, cut the cabbage into 3 cm squares. Slice the hard core thinly
- Cut the onion into 5 mm wide slices (thinly sliced)
- Peel the carrot and cut into long, thin strips 4 cm long and 5 mm wide
- Cut only the big pieces of pork to about 4 cm
- In a small dish, mix 1 tbsp sake, 1 tbsp mirin, 2 tbsp soy sauce and 1/2 tsp dashi granules
How to tell it's doneAll the ingredients are cut, and the seasonings are mixed in one dish.
2
Heat the udon
- Take the frozen udon out of the bag, put it on a heat-safe plate, and cover loosely with plastic wrap
- Heat at the wattage and time written on the bag (often given for 1 portion)
- The plate is hot when you take it out, so use oven mitts. Peel off the wrap from the far side so the steam doesn't hit your face
How to tell it's doneWhen you lift with chopsticks, the noodles come apart one by one, with no frozen hard parts.
3
Stir-fry the meat
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
- Spread the pork in the pan and stir-fry, separating it with cooking chopsticks
- Sprinkle a pinch of salt and pepper
How to tell it's doneNo pink is left on the meat; it's all whitish brown.
4
Add the vegetables and stir-fry
- Add the carrot and onion and stir-fry for 1 minute
- Add the cabbage and stir-fry for 2 minutes more
How to tell it's doneThe cabbage is soft and has shrunk to about half, and the onion is see-through.
5
Add the udon and seasonings
- Add the udon from step 2 and mix with the other ingredients using cooking chopsticks and a spatula
- Pour the seasonings you mixed in step 1 all over
- Stir-fry for 2 minutes, turning from the bottom so the noodles don't break
- Taste. If it's bland, add soy sauce 1 tsp at a time
- Put on plates, and top with bonito flakes if using
How to tell it's doneThe noodles are light brown all over, and almost no liquid is left on the bottom of the pan.
Be carefulIt burns easily after adding the seasonings. If it starts sticking to the bottom, lower the heat a little.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The noodles broke into piecesYou added them in step 2 before they were loosened, and mixed hard. Next time loosen them with chopsticks after heating, then add them and mix by turning from the bottom.
It's mushyWater from the vegetables is left. Keep the heat at medium and stir-fry until the liquid on the bottom is gone.
The flavor is weakAdd soy sauce 1 tsp at a time, tasting each time.
It burned on the bottomThe heat was too high or there wasn't enough oil. Don't scrape off the burnt part; move only the noodles on top to plates.
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