Yaki Udon Stir-Fried Noodles

Name: Yaki Udon Stir-Fried Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 14 oz fresh or frozen udon noodles, thawed if frozen; 8 oz pork belly or boneless pork shoulder, thinly sliced; 2 cups green cabbage, roughly chopped; 4 stalks scallions, cut into 2-in pieces; 1/2 cup shiitake mushrooms, stemmed, sliced; 2 tbsp vegetable oil; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp oyster sauce; 2 tsp mirin; 1 tsp toasted sesame oil; 2 tbsp bonito flakes (katsuobushi)

Thick, chewy udon noodles stir-fried with pork, cabbage, and scallions in a savory-sweet sauce of soy sauce and Worcestershire. A quick weeknight dinner packed with umami flavor.

25 minEasyServes 2450 cal/serving

JapaneseDinnerStovetopStandardNightshade-Free

Ingredients

14 oz fresh or frozen udon noodles, thawed if frozen
8 oz pork belly or boneless pork shoulder, thinly sliced
2 cups green cabbage, roughly chopped
4 stalks scallions, cut into 2-in pieces
1/2 cup shiitake mushrooms, stemmed, sliced
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp oyster sauce
2 tsp mirin
1 tsp toasted sesame oil
2 tbsp bonito flakes (katsuobushi)

Instructions

1

Combine 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce, and 2 tsp mirin in a small bowl. Set aside.
2

If using fresh or vacuum-packed 14 oz fresh or frozen udon noodles, separate the noodles gently by hand. If frozen, microwave briefly until loose.
3

Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 8 oz thinly sliced pork belly or boneless pork shoulder and cook, stirring, until no longer pink, about 2 to 3 minutes. Check that pork reaches an internal temperature of 145°F (63°C).
4

Add 1/2 cup stemmed, sliced shiitake mushrooms and 2 cups roughly chopped green cabbage and stir-fry until the cabbage is slightly wilted, about 2 minutes.
5

Add fresh or frozen udon noodles and pour the sauce over everything. Toss with tongs or chopsticks until the noodles are evenly coated and heated through, about 2 minutes.
6

Add 4 stalks cut into 2-in pieces scallions and toss for 30 seconds. Remove from heat and drizzle with 1 tsp toasted sesame oil.
7

Divide into bowls and top with 2 tbsp bonito flakes (katsuobushi). Serve immediately.

Questions

Can I make Yaki Udon Stir-Fried Noodles gluten-free?

Yes. The gluten in this entry is 14 oz fresh or frozen udon noodles, thawed if frozen, 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Yaki Udon Stir-Fried Noodles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Yaki Udon Stir-Fried Noodles?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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