Japanese Stir-fried Yaki Udon

A quick and easy Stir-fried Japanese udon noodles recipe made with sliced pork belly and vegetables seasoned with a savory sauce. 

Serves 2

Ingredients 

180g Organic Japanese Udon Noodles
½ white onion
2-3 leaves cabbage
1 carrot
2 shiitake mushrooms
2 spring onions/scallions
227g sliced pork belly (or your choice of meat, seafood, or extra vegetables/mushrooms)
1 tbsp Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
Freshly ground black pepper
2-3 tbsp tamari
3 tbsp dried bonito flakes
1 tbsp pickled red ginger (optional)

Method

  1. Gather all the ingredients. 
  2. Bring a large pot of water to boil and cook udon noodles.
  3. Slice onion and cut cabbage into 2.5 cm square pieces. Julienne the carrot into 5 cm long strips.
  4. Discard the tough shiitake stems and slice the mushroom tops. Thinly slice the top 5 cm green part of scallions and set aside (for garnish). Cut the rest of the scallion into 5 cm pieces.
  5. Cut the pork belly slices into 2.5 cm pieces.
  6. In a frying pan, heat oil over medium-high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.
  7. Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.
  8. Add udon noodles and using tongs, combine well with all the ingredients.
  9. Add freshly ground black pepper and tamari and mix all together. Please adjust the amount of tamari to your liking.
  10. Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.

Recipe and Image Credit: Just One Cookbook

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