Japanese · Lunch · Dinner
Yaki Udon
焼きうどん
Thick, chewy udon noodles stir-fried with lean pork, sweet cabbage, carrot and shiitake in a glossy soy-mirin sauce. Bonito flakes on top add a smoky finish.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
Calories come from: Carbs 59% · Fat 16% · Protein 25%
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Ingredients
For 2 servings- 2 blocks (200 g each)Frozen udon noodles
- 200 gLean pork loin, thinly sliced
- 3 cups200 gGreen cabbage, roughly chopped
- 1 small60 gCarrot, cut into thin strips
- 1 small100 gOnion, thinly sliced
- 6 medium80 gFresh shiitake mushrooms, sliced
- 3 stalks30 gGreen onions, cut into 4 cm lengths
- 2 cloves6 gGarlic, minced
- 2 tsp9 gCanola oil
- 1 tbsp16 gReduced-sodium soy sauce
- 1 tbsp18 gMirin
- 2 tsp12 gOyster sauce
- 3 tbsp45 gWater
- 1/4 tspGround black pepper
- 2 small handfulsBonito flakes (katsuobushi) (optional)
- 1 tbsp10 gPickled red ginger (beni shoga) (optional)
Steps
- 1
Stir the soy sauce, mirin, oyster sauce and water together in a small bowl.
- 2
Microwave the frozen udon blocks on a plate for about 3 minutes until soft, then loosen them gently with chopsticks.
- 3
Heat the canola oil in a large nonstick wok or frying pan over medium-high heat.
- 4
Add the pork slices in a single layer and stir-fry for 2–3 minutes until no longer pink and cooked to at least 63 °C / 145 °F.
- 5
Add the onion, carrot and garlic and stir-fry for 2 minutes.
- 6
Add the cabbage and shiitake and stir-fry for 3 minutes until the cabbage wilts but still has some crunch.
- 7
Add the loosened udon and pour over the sauce.
- 8
Toss everything for 2–3 minutes until the noodles are hot and evenly coated.
- 9
Stir in the green onions and black pepper and cook for 30 seconds more.
- 10
Divide between two plates and top with bonito flakes and pickled ginger, if using.
Swaps, storage and make-ahead
Swaps
- Swap the pork for peeled shrimp or thinly sliced skinless chicken breast, cooking shrimp until pink and opaque and chicken to at least 74 °C / 165 °F.
- For a vegetarian version, use pressed firm tofu instead of pork, a mushroom-based vegetarian oyster sauce, and skip the bonito flakes.
- Use small brown beech (shimeji) or button mushrooms if fresh shiitake is hard to find.
- To make it gluten-free, use rice noodles or udon labelled gluten-free, tamari labelled gluten-free, and an oyster sauce labelled gluten-free.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. Udon softens when frozen and thawed, so this dish is best not frozen; add bonito flakes only when serving.
Make ahead
Slice the pork, chop the vegetables and mix the sauce up to a day ahead, keeping each covered in the fridge, then stir-fry just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyFishMolluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (588 g) | Per 100 g | |
|---|---|---|
| Calories | 604 kcal | 103 kcal |
| Protein | 36.3 g | 6.2 g |
| Carbohydrates | 87.4 g | 14.9 g |
| of which sugars | 10.5 g | 1.8 g |
| Fiber | 7.6 g | 1.3 g |
| Fat | 10.7 g | 1.8 g |
| of which saturated | 2.4 g | 0.4 g |
| Sodium | 1,824 mg | 310 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
