Yaki Udon (焼うどん) is stir fried udon noodles and the sauce used to flavor the dish varies depending on the household. My mom uses Mentsuyu (麺つゆ) as main flavor, so I cook Yaki Udon the same way. I remember my mom never measured her ingredients but her Yaki Udon always turned out delicious.
Yaki Udon is a quick and easy dish to make with typical ingredients you might already have in the fridge.
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- 2 packages udon (I like sanuki udon), if frozen, boil first. If precooked, run water to separate noodles
- ½ lb sliced pork belly, or your choice of meat/seafood, cut into small pieces
- ½ medium onion, sliced
- ½ carrot, peeled and cut into small strips
- 2-3 leaves cabbage, chopped
- 2 shiitake mushrooms, chopped
- ¾ green onion, cut into 2 inch pieces
- 2 Tbsp. water
- In a wok or skillet, heat oil on medium high heat. Stir-fry meat until almost cooked. Sprinkle with a pinch of salt and pepper to season.
- Add onion and cook till soft.
- Add carrots, cabbage, Shiitake mushrooms, and green onions, and stir fry for a couple of minutes.
- Add udon noodles over the meat and vegetables and pour water. Cook covered for 2 minutes.
- Add seasonings and mix all together. Serve on the plate and sprinkle bonito flakes, green onions, and put picked ginger on top. Please adjust how much Mentsuyu you use based on the amount of the ingredients.