Yaki-udon (Stir-fried Udon Noodles)
Category: Dinner
Prep time : 20 min
Cook time : 20 min
Total time : 40 min
Makes: 2 Servings
Scale recipe by: ×
1 Tbsp sesame oil
3 shiitake mushrooms
1/2 onion
1/4 carrot
4 ounces fresh pork belly, sliced thinly
salt and pepper
1 bunch green onions
400 grams (14 ounces) frozen cooked udon noodles
Sauce:
2 Tbsp oyster sauce
2 Tbsp water
2 tsp soy sauce
1 tsp sugar
1/2 tsp curry powder
1 Tbsp sake
Thinly slice the vegetables. Cut pork belly into 2 cm squares.
Mix the sauce.
Microwave the frozen udon noodles for 3 minutes, until defrosted enough to separate.
Stir fry pork in sesame oil over low heat. When pork is cooked through, raise heat to medium and add vegetables. Stir fry until tender. Season with salt and pepper.
Add the thawed udon noodles and sauce, mixing until noodles are coated. Top with green onions.
Mix the sauce.
Microwave the frozen udon noodles for 3 minutes, until defrosted enough to separate.
Stir fry pork in sesame oil over low heat. When pork is cooked through, raise heat to medium and add vegetables. Stir fry until tender. Season with salt and pepper.
Add the thawed udon noodles and sauce, mixing until noodles are coated. Top with green onions.
First attempt:
Sauce is good.
1500g frozen udon noodles was supposedly 6 servings worth according to package. Actually made 9 servings. Boil udon in water instead of microwaving. Made roughly 6 serving amount of recipe for vegetables and meat and sauce for this amount of noodles. Used boneless pork country ribs sliced thin - this was good. Ratio of meat to toppings is off. Use fewer noodles next time. Thicken sauce with cornstarch so it actually clings to the noodles.
Sauce is good.
1500g frozen udon noodles was supposedly 6 servings worth according to package. Actually made 9 servings. Boil udon in water instead of microwaving. Made roughly 6 serving amount of recipe for vegetables and meat and sauce for this amount of noodles. Used boneless pork country ribs sliced thin - this was good. Ratio of meat to toppings is off. Use fewer noodles next time. Thicken sauce with cornstarch so it actually clings to the noodles.
nhk.or.jp
Submitted by Jessica on 2021-01-08